Roasted strawberry & vanilla cheesecake tart

Roasted strawberries are the perfect topping for this smooth and creamy cheesecake. Proudly brought to you by Sunbeam Macadamia Meal and taste.com.au.

• 125g Marie biscuits
• 1 cup Sunbeam Macadamia Meal
• 75g butter, melted

Filling

• 500g cream cheese, softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla bean paste
• 2 eggs
• 1/3 cup thickened cream

Roasted strawberries

• 500g strawberries, hulled, halved or quartered
• 2 tablespoons caster sugar
• 1 tablespoon lemon juice

1. Step 1

   Process the biscuits and Sunbeam Macadamia Meal in a food processor until a breadcrumb texture. Add the butter and process until combined. Transfer mixture to a 22cm by 22cm (base measurement) loose base square tart tin. Press mixture to line the base and sides of the tin. Place the tin on a baking tray. Chill for 15 minutes while preparing the filling.

2. Step 2

   To make the filling, beat the cream cheese, sugar and vanilla until smooth. Beat in the eggs until combined. Beat in the cream until combined.

3. Step 3

   Preheat oven to 160C/140C fan-forced. Spoon the filling into the tart shell. Bake for 30 minutes or until set (but still slightly wobbly). Turn off the oven and cool the cake in the oven with the door ajar. Chill the cake for 3 hours.

4. Step 4

   Meanwhile, make the roasted strawberries. Increase the oven to 220C/200C fan-forced. Place all the ingredients in a 20cm x 30cm baking dish and toss to coat. Bake for 5 minutes or until strawberries have softened and sugar has dissolved. Transfer to a bowl and chill until cold.

5. Step 5

   Serve the cheesecake: Cut into 8 slices and pour over the strawberries and syrup.

Keep the roasted strawberries separate as once poured over the cake, they will soften the tart shell.