Strawberry Cheesecake Recipe
Strawberry Cheesecake features a creamy, smooth filling over a crisp biscuit crust, topped with a luscious strawberry sauce that adds freshness and vibrant color.
This recipe balances richness and lightness, unlike the dense New York style, making it a perfect dessert for warm-weather gatherings or elegant celebrations.
A Look at the Ingredients in This Strawberry Cheesecake
Cream cheese – The heart of any cheesecake, providing that essential creamy texture and rich flavor.
Sour cream – Adds a gentle tang and helps lighten the filling, creating a silkier, less dense texture.
Caster sugar – Sweetens the filling while dissolving easily for a smooth consistency.
Eggs – Help set the filling and contribute to a rich mouthfeel.
Lemon zest – Brings a fresh, citrusy brightness that enhances the strawberry flavor.
Graham crackers or plain biscuits – Crushed into crumbs for a buttery, golden base that supports the creamy filling.
Unsalted butter – Binds the crust together and infuses it with a warm, rich taste.
Strawberries – Used fresh for the topping, both diced and halved for texture and appearance.
Vanilla extract – Enhances both the filling and the strawberry sauce with a warm, sweet aroma.
Cornstarch – Thickens the strawberry topping to achieve a glossy, jam-like consistency.
Step-by-Step: Creating the Perfect Strawberry Cheesecake
The cheesecake begins with a simple biscuit base that’s pressed into a springform pan. After mixing the cream cheese filling just enough to keep it smooth (not airy), it’s gently baked to achieve a flat, crack-free top.
Once chilled, a rich strawberry topping made from simmered fruit and vanilla is spooned on. The mixture thickens to a glossy, spoonable layer that drapes the cheesecake beautifully.
Let the finished dessert chill again before serving with extra sauce on the side.
Recipe Tips for the Best Strawberry Cheesecake
To avoid cracks, don’t overmix the filling—especially once the eggs are added. Cooling the cheesecake in the oven with the door ajar minimizes sudden temperature changes that lead to cracking. For the topping, adjust the syrup consistency with a splash of water only after it cools to prevent it from becoming too runny.
Using the base of the springform pan upside down prevents the crust from breaking when transferring the cheesecake to a serving platter. And yes, you can crush biscuits in a ziplock bag if you don’t have a food processor!
Storing Your Strawberry Cheesecake: Best Practices
Store the finished cheesecake covered in the fridge for up to four days for optimal taste and texture. It can also be frozen—just omit the topping and add it fresh after thawing. Refrigerate the strawberry topping separately if made ahead and stir before using.
Frequently Asked Questions
Can I use frozen strawberries for the topping?
Yes, but thaw them completely and drain excess liquid before cooking to prevent a watery sauce.
How do I prevent my cheesecake from cracking?
Avoid overbeating the filling, especially after adding eggs, and let the cake cool slowly in the oven with the door ajar.
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt is a suitable substitute with a similar tang and texture.
Do I need a water bath for this recipe?
No, the recipe is designed without one, using a lower baking temperature and slow cooling to prevent cracks.
Strawberry Cheesecake
Ingredients
- Cheesecake Biscuit Base:
- 200 g 7 oz plain biscuits such as Arnott’s Marie or 28 Graham Cracker squares
- 120 g 8 tbsp unsalted butter, melted
- Cheesecake Filling:
- 2 tbsp plain all-purpose flour
- Zest of 1 lemon
- 1/2 cup full-fat sour cream
- 500 g 1 lb cream cheese, softened
- 1 1/2 cups caster superfine sugar
- 3 eggs at room temperature
- 1 tsp vanilla extract
- Strawberry Topping:
- 500 g 1 lb strawberries, halved and diced
- 1/2 cup white sugar
- 2 tbsp lemon juice or water
- 2 tbsp water
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour cornstarch
Instructions
- Begin by setting your oven to 160°C (320°F) for conventional or 140°C (295°F) for fan-assisted modes. Prepare a springform pan (20cm/8″) by inverting its base, lightly greasing it, placing a parchment square over, and securing it back in place; grease and line the side as well.
- For the crust, coarsely crush the biscuits, then blitz in a food processor into fine crumbs. Mix in the melted butter until the mixture resembles wet sand. Press into the pan, using a flat-based cup to mold the crust along the base and nearly to the top of the sides.
- To prepare the filling, beat cream cheese briefly on medium speed until smooth—no more than 20 seconds. Add flour and blend just until incorporated. Introduce vanilla, lemon zest, sour cream, and sugar, beating lightly to combine. Mix in eggs individually, ensuring each is fully integrated before adding the next, but avoid overbeating.
- Pour the batter into the crust and bake for 55 minutes. The surface should have a light golden hue, minimal jiggle, and no cracks. Cool the cheesecake in the oven with the door ajar (approximately 8 inches) before chilling it for a minimum of 4 hours.
- For the topping, combine diced strawberries, lemon juice (or water), sugar, and vanilla in a saucepan. Simmer over medium heat for 10 minutes until softened. Stir in a slurry of cornflour and water, cooking until thickened. Fold in the halved berries, letting them soften for one minute, then remove from heat and cool. Adjust the consistency with a small amount of water if necessary.
- Spread the cooled strawberry topping evenly over the cheesecake, ensuring strawberry halves are face-down. Chill for at least two hours before slicing. Serve with extra sauce drizzled over each portion.
