- 100 g butter, melted
- 150 g Tennis biscuits, crushed
- For the filling
- 750 g smooth cream cheese
- 250 ml sour cream
- 4 free-range eggs
- 112 g caster sugar
- 1 T cornflour
- 1 t vanilla extract
- 1/2 a vanilla pod
- 250 ml sweet sherry (or orange juice)
- 1/2 cup sugar
- 300 g strawberries (or any other in season fruit), halved
Preheat the oven to 180°C .
Mix the melted butter with the crushed Tennis biscuits and press into a greased 24 cm spring-form tin.
To make the filling, beat the cream cheese until smooth and gently mix in the sour cream, eggs, caster sugar, cornflour, vanilla extract and the seeds of the vanilla pod.
Spoon into the tin and bake for 30 minutes.
Switch off the oven, leaving the cake inside for 2 hours before removing it from the tin.
To make the macerated strawberry topping, bring the sherry and sugar to the boil. Add the halved strawberries (or chopped fruit of your choice) and allow to cool.
Serve the cheesecake topped with the cooled strawberries.