Strawberry Cheesecake

Cheesecake is a timeless dessert loved by many, and when paired with the vibrant sweetness of strawberries, it becomes an irresistible treat. Below is a simple recipe for creating a decadent Strawberry Cheesecake that will surely impress your friends and family.

Ingredients:

  • Cheesecake Biscuit Base:
  • 200g / 7oz Arnott’s Marie crackers
  • 120 g / 8 tbsp unsalted butter
  • 1 lb / 500g cream cheese
  • 2 tbsp plain flour (all-purpose flour)
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (full fat, substitute sour cream)
  • 1 1/2 cups caster sugar (superfine sugar)
  • Zest of 1 lemon
  • 3 eggs, at room temperature
  • Strawberry Topping for Cheesecake:
  • 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

Directions:

  1. Preparation:
  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Prepare a 20cm/8″ springform cake tin by turning the base UPSIDE DOWN, lightly buttering it, and lining it with parchment paper. Butter and line the sides of the pan as well.
  1. Cheesecake Biscuit Base:
  • Break up biscuits roughly and place them in a food processor. Blitz until fine crumbs.
  • Add butter and blitz until it resembles wet sand.
  • Pour the mixture into the prepared cake tin and press it firmly into the base and up the walls.
  1. Filling:
  • Beat cream cheese until smooth, then add flour and beat until just incorporated.
  • Add vanilla, sour cream, sugar, and lemon zest. Beat until just combined.
  • Add eggs one at a time, beating in between until just combined.
  • Pour the filling into the prepared crust and bake for 55 minutes until the top is light golden brown and the center jiggles slightly.
  • Cool the cheesecake in the oven with the door open, then refrigerate for at least 4 hours.
  1. Strawberry Topping for Cheesecake:
  • In a saucepan, combine diced strawberries, vanilla, sugar, and lemon juice. Bring to a simmer over medium heat and cook for 10 minutes until strawberries break down.
  • Mix cornflour with water, then add to the saucepan and stir. Add halved strawberries and cook for 1 minute.
  • Once cooled, adjust the thickness of the sauce with a touch of water if needed.
  • Spoon the strawberry topping onto the chilled cheesecake, ensuring it’s covered with a single layer of strawberries. Refrigerate for 2 hours+.
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Tips:

  • Ensure all ingredients are at room temperature for a smoother cheesecake batter.
  • Avoid overmixing the cheesecake batter to prevent cracks while baking.
  • Cool the cheesecake gradually to prevent cracking.
  • Adjust the thickness of the strawberry topping to your liking by adding water cautiously.

Conclusion:
Indulge in the creamy richness of this Strawberry Cheesecake, enhanced by the luscious sweetness of fresh strawberries. Whether it’s for a special occasion or a delightful treat, this recipe promises to satisfy your sweet cravings with every decadent bite. Enjoy!

  1. Can I use graham crackers instead of Marie crackers for the biscuit base?
  • Absolutely! Graham crackers can be used as a substitute for Marie crackers in the biscuit base. The taste and texture may vary slightly, but graham crackers are a common alternative for cheesecake bases and will work well in this recipe.
  1. What should I do if my cheesecake cracks during baking?
  • Cracking can occur due to various reasons such as overmixing the batter, sudden temperature changes, or overbaking. To prevent cracking, avoid overmixing the cheesecake batter, bake it in a water bath, and cool it gradually. If your cheesecake does crack, don’t worry! You can cover it up with the strawberry topping or a dusting of powdered sugar before serving.
  1. Can I make the cheesecake ahead of time and freeze it?
  • Yes, you can make the cheesecake ahead of time and freeze it for later consumption. After baking and cooling the cheesecake, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It’s best to freeze the cheesecake without the strawberry topping. When ready to serve, thaw the cheesecake in the refrigerator overnight and add the strawberry topping before serving.
  1. Can I use frozen strawberries for the topping instead of fresh ones?
  • Yes, you can use frozen strawberries for the topping if fresh ones are not available. Simply thaw the frozen strawberries before using them in the recipe. Keep in mind that frozen strawberries may release more liquid during cooking, so you may need to adjust the thickness of the topping with cornflour/cornstarch accordingly. Additionally, frozen strawberries may not have the same texture as fresh ones, but they will still provide a delicious topping for your cheesecake.
  1. How long does the cheesecake last in the refrigerator?
  • Cheesecake can typically be stored in the refrigerator for up to 5-7 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing any odors from the refrigerator. It’s best to consume the cheesecake within this timeframe for optimal freshness and taste.
  1. Can I omit the sour cream from the cheesecake filling?
  • Sour cream adds richness and tanginess to the cheesecake filling, but if you don’t have sour cream or prefer not to use it, you can omit it from the recipe. However, keep in mind that the texture and flavor of the cheesecake may slightly differ without the sour cream.
  1. Can I use other fruits instead of strawberries for the topping?
  • Yes, you can customize the topping according to your preference. Other fruits such as raspberries, blueberries, or cherries can be used as delicious alternatives to strawberries. Follow a similar cooking process to prepare the topping with your chosen fruit, adjusting the sugar and lemon juice quantities to taste.
  1. Is it necessary to use a springform cake tin for baking the cheesecake?
  • While a springform cake tin is preferred for cheesecake baking as it allows for easy removal of the cake without damaging its structure, you can use a regular cake tin with parchment paper lining if that’s what you have available. Just make sure to line the tin properly for easy removal of the cheesecake after baking.
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