Strawberry Cheesecake Tart by Edd Kimber from Great British Bake Off

By Great British Chefs •

With The Great British Bake Off returning to our screens, everyone’s back in the mood for baking. Edd Kimber who won the very first contest has teamed up with Jordans to create some delicious recipes. Discover how to make this mouthwatering strawberry cheesecake tart.



We spoke to Edd Kimber aka The Boy Who Bakes who gave us his top baking tips. When asked about the best way to ensure you don’t get a soggy bottom he said:

Blind baking is the best way. Pre-baking gives the pastry a little extra chance and if you are using a very liquid filling like a lemon tart once you have blind baked the tart you can also brush with an egg yolk before adding the filling, this will create an extra barrier and help ensure a crisp base.”
His top tips for making pastry are equally practical
"Keep it cool. Hot hands make greasy pastry so take care to chill the pastry properly and if you do struggle with hot hands you can make great pastry in a food processor, which is also faster too".

We loved Edd’s cheesecake which would make a stunning centre piece for dinner parties. Take a look at the video to see how it’s actually very simple to make. The Jordan’s Country Crisp base is topped with the smoothest filling, piled high with fresh strawberries and topped with a rich, glossy glaze.

Here’s the recipe for a sure fire way to impress family and friends!

Strawberry Cheesecake Tart

- serves 12

Tart Base

250g Jordans Strawberry Country Crisp

125g Unsalted butter, melted and cooled

Cheesecake Filling

250g Cream cheese

70g Caster sugar

1 tsp Vanilla bean paste

150ml Double cream

Strawberry Topping

500g Strawberries, hulled and halved

30g Caster sugar

Juice of 1/2 lemon

Place the Jordans Country Crisp in the bowl of a food processor and blend until fine. Add the butter and process to combine evenly. Lightly grease a tart tin with a removable base and line the base with a disc of parchment paper (this helps to remove the tart later on). Press the crisp mixture firmly into the base and sides of the tin, make sure to press firmly so the tart base is solid. Place in the refrigerator for an hour to set.

To make the cheesecake filling place the cream cheese, caster sugar and vanilla into a large bowl and using an electric mixer or wooden spoon beat together for a few minutes until smooth and creamy. In a separate bowl whisk the cream until it has soft peaks. Add a third of the cream to the cream cheese and beat to combine. Add the remaining cream and fold together until fully combined. Spread the cheesecake mixture evenly across the base of the tart shell and pop back in the fridge whilst you make the topping.

For the strawberries place the berries, sugar and lemon juice into a medium saucepan and cook over medium/low heat for about 5 minutes until the sugar has dissolved and the fruit has released some juice. Remove the strawberries from the pan, leaving behind all the juice. Increase the heat to medium/high and cook for a couple of minutes or until the juice has reduced and is syrupy in consistency, remove from the heat and allow to cool.

To serve, carefully remove the tart from the tin and place onto a serving plate, top with the strawberries and drizzle over the syrup, serve immediately.


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Great British Chefs

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