If cheesecake is one of your great lovesserve this one plain or with your favorite topping! Not only delicious, but also very impressing.
1. Grease and line a springform cake tin (23 cm) with baking paper and set aside.
2. Place butter into mixing bowl and melt 2 min/50°C/speed 2.
3. Add biscuits and sugar, then mill 2 sec/speed 7 or until fine crumbs. Evenly press mixture into base of prepared cake tin and place in the fridge to set until needed. Clean and dry mixing bowl.
4. Preheat oven to 130°C.
5. Place sugar and 500 g of the cream cheese into mixing bowl, then mix 15 sec/speed 5 with aid of spatula.
6. Add remaining 500 g cream cheese and mix 15 sec/speed 5, with aid of spatula. Scrape down sides and base of mixing bowl with spatula.
7. Add remaining cheesecake ingredients, then mix 20 sec/speed 5, with aid of spatula. Scrape down sides and base of mixing bowl with spatula, then mix for a further 20 sec/speed 5 or until well combined.
8. Pour filling over biscuit base, then bake for 1 hour 30 minutes (130°C) or until firm but with a slight wobble in the centre.
9. Turn off the oven but leave the cheesecake inside with the oven door open to cool (approx. 1 hour).
10. Place in the fridge for a minimum of 4 hours or overnight, until completely cool and set. Clean and dry mixing bowl.
11. Place strawberries and sugar into mixing bowl, then cook 5 min/100°C/counterclockwise/speed 1 or until strawberries are just soft and syrupy, placing Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid. Set Varoma aside. Pour strawberry sauce into a bowl and set aside to cool to room temperature (approx. 20 minutes).
12. Remove cheesecake from tin and place on a serving plate. Top with cooled Strawberry sauce, before slicing to serve.