Strawberry Cheesecake
User Reviews
5
Strawberry Cheesecake
Description
The crust uses crushed plain biscuits (such as Arnott's Marie crackers, Graham crackers, or Digestives) combined with melted butter, pressed firmly along the base and sides of the springform pan. This forms a stable foundation for the cheesecake filling.
The filling blends softened cream cheese with flour, vanilla, sour cream, sugar, lemon zest, and eggs. Mixing avoids excessive aeration to maintain a smooth, dense texture. Baking at a moderate oven temperature allows the filling to set without cracking.
The strawberry topping combines diced and halved strawberries cooked with lemon juice, sugar, vanilla, and cornstarch until thickened to a jam-like consistency that remains soft when sliced. The assembled cake is best chilled and is typically served within four days for optimal texture.
The recipe includes notes on biscuit substitutions based on region, freezing ginger for easier grating, and steps for inverting the springform pan base for easier removal. The topping should be added close to serving time. Cooling in the oven after baking helps prevent surface cracks.
Ingredients
Cheesecake Biscuit Base:
- 200g / 7oz Arnott's Marie crackers Note 1, or other plain biscuit (Australia), or 28 Graham Cracker squares
- 120 g / 8 tbsp butter melted, unsalted
Cheesecake Filling:
- 1 lb / 500g cream cheese , softened (Note 2)
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, sub sour cream)
- 1 1/2 cups caster sugar aka superfine sugar
- lemon zest of 1
- 3 egg at room temperature
Strawberry Topping for Cheesecake:
- 500g / 1 lb strawberries , half diced and half halved
- 2 tbsp lemon juice Note 3, or water
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour or cornstarch
- 2 tbsp 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 (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- 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 (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Filling:
- Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
- Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
- Pour into prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Strawberry Topping for Cheesecake:
- Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
- Simmer for 10 minutes until strawberries breakdown.
- Mix cornflour with water, then add into saucepan and stir.
- Add halved strawberries and cook for 1 minute to soften.
- Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
- Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
- Slice and serve with remaining Strawberry Sauce!
Notes
- Use any plain crackers for the base, measuring about 2 cups of crumbs; regionally suitable options include Arnott's Marie, Graham crackers, or Digestives.
- If only spreadable cream cheese is available, omit sour cream from the filling.
- The springform pan should be inverted with parchment paper overhang to ease cheesecake removal and prevent leakage.
- The strawberry topping should have a soft jam consistency, not a firm jelly, to allow slight oozing when sliced.
- Store the cheesecake refrigerated and consume within 4 days for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489cal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 114mg | 38% |
| Sodium | 284mg | 12% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 24.6mg | 27% |
| Calcium | 80mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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