Description
This classic strawberry cheesecake features a buttery biscuit base, smooth and creamy cheesecake filling, and a luscious strawberry topping. The graham cracker crust is pressed up the sides of the pan for a sturdy base, while the filling is carefully blended to avoid aeration and cracking during baking. The strawberry topping is gently cooked into a syrupy glaze with fresh berries, perfect for adding a fresh and fruity finish to this creamy dessert.
Ingredients
Scale
Biscuit Base
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling
- 1 lb / 500g 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
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 the oven to 160°C (320°F) 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 sides of the tin as well.
- Make the Biscuit Base: Roughly break the biscuits by hand and blitz them in a food processor until fine crumbs form. Add melted butter and blitz briefly until the mixture resembles wet sand. Pour this crumb mixture into the prepared cake tin and use a spatula to spread it evenly over the base and up the walls of the tin. Press firmly using a flat-based object like a measuring cup to compact and raise the crust almost to the top edges, creating a solid base.
- Prepare the Filling: Using a mixer or hand beater, beat the cream cheese on medium speed (speed 4) for no longer than 20 seconds until just smooth; avoid overbeating to prevent aeration and cracking. Add the flour and beat for 5 seconds until just incorporated. Next, add vanilla extract, sour cream, caster sugar, and lemon zest, mixing gently for no more than 10 seconds on speed 5 until combined. Add eggs one at a time, beating briefly (about 5 seconds each) just until each egg is incorporated.
- Assemble and Bake: Pour the filling into the biscuit crust and smooth the top. Bake in the preheated oven for 55 minutes. The cheesecake should be lightly golden on top, not cracked, flat, and should jiggle slightly when you gently shake the pan.
- Cool the Cheesecake: After baking, leave the cake to cool in the oven with the door propped open about 20 cm (8″) to avoid sudden temperature changes that may crack the top. Once cooled, refrigerate the cheesecake in the pan for at least 4 hours or overnight to firm up.
- Remove from Pan: Carefully remove the sides of the springform pan. Use the parchment paper overhang to slide the cheesecake off the base, then slide it off the paper onto a serving plate.
- Prepare the Strawberry Topping: Place diced strawberries, vanilla extract, sugar, and lemon juice or water in a saucepan. Stir and bring to a gentle simmer over medium heat. Cook for about 10 minutes until the strawberries break down into a syrupy consistency.
- Thicken the Topping: Mix cornflour with 2 tablespoons of water to create a slurry. Stir this into the simmering strawberry mixture. Add the halved strawberries and cook for an additional 1 minute to soften them slightly. The sauce should be syrupy; remove from heat and allow to cool, during which it will thicken further.
- Adjust and Chill Topping: Once cool, stir the strawberry topping and adjust the thickness by adding a tiny touch of water if needed to achieve a soft, oozing consistency.
- Serve: Spoon the strawberry topping over the cheesecake, arranging the halved strawberries face down in a single layer. Refrigerate the assembled cheesecake for at least 2 hours before serving to allow the topping to set.
Notes
- Note 1: Arnott’s Marie biscuits or plain biscuits work well as a neutral base, alternatively Graham Crackers are commonly used in the US.
- Note 2: Softened cream cheese should be at room temperature to beat smoothly without lumps.
- Note 3: Lemon juice adds brightness to the topping, but water can be used if preferred.
- Note 4: Turning the springform pan base upside down helps prevent leaking and makes removing the cake easier.
- Note 5: Avoid over-processing biscuit crumbs to keep a good texture.
- Note 6: Cooling the cheesecake in the oven with the door ajar prevents rapid temperature changes that cause cracks.
- Note 7: Adjust the strawberry sauce thickness carefully with water to achieve the perfect consistency for pouring but not running off.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake, baked cheesecake, graham cracker crust, strawberry topping, creamy dessert, classic cheesecake
