The Best Baked Strawberry Cheesecake

subheading: For cheesecake crust:

225 g (2 ¼ cups) finely crushed digestive biscuits (You can also use graham crackers. If you need the cheesecake to be gluten free, you can use gluten free digestives or rich tea biscuits, or other gluten free cookies/biscuits of choice.)

75 g (⅔ stick) unsalted butter, melted (The exact amount of butter you will need will depend on the type of biscuits/cookies/crackers you use.)

subheading: For strawberry cheesecake filling:

50 g (1 ¾ oz, about 2 cups) freeze dried strawberry slices

200 g (1 cup) caster/superfine or granulated sugar

600 g (2 ⅔ cups) full-fat cream cheese, room temperature (I used Philadelphia cream cheese.)

115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature (You can also use sour cream.)

3 UK medium/US large eggs, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

20 g (3 tbsp) cornflour (UK)/cornstarch (US)

red food colouring (optional)

subheading: For strawberry topping:

320 g (about 2 ½ cups) strawberries, halved (for smaller strawberries) or quartered (for larger strawberries)

50 g (¼ cup) caster/superfine or granulated sugar

1 tbsp lemon juice

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Directions at theloopywhisk.com

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