Description
This Strawberry Cheesecake features a creamy, light yet rich texture with a buttery cracker crust, complemented perfectly by a vibrant homemade strawberry sauce topping. The cheesecake is smooth and not overly dense, making it a delightful dessert for any occasion.
Ingredients
Scale
Crust
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Australia) or 28 Graham Cracker squares
- 120g / 8 tbsp unsalted butter, melted
Cheesecake 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
- Prepare the Crust: Crush the Arnott’s Marie crackers or graham crackers into fine crumbs. Mix the crumbs thoroughly with the melted unsalted butter until combined. Press this mixture evenly into the base of a springform pan to form the crust.
- 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, mixing well after each addition. Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next to maintain a smooth batter.
- Assemble and Bake: Pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Bake in a preheated oven at 160°C (320°F) for approximately 55 minutes or until the center is almost set but slightly wobbly.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar to cool slowly for about 1 hour. Then remove from the oven and refrigerate for at least 4 hours or preferably overnight to set completely.
- Prepare the Strawberry Sauce: In a saucepan, combine the diced strawberries, lemon juice or water, white sugar, and vanilla extract. Cook over medium heat until the strawberries release their juice and soften, about 5-7 minutes.
- Thicken the Sauce: Mix the cornflour with water to create a slurry and gradually stir it into the strawberry mixture. Continue cooking for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool slightly.
- Serve: Just before serving, spoon the strawberry sauce over the chilled cheesecake and decorate with the halved strawberries for an attractive topping.
Notes
- Recipe video is available for step-by-step guidance.
- This cheesecake is lighter and creamier compared to dense New York-style cheesecakes.
- The number of steps might seem many, but each one is straightforward and ensures a perfect texture and flavor.
- Using room temperature eggs helps in achieving a smooth batter.
- Slow cooling in the oven prevents cracks on the cheesecake surface.
Nutrition
- Serving Size: 1 serving
- Calories: 489 kcal
- Sugar: 41 g
- Sodium: 284 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 114 mg
