Strawberry cheesecake



  • 125g unsalted butter, softened
  • 250g cream cheese
  • 1 1/2 cups (330g) caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups (300g) self-raising flour, sifted, plus extra to dust
  • 300g strawberries, sliced, plus extra to serve
  • Icing sugar, to dust


  • 150g cream cheese
  • 1/3 cup (50g) icing sugar, sifted
  • 1/2 cup (125ml) thickened cream
  • 1/2 teaspoon vanilla extract


Step 1


Preheat the oven to 180°C and line 12 jumbo muffin pans with paper cases.

Step 2

To make the cheesecake cream, place all ingredients in a bowl and beat with electric beaters until thick and combined. Keep refrigerated until ready to use.

Step 3

Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla and fold in the flour and a pinch of salt. Dust the sliced strawberries with a little extra flour then stir through the mixture. Spoon into the muffin cases and bake for 25-30 minutes or until golden. Remove from the oven and allow to cool.

Step 4

Dust with icing sugar and serve with extra strawberries and the cheesecake cream.

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