Introduction

This strawberry cheesecake is a luscious dessert featuring a crisp biscuit base, a smooth, creamy filling, and a vibrant strawberry topping. Perfect for any occasion, it combines classic flavors with a fresh berry finish that will delight your taste buds.

A close-up of a cheesecake slice showing three main layers: the bottom layer is a crumbly, light brown crust; the middle layer is thick, smooth, and creamy off-white cheesecake filling; the top layer is glossy, bright red sliced strawberries with syrup dripping slightly down the cheesecake edges. The cake is on a white plate with crumbs scattered around, set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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 sour cream (full fat)
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

Step 1: Preheat your oven to 160°C (320°F) for standard or 140°C (295°F) for fan/convection. Prepare a 20cm (8″) springform cake tin by turning the base upside down, lightly buttering it, and placing a square piece of parchment paper on the base. Butter and line the side of the pan as well.
Step 2: For the biscuit base, break biscuits roughly by hand and pulse in a food processor until fine crumbs form. Add melted butter and pulse briefly until the mixture resembles wet sand.
Step 3: Pour the crumb mixture into the prepared cake tin. Use a spatula to spread it over the base and up the sides. Press the crumbs firmly up the walls and flatten the base using a flat-bottomed utensil.
Step 4: For the filling, beat cream cheese with a mixer for no longer than 20 seconds on medium speed until smooth, avoiding aeration to prevent cracks.
Step 5: Add flour and beat briefly until just incorporated, then add vanilla extract, sour cream, caster sugar, and lemon zest. Beat until just combined.
Step 6: Add eggs one at a time, beating briefly after each until fully incorporated, but avoid overmixing.
Step 7: Pour the filling into the biscuit crust and bake for 55 minutes. The surface should be lightly golden, smooth, and slightly jiggly when shaken gently.
Step 8: Cool the cheesecake in the oven with the door slightly open for about 20 cm (8 inches), then refrigerate for at least 4 hours or overnight in the pan.
Step 9: Carefully remove the springform sides. Use the parchment paper overhang to slide the cheesecake off the base and onto a serving plate.
Step 10: For the strawberry topping, combine diced strawberries, vanilla extract, white 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.
Step 11: Mix cornflour with water and stir into the saucepan. Add the halved strawberries and cook for an additional minute until softened. The sauce should be syrupy.
Step 12: Remove from heat and allow to cool, stirring occasionally. Adjust the thickness with a small amount of water if needed.
Step 13: Spoon the strawberry topping over the cheesecake, covering with a single layer of strawberries, halved side down. Refrigerate for at least 2 hours before serving.

Tips & Variations

Press the biscuit base firmly against the sides of the pan to prevent it from collapsing when baking.
Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
For a lighter texture, substitute half the sour cream with Greek yogurt.
Try adding a splash of strawberry liqueur to the topping for an adult twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the creamy texture and freshness of the strawberries. When ready to serve, remove from the fridge about 15 minutes beforehand for the best flavor and texture.

How to Serve

The image shows a close-up of a slice of cheesecake with three clear layers: a crumbly golden brown crust at the bottom, a thick creamy pale yellow middle layer, and a shiny bright red strawberry topping with pieces of whole strawberries and a glossy sauce dripping down the sides. The cheesecake sits on a white plate with some crumbs scattered around, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the base?

Yes, plain biscuits like digestive or graham crackers work well as a base. Avoid flavored or overly sweet biscuits to keep the balance of flavors.

How do I prevent the cheesecake from cracking?

Avoid overbeating the filling to minimize air incorporation, and cool the cheesecake gradually in the oven with the door ajar before refrigerating. This helps prevent cracks from sudden temperature changes.