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Strawberry Cheesecake

Ruth M. MoranRuth M. Moran
A light yet creamy strawberry cheesecake featuring a buttery biscuit crust, a luscious cream cheese filling subtly flavored with lemon zest, and a fresh, homemade strawberry topping. This dessert impresses with its balance of rich texture and fresh fruity brightness, perfect for any occasion.
Prep Time 30 minutes
Cook Time 55 minutes
Chill Time 5 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine Western
Servings 12

Equipment

  • 1 20cm / 8-inch Springform Pan
  • 1 Food processor
  • 1 Electric Mixer or Hand Beater
  • 1 Medium saucepan
  • Measuring cups and spoons set

Ingredients
  

For the Biscuit Base:

  • 200 g plain biscuits such as Marie biscuits or Graham crackers, crushed
  • 120 g unsalted butter melted

For the Cheesecake Filling:

  • 500 g cream cheese softened to room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ cup full-fat sour cream
  • 1 ½ cups superfine caster sugar
  • Zest of 1 lemon
  • 3 large eggs at room temperature

For the Strawberry Topping:

  • 500 g fresh strawberries half diced and half halved
  • 2 tablespoons lemon juice or water
  • ½ cup granulated white sugar
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons cornstarch
  • 2 tablespoons water

Instructions
 

  • Prepare the Pan: Preheat your oven to 160°C (320°F) for a conventional oven, or 140°C (295°F) if using a fan-forced oven. Take a 20 cm (8-inch) springform pan and flip the base upside down. Lightly grease the bottom and line it with parchment paper that extends beyond the edges for easy removal. Grease the sides of the pan as well.
  • Make the Biscuit Crust: Place the biscuits in a food processor and pulse until they become fine crumbs. Add the melted butter and pulse briefly until the mixture resembles damp sand. Press the crumbs evenly into the prepared pan, pressing firmly against the bottom and up the sides to form a sturdy crust. Use a flat-bottomed cup or measuring cup for even pressure.
  • Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese on medium speed just until smooth—avoid whipping to prevent cracks. Add the flour and beat briefly to combine. Mix in the vanilla extract, sour cream, sugar, and lemon zest until incorporated. Add the eggs one at a time, mixing briefly after each, just until blended. Pour the filling over the biscuit crust, smoothing the surface gently.
  • Bake the Cheesecake: Place the springform pan in the oven and bake for about 55 minutes. The top should turn a light golden color without cracking, and the center should still slightly wobble when gently shaken. Once done, leave the oven door slightly ajar and let the cheesecake cool inside for 20 minutes to prevent surface cracking.
  • Chill the Cheesecake: Transfer the cheesecake to the refrigerator, keeping it in the pan, and chill for at least 4 hours or overnight to set completely.
  • Prepare the Strawberry Topping: In a saucepan, combine the diced strawberries, sugar, vanilla extract, and lemon juice (or water). Cook over medium heat, stirring occasionally, until the strawberries break down and release juices, about 10 minutes. Mix the cornstarch with water to form a slurry and stir it into the pan. Add the halved strawberries and cook for another minute until the sauce thickens to a syrupy consistency. Remove from heat and cool completely.
  • Assemble and Serve: Once the cheesecake is chilled and firm, carefully remove the sides of the springform pan. Use the parchment paper to slide the cheesecake onto a serving platter. Spoon the cooled strawberry sauce evenly over the top, arranging the halved strawberries cut-side down for a beautiful presentation. Chill for an additional 2 hours before slicing and serving.

Notes

  • Choice of Biscuits: Use plain, lightly sweet biscuits like Marie, Graham crackers, or Digestives. The crumbs should be fine but slightly coarse to hold the crust firmly when pressed.
  • Cream Cheese Texture: Softened cream cheese at room temperature ensures a smooth filling. If only spreadable cream cheese is available, omit the sour cream to maintain texture.
  • Lemon Juice or Water: Use lemon juice for a slight tang if strawberries are sweet. If strawberries are tart, water is a good alternative to balance flavors.
  • Cooling Tips: Cooling the cheesecake slowly with the oven door ajar helps prevent cracking. Patience in chilling is key to a creamy, stable texture.
  • Strawberry Sauce Consistency: Aim for a thick, jam-like sauce that still “oozes” slightly when cut. Adjust thickness by adding a small amount of water if too thick after cooling.
  • Storage: Store the cheesecake in the refrigerator and consume within four days for optimal freshness. The strawberry topping is best added on the day of serving or the day before.
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