Strawberry-topped Classic Cheesecake

Cheesecakes are always rich, solid and deliciously intense in flavour. That's why I occasionally top my cheesecake with fruits. Preferably strawberries as they balance the taste of cheesecakes beautifully! This is another simple cheesecake recipe which I usually use when I plan to top my cheesecake with fruits.

  • 1 cup crushed digestive biscuits
  • 4 cups/1 kg cream cheese
  • 1 1/4 cup sugar
  • 4 eggs
  • grated rind of 1 lemon
  • 1 tsp vanilla essence

  1. Press the biscuits on the aluminium foil-layered base of an 8" spring-form tin.
  2. Beat the cream cheese till smooth.
  3. Put the eggs in one at a time. Beat well between each egg.
  4. Add the lemon rind and essence. Beat a little more to incorporate the flavors.
  5. Pour into the pressed biscuit.
  6. Put the prepared tin in a larger baking tray and place it in a preheated 160ºC oven.
  7. Pour enough boiling water to come 1 inch up the sides of the tin.
  8. Bake for approximately 1 1/2 hours or until the top is golden brown in color.
  9. Cool in the tin.
  10. Run a knife around the edge to loosen, then remove the rim of the tin.
  11. Chill for about 4 hours. Decorate with strawberries just before serving.