Strawberry Cheesecake

Ok so I had to share this one too. This cheesecake was the best I can remember ever eating. Though, I don't eat cheesecake all that often. Usually not even once a year! It's not something I'm proud of but there you have it. A baker that fails at eating cake..

This cheesecake had the perfect ooey gooey texture that just makes you want to eat more and more and more.

Double Strawberry Cheesecake:

Crust:
200g digestive cookies
100g butter, melted

Filling:
700g full fat philadelphia
1 tsp vanilla sugar(or extract)
1 1/4 dl sugar
3 eggs
80g frozen strawberries, defrosted
strawberry jam

Blend or crush the digestive cookies and mix them with the melted butter.
Press the mixture into a medium-small springform and chill for about 30 minutes.

Preheat oven to 150C.
Whip the philadelphia, vanilla and sugar until smooth.
Add the eggs one at a time and don't forget to scrape down the bowl.
Gently fold the defrosted berries into the mix.
Put about half of the mix into your springform.
Gently spread a layed of strawberry jam on top, not too thick.
Add the other half of the cheesecake mix on top of the strawberry jam.
Bake for about 35-40 minutes or until it's slithly browned in the middle and a little bit darker around the edges.

If you don't want it to crack, wrap the bottom of the springform in aluminum and put it in a deep baking tray that you fill with water about half way up the side of the spring form. Bake it like this.