I had lots of strawberries to spare and wanted to bake something interesting. I came across strawberry curd, and was delighted by the sweet, creamy, yet slightly tangy result. This would be excellent on scones or a Victoria sponge, but here I've used it a little differently, and rippled it through a vanilla cheesecake.
250g strawberries, hulled
50g white granulated sugar
1. Place the strawberries with 1 tablespoon of water in a saucepan. Place on a medium heat and cover. Cook gently for 5 minutes, until the strawberries are soft.
*NOTE: Here I am making curd by a quicker but more error-prone method. The slower but safer way to cook the curd is in a bowl over a pan of simmering water.
ANOTHER NOTE: If you find the strawberry curd too sweet, replace 100g strawberries with 100g peeled and roughly chopped apple (such as a braeburn), and add 1/2 tsp lemon juice to the pan whilst softening the fruit.
Rippled Strawberry Curd Cheesecake
Makes one 13cm cheesecake
1 quantity strawberry curd
80g shortbread or digestive biscuits, crushed
30g butter, melted
250g full fat soft cheese
80g golden caster sugar
1 tbsp plain flour
½ tsp vanilla extract
90ml full fat natural yoghurt
Love Cheesecake? Then try my other cheesecake recipes: