Description
There’s just something magical about a homemade strawberry cheesecake. The buttery biscuit crust, silky cream cheese filling, and sweet strawberry topping come together to make a dessert that feels fancy but is actually easy enough for a weekend bake.
Ingredients
Units
Scale
- 200g / 7oz Arnott’s Marie crackers (or 28 graham cracker squares)
- 120g / 8 tbsp unsalted butter, melted
- 500g / 1 lb cream cheese, softened
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 eggs, room temperature
- 500g / 1 lb strawberries (half diced, half halved)
- 2 tbsp lemon juice (or water)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour / cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 160C/320F (standard) or 140C/295F (fan).
- Prepare a 20cm / 8-inch springform pan by flipping the base upside down, lightly buttering it, adding parchment paper, and clipping it into place. Line the sides with butter and parchment.
- Break up the biscuits and blitz them in a food processor until fine crumbs. Add melted butter and pulse until it resembles wet sand. Press firmly into the base and sides of the pan.
- Beat cream cheese until smooth (no more than 20 seconds). Add flour and beat 5 seconds. Add vanilla, sour cream, sugar, and lemon zest; beat until just combined. Add eggs one at a time, mixing lightly between each. Pour filling into crust.
- Bake for 55 minutes until top is pale golden and center slightly jiggly. Turn off oven, crack door open, and cool inside for 20 minutes. Chill in fridge for at least 4 hours.
- In a saucepan, cook diced strawberries with sugar, lemon juice, and vanilla over medium heat for 10 minutes. Mix cornflour with water and stir into saucepan. Add halved strawberries and cook 1 minute. Let sauce thicken as it cools.
- Spoon cooled topping over cheesecake, spreading evenly. Refrigerate 2+ hours before slicing.
Notes
Refrigerate covered for 4–5 days. Freeze slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge. Best made a day ahead for optimal texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg