This super-light cheesecake can be prepared a couple of days ahead. Swap the strawberries with the best fruit in season – sliced banana with a drizzle of dulce de leche would also be great.
- 250 gm Scotch finger biscuits
- 220 gm (1 cup) caster sugar
- 80 gm butter, melted
- 500 gm cream cheese, softened
- Scraped seeds of 1 vanilla bean
- 400 gm crème fraîche
- 5 egg yolks
- 3 titanium-strength gelatine leaves, softened in cold water (5 minutes)
- Finely grated zest of ¼ lemon
- 1 kg strawberries, sliced
- Pure icing sugar, for dusting
- 1Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Process biscuits and 30gm caster sugar in a food processor to fine crumbs, add butter and a large pinch of salt and pulse until combined. Spoon crumbs into prepared tin and press into base to form an even layer. Refrigerate for 30 minutes to firm up.
- 2Beat cream cheese and vanilla in an electric mixer fitted with the paddle attachment until smooth and combined. Add crème fraÎche, stir until smooth, then transfer to a bowl.
- 3Clean and dry mixer bowl, then whisk egg yolks in mixer until pale and fluffy (5 minutes). Combine remaining sugar and 80ml water in a small saucepan over medium-high heat, stir to dissolve, then bring to the boil and cook until syrup reaches 121°C on a sugar thermometer (6-8 minutes). Squeeze excess water from gelatine, add to saucepan and stir until just melted, then with motor running on high speed, add sugar syrup to yolks in a thin, steady stream, whisking until pale, thick and cooled a little (3-4 minutes).
- 4Whisk cream cheese mixture into yolk mixture with lemon zest. Spread evenly over biscuit base and chill until set (3 hours).
- 5Top cheesecake with strawberries and dust with icing sugar to serve. Cheesecake will keep refrigerated in an airtight container for 3 days.
Drink suggestion: A sherbety moscato. Drink suggestion by Max Allen.