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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
