Baked Strawberry Cheesecake
Cheesecakes have long been enjoyed in British cookery and many variations exist. Keep curd cheese in the fridge and use within a couple of days. For a real treat, make this cake in June, when the first sweet red berries appear in the shops.
SERVES 6 - 8
75 g (3 oz) self-raising flour
25 g (1 oz) cornflour
75 g (3 oz) butter
fresh milk for mixing
100 g (4 oz) fresh strawberries, hulled and sliced
225 g (8 oz) medium-fat curd cheese
50 g (2 oz) caster sugar
2 eggs, separated
150 ml (5 fl oz) fresh soured cream
1. Put the flour and cornflour in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then add a little milk to mix.
2. Roll out on a lightly floured work surface and use to line a 23 cm (9 inch) spring form tin. Bake blind at 200°C (400°F) mark 6 for 10 minutes, until set.
3. Arrange the strawberries on top of the pastry case.
4. Blend together the cheese, sugar, egg yolks and soured cream. Whisk the egg whites until stiff and gently fold into the mixture. Pour on top of the strawberries and bake at 180°C (350°F) mark 4 for 40-45 minutes, until firm. Serve hot or cold.
