I don’t tend to bake sweet treats much these days. Not because I don’t enjoy it (I really do!) – its just that I generally crave savoury snacks over sweet – particularly when the weather is warmer. But now that the days are getting shorter, and t-shirts are being replaced with snuggly knits and scarves – there is something quite comforting about indulging in something sweet.
This strawberry cheesecake made an appearance at our Easter lunch. Actually it was one of two cakes we made for the occasion (the other being a tim tam cheesecake). I loved its simplicity – and the fact that the beautiful strawberries were the star of the show. It was also a non-baked version – so we could pull it together the day before.
I used shortbread for the base – flavoured with a little coconut. The creamy filling was made with cream cheese, cream, sweetened condensed milk and, of course, fresh strawberries. Jazzed up with a little fresh lime juice and zest.
The overall result was a cheesecake that was effortlessly delicious. Packed with flavour (and had me going back for seconds in the days that followed). A nice break from the chocolate overload over Easter too!