Roger Federer is the greatest tennis player of all time.
Each generation has its favourites, but in an age where success depends upon not only skill, but intellect and athleticism, he has won a record 8 Wimbledon titles, 6 Australian Open titles, a French open title and 5 US Open titles.
Not only that: he is a joy to watch, making the most complicated shots look effortless.
Zelda would like to serve him this cheesecake. It is baked in the New York style and accompanied by strawberries, thus reminding him of the two major tennis tournaments of the summer, and using the colours of the Swiss flag.
NEW YORK CHEESECAKE WITH STRAWBERRIES
175g digestive biscuits
1tbsp granulated sugar
300g golden caster sugar
900g soft cheese (such as Philadelphia)
3tbsp plain flour
1½tsp vanilla extract
1 lemon, zested and juiced
3 large eggs + 1 additional yolk
450ml soured cream
First make the base:
Line a 23cm springform tin, or grease well.
Either blitz or bash the biscuits to make fine crumbs and add the granulated sugar.
Melt the butter in a pan. Stir in the biscuit crumbs so that all are moist.
Press this into the bottom of the tin.
Bake for 10 minutes at 180°C/ 350°F/ Gas 4. Then allow to cool.
Then make the filling:
Place the cream cheese in a large bowl and beat with a spoon until creamy.
Add 250g of the caster sugar, the plain flour, a pinch of salt, the vanilla extract, 2tsp lemon zest and 1½tsp of the juice. Stir well to combine.
Using an electric hand whisk, whisk in the eggs, one at a time.
Then whisk in 200ml of the soured cream until it is smooth, light and airy.
Pour into the tin on top of the biscuit base.
Cook for 10 minutes at 220°C/ 425°F/ Gas 7.
Then reduce the oven temperature to 140°C/ 275°F/ Gas 1 and bake for another 45 minutes.
Turn the oven off, leaving the cheesecake inside for another 2 hours.
To make the topping:
Mix the remaining 150g soured cream with 25g caster sugar and 2tsp of lemon juice.
Spread over the top of the cheesecake.
Cover loosely with foil and place in the fridge for at least 8 hours.
Remove from the tin and the paper, placing on a plate.
To make the strawberry sauce:
Wash and hull 100g of the strawberries. Place in a pan with the remaining 25g caster sugar and 2tbsp of water. Warm gently until the strawberries become soft and pulpy.
Set aside to cool.
Press through a sieve.
Keep to one side into a bowl.
Decorate the top of the cheesecake with about half of the sauce and the remaining strawberries.
Cut and put on plates with the remaining sauce.