Strawberry Cheesecake

This Strawberry Cheesecake is a classic dessert which combines creamy cheesecake with the sweetness of fresh strawberries. The cheesecake is made from a mix of cream cheese, sugar, and eggs, baked until it’s set and smooth. It sits on a biscuit crust that provides a nice crunch. Topped with a light strawberry glaze or fresh slices, the dessert adds a pop of color and flavor.

This recipe produces a beautiful baked cheesecake filled with a sweet cream cheese filling. Baked cheesecakes usually have a firmer structure, making them easier to slice and serve. The slight caramelization that occurs during baking can enhance the overall flavor profile. Baked cheesecakes can be a bit tricky, but they aren’t necessarily hard to make. The challenges often come from the need for careful attention to mixing and baking temperatures to achieve the perfect texture. In this recipe, I will go over the three main components below, the biscuit base, the cream cheese filling and the tangy strawberry sauce!

Everything you’ll need

Biscuit Base:

• Digestive Biscuits or Graham Crackers: These form the foundation of the cheesecake. They provide a crunchy texture and a base that complements the creaminess of the filling. The flavor of the biscuits also adds a subtle sweetness and a slight nuttiness, enhancing the overall taste of the dessert.
• Unsalted Butter: The butter is used to bind the crushed biscuits together, creating a cohesive base. It adds richness to the crust and helps achieve that crumbly yet firm texture that holds up under the weight of the cheesecake filling.

Cheesecake Filling:

• Cream Cheese: The primary ingredient in cheesecake, cream cheese provides the rich and creamy texture that is characteristic of this dessert. It also contributes a mild tanginess, balancing the sweetness.
• Vanilla Extract: This adds depth and enhances the overall flavor profile of the cheesecake.
• Plain Flour: A small amount of flour is added to help stabilize the filling. It contributes to a smooth texture and helps prevent the cheesecake from cracking during baking.
• Sour Cream: Sour cream provides additional creaminess and a subtle tang, which complements the sweetness of the cream cheese and sugar.
• Caster Sugar: Caster sugar, which is finer than regular sugar, dissolves easily into the cream cheese mixture. It sweetens the filling without grittiness, contributing to a smooth and creamy texture.
• Eggs: Eggs act as a binding agent, helping to set the cheesecake during baking. They impart structure and stability, ensuring that the cheesecake holds its shape when sliced.

Strawberry Topping:

• Strawberries: Fresh strawberries are the star of the topping. They provide a juicy, fruity flavor that contrasts beautifully with the rich cheesecake, and their natural sweetness balances the dessert.
• Lemon Juice: The acidity of lemon juice brightens the flavor of the strawberries and adds a refreshing tartness.
• Granulated Sugar: This sweetens the strawberry topping, helping to enhance the natural flavors of the fruit. It also aids in the cooking process, creating a syrupy consistency.
• Vanilla Extract: Similar to its role in the filling, vanilla extract in the topping adds flavor complexity.
• Cornflour: This acts as a thickening agent in the topping, helping to create a sauce-like consistency. It gives the strawberry mixture a smooth texture so it can coat the cheesecake without making it soggy.
• Water: Water is added to help dissolve the sugar and cornflour.

How to make a Biscuit base:

Crush the Biscuits:

• Method 1: Food Processor
  Place the biscuits or graham crackers in a food processor. Pulse until they are finely crushed into crumbs. If you don’t have a food processor, you can use the next method.
• Method 2: Ziplock Bag
  Place the biscuits in a ziplock bag, seal it, and use a rolling pin or heavy object to crush them into fine crumbs. This method can be a bit messier but works well.

Mix with Butter:

In a mixing bowl, combine the crushed biscuits with the melted butter. Stir well until all the crumbs are evenly coated with the butter. The mixture should have a consistency similar to wet sand, holding together when pressed.

Prepare the Pan:

Choose a springform pan (8-inch) for easy removal of the cheesecake later. You can also line the bottom of the pan with parchment paper for added ease of release.

Press the Mixture:

Transfer the biscuit mixture to the prepared springform pan. Using the back of a measuring cup or your fingers, firmly press the mixture down into an even layer, covering the bottom of the pan. Make sure it’s packed tightly to create a sturdy base. I like to spread the crushed biscuit against the tin to make my cheesecake with biscuit walls!

Cheesecake filling:

• In a mixing bowl, beat the cream cheese until smooth.
• Add the caster sugar, vanilla extract, and plain flour; mix until well combined.
• Add the sour cream and mix again.
• Incorporate the eggs, one at a time, mixing thoroughly after each addition until smooth.
• Pour the filling over the cooled biscuit base and smooth the top.
• Bake in the oven for about 45 minutes or until set. Let it cool and then refrigerate for several hours or overnight.

Water bath option

To prevent cracks in the cheesecake, consider baking it in a water bath. Wrap the bottom of your springform pan with aluminum foil to prevent leaks, then place it in a larger baking pan filled with hot water. This is an option you can take HOWEVER, I did not use a water bath for my recipe and this did not turn out to have cracks.

How to make the strawberry sauce

Prepare the Strawberries: In a mixing bowl, combine the halved and diced strawberries with 2 tablespoons of lemon juice. 

Cook the Strawberries: In a medium saucepan, add the marinated strawberries along with the 200g of granulated sugar. Over medium heat, stir the mixture until it begins to bubble and the sugar dissolves. Allow this to cook for about 5-7 minutes. The strawberries should start to break down and create a syrupy mixture.

Thicken the Sauce: Mix the 1 teaspoon of cornflour with 2 tablespoons of water to create a slurry. This will help thicken the sauce.

Add vanilla: Once the sauce has thickened, remove it from heat and stir in the 1/2 teaspoon of vanilla extract.

Cool the Sauce: Allow the sauce to cool to room temperature. It can be served warm or chilled. 

Use the sauce: This strawberry sauce can be used as a topping for your strawberry cheesecake or drizzled over individual slices.

More Pies and Cheesecake Recipes:

Baked cheesecake with a strawberry topping

A true showstopper! This utterly delicious baked cheesecake is super smooth and creamy, with a butter biscuit base. And if that wasn't enough, it has a bold fresh strawberry topping!

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Prep TimePrep Time 50 minutes minutes

Cook TimeCook Time 1 hour hour 30 minutes minutes

Cooling time 5 hours hours 45 minutes minutes

Total TimeTotal Time 8 hours hours 5 minutes minutes

ServingsServings 10

CaloriesCalories 690 kcal

Ingredients  

Cheesecake biscuit base

• 230 g digestive biscuits or graham crackers
• 130 g unsalted butter

Cheesecake filling

• 540 g cream cheese I use Philadelphia
• 1 tsp vanilla extract
• 2 tbsp plain flour
• 90 ml sour cream
• 350 g caster sugar
• 3 eggs

Strawberry topping

• 400 g strawberries halved and diced
• 2 tbsp of lemon juice
• 200 g granulated sugar
• ½ tsp vanilla extract
• 1 tsp cornflour
• 2 tbsp water

Instructions 

Cheesecake biscuit base

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Mix until the crumbs are well coated.
3. Press the mixture firmly into the base of a 8-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.

Cheesecake filling

1. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
2. Add the caster sugar and continue to mix until well combined.
3. Mix in the vanilla extract, sour cream, and plain flour until smooth.
4. Add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
5. Pour the cheesecake filling over the cooled biscuit base and smooth the top.

Baking the cheesecake

1. Bake the cheesecake in the preheated oven for about 50-60 minutes. The center should be just set but still slightly jiggly.
2. Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
3. After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best results.

Preparing the strawberry topping

1. In a medium bowl, combine the halved and diced strawberries, lemon juice, and granulated sugar. Toss to coat and let it sit for about 15-20 minutes to allow the strawberries to release their juices.
2. In a small saucepan, combine the cornflour and water over low heat, stirring until it forms a smooth paste.
3. Add the strawberry mixture to the saucepan and cook over medium heat until it starts to thicken, stirring gently. This should take just a few minutes.
4. Once thickened, remove from heat and stir in the 1/2 tsp vanilla extract. Let it cool slightly.

Assemble and serve

1. Once the cheesecake has completely chilled, carefully remove it from the springform pan.
2. Spoon the strawberry topping over the cheesecake evenly.
3. Slice and serve chilled. Optionally, you can serve with whipped cream for a delightful touch.

Notes

*Nutrition information is only a rough estimate.