Description
This Strawberry Cheesecake features a buttery biscuit crust and a creamy, light yet rich cream cheese filling. Topped with a luscious homemade strawberry sauce that perfectly complements the smooth cheesecake, this dessert is a delightful treat for any occasion. The recipe balances sweet and tangy flavors, offering a luscious texture that is not as dense as classic New York cheesecake.
Ingredients
Scale
Crust
- 200g / 7oz Arnott’s Marie crackers or other plain biscuits (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 full-fat sour cream
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 eggs, at room temperature
Strawberry Sauce
- 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 biscuits or Graham crackers finely and combine with the melted unsalted butter until well mixed. Press this mixture firmly and evenly into the base of a 23cm (9-inch) round springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with plain flour and vanilla extract until smooth. Add the sour cream, caster sugar, and lemon zest, and continue beating until well combined and creamy. Add the eggs one at a time, mixing on low speed gently to maintain airiness without over beating.
- Assemble and bake the cheesecake: Pour the cream cheese filling over the chilled crust in the springform pan, smoothing the top with a spatula. Bake in a preheated oven at 160°C (320°F) for approximately 55 minutes. The cheesecake should be set but still have a slight wobble in the center. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually, then transfer to the refrigerator and chill for at least 4 hours or overnight to set completely.
- Prepare the strawberry sauce: In a saucepan, combine the diced strawberries, lemon juice (or water), white sugar, and vanilla extract. Cook over medium heat until the sugar dissolves and the strawberries soften, about 5 minutes. Mix the cornflour with water until smooth, then stir into the strawberry mixture. Continue cooking for another 1-2 minutes until the sauce thickens. Remove from heat and allow to cool.
- Serve the cheesecake: Remove the chilled cheesecake from the springform pan and place on a serving plate. Spoon the strawberry sauce over the top, garnishing with the halved strawberries. Slice and serve chilled for best flavor and texture.
Notes
- Recipe video is available to guide through the steps.
- This cheesecake is light yet rich, creamier but not as dense as a New York cheesecake.
- The strawberry sauce topping complements the cheesecake perfectly with a balance of sweet and tangy flavors.
- The multiple steps are straightforward and manageable, broken down to ensure success.
- Using room temperature eggs ensures the batter mixes smoothly and consistently.
- Gradual cooling inside the oven prevents cracking on the cheesecake surface.
Nutrition
- Serving Size: 1 serving
- 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
