100mlwhipping cream + a bit of sugar for sweetening
Start by preparing the strawberries. Clean them and put into a small saucepan. Add 80 gr of the sugar, 30 ml of limejuice, one cinnamon stick and one star anis and bring the mixture to the bowl. Turn down the heat and let it simmer for a while until the strawberries are soft and half of the liquid has dissolved a bit. Turn of the heat and leave to cool completely before using.
Crumble your bastogne biscuits in a foodprocessor and put them in a bowl. Add the melted butter to it and mix everything together.
preheat your oven to 150 C.
Prepare your baking tin by putting a sheet of baking paper on the bottom. Press your crumbled biscuits down to the bottom using a spoon. Put the tin into the fridge for about 20 mins to half an hour to set.
Prepare your filling by putting the creamcheese plus the remaining 100 gr of sugar into a mixing bowl and either using a standmixer or a handmixer mix until smooth. Add the eggs one at the time and mix everything well in between. Add some lime zest to your creamcheese at this point to enhance the lime flavor. Spoon in the cooled down strawberry mixture (don't forget to remove your cinnamon stick and star anis!)
Mix the strawberries through the creamcheese but don't mix it completely so you have some streaks of white and pink happening in the mixture. Tip your batter into the ready tin and fill to about 2/3 of the tin.
Wrap aluminium foil tightly around the outside of the tin to prevent water coming in from the waterbath you are going to use to bake the cheese cake in.
Place your baking tin into a baking tray that is high enough to fill with water that reaches the level of the cheesecake in your tin. Put the tin into your oven and fill with water up to the level of your cake.
Bake your cheesecake for about 45 minutes. The top of the cheesecake should be firm but the middle will still be a bit wobbly. It's a bit hard to describe what to look for but the top should appear a bit dry. Turn the oven off and leave to cool the cake in the oven for another hour or so.
Remove the cake from the oven once cooled down and leave to cool down further in the fridge for at least 1-2 hours before cutting.
To prepare your topping put the strawberries in a blender or stickblender and puree with the sugar and zest. Whip the cream with a bit of sugar until you have soft peaks.
Shortly before serving spread the whipping cream on top of the cheesecake and decorate with the remaining strawberries. Sprinkle a tiny bit of ground cinnamon on top (optional) and serve with the raspberry coulis.