Ingredients

  • 10 Crushed Digestive Biscuits
  • 60g Kerrygold Salted Butter
  • 600g Reduced Fat Cream Cheese
  • 2 Eggs (plus an extra egg yolk)
  • 140g Soured Cream
  • 175g Caster Sugar
  • 300g Strawberries (quartered)
  • Dusting of icing sugar
a37c7849-66be-437c-bc72-015d738e50e2

Directions

  1. Preheat oven to 180 C
  2. Melt the butter and combine with the crushed biscuits.
  3. Press the mixture down into the base of a 20cm springform cake tin. Chill in the fridge for 1 hour.
  4. Combine the eggs, soured cream, cream cheese and sugar in a bowl. Stir in the strawberries (leaving some for decoration). Pour into the cake tin over the biscuit base. Bake in preheated for 50 minutes.
  5. One cooked, leave to cool before removing from the tin.
  6. Top with the sliced strawberries and dust lightly with icing sugar.

explore our

Similar Recipes

Lunch

Ploughman’s Open Sandwich

...

Serves 4

Pumpkin Pie S’mores

Preheat the oven to 200ºC. Roll the pastry. Get a 22cm lo...

Spaghetti with Kale Pesto

1. Bring two saucepans of water up to a boil with a pinch of sea salt...

Serves 4
Desserts

Kerrygold Indulgent Chocolate Cake

...

Serves 8
Baking

Cinnabon Rolls

This recipe is made using a bread machine, howeve...

Baking

Classic White Loaf

Mix the flour, yeast and sal...

Tomato Risotto

Bring the vegetable stock to a simmer in a saucepan. In a...

Serves 2
see more