Strawberry Cheesecake Recipe

Introduction

This Strawberry Cheesecake combines a crunchy biscuit base with a smooth, creamy filling and a fresh strawberry topping. It’s a classic dessert that’s perfect for any occasion, delivering a balanced sweetness and vibrant fruity flavor.

Ingredients

• 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
• 120g / 8 tbsp unsalted butter, melted
• 500g / 1 lb cream cheese, softened
• 2 tbsp plain flour (all-purpose flour)
• 1 tsp vanilla extract
• 1/2 cup full-fat sour cream
• 1 1/2 cups caster sugar (superfine sugar)
• Zest of 1 lemon
• 3 eggs, at room temperature
• 500g / 1 lb strawberries, half diced and half halved
• 2 tbsp lemon juice or water
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp cornflour (cornstarch)
• 2 tbsp water

Instructions

1. Step 1: Preheat your oven to 160°C/320°F (standard) or 140°C/295°F (fan/convection). Prepare a 20cm/8″ springform cake tin by turning the base upside down, butter lightly, and place a square piece of parchment paper on the base. Then clip the sides on and butter them as well.
2. Step 2: Break the biscuits roughly by hand and pulse in a food processor until fine crumbs form. Add melted butter and pulse briefly until it resembles wet sand.
3. Step 3: Pour the biscuit crumb mixture into the prepared tin. Use a flat-based object to press the crumbs firmly and evenly up the sides and across the base.
4. Step 4: Using a mixer or hand beater, beat the cream cheese on low speed just until smooth (about 20 seconds), avoiding aeration to minimize cracks.
5. Step 5: Add the flour and beat briefly until incorporated. Then add vanilla extract, sour cream, sugar, and lemon zest, mixing just until combined.
6. Step 6: Add eggs one at a time, beating briefly after each until fully incorporated but not overmixed.
7. Step 7: Pour the filling evenly over the biscuit crust and bake for 55 minutes. The cheesecake should be lightly golden on top, not cracked, and jiggle slightly when shaken.
8. Step 8: Let the cheesecake cool inside the oven with the door open about 8 inches/20 cm, then refrigerate it in the pan for at least 4 hours.
9. Step 9: Remove the pan sides and use the parchment overhang to lift the cheesecake out of the base. Slide the cheesecake off the parchment onto a serving plate.
10. Step 10: For the strawberry topping, combine diced strawberries, vanilla, sugar, and lemon juice in a saucepan. Simmer over medium heat for 10 minutes until strawberries break down.
11. Step 11: Mix cornflour with water and stir into the saucepan. Add the halved strawberries and cook for 1 more minute until soft. The sauce should be syrupy—remove from heat and cool.
12. Step 12: Once cool, stir the topping and adjust consistency with a little water if needed to achieve a nice oozing texture.
13. Step 13: Spoon the strawberry topping over the cheesecake, arranging halved strawberries facedown in a single layer. Refrigerate for at least 2 hours before serving with remaining strawberry sauce.

Tips & Variations

• Use full-fat sour cream for a richer filling and better texture.
• If you don’t have a food processor, crush biscuits in a sealed bag with a rolling pin.
• Avoid over-beating the cream cheese and eggs to prevent cracks in your cheesecake.
• For a gluten-free version, substitute biscuits with gluten-free crackers and use gluten-free flour.
• Try swapping strawberries for raspberries or mixed berries to vary the fruit topping.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the strawberry topping separate until ready to serve if possible, to maintain freshness. Reheat is not recommended as the texture will change; serve chilled for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it actually benefits from chilling several hours or overnight, which allows the flavors to meld and the texture to set perfectly.

How do I prevent cracks on the cheesecake surface?

Beat the filling just until smooth without over-aerating, bake at a low temperature, and cool the cake slowly in the oven with the door slightly open to avoid sudden temperature changes.

Strawberry Cheesecake Recipe

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★★★★★

4.4 from 88 reviews

• Author: Noah
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This classic Strawberry Cheesecake features a buttery biscuit base, a smooth and creamy cream cheese filling, and a luscious homemade strawberry topping. Perfectly baked to achieve a light golden top with a slight jiggle, this dessert is finished with a fresh strawberry sauce that adds a burst of fruity flavor. Ideal for any occasion, this recipe guides you through creating a delicious, impressive cheesecake from scratch.

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Ingredients

Scale 1x2x3x

For the Biscuit Base

• 200g / 7oz Arnott’s Marie biscuits or other plain biscuit (Aus) or 28 Graham Cracker squares
• 120g / 8 tbsp unsalted butter, melted

For the Cheesecake Filling

• 500g / 1 lb cream cheese, softened
• 2 tbsp plain flour (all purpose flour)
• 1 tsp vanilla extract
• 1/2 cup sour cream (full fat)
• 1 1/2 cups caster sugar (superfine sugar)
• Zest of 1 lemon
• 3 eggs, at room temperature

For the Strawberry Topping

• 500g / 1 lb strawberries, half diced and half halved
• 2 tbsp lemon juice or water
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp cornflour (cornstarch)
• 2 tbsp water

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Instructions

1. Preparation: Preheat your oven to 160°C/320°F (standard) or 140°C/295°F if using a fan/convection oven. Prepare a 20cm/8″ springform cake tin by turning the base upside down, buttering it lightly, and placing a square of parchment paper on the base. Butter and line the sides of the pan as well for easy removal later.
2. Make the Biscuit Base: Break the biscuits roughly by hand and process them in a food processor until fine crumbs form. Add the melted butter and pulse briefly until the mixture resembles wet sand. Pour this mixture into the prepared cake tin and spread over the base and up the sides using a spatula. Press the crumbs firmly using a flat-bottomed item with vertical edges to build up the sides and create a compact base.
3. Prepare the Cheesecake Filling: Beat the softened cream cheese with a mixer on speed 4 for about 20 seconds until smooth, avoiding too much aeration to prevent cracks. Add the flour and mix briefly for 5 seconds until just incorporated. Add vanilla extract, sour cream, caster sugar, and lemon zest, then beat for a maximum of 10 seconds on speed 5 just until combined. Add the eggs one at a time, beating for 5 seconds after each addition until fully incorporated.
4. Assemble and Bake: Pour the cream cheese filling into the prepared biscuit crust. Bake in the preheated oven for 55 minutes until the top is a very light golden brown, near perfectly flat, and with a slight jiggle when you gently shake the pan. After baking, cool the cheesecake in the oven with the door open about 20cm/8″ for gentle cooling, then refrigerate for at least 4 hours in the pan to set.
5. Remove and Prepare for Topping: Carefully remove the sides of the springform pan. Use the parchment paper overhang to slide the cheesecake off the base, then remove the parchment paper from the cheesecake.
6. Make Strawberry Topping: Combine diced strawberries, vanilla extract, sugar, and lemon juice or water in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes until the strawberries break down. Mix the cornflour with water until smooth and stir into the saucepan. Add the halved strawberries and cook for another minute until softened. The mixture should be syrupy; remove from heat and allow it to cool, thickening further as it cools. Stir and adjust consistency if necessary by adding a tiny amount of water to achieve an oozing consistency.
7. Finish and Serve: Spread the cooled strawberry topping evenly over the cheesecake, flipping the halved strawberries to face down for an attractive presentation. Refrigerate the topped cheesecake for at least 2 more hours before slicing. Serve with remaining strawberry sauce on the side for extra flavor.

Notes

• Note 1: If unable to find Arnott’s Marie biscuits or Graham Crackers, plain digestive biscuits or similar can be used as a substitute.
• Note 2: Ensure the cream cheese is softened to room temperature for a smooth filling and to avoid lumps.
• Note 3: Lemon juice can be substituted with water, but lemon juice adds a fresh acidic balance to the strawberry topping.
• Note 4: Turning the springform pan base upside down helps prevent leaks and makes lining easier.
• Note 5: Blitzing the crumbs finely ensures a firm and even biscuit base.
• Note 6: Cooling the cheesecake slowly in the warm oven helps prevent cracks on the surface.
• Note 7: Adjust the strawberry sauce thickness carefully; too thick and it won’t ‘ooze,’ too thin and it will be runny. Add water sparingly.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Fruit Topping, Springform Cake