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Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

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4.2 from 1 review

This classic Strawberry Cheesecake features a buttery biscuit base topped with a smooth, creamy cream cheese filling and a luscious homemade strawberry topping. Baked gently to achieve a silky texture with no cracks, it’s chilled and finished with a sweet, syrupy strawberry sauce that perfectly complements the creamy richness of the cheesecake. Ideal for special occasions or a decadent dessert treat.

Ingredients

Crust

  • 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
  • 120g / 8 tbsp unsalted butter, melted

Filling

  • 1 lb / 500g 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, at room temperature

Strawberry Topping

  • 500g / 1 lb strawberries, half diced and 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

  1. Preparation: Preheat your oven to 160°C (320°F) for a standard oven or 140°C (295°F) if using a fan/convection oven. Prepare a 20cm/8″ springform cake tin by turning the base upside down, lightly buttering it, and placing a square piece of parchment paper on the base with some excess to aid removal later. Butter and line the sides of the pan as well.
  2. Make the Biscuit Base: Break the biscuits roughly by hand and place them in a food processor. Blitz until you have fine crumbs resembling sand. Add the melted butter and blitz briefly until the mixture looks like wet sand. Transfer the mixture into the prepared cake tin and spread it evenly across the base and slightly up the sides. Press the crumbs firmly against the bottom and sides using a flat-edged tool such as a measuring cup to compact the base and form the crust.
  3. Prepare the Filling: Use a mixer or hand beater to beat the softened cream cheese until smooth but avoid over-aerating to prevent cracks when baking. Add flour and beat briefly to incorporate. Then add vanilla extract, sour cream, caster sugar, and lemon zest, mixing only until just combined. Add eggs one at a time, beating briefly after each addition until fully incorporated without overmixing.
  4. Bake the Cheesecake: Pour the filling into the crust-lined pan and bake for 55 minutes. The finished cheesecake top should be lightly golden, flat, with no cracks, and slightly jiggle with a gentle shake. After baking, cool the cheesecake in the oven with the door slightly ajar (about 8 inches open) for 20 minutes to prevent sudden temperature changes that cause cracking. Then refrigerate the cheesecake for at least 4 hours, still in the pan, to set fully.
  5. Remove from Pan: Carefully remove the springform sides. Use the excess parchment paper to slide the cheesecake out of the pan, then peel the parchment off the bottom.
  6. Prepare the Strawberry Topping: In a saucepan, combine the diced strawberries, vanilla extract, white sugar, and lemon juice or water. Stir to mix, then bring to a simmer over medium heat. Let it simmer for about 10 minutes until the strawberries break down. Mix the cornflour with water to create a slurry, add it to the saucepan, and stir well. Add the halved strawberries and cook for an additional minute to soften them. The sauce should become syrupy; remove from heat and let cool. The topping will thicken as it cools.
  7. Assemble and Chill: Once the strawberry sauce is cool, stir gently and adjust the thickness if necessary by adding a tiny amount of water carefully to achieve an oozing consistency. Spoon the topping over the cheesecake, laying strawberries in a single layer with halves facedown. Refrigerate for at least 2 hours before serving.
  8. Serve: Slice the cheesecake and serve with any remaining strawberry sauce on the side for extra flavor.

Notes

  • Note 1: Arnott’s Marie crackers or Graham crackers provide a suitably neutral and crisp base that complements the creamy filling.
  • Note 2: Use softened cream cheese at room temperature for smooth mixing without lumps.
  • Note 3: Lemon juice brightens the strawberry topping, but water can be used as a neutral substitute.
  • Note 4: Turning the springform base upside down helps in easier removal and prevents leakage.
  • Note 5: Blitz the biscuits to fine crumbs to ensure the base holds together firmly when pressed.
  • Note 6: Cooling the cheesecake slowly in the oven with the door ajar prevents cracking from sudden temperature changes.
  • Note 7: Adjust the strawberry topping consistency carefully with small amounts of water to achieve a lovely syrupy texture that oozes perfectly over the cake.

Find it online: https://bitezly.com/strawberry-cheesecake-with-fresh-strawberry-sauce-recipe/