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Classic Strawberry Cheesecake

Classic Strawberry Cheesecake

This easy Strawberry Cheesecake recipe is perfect for the summer!
Prep Time30 mins
Cook Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Classic Strawberry Cheesecake, Dessert, Strawberry, summer desserts
Servings: 12
Calories: 489kcal

Equipment

  • 20 cm/8" spring form cake tin

Ingredients

CHEESECAKE BISCUIT BASE

  • 200 g Arnott's Marie crackers or other plain biscuit or 28 Graham Cracker squares 
  • 8 tbspg Unsalted butter  120 g,melted

CHEESECAKE FILLING

  • 1 lb Cream cheese 500 g,softened
  • 2 tbsp Plain flour  all purpose flour
  • 1 tsp Vanilla extract
  • ½ cup 1/Sour cream 125 g,full fat, sub sour cream
  • 1 ½ cup Caster sugar 330 g, superfine sugar
  • Zest of 1 lemon
  • 3 Eggs at room temperature

STRAWBERRY TOPPING FOR CHEESECAKE

  • 1 lb Strawberries  500 g, half diced and half halved
  • 2 tbsp Lemon juice OR water 
  • ½ cup White sugar 110 g
  • ½ tsp Vanilla extract
  • 1 ½ tsp Cornflour/cornstarch mixed with 2 tbsp water

Instructions

PREPARATION

  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Get a 20 cm/8" spring form cake tin. Turn the base UPSIDE DOWN , butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the spring form pan – excess paper will stick out
  • Butter and line the side of the pan.

CHEESECAKE BISCUIT BASE

  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges to press the crumbs up the wall almost to the top of the sides, and flatten the base.

FILLING

  • Use a mixer or beater to beat the cream cheese until smooth – about 30 seconds on medium high.
  • Add flour, beat until just combined (10 sec).
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 – 15 sec).
  • Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.
  • Pour into prepared crust.
  • 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.
  • Cool the cake in the oven with the door open 20 cm / 8" , then refrigerate for 4 hours+ in the pan.
  • Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

STRAWBERRY TOPPING FOR CHEESECAKE

  • Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Add cornflour and stir – it will thicken quickly.
  • Add halved strawberries and cook for 1 minute to soften.
  • Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
  • Once cool, stir. Adjust thickness to make it the right "oozing" consistency with a tiny touch of water (be careful!).
  • Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+
  • Slice and serve with remaining Strawberry Sauce!

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories489
  • % Daily Value *
  • Total Fat 28g 44%
    • Saturated Fat 15g 75%
  • Cholesterol 114mg 38%
  • Sodium 284mg 12%
  • Potassium 184mg 6%

  • Vitamin A 19%
  • Vitamin C 30%
  • Calcium 8%
  • Iron 8%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Written by Lisa Yarde

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