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Strawberry Cheesecake

Strawberry Cheesecake

A light-yet-rich cheesecake topped with incredible Strawberry Sauce, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 6 hours
Total Time 7 hours 25 minutes
Course Dessert
Cuisine Western
Servings 12 slices
Calories 489 kcal

Equipment

  • food processor
  • springform cake tin
  • Mixing bowl
  • mixer
  • Saucepan

Ingredients
  

Cheesecake Biscuit Base

  • 200 g Arnott's Marie crackers or Graham Cracker squares suitable plain biscuit
  • 120 g unsalted butter melted

Cheesecake Filling

  • 500 g cream cheese softened
  • 2 tablespoon plain flour all purpose flour
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream full fat, can substitute
  • 1.5 cups caster sugar superfine sugar
  • 1 unit lemon zest from 1 lemon
  • 3 unit eggs at room temperature

Strawberry Topping for Cheesecake

  • 500 g strawberries half diced and half halved
  • 2 tablespoon lemon juice or water
  • 0.5 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 1.5 teaspoon cornflour/cornstarch
  • 2 tablespoon water

Instructions
 

Preparation

  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN, butter lightly and place a square piece of parchment on the base.
  • Butter and line the side of the pan.

Cheesecake Biscuit Base

  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs. Add butter and briefly blitz until it resembles wet sand.
  • Pour into the prepared cake tin and spread it out over the base and up the walls.
  • Press the crumbs up the wall almost to the top and flatten the base.

Filling

  • Use a mixer to beat the cream cheese until just smooth.
  • Add flour and beat until just incorporated.
  • Add vanilla, sour cream, sugar, and lemon zest. Beat until just combined.
  • Add eggs one at a time, beating in between until just combined.
  • Pour into prepared crust and bake for 55 minutes.
  • Cool the cake in the oven with the door open for 20 cm. Refrigerate for 4 hours+.
  • Remove the sides and use overhang paper to slide cheesecake off the pan.

Strawberry Topping for Cheesecake

  • Place chopped strawberries, vanilla, sugar, and lemon juice in a saucepan. Stir and bring to simmer.
  • Simmer for 10 minutes until strawberries breakdown.
  • Mix cornflour with water and add into the saucepan, stirring.
  • Add halved strawberries and cook for 1 minute.
  • Remove from stove and cool. Adjust consistency with a tiny touch of water.
  • Spoon onto cheesecake covering with a single layer of strawberries. Refrigerate for 2 hours+.
  • Slice and serve with remaining Strawberry Sauce!

Notes

Cake is best consumed within 4 days. Ideal to top the day before serving.

Nutrition

Serving: 1sliceCalories: 489kcalCarbohydrates: 55gProtein: 5gFat: 28gSaturated Fat: 15gCholesterol: 114mgSodium: 284mgPotassium: 184mgFiber: 1gSugar: 41gVitamin A: 945IUVitamin C: 24.6mgCalcium: 80mgIron: 1.4mg
Keyword Cheesecake, Cream Cheese, dessert, Rich Dessert, Strawberry Cheesecake, Strawberry Sauce
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