Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 4. Grease a high-sided 18cm round cake tin and line with greaseproof paper, ensuring the paper is twice as high as the tin.
2.
Either in a stand mixer with the paddle attachment or using a wooden spoon, beat the
cream cheese (325 g)
and
caster sugar (130 g)
for 2 minutes. Beat in the
eggs (3)
one at a time. Gradually pour in the
double cream (300 mL)
, mixing constantly. Fold in the
salt (1 pinch)
and
flour (20 g)
, then tip the mixture into the lined tin.
3.
Place on a baking tray and bake for 30-35 minutes. The top should be deeply caramelised and the cheesecake should have a good wobble when very gently shaken. Allow to cool then place in the fridge for at least 2 hours or overnight.
4.
Combine the
strawberries (350 g)
,
basil (1 handful)
and
icing sugar (7 g)
. Remove the cheesecake from the fridge 30-40 minutes before serving, slice, and serve with the strawberries.