Description
This classic Strawberry Cheesecake recipe features a buttery Graham cracker crust, a creamy, tangy cream cheese filling, and a luscious homemade strawberry sauce topping. Perfectly balanced flavors and textures make it an irresistible dessert for any occasion.
Ingredients
Scale
For the Biscuit Base
- 200g / 7oz Graham crackers or other plain biscuits
- 120g / 8 tbsp unsalted butter, melted
For the Cheesecake Filling
- 500g / 1 lb cream cheese, softened
- 1 1/2 cups caster sugar (superfine sugar)
- 3 large eggs
- 1/2 cup sour cream (full-fat)
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp all-purpose flour
For the Strawberry Sauce
- 1 lb / 500g strawberries, fresh or frozen
- 1/2 cup white sugar
- 1 1/2 tsp cornflour (cornstarch)
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Make the Biscuit Base: Crush the Graham crackers or plain biscuits into fine crumbs. Combine the crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the base and up the sides of a springform pan. Place the pan in the refrigerator to allow the base to set while preparing the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the caster sugar and continue mixing until fully combined. Add the eggs one at a time, beating well after each addition. Then mix in the sour cream, vanilla extract, and lemon zest. Finally, fold in the all-purpose flour just until the mixture is smooth.
- Bake the Cheesecake: Preheat your oven to 160°C (320°F). Pour the prepared cheesecake filling over the chilled biscuit base in the springform pan. Bake in the oven for 55 to 60 minutes, or until the edges are set and firm while the center still has a slight jiggle. After baking, leave the cheesecake in the oven with the door slightly open for 30 minutes to cool gradually. Then refrigerate for at least 4 hours or preferably overnight to fully set.
- Make the Strawberry Sauce: In a saucepan over medium heat, combine the fresh or frozen strawberries, white sugar, cornflour, lemon juice, and vanilla extract. Simmer gently for 10 to 15 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and allow it to cool to room temperature.
- Assemble the Cheesecake: Once the cheesecake has fully chilled and set, pour the cooled strawberry sauce evenly over the top. For extra visual appeal and texture, garnish with additional halved fresh strawberries if desired.
- Serve and Enjoy: Slice the cheesecake using a warm knife for clean cuts. Serve chilled and enjoy this rich, fruity dessert that combines smooth cream cheese with vibrant strawberry topping.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake; the center should have a slight jiggle to ensure creaminess after cooling.
- Use a water bath if desired to prevent cracking, though not mandatory for this recipe.
- The strawberry sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a gluten-free option, use gluten-free biscuits or crackers for the base and replace all-purpose flour with a gluten-free alternative.
