Strawberry Cheesecake
A creamy baked strawberry cheesecake with a crisp biscuit crust and glossy strawberry sauce.
Prep: 30 minutes
Cook: 55 minutes
Total: 7 hours 25 minutes
Ingredients
Ingredients
- 200 g plain biscuits broken into pieces
- 120 g unsalted butter melted
- 500 g 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
- 1 lemon zest from 1 lemon
- 3 eggs at room temperature
- 500 g strawberries half diced and half halved
- 2 tbsp lemon juice or water
- 1/2 cup white sugar for the sauce
- 1/2 tsp vanilla extract for the sauce
- 1 1/2 tsp cornstarch cornflour
- 2 tbsp water for the slurry
Instructions
Instructions
- Preheat oven to 160C/320F, or 140C/295F fan/convection.
- Prepare a buttered and parchment-lined 20cm/8-inch springform cake tin with the base upside down and the sides lined.
- Break biscuits into a food processor and blitz to fine crumbs; add melted butter and blitz until the mixture resembles wet sand.
- Press the biscuit mixture over the base and up the walls of the prepared tin, flattening the base firmly.
- Beat cream cheese until just smooth, then beat in flour, vanilla, sour cream, sugar, and lemon zest until just combined.
- Add eggs one at a time, beating only until each is incorporated, then pour the filling into the prepared crust.
- Bake for 55 minutes until very lightly golden, nearly flat, and gently jiggly in the center.
- Cool in the oven with the door open 20cm/8 inches, then refrigerate in the pan for at least 4 hours.
- Remove the pan sides and slide the cheesecake from the parchment.
- Combine diced strawberries, lemon juice, white sugar, vanilla, cornstarch, and water; cook until syrupy, then cool and spoon over slices with the halved strawberries.