Strawberry cheesecake

Method

1. Crust

   Preheat oven to 175°C. Stir biscuit crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 2.5 cm up sides of a 23 cm non-stick springform pan (if the pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 145°C.

2. Puree

   Hull ½ punnet of strawberries and puree in a blender or food processor. You should have about ¾ cup puree.

3. Filling

   Beat cream cheese and 1 ¼ cups sugar in an electric mixer fitted with the paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of the bowl as needed. Beat in strawberry puree until blended.

4. Baking

   Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and centre jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of the cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

5. Decorating

   Using the remaining ½ package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.