Line cake tin with baking paper, baking paper should be 1 cm higher than the edges.
Cream Cheese (1 3/4 cups)
in a microwave-safe bowl. Heat in the microwave every 10-15 seconds then take the cream cheese out and stir until it’s warm and soft.
Preheat the oven to steam bake at 240 degrees C (460 degrees F).
Mix soft cream cheese with
Granulated Sugar (2/3 cup)
until all sugar has dissolved. Add
Free Range Egg (3)
1 at a time to whisk gently until smooth but prevent creating air bubbles.
Cake Flour (2 Tbsp)
in a small bowl with 1/3 of
Thickened Cream (1 cup)
, and whisk until there are no lumps. Add remainder of thickened cream mix well.
Pour cream mixture through a strainer into the cream cheese mixture, add
Vanilla Essence (to taste)
and 1 tsp of
, and mix well. Pour the mixture into the lined cake tin and put it on shelf 2 (middle of the oven). Bake for 30 minutes.
Water (1/3 cup)
into a saucepan, then add
Granulated Sugar (3/4 cup)
Fresh Strawberries (1 cup)
. Place over medium heat, and simmer for 20 minutes. Strain when cool and set aside.
Remove from the oven when the cake is wobbly with a dark color on top. Leave at room temperature until warm then refrigerate for at least 4 hours or until completely chilled.
When cheesecake is chilled, slice it into 8 pieces and garnish it with whipped cream and strawberry compote.