Ingredients
Scale
- 200g digestive biscuits
- 75g unsalted butter, melted
- 600g cream cheese, softened
- 100g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 150g fresh strawberries, chopped
- 75g plain flour
- 50g rolled oats
- 50g unsalted butter, cold and cubed
- 50g light brown sugar
- Extra fresh strawberries, halved for decoration
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
- Crush the digestive biscuits into fine crumbs and combine with melted butter. Press into the bottom of the prepared pan and refrigerate.
- In a large bowl, beat cream cheese and caster sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla and fold in chopped strawberries.
- Pour cheesecake mixture over chilled biscuit base, spreading evenly.
- For the crumble, mix flour and oats, rub in cold butter until it resembles breadcrumbs, then stir in brown sugar.
- Sprinkle crumble evenly over cheesecake filling.
- Bake in the preheated oven for 45-50 minutes until edges are set with a slight wobble in the center.
- Allow cheesecake to cool, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, remove from the pan and top with halved strawberries.
Notes
Chill the base thoroughly before adding the filling and serve with whipped cream for a contemporary touch.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg