155 g caster sugar
115 g plain flour
35 g cornflour
50 g butter, melted plus extra for greasing
250g cream cheese, room temperature
100 ml sour cream
150 ml thick cream
100 g caster sugar
100 g plain flour
175 g strawberries, wash and dry, stems removed and cut halves
3 large, room temperature
4-6 strawberries, stems removed and halves
To make the base
Preheat oven to 180°C. Brush spring form pan with melted butter to grease. Line the base and side with baking paper.
Use an electric beater to beat together the eggs and sugar in a medium bowl until the sugar has dissolved; the mixture is thick and pale. Sift the flour and cornflour over the egg mixture and use a large metal spoon gently fold until just combined. Add the butter and fold until just combined. Spoon the mixture into the prepared pan. Bake in oven for 35-40 minutes or until the surface is dry, and cooked when skewer comes out clean. Remove from oven, set aside to cool. Wrap the tin with 4 foils to prevent water from getting in.
Cheesecake filling and decorations
Reduce oven to 150°C. In mixer bowl, mix the cream cheese, sour cream, thick cream, sugar until well combined on low speed. Scrape down the sides of the bowl.
Add flour mix until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Next mix in the strawberries; mix well to combined. Then pour the cheesecake filling into base, and spread evenly.
Place springform pan inside another larger pan. Fill the larger pan with enough boiling water till about halfway up of the springform pan. Bake for 2 hour.
Turn off heat and leave cheesecake in oven with door closed for 1 hour. Remove cheesecake from oven, to cool then refrigerate until firm, overnight. Remove cheesecake from the pan, then decorate with cut strawberries, promogranate and pepitas. Sprinkle chocolate powder sprinkles. Refrigerate the cheesecake until ready to serve.
Note: Oven temperature may vary; you might need less time or more say 1 hour 30-40 minutes. You might want to turn off oven with door close 30 minutes and carck open a bit with wooden spoon in between door and leave cheesecake for a further 30 minutes as told by most recipes. I didn’t crack door open and just turn oven off and leave in for 1 hour.
You might not need a lot of plain flour. Adjust the consistency of the batter. If too runny add more flour.