Strawberry Cheesecake
Total Time
7 hours and 25 minutes
Prep Time
30 minutes
Cook Time
55 minutes
Rating
4.99 out of 5 stars
(133)
Ingredients
12 servings
- 200g / 7oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
- 120 g / 8 tbsp unsalted butter (, melted)
- 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 (superfine sugar)
- Zest of 1 lemon
- 3 eggs (, at room temperature)
- 500g / 1 lb strawberries (, half diced and half halved)
- 2 tbsp lemon juice OR water (Note 3)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
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Preparation
Step 1
Preparation:
Step 2
Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
Step 3
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.
Step 4
Butter and line the side of the pan.
Step 5
Cheesecake Biscuit Base:
Step 6
Break up biscuits roughly by hand and place in a food processor.
Step 7
Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
Step 8
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
Step 9
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.
Step 10
Filling:
Step 11
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)
Step 12
Add flour, beat for 5 seconds on speed 4 until just incorporated.
Step 13
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
Step 14
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.
Step 15
Pour into prepared crust.
Step 16
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.
Step 17
Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
Step 18
Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Step 19
Strawberry Topping for Cheesecake:
Step 20
Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
Step 21
Simmer for 10 minutes until strawberries breakdown.
Step 22
Mix cornflour with water, then add into saucepan and stir.
Step 23
Add halved strawberries and cook for 1 minute to soften.
Step 24
Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
Step 25
Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
Step 26
Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
Step 27
Slice and serve with remaining Strawberry Sauce!
Step 28
Save recipe for the next time?
