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Strawberry Cheesecake

Strawberry Cheesecake

A light-yet-rich Strawberry Cheesecake, creamy but not dense, topped with an incredible Strawberry Sauce.
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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
  • mixer

Ingredients
  

Cheesecake Biscuit Base

  • 200 g Arnott’s Marie crackers or other plain biscuit or 28 Graham Cracker squares
  • 120 g unsalted butter melted

Cheesecake Filling

  • 500 g cream cheese softened
  • 2 tablespoon plain flour all purpose flour
  • 1 teaspoon vanilla extract
  • 120 g sour cream full fat, substitute sour cream if needed
  • 300 g caster sugar superfine sugar
  • 1 piece lemon zest from 1 lemon
  • 3 pieces eggs at room temperature

Strawberry Topping for Cheesecake

  • 500 g strawberries half diced and half halved
  • 2 tablespoon lemon juice or water
  • 100 g white sugar
  • ½ teaspoon vanilla extract
  • 1 ½ 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/baking paper on the base.
  • Clip into the springform pan, 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, briefly blitz until dispersed.
  • Pour into the prepared cake tin and spread it out over the base and up the walls.
  • Use a measuring cup to press the crumbs up the wall and flatten the base.

Filling

  • Use a mixer to beat the cream cheese until just smooth, no longer than 20 seconds.
  • Add flour, beat for 5 seconds until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined.
  • Add eggs one at a time, beat in between until just combined.
  • Pour into prepared crust.
  • Bake for 55 minutes until golden brown.
  • Cool the cheesecake in the oven with the door open for 20 cm / 8″, then refrigerate for 4 hours+.
  • Remove sides and slide cheesecake off the cake pan.

Strawberry Topping for Cheesecake

  • Place chopped strawberries, vanilla, sugar, and lemon juices in a saucepan. Stir and bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Mix cornflour with water, then add to saucepan and stir.
  • Add halved strawberries and cook for 1 minute.
  • Remove from stove and cool to the right consistency.
  • Spoon onto cheesecake and refrigerate for 2 hours+.

Notes

Cake is at its 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, strawberries, Strawberry Cheesecake
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