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A strawberry cheese cake with a thin layer of strawberry jelly topped with fresh strawberries set on a black cake stand. A stack of 2 black tea cups in the background and a white flower in a black pitcher

Roasted Strawberry Cheesecake

Light and airy roasted strawberry cheesecake with a delicate yet unmistakable strawberry flavour; topped with fresh berries and whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 1 small (15cm) cheesecake

Ingredients
  

For the Crust

  • 100 g digestive cookies, broken into pieces
  • 60 g butter, softened

For The Roasted Strawberries

  • 250 g fresh strawberries, quartered
  • 2 tbsp granulated sugar

For the Cheesecake

  • 250 g cream cheese, softened
  • 50 g icing sugar
  • 200 ml whipping cream, cold
  • ½ tsp lemon juice
  • ½ tsp vanilla extract

For the Strawberry Jelly

  • 40 g fresh strawberries, quartered
  • 100 ml water
  • 1 tsp sugar
  • 1 sheet gelatine

For the decoration (optional)

  • a few fresh strawberries
  • 30 ml whipping cream

Instructions
 

For the pan

  • Start by preparing a 15 cm spring form or push pan. Line the bottom of the pan with a circular piece of baking paper. Line the sides of the pan with a piece of plastic sheet (you can stick 2 sheets together to line the entire circumference of the pan).

For the Crust

  • Combine the broken up digestive cookies and softened butter in the bowl of a food processor.
  • Pulse a couple of times until a crumb consistency is achieved.
  • Gently press the mixture into the bottom of the pan, levelling off the crust layer.

For the Roasted Strawberries

  • Pre-heat oven to 140°C (or 285°F).
  • Combine the quartered strawberries and sugar into a small baking dish.
  • Bake for 40 minutes to 1 hour until the strawberries have shrunken and are bathing in a thick, red and sticky syrup (Note: the edges of the syrup may start to take on a brownish hue. Remove from the oven before the syrup turns too brown)
  • Cool and reserve.

For the Cheesecake

  • In a large bowl, beat the softened cream cheese, icing sugar, lemon juice and vanilla until smooth.
  • Blend half of the roasted strawberries and mix the purée into the cheesecake mixture.
  • Whisk the cold whipping cream (with an electric whisk or by hand), until soft peaks are reached.
  • Gently fold the whipped cream into the strawberry cheesecake mixture. Fold in a couple tablespoons of the whipped cream to loosen the cheesecake before adding the remaining whipped cream.
  • Place the remaining half of the roasted strawberries over the crust, making sure to leave a 2 cm gap from the edge.
  • Add the cheesecake mixture gently on top of the roasted strawberries and level off the surface.
  • Place in the fridge to cool and set (allow to set for at least 30 minutes before adding the jelly layer).

For the Strawberry Jelly

  • To some cold water in a small bowl, add the gelatine leaf to bloom and soften.
  • Place the strawberries, sugar and water into a small pot and simmer on medium heat for 15 minutes, until the liquid has taken on the reddish hue of the strawberries.
  • Fish out the strawberries from the mixture. Squeeze the cold water from the gelatine and place into the hot strawberry liquid to dissolve.
  • Allow the jelly to cool to room temperature, before gently pouring over the cheesecake. Tip: it is helpful to pour the jelly mixture over the back of a spoon held on top of the cheesecake.
  • Allow to set in the fridge for 4 hours to overnight.
  • To unmould, gently run a sharp knife around the edge of the plastic sheet. Remove from the pan and peel off the plastic sheet.

For the decor (optional)

  • Place whole and halved strawberries over the jelly. Finish by piping some whipped cream.