Description
This strawberry cheesecake features a light yet rich cream cheese base with a crumbly biscuit crust, topped with a luscious homemade strawberry sauce. It offers a creamy texture without the density of traditional New York-style cheesecakes, making it a delightful dessert perfect for any occasion.
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
- 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 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 until fine crumbs form. Combine with melted unsalted butter and mix thoroughly. Press the mixture firmly into the base of a springform pan to create an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the plain flour, vanilla extract, sour cream, caster sugar, and lemon zest, and blend until combined. Beat in the eggs one at a time until the mixture is smooth and creamy.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for approximately 55 minutes, or until the edges are set but the center still slightly wobbles. Allow it to cool gradually to room temperature, then refrigerate for several hours or overnight to set fully.
- Prepare the Strawberry Sauce: In a saucepan over medium heat, combine diced strawberries, lemon juice or water, white sugar, and vanilla extract. Bring to a simmer and cook until strawberries soften. In a small bowl, mix cornflour with water to create a slurry, then stir into the simmering strawberry mixture to thicken the sauce. Cook for another minute until sauce coats the back of a spoon.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, pour the warm strawberry sauce over the top and garnish with the halved strawberries. Serve chilled and enjoy the fresh, fruity topping paired with the creamy cheesecake.
Notes
- This cheesecake is creamy but not dense, offering a lighter texture compared to New York cheesecake.
- The strawberry sauce is a perfect complement, balancing richness with fresh fruitiness.
- Use full-fat sour cream for best flavor and texture.
- Ensure eggs are at room temperature to prevent curdling during mixing.
- Allow the cheesecake to cool in the oven with door slightly ajar to avoid cracking.
Nutrition
- Serving Size: 1 serving
- Calories: 489 kcal
- Sugar: 41 g
- Sodium: 284 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 114 mg
