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Pimms strawberry baked cheesecake

By June 26, 2020 ,

Baked cheesecakes are my favourite thing to make and I love to vary the recipe with the seasons. The strawberry and Pimm's flavour really comes through in this cake and every slice is like an indulgent hit of strawberries and cream. The trick is to macerate the strawberries in the Pimm's for 24 hours so you have a rich flavour. Don't throw away the Pimm's as you'll have a wonderful strawberry infused cocktail to drink afterwards.
Pimm's strawberries
You need to do these about 24 hours before making the cheese cake
150g fresh strawberries hulled and halved
300ml Pimm's

Place the strawberries in a bowl and pour over the Pimm's, place in the fridge for 24 hours
After 24 hours has elapsed, strain the strawberries and place on kitchen paper to dry out in the fridge
Keep the Pimm's for a Pimm's and lemonade cocktail


14 digestive biscuits 
20g porridge oats 
90g butter
50g brown sugar

Whizz the digestives, sugar and the oats together in a food processor until they resemble a sandy crumble
Melt the butter in a pan, add the rest of the ingredients and stir to incorporate
Place the mix into a lined cake tin and pat down well
Place in an oven at 190c (fan) 200c (normal) for 15 minutes
Allow to cool fully before adding the topping

150g Pimm's macerated strawberries
5ml vanilla essence
600g cream cheese (room temp)
125ml creme fraiche (room temp)
2 eggs
Juice of half a lemon
90g caster sugar
80g plain flour
Pinch of salt

Place all the ingredients into a food processor and pulse until well combined
Pour the cheese filling into the baking tin with the base mixture 
Bake at 190c (fan) 200c (normal) for an initial 15 minutes and then at 120c (fan), 130c (normal) for a further 45 minutes until just set
Turn off the oven and leave in the residual heat for a further 30 minutes, with the oven door slightly ajar 
Remove from the oven and allow to cool before serving

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