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
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9 inch springform pan and line the base with parchment paper.
- For the base: Crush the digestive biscuits into fine crumbs and combine with melted butter. Press into the bottom of the pan and refrigerate.
- For the filling: Beat cream cheese and caster sugar until smooth. Add eggs one at a time, then mix in the vanilla extract and gently fold in the chopped strawberries. Pour over the biscuit base.
- For the crumble: Mix flour and oats, rub in cold butter until it resembles breadcrumbs, then stir in light brown sugar. Sprinkle over the cheesecake filling.
- Bake for 45-50 minutes until edges are set. Cool in the pan, then refrigerate for at least 4 hours.
- Remove from the pan and top with extra halved strawberries before serving.
Notes
For a quicker option, use store-bought crushed biscuits. Refrigerate leftovers covered for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg