Baked Strawberry Cheesecake

Photo: flickr user ajagendorf25

Ingredients

75 grams selfraising flour

25 grams cornflour

75 grams butter

milk for mixing

225 grams fresh strawberries

225 grams cream cheese or mascarpone

50 grams caster sugar

2 eggs separated

150 ml soured cream

Preparation

Put the flour and cornflour in a bowl. Add the butter and rub to to resemble breadcrumbs add a little milk to mix and bind the dough.

Roll out onto a lightly floured work surface to a 230mm circle and place in the base of a 230mm spring release or loose bottomed cake tin.

Arrange threequarters of the strawberries sliced over the base mixture.

Blend together the cheese caster sugar egg yolks and soured cream.

Whisk the egg whites until stiff and gently fold into the cheese mixture. Gently pour into the prepared tin over the strawberries.

Stand the cheesecake directly on the flour of the roasting oven and bake for 10 minutes.

Then for the two oven aga place the oven shelf on the floor of the roasting oven put on the cheesecake and then the cold shelf on the second set of runners from the bottom.

For the four oven aga transfer to the baking oven.

Have the oven shelf on the bottom set of runners.

Bake for a further 30 to 40 minutes until set. Cool and serve warm or cold decorated with the remaining strawberries sliced and dusted with icing sugar.

Although this is a baked cheesecake it is light in texture and not too sweet. The layer of fresh strawberries in the base looks attractive when the cheesecake is sliced.

Serves 8