Strawberry Fromage Frais Cheesecake

[Sylvia]

Strawberry Fromage Frais Cheesecake
Serves 4 hungry people

For the base:
6oz (175g) sweet oat biscuits
2oz (50g) butter, melted

For the filling:
12oz (350g) full fat curd-cheese
12oz (350g) fromage frais (8 per cent fat)
3 medium eggs
6oz golden caster sugar
1 tsp vanilla extract

For the topping:
1lb 8oz (700g) strawberries hulled
2 tbsp golden caster sugar

You will also need a spring-form cake tin 9 inch (23cm) in diameter, lightly buttered

Put the biscuits in a polythene bag and roll them with a rolling pin to crush them.

Then gently melt the butter in a pan, when melted mix in the crushed biscuits.

Now press the mixture into the base of the tin and pop it into the fridge to firm up while the filling is made. (At this stage preheat your oven to 180oC/360oF)

For the filling combine in large bowl the curd cheese, fromage frais, eggs, sugar and vanilla, using an electric hand whisk to beat everything together until silky smooth.

Now pour the mixture over the biscuit base and place on the centre shelf of the oven to cook for 30 minutes.

At the end of the cooking time turn off the oven but leave the cheesecake in the cooling oven to set until its completely cold.
Remove the cheesecake from the oven and from the tin, transfer it to a plate, cover and chill until needed.

For the topping, weigh 80oz (225g) of the strawberries into a bowl, sprinkle with the caster sugar and leave to soak for 30 minutes.

After that, pile the strawberries and the sugar into a food processor and puree, then pass the puree through a nylon sieve to remove the seeds.

To serve the cheesecake, fan the remaining strawberries and arrange all over the surface, then spoon some of the puree over them.

Sylvia