Description
A light-yet-rich strawberry cheesecake featuring a creamy but not dense cream cheese filling on a buttery biscuit base, topped with a luscious homemade strawberry sauce. This dessert is a perfect balance of tangy and sweet, making it an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Australia) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
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
Strawberry Sauce 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
- Prepare the crust: Crush the Arnott’s Marie crackers or Graham cracker squares into fine crumbs. Mix the crumbs thoroughly with the melted unsalted butter until well combined. Press this mixture evenly into the base of a greased 23cm (9 inch) springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the plain flour, vanilla extract, and sour cream, and mix well to combine. Gradually incorporate the caster sugar and lemon zest, beating continuously. Add the eggs one at a time, fully incorporating each before adding the next to maintain a smooth texture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 160°C (320°F) for about 55 minutes or until the edges are set but the center still slightly jiggles when the pan is gently shaken.
- Prepare the strawberry sauce: While the cheesecake bakes, combine half of the strawberries (diced), lemon juice or water, white sugar, and vanilla extract in a saucepan over medium heat. Bring to a gentle boil, stirring frequently. Mix the cornflour with the two tablespoons of water to create a slurry, then add it to the strawberry mixture. Continue cooking and stirring until the sauce thickens. Remove from heat and fold in the halved fresh strawberries for texture.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, pour the strawberry sauce topping over the cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully before serving.
Notes
- This cheesecake is creamy but not dense like a New York-style cheesecake, making it a lighter indulgence.
- The strawberry sauce adds an incredible fresh and tangy complement to the rich filling.
- Ensure ingredients like butter and cream cheese are at room temperature before mixing for the best texture.
- Breaking down the steps makes the recipe straightforward; watching the recipe video can help clarify each stage.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 489 kcal
- Sugar: 41 g
- Sodium: 284 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 114 mg
