It’s strawberry season, and I absolutely love making cheesecake with them.
This is a glorious baked cheesecake that tastes amazing and is topped with fresh strawberry topping.
It’s a showstopper, and the great thing about it is that you can freeze it too, so double up and pop one in the freezer and have it to hand when you get a craving – I hope you enjoy it!
Preparation time: 15 minutes
Cook time: 1 hour and 15 minutes
Total time: 5 hours and 30 minutes (with chilling)
Servings: 8
Utensils
1 x 7-inch Springform pan, and 1 x 7-inch parchment paper optional but recommended.
Ingredients
For the digestive crust
90g Digestive biscuits, 1½ tbsp sugar, and 4 tbsp butter melted.
For the cheesecake filling
455g Cream cheese softened, 1 tsp vanilla extract, 155g sour cream, 135g sugar, 1 tsp lemon zest, and 2 eggs.
For the strawberry topping
680g Strawberries cleaned, hulled, and halved, 1½ tsp Cornflour, 3 tbsp sugar add more if needed, 1½ tbsp lemon juice, ¼ lemon zest, and
1 tsp Vanilla extract
Instructions
For the digestive biscuit crust
Preheat your oven to 175°C.
Place a parchment paper round in your pan, and double wrap your pan with foil.
Using a food processor or blender, blitz the Digestive biscuits until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar and then the melted butter. The crumb mixture should be grainy; if there are any big chunks of cracker, break them up.
Pour the crumb mixture into a 7-inch cake pan, and using your hands press down on the crumbs so that the base and the sides are covered; you don’t want to press too hard; just ensure that it’s no longer crumbly. Use the back of a spoon to compact the edges of the base.
Bake your crust for 10 minutes, and then let it cool completely before adding your filling.
For the cheesecake filling
Turn your oven down to 160°C.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer on high speed, beat your softened cream cheese. Then add vanilla extract, sour cream, sugar, and lemon zest, and beat until it is just combined. Add the eggs one at a time and beat until they are just combined.
Pour the mixture into the biscuit crust. Remove air bubbles by banging the tin down on your work surface. Place the tin into a roasting pan and add a few inches of hot water to the pan; this creates a water bath.
Bake the cheesecake for 75 minutes. Then turn the oven off and leave the oven door open approximately 8 -inches wide so it cools slowly. Leave it cooling for one hour, then transfer the cheesecake in the pan to the fridge and chill for a minimum of 4 hours, but preferably overnight.
For the strawberry topping
Divide the strawberries in half and set aside. Place one half in a food processor or blender and puree. Transfer to a pot and add the cornflour, sugar, lemon juice, lemon zest, and vanilla extract; heat over medium-high heat, and bring to a boil.
Remove from the heat and add the remaining strawberries, stir to combine and taste; adjust the lemon or sugar if desired; as the sauce cools, it will naturally thicken. Allow to cool before use fully.
When ready to serve, pour the strawberry sauce over the cheesecake, slice, serve, and enjoy!
For more information, tips, and storage guidelines, take a look at https://www.splashoftaste.com/strawberry-cheesecake/
If you want to cook it in an air fryer, take a look at https://www.splashoftaste.com/air-fryer-strawberry-cheesecake/
Nutrition
Calories: 424kcal | Carbohydrates: 43g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 277mg | Potassium: 270mg | Fiber: 2g | Sugar: 33g | Vitamin A: 959IU | Vitamin C: 52mg | Calcium: 105mg | Iron: 1mg
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
