Roasted Strawberry & Lime Cheesecake

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

Every year for Christmas my family wants a cheesecake. Christmas is one of the most special days of the year, so we need a dessert to match it! This cheesecake was absolutely perfect! It is again from Sweet by Ottolenghi & Goh. In the book they show it as a baking sheet cheesecake, which is an interesting concept, but you can make it in a classic springform pan too. This recipe is perfect for the cheesecake lover that enjoys a little extra surprise. The lime is not overpowering or bitter, it’s actually light and a little sweet, since they are key limes. Additionally, the roasted strawberries on top bring it all together, with their naturally sweet taste and depth of flavor from being roasted.

Recipe

Makes: 12-16

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

Ingredients

  • Base
    • ½ cup / 60g plain flour 
    • 1 tbsp cornstarch
    • ¾ tsp baking powder
    • ⅛ tsp salt
    • 2 large eggs, whites and yolks separated
    • ½ cup / 100g granulated sugar, plus 2 tbsp
    • scraped seeds of ¼ vanilla pod
    • finely grated zest of 1 lime (1tsp), plus 1 tsp lime juice
    • 2 tbsp / 30g unsalted butter, melted
    • ¼ tsp cream of tartar
  • Filling
    • 2lb / 900g cream cheese, at room temperature
    • ¾ cup plus 2 ¼ tbsp / 180g granulated sugar
    • scraped seeds of 1/2 vanilla pod
    • 5 large eggs (10 ¼ oz / 290g), lightly beaten (the weight is important here, and as eggs vary in size, you might need slightly more or less than 5)
    • ⅓ cup plus 1 tbsp / 90g sour cream
    • finely grated zest of 3 limes (1 tbsp), plus 1 tbsp lime juice
  • Topping 
    • about 30 large strawberries, hulled (1lb 5oz / 600g)
    • 3 tbsp / 20g confectioners’ sugar plus 1 tsp, for dusting 

Directions

  1. To make the base, preheat the oven to 375°F/190°C. Grease the base and sides of a 9-inch/23-cm round springform cake pan and line with parchment paper.
  2. Place the flour, cornstarch, baking powder and salt in a small bowl and set aside. Put the egg yolks in the bowl of an electric mixer with the whisk attachment in place and add the ½ cup/100 grams sugar and vanilla seeds. beat on high speed until pale and thickened. Remove the bowl from the mixer and sift the dry ingredients directly onto the eggs. Fold to combine, then add the lime zest, lime juice and melted butter and mix to incorporate. Transfer to a large bowl and set aside.
  3. Wash and dry the bowl for the electric mixer very well and return it to the machine with the whisk attachment in place. Add the egg whites and beat on high speed until frothy. Add the cream of tartar and continue to beat until soft peaks form, then gradually sprinkle in the 2 tbsp granulated sugar. Continue to beat until form peaks form.
  4. Fold a third of the egg whites into the cake mixture to lighten it, before folding in the rest until fully combined. Scrape the mixture into the prepared pan, smooth the top with a small spatula and place in the oven for 12 minutes, or until the sponge cake is pale golden and the center springs back when touched lightly. Remove from the oven and set aside to cool.
  5. Lower the oven temperature to 350°F/170°C.
  6. To make the filling, place the cream cheese, granulated sugar and vanilla seeds in an electric mixer with the paddle attachment in place. Beat until smooth, then gradually add the eggs, beating all the time. Add the sour cream, lime zest and lime juice and continue to beat until combined. At this point the mixture with be quite runny, so remove the paddle attachment and finish whisking with a large hand whisk until completely smooth.
  7. Sit the cake pan on top of a parchment-lined baking sheet (to protect against any spillage from the base) and pour the filling over the base; the filling will rise close to the top of the pan, but that’s fine. Bake for 55 minutes; the center will be wobbly but, as long as the sides of the cheesecake are firm, this is how it should be. (Don’t worry if a crack has formed on the surface of the cake; this can often result from a long cooking time and will be hidden by the strawberries piled on top.) Turn off the oven, but leave the cheesecake inside for an hour or so, with the oven door propped open with a wooden spoon. Remove from the oven and leave to cool to room temperature before transferring to the fridge for 4 hours, uncovered, or until completely chilled. Don’t be tempted to cover the cake with plastic wrap, as this will cause condensation.
  8. To make the topping, on the day you plan to serve the cheesecake, preheat to oven the 475°F/250°C.
  9. Sit the strawberries on a wire rack, tip end pointing up, and place the wire rack on a parchment-lined baking sheet. Raising them above the baking sheet allows the strawberries to roast rather than stew. Dust with the 3 tbsp/20 grams confectioners’ sugar and roast for 15 minutes, until the tips of the strawberries have slightly blackend; not all of the confectioners’ sugar needs to have melted. Remove from the oven and set aside.
  10. When the strawberries are cool, place them in the center of the cake, tip pointing up. Drizzle the cooking juices over the strawberries and dust with the remaining 1 tsp confectioners’ sugar. If not serving straightaway, return the cake to the fridge; you want to serve this fridge-cold.

Notes: The cheesecake can be made up to 3 days in advance and kept in the fridge (the strawberries should only be roasted and added on the day of serving. Once assembled, the cake is best eaten on the same day. Leftovers will keep for up to 3 days in the fridge, but they won’t look as perfect, as the strawberries will leak.

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