Strawberry Cheesecake
This Strawberry Cheesecake is truly impressive! It’s inspired by my classic baked cheesecake - the one I always describe as perfectly rich yet surprisingly light - and it’s topped with a beautiful strawberry layer that tastes just as incredible as it looks.What makes it extra special is the way the strawberry sauce gently cascades down each slice, while the filling stays smooth, creamy, and indulgent without feeling overly dense. It has a slight fluffiness that keeps every bite balanced. And because I can never get enough of that buttery biscuit crust, I’ve taken it all the way up the sides for the ultimate base-to-filling ratio.
Ingredients
Cheesecake Biscuit Base
- 200 g 7 oz Marie biscuits or 28 Graham Cracker squares
- 120 g 8 tbsp unsalted butter, melted
Cheesecake Filling
- 500 g 1 lb full-fat cream cheese, softened
- 2 tbsp plain all-purpose flour
- 1 ½ cups caster sugar superfine sugar
- Zest of 1 lemon
- ½ cup full-fat sour cream
- 3 large eggs room temperature
Strawberry Topping
- 500 g 1 lb fresh strawberries (half diced, half halved)
- ½ cup white sugar
- 2 tbsp lemon juice or water
- 1 ½ tsp cornstarch cornflour
- 2 tbsp water
Instructions
Cheesecake Biscuit Base
- Preheat oven to 160°C (320°F) conventional or 140°C (295°F) fan.
- Line the base of a 20 cm (8-inch) springform pan with baking paper and lightly grease the sides.
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Mix the crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the base and up the sides of the prepared pan.
- Refrigerate while preparing the filling.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth (do not overmix).
- Add flour and mix briefly until combined.
- Add sugar, lemon zest, and sour cream. Mix until smooth.
- Add eggs one at a time, mixing gently after each addition just until incorporated.
- Pour the filling into the prepared crust and smooth the top.
Bake
- Bake for 55 minutes. The edges should be set and the center should still have a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove and refrigerate for at least 4 hours or overnight until fully set.
Strawberry Topping
- In a saucepan, combine diced strawberries, sugar, and lemon juice. Bring to a simmer over medium heat.
- Cook for about 10 minutes until the strawberries break down.
- Mix cornstarch with water, then stir into the sauce. Simmer until thickened.
- Add halved strawberries and cook for 1 minute.
- Remove from heat and let cool completely.
Assemble
- Spoon the cooled strawberry topping over the chilled cheesecake.
- Slice and serve.
Notes
Nutrition Information:
Calories:489cal (24%) Carbohydrates:55g (18%) Protein:5g (10%) Fat:28g (43%) Saturated Fat:15g (94%) Cholesterol:114mg (38%) Sodium:284mg (12%) Potassium:184mg (5%) Fiber:1g (4%) Sugar:41g (46%) Vitamin A:945IU (19%) Vitamin C:24.6mg (30%) Calcium:80mg (8%) Iron:1.4mg (8%)*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
