Strawberry Cheesecake Recipe

This Strawberry Cheesecake is a stunner! Based mostly on my traditional Baked Cheesecake which I describe as a magically rich-yet-light, completed with a beautiful strawberry topping that tastes as wonderful because it appears.

You’ll love how the sauce slowly drips down the cheesecake with each chew, and how the filling is creamy and wealthy, nevertheless it’s a bit fluffy relatively than heavy and dense. And since I like the biscuit base a lot, I’ve made it go aalll the best way up the edges….

This has been my go-to cheesecake recipe for a few years now. It’s the cheesecake that rendered a gaggle of women silent once we had been on a weekend away. And that’s saying one thing with my buddies!

I’ve shared this cheesecake recipe in all its bare glory. As a result of it truly is the form of cake that’s wealthy sufficient and so good (and that BISCUIT BASE!!) that you just don’t must trick it up with something – simply serve a plain slice and it will likely be devoured.

However it’s that point of the yr for excesses. The place we take a cake that’s already good as it’s, and take it excessive with a shiny Strawberry Topping for Cheesecake….

PS You’re going to go a little bit bit bonkers when that Strawberry Sauce is on the range. The scent is outrageous!

Listed here are the three principal parts:

1. Cheesecake biscuit base and partitions: blitz and press. No baking required;

2. Cheesecake filling – plonk and blend. The simplest half!

3. 4 ingredient strawberry sauce – couldn’t be simpler (hardest half is attempting to not “style check” an excessive amount of)

Oh that buttery base!!! I find it irresistible a lot, I make a complete wall of it for this Strawberry Cheesecake. Really, the sensible motive for the biscuit wall is to carry the Strawberry Topping in. However even with out topping, I at all times make my cheesecakes with biscuit partitions!

It’s so simple as blitzing (or bashing) biscuits into crumbs then stirring in melted butter. The biscuit base could be made with just about any sort of plain biscuit – and even plain flavoured biscuits (like gingersnaps!). Arnott’s Marie Crackers or Good biscuits (Australia), digestives (UK), and within the States, Graham Crackers are best.

The simplest half! The components within the cheesecake filling are merely cream cheese (Philadelphia all the best way!), sugar, lemon zest (this actually offers it a particular contact), vanilla, a tiny quantity of flour (for stability – retains it fluffy) and eggs. It’s a plonk-and-mix deal.

This cheesecake has bitter cream in it which lightens it up a bit. Whereas wealthy, it has a barely aerated texture which is kind of totally different from a New York cheesecake which is far denser and requires twice as a lot cream cheese as this Strawberry Cheesecake recipe!

Some recipes say to bake cheesecake in a water tub, swearing that this a) makes the cake extra moist; and b) is the key to avoiding cracks.

Out of curiosity (as a result of some individuals are so adamant!) I made this actual cheesecake with and and not using a water batch simply to check. Logistical points apart (as a result of no springform pan is 100% leakproof, it requires double layers of heavy obligation foil and even then, I used to be nonetheless cautious).

Each cheesecakes appeared precisely the identical – no cracks, and tasted precisely the identical. Besides one was a heck of much more of a trouble to get within the oven.

So it’s confirmed. NO WATER BATH! 

PS Santa, might I please have new matching oven mitts for Christmas?

5 easy components – strawberries, sugar, cornflour/cornstarch, lemon juice (or water) and vanilla. Plonk in saucepan, simmer for 10 minutes, stand over range and inhale the unimaginable smells. Stir by means of halved strawberries (good to melt them a bit), cool then unfold on cheesecake.

That Strawberry Topping for the cheesecake…. it’s unbelievable. Not solely does it make the cheesecake look gorgeous, it tastes unimaginable. The addition of a sauce to an already wonderful cheesecake actually does take it excessive.

As common readers know, I concentrate on “brown meals”. Assume – stews, roasts, curries.

So once I make issues as lovely and vibrant as this Strawberry Cheesecake, the immature baby inside can’t assist getting overly excited and sending these photographs to everybody within the RecipeTin household and extra buddies than she cares to confess.

And their reactions made my head swell. 😂

Make this. You WILL be praised for days on finish! – Johnsat x

Strawberry Cheesecake Recipe

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Serves: 12 Prep Time: 30 minutes Cooking Time: 55 minutes 55 minutes

Nutrition facts: 489 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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

Instructions

1. Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
2. 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.
3. Butter and line the side of the pan.
4. Break up biscuits roughly by hand and place in a food processor.
5. Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
6. Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
7. 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.
8. 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)
9. Add flour, beat for 5 seconds on speed 4 until just incorporated.
10. Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
11. 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.
12. Pour into prepared crust.
13. 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.
14. Cool the cake in the oven with the door open 20 cm / 8″ (Note 6), then refrigerate for 4 hours+ in the pan.
15. Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
16. Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
17. Simmer for 10 minutes until strawberries breakdown.
18. Mix cornflour with water, then add into saucepan and stir.
19. Add halved strawberries and cook for 1 minute to soften.
20. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
21. Once cool, stirl. Adjust thickness to make it the right “oozing” consistency (see video, Note 7) with a tiny touch of water (be careful!).
22. Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
23. Slice and serve with remaining Strawberry Sauce!

Notes

1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. Australia: Arnott’s Marie Crackers, Arrowroot and Nice are ideal, I’ve made it with all these.US: Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my last trip.UK: Digestives are ideal, I LOVE digestives! 
The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable.
2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream.
3. Lemon Juice or Water – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead.
4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.
5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can.
6. Cool in oven: This helps stop the surface from cracking.
7. Strawberry topping should be like jam consistency, not a set jelly. It should ooze slightly when cut.
8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious!
9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn’t notice a difference! Ideal to top the day or or day before. After 2 to 3 days, the top does start to “sweat” but it’s not very noticeable.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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