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Strawberry Cheesecake

A velvety and indulgent cheesecake, this dessert balances a creamy texture with a lightness that makes each bite effortless. Finished with a luscious strawberry topping that’s both sweet and tangy, it offers a perfect harmony of flavors. Though detailed, the method is approachable and yields impressive results.
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Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

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.

Notes

Use any plain sweet biscuit; the texture should be firm once pressed.
In regions without block cream cheese, omit sour cream when using the spreadable variant.
Choose lemon juice or water for the topping based on the sweetness of your strawberries.
Inverting the cake tin base simplifies transferring the cake later.
For those without a processor, use a rolling pin to crush biscuits in a ziplock bag.
Cooling the cheesecake in the oven helps prevent surface cracks.
The topping should resemble a thick, spoonable jam rather than a firm jelly.
Cheesecake stores well for up to 4 days, with optimal texture and flavor preserved.