A pink 6 inch strawberry cheesecake on a soft sponge base, with strawberry jam through the filling and fresh strawberries on top. The filling is no bake and sets in the fridge.

Spongebase

1 medium egg

35g Oil (veg, sunflower or olive)

50g Self Raising

50g Sugar

Red colouring, I used red gel so just took a tiny bit with a cocktail stick

Cheesecake

250g Mascarpone

50g Icing Sugar

150g double cream

Red colouring, I used red gel so just took a tiny bit with a cocktail stick

100g Strawberry Jam

Decorations

Fresh strawberries

Sponge method

Mix all the ingredients together and pour into a 6 inch springform tin with the bottomed lined. I baked using the Ninja 9 in 1, Bake function, 155 for 20mins. Allow the sponge to cool completely in the tin.

Cheesecake method

Whip the Cream cheese and icing sugar, red colouring until thick and smooth. Add the cream and whip until thick. Mix in the strawberry jam. Transfer the mixture into the tin over the cooled sponge.

Decorations

Cut fresh strawberries to place on top and add more cream if required!

More small batch bakes

Browse Inch Cake Recipes, or see About 6 Inch Cakes.