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Strawberry Cheesecake

Strawberry Cheesecake

This Strawberry Cheesecake is a delightful dessert featuring a creamy filling atop a buttery biscuit base, garnished with a sweet strawberry topping.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 489 kcal

Equipment

  • food processor
  • springform cake tin
  • mixer
  • spatula
  • saucepan

Ingredients
  

Cheesecake Biscuit Base

  • 200 g Arnott’s Marie crackers or Graham Cracker squares Note 1
  • 120 g unsalted butter melted

Cheesecake Filling

  • 500 g cream cheese softened (Note 2)
  • 2 tablespoon plain flour (all purpose flour)
  • 1 teaspoon vanilla extract
  • 120 ml sour cream (full fat, sub sour cream)
  • 300 g caster sugar (superfine sugar)
  • 1 unit zest of 1 lemon
  • 3 unit eggs at room temperature

Strawberry Topping for Cheesecake

  • 500 g strawberries half diced and half halved
  • 2 tablespoon lemon juice or water Note 3
  • 100 g white sugar
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoon cornflour/cornstarch
  • 2 tablespoon water

Instructions
 

Preparation

  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Get a 20cm/8″ springform cake tin. Turn the base UPSIDE DOWN, butter lightly and place a square piece of parchment/baking paper on the base. Clip into the springform pan.
  • Butter and line the side of the pan.

Cheesecake Biscuit Base

  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.
  • Pour into the prepared cake tin. Use a spatula to spread it out over the base and up the walls.
  • Press the crumbs up the wall almost to the top of the sides, and flatten the base.

Filling

  • Beat the cream cheese until just smooth, not more than 20 seconds on speed 4.
  • Add flour, beat for 5 seconds on speed 4 until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
  • Add eggs one at a time, beating until just combined.
  • Pour into prepared crust.
  • Bake for 55 minutes until top is light golden brown and jiggles slightly.
  • Cool the cake in the oven with the door open 20 cm / 8″, then refrigerate for 4 hours+ in the pan.
  • Remove sides and slide cheesecake off the cake pan.

Strawberry Topping for Cheesecake

  • Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Mix cornflour with water, then add into saucepan and stir.
  • Add halved strawberries and cook for 1 minute to soften.
  • Remove from stove and cool. Adjust thickness with a small amount of water.
  • Spoon onto cheesecake to cover with a single layer of strawberries. Refrigerate for 2 hours+.
  • Slice and serve with remaining Strawberry Sauce!

Notes

Any plain crackers can be used for the base. Best consumed within 4 days.

Nutrition

Serving: 1sliceCalories: 489kcalCarbohydrates: 55gProtein: 5gFat: 28gSaturated Fat: 15gCholesterol: 114mgSodium: 284mgPotassium: 184mgFiber: 1gSugar: 41gVitamin A: 945IUVitamin C: 24.6mgCalcium: 80mgIron: 1.4mg
Keyword baking, cheesecake, dessert, strawberries, Strawberry Cheesecake
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