Vodka Strawberry Cheesecake

A Polish-inspired cheesecake featuring vodka-infused strawberries, a biscuit base, and a creamy curd cheese filling topped with strawberry glaze.

Baking Vegetarian Dessert Cheesecake Vodka Strawberries

Estimated Nutrition

Calories

718.1

kcal / serving

7180.5 kcal total

Carbs

65.5g

per serving

655.4 g total

Fat

43.5g

per serving

435.2 g total

Protein

11.6g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

For strawberries

tsp

Vanilla Bean Paste

For strawberries

200

Caster Sugar

For filling

tsp

Vanilla Bean Paste

For filling

Cornflour

CondimentsSauces

100

Strawberry Jam

Dairy

Butter

Knob for greasing

150

Unsalted Butter

Melted

500

Curd Cheese

375

Double Cream

piece

Egg

Beaten

servings

Whipped Cream

To serve

Fruits

400

Strawberry

Quartered and pricked with a fork

piece

Lemon

Juice and zest only

GrainsCereals

300

Digestive Biscuit

Crushed into crumbs

Liquids

100

Vodka

For infusion

NutsSeeds

pinch

Salt

0.5

tsp

Cinnamon

Method

Mix vodka, sugar, and vanilla paste in a bowl, add strawberries, and infuse for 4 hours.

Combine biscuit crumbs, salt, cinnamon, and melted butter, then press into the tin and bake for 10 minutes.

Beat together the curd cheese, cream, lemon juice and zest, sugar, vanilla, cornflour, and eggs.

Drain the infused strawberries, reserving the liquid, and fold the fruit into the cheese mixture.

Preheat the oven to 180°C and grease a 23cm springform tin with butter.

Pour mixture onto the base, wrap the tin in foil, and place in a bain-marie with 2cm of boiling water.

Bake for 75 minutes until set, then cool completely, preferably overnight.

Heat jam with half the reserved vodka liquid, brush onto the cheesecake, and decorate with halved strawberries.

Chill until ready and serve with whipped cream.