Description
A light yet rich Strawberry Cheesecake featuring a creamy, not overly dense filling and a delicious homemade strawberry sauce topping. This classic dessert uses a buttery biscuit base, smooth cream cheese mixture, and a vibrant strawberry sauce that perfectly complements the creamy texture.
Ingredients
Scale
Crust
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Cheesecake Filling
- 500g / 1 lb 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 Sauce 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
- Prepare the crust: Crush the Arnott’s Marie crackers or graham crackers into fine crumbs. Mix the crumbs thoroughly with melted unsalted butter until uniformly combined. Press this mixture firmly into the base of a springform pan to create an even layer. Chill the crust in the refrigerator while preparing the filling to allow it to set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the plain flour, vanilla extract, sour cream, caster sugar, and lemon zest, then mix well until combined. Add the eggs one at a time, mixing gently after each addition to maintain a smooth batter without incorporating excess air.
- Bake the cheesecake: Pour the cream cheese mixture over the chilled crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for approximately 55 minutes or until the center is just set but still slightly wobbly. Avoid overbaking to maintain a creamy texture. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually and prevent cracks.
- Prepare the strawberry sauce: Combine diced strawberries, lemon juice or water, white sugar, and vanilla extract in a saucepan over medium heat. Cook gently until the strawberries release their juices and the mixture starts to simmer. Mix cornflour/cornstarch with cold water to make a slurry and add it to the simmering strawberry mixture. Cook for a few more minutes until the sauce thickens. Remove from heat and allow to cool.
- Assemble and chill: Pour and spread the cooled strawberry sauce evenly over the surface of the cooled cheesecake. Decorate with halved strawberries on top for an elegant finish. Refrigerate the cheesecake for at least 6 hours or overnight to allow flavors to meld and the texture to set firmly.
Notes
- This cheesecake has a creamy texture, lighter than traditional New York style cheesecake while still rich.
- The strawberry sauce topping adds a fresh, natural sweetness and vibrant color to the dessert.
- Using room temperature eggs in the filling ensures a smoother batter and reduces the risk of cracking.
- Gradual cooling of the cheesecake inside the oven helps prevent cracking on the surface.
- Make sure to chill the crust before adding the filling to prevent sogginess.
- Watch the full recipe video for helpful step-by-step visual guidance.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cheesecake)
- Calories: 489 kcal
- Sugar: 41 g
- Sodium: 284 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 114 mg
