Imagine biting into a cloud—if that cloud tasted like sweet summer strawberries and creamy decadence. This strawberry cheesecake is the dessert equivalent of a blockbuster movie, with each bite a scene-stealer. I stumbled upon this recipe during a late-night Pinterest rabbit hole, and let me tell you, it’s been a game-changer in my kitchen.
Steps
- Preparation: Preheat your oven to 160°C (320°F) for a standard oven or 140°C (295°F) for a fan/convection oven. Prepare a 20cm (8-inch) springform pan by flipping its base upside down, greasing it lightly, and placing a square piece of parchment paper on the base. Clip the sides of the pan to secure the paper, allowing excess to stick out.
- Biscuit Base: Crush your chosen biscuits into fine crumbs using a food processor. Mix these crumbs with melted butter until they resemble wet sand. Press the mixture into the prepared pan, spreading it across the base and up the sides, using a flat-bottomed tool to compact it firmly.
- Cheesecake Filling: Beat softened cream cheese until smooth, being careful not to over-aerate it. Gradually incorporate flour, vanilla extract, sour cream, sugar, and lemon zest, mixing just until combined. Add eggs one at a time, gently beating until just mixed after each addition.
- Baking the Cheesecake: Pour the filling into the prepared crust. Bake the cheesecake for 55 minutes, ensuring the top is a light golden brown and slightly jiggly. Let it cool in the oven with the door slightly open, then refrigerate in the pan for at least 4 hours.
- Strawberry Topping: In a saucepan, combine chopped strawberries, vanilla, sugar, and lemon juice or water. Simmer for 10 minutes until the strawberries break down. Mix cornflour with water, add to the saucepan, and stir until the sauce thickens. Add halved strawberries, cook briefly, then let the sauce cool.
- Final Assembly: Once the cheesecake is chilled, remove the pan’s sides and slide the cheesecake off the base using the parchment overhang. Adjust the strawberry sauce’s thickness by adding small amounts of water if needed, then spread it over the cheesecake. Chill for at least 2 more hours before serving.
Ingredients
- 200g (7oz) Arnott’s Marie crackers or 28 Graham Cracker squares (or other plain biscuit)
- 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 full-fat sour cream
- 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
Nutritional Values
Calories: 5868cal | Carbohydrates: 660g | Protein: 60g | Fat: 336g | Saturated Fat: 180g | Cholesterol: 1368mg | Sodium: 3408mg | Potassium: 2208mg | Fiber: 12g | Sugar: 492g | Vitamin A: 11340IU | Vitamin C: 295.2mg | Calcium: 960mg | Iron: 16.8mg
FAQ
- Can I use different types of biscuits for the cheesecake base?
- Yes, you can use various plain biscuits for the base. Options include Arnott’s Marie Crackers or Nice biscuits in Australia, digestives in the UK, and Graham Crackers in the US. The key is to ensure the crumbs resemble wet sand so they hold together well.
- Do I need to use a water bath when baking the cheesecake?
- No, a water bath is not necessary for this recipe. The cheesecake turns out just as moist and crack-free without the hassle of using a water bath.
- What should I do if my cheesecake filling has become too aerated?
- If the filling is overbeaten and becomes too aerated, it might rise and sink slightly after baking, but this is not a major issue as the strawberry sauce will cover any imperfections.
- How long can the cheesecake be stored, and when is it best to top it with the strawberry sauce?
- The cheesecake is best consumed within four days. It is ideal to add the strawberry topping on the day you plan to serve it or the day before. After a few days, the topping may start to “sweat” slightly, but it remains delicious.
- What should the consistency of the strawberry sauce be?
- The strawberry sauce should have a jam-like consistency that oozes slightly when cut. If it’s too thick, you can adjust it by adding a tiny amount of water to reach the desired consistency.
Tips
- Create a Stable Biscuit Base: When preparing the biscuit base, invert the base of your springform pan and use parchment paper with an overhang. This makes it easier to remove the cheesecake without damaging the crust.
- Avoid Over-Aerating the Filling: Mix the cheesecake filling ingredients just until they are incorporated to prevent the mixture from becoming too aerated, which can lead to cracking during baking.
- Skip the Water Bath: There’s no need to use a water bath for this cheesecake recipe. It saves time and hassle, and the cheesecake will still come out moist and crack-free.
- Perfect the Strawberry Sauce Consistency: Cook the strawberry sauce until it reaches the desired thickness, and remember that it will thicken as it cools. Adjust the consistency with small amounts of water if needed, adding just 1/2 teaspoon at a time.
Equipment
- Springform Pan – A 20cm/8″ springform cake tin is specifically mentioned in the recipe.
- Food Processor – For blitzing biscuits into fine crumbs for the base.
- Mixer or Beater – For mixing the cheesecake filling ingredients.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Parchment/Baking Paper – For lining the pan to prevent sticking and make it easier to remove the cheesecake.
