Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

If you’re after a dessert that’s both stunning and irresistibly delicious, let me introduce you to my absolute favorite: Strawberry Cheesecake with Fresh Strawberry Sauce Recipe. This cheesecake is light yet creamy, with a buttery biscuit base that perfectly balances the fresh, tangy strawberry sauce. I promise, once you try this, your family and friends will be begging for seconds – it’s that good!

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Ingredients You’ll Need

The magic of this Strawberry Cheesecake with Fresh Strawberry Sauce Recipe really comes from simple, quality ingredients working beautifully together. Here’s what I use, plus some tips to help you shop with confidence.

• Arnott’s Marie crackers or Graham crackers: Go for plain, slightly sweet biscuits because they make the crisp, buttery base that supports the cheesecake without overpowering it.
• Unsalted butter: Melting it gives the crust that perfect bind and golden color – make sure it’s unsalted so you control your salt level well.
• Cream cheese: It’s key to use softened cream cheese at room temperature to avoid lumps and get that silk-smooth filling.
• Plain flour (all-purpose flour): Just a touch here helps stabilize the filling without making it cakey.
• Vanilla extract: Adds that subtle warmth and sweetness we all crave in a cheesecake.
• Sour cream (full fat): This adds a lovely tang and keeps the texture perfectly creamy – full fat is a must!
• Caster sugar (superfine): It dissolves better than regular sugar, ensuring a smooth filling and an even sauce.
• Lemon zest: Brightens the whole cheesecake with a fresh citrus note – use a microplane for the best results.
• Eggs: At room temperature for the creamiest, most stable filling.
• Strawberries: For the sauce, use fresh, ripe strawberries – half diced and half halved to get great texture and flavor in the topping.
• Lemon juice or water: Lemon juice adds brightness, but water works if you want a slightly milder sauce.
• White sugar: Sweetens the sauce perfectly without being overwhelming.
• Cornflour/cornstarch: This thickens your strawberry sauce nicely without a heavy texture.
• Water (additional): Helps dissolve the cornstarch and create a glossy finish on your sauce.

Variations

I love making this recipe my own depending on mood or occasion, and I encourage you to feel free to play around with it too. Trust me – cheesecake is flexible, and once you get the basics down, you can make it truly your own masterpiece.

• Gluten-free version: Swap the biscuits for gluten-free alternatives – I tried this with almond flour and it turned out beautifully nutty and just as delicious.
• Berry blend sauce: I sometimes mix raspberries and blueberries with the strawberries for a colorful twist that’s still fresh and vibrant.
• Lightened-up version: Use Greek yogurt instead of sour cream for a tangier, slightly lighter filling that still feels indulgent.
• Mini cheesecakes: Use the exact recipe but portion into muffin tins with cupcake liners – it’s a fun way to serve at parties and easier to share.

How to Make Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

Step 1: Prepare the Crunchy Biscuit Base

First things first: crush your Arnott’s Marie crackers (or Graham crackers) into fine crumbs. You can do this by popping them in a ziplock bag and rolling them with a rolling pin — I find this is easier and less messy than a food processor. Once crushed, stir in the melted butter until every crumb is coated. Press this mixture firmly and evenly into the base of a springform pan. Pro tip: use the back of a flat-bottomed glass to smooth it out perfectly. Pop it into the fridge to let it chill while you prepare the filling.

Step 2: Whip Up the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. This step is crucial — if your cream cheese has lumps, you’ll end up with a grainy texture, so take your time. Next, add the flour, vanilla extract, and sour cream and beat until just combined. Slowly add the caster sugar, followed by the lemon zest. Then, whisk in eggs one at a time, mixing gently after each addition. The mixture should be silky and gorgeously thick. Pour the filling over your chilled biscuit base, smoothing the top with a spatula.

Step 3: Bake and Cool Carefully

Bake the cheesecake in a preheated oven at 160°C (320°F) for about 55 minutes. You’ll know it’s ready when the edges are set but the center still has a slight wobble — this is key for that perfect creamy texture after chilling. Resist the temptation to overbake; I learned this the hard way and overcooked once, ending up with a dense cheesecake (not the vibe!). Let it cool completely at room temperature, then pop it in the fridge for at least 4 hours – overnight is best if you can wait!

Step 4: Make the Fresh Strawberry Sauce

While your cheesecake chills, you can make the star strawberry sauce. In a saucepan, combine your diced strawberries, lemon juice or water, and white sugar. Cook on medium heat until the strawberries release their juices and soften, around 5-7 minutes. Mix cornflour with water separately to make a slurry, then whisk this into the simmering mixture. Stir constantly until the sauce thickens and becomes glossy—this usually only takes a minute or two. Remove from heat and gently fold in the halved strawberries to give texture to your sauce. Let it cool before topping your cheesecake.

Step 5: Assemble and Serve

Once your cheesecake is fully chilled, spoon the fresh strawberry sauce generously over the top. I love how the vibrant red sauce contrasts with the creamy filling — it’s almost too pretty to eat, but trust me, you’ll dive right in. Keep the cheesecake refrigerated until ready to serve so the sauce stays fresh.

How to Serve Strawberry Cheesecake with Fresh Strawberry Sauce Recipe

Garnishes

I like to keep it classic with a few fresh strawberry halves arranged on top for extra visual appeal, plus a light dusting of powdered sugar for a delicate touch. Sometimes, I add a sprig of fresh mint to brighten the look and add a subtle aromatic note, which always gets compliments.

Side Dishes

Since the strawberry cheesecake is already pretty rich, I pair it with light sides like a crisp arugula salad or a simple lemon sorbet to cleanse the palate. For celebratory dinners, a glass of sparkling rosé is the perfect companion.

Creative Ways to Present

One fun idea is to serve this cheesecake in individual glass jars layered with extra fresh strawberries and whipped cream – it’s elegant and perfect for parties. For special occasions, I’ve even piped whipped cream rosettes around the edges topped with strawberry slices, turning a simple dessert into a wow-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

Once assembled, I recommend storing leftovers covered tightly with plastic wrap or in an airtight container in the fridge. This keeps the cheesecake fresh and the sauce from drying out for up to 3 days. Make sure you keep it chilled to maintain its creamy texture.

Freezing

Although cheesecake freezes well, I prefer to freeze it without the fresh strawberry sauce, which doesn’t hold up as nicely. Wrap the cheesecake snugly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight and add your freshly made strawberry sauce before serving – it tastes as good as freshly made, I promise!

Reheating

Cheesecake is best served cold, so I don’t recommend reheating. If your cheesecake is a little firm, simply let it sit at room temperature for 15-20 minutes before slicing – this softens it perfectly for that creamy mouthfeel.

FAQs

Final Thoughts

I absolutely love how this Strawberry Cheesecake with Fresh Strawberry Sauce Recipe turns out every single time – it’s genuinely a crowd-pleaser and totally achievable at home. When I first tried making it, I didn’t expect it to rival the bakeries, but it truly does! I hope you enjoy making and sharing it just as much as I do. Go ahead, treat yourself and your loved ones to a slice of this heavenly dessert—you’ll be so glad you did.

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