Ingredients
For the Biscuit Crust
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter, melted
- 2 tablespoons granulated sugar
- A small pinch of salt
For the Cheesecake Filling
- 700 g full-fat cream cheese, softened
- 180 g granulated sugar
- 3 large eggs, at room temperature
- 200 g sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour or cornstarch
- 120 ml heavy cream
For the Strawberry Topping
- 400 g fresh strawberries
- 80 g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
For Decoration
- 150 g fresh strawberries
- Whipped cream, optional
- Fresh mint leaves, optional
Equipment
You will need a 9-inch (23 cm) springform cake pan, mixing bowls, a food processor or rolling pin, an electric mixer, a spatula, and a saucepan for preparing the strawberry topping.
Step 1: Prepare the Biscuit Crust
Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 9-inch springform pan. You can also place a circle of parchment paper on the bottom to make removing the cheesecake easier.
Crush the digestive biscuits until they resemble fine crumbs. If you do not have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin.
Transfer the crumbs to a bowl and mix them with the melted butter, sugar, and a pinch of salt. The mixture should resemble wet sand and hold together when pressed.
Pour the mixture into the prepared pan. Press it firmly and evenly over the bottom using the back of a spoon or the bottom of a glass. A firmly packed crust will give the cheesecake a neat, sturdy base.
Bake the crust for 8–10 minutes. Remove it from the oven and allow it to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Reduce the oven temperature to 160°C (320°F).
Place the softened cream cheese and sugar in a large mixing bowl. Beat on low to medium speed until the mixture is smooth and creamy. Avoid overmixing, because incorporating too much air can cause the cheesecake to puff up and crack during baking.
Add the eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl as needed.
Add the sour cream, vanilla extract, lemon juice, flour or cornstarch, and heavy cream. Mix just until everything is combined and the batter is smooth.
Do not worry if the filling looks slightly loose. It will become firm as it bakes and chills.
Step 3: Fill the Pan
Pour the cheesecake mixture over the cooled biscuit crust. Gently tap the pan against the counter a few times to release large air bubbles.
Smooth the surface with a spatula.
Place the springform pan on a baking tray. Bake the cheesecake at 160°C (320°F) for approximately 50–65 minutes.
The cheesecake is ready when the edges look set but the center still has a slight wobble when the pan is gently shaken. Do not wait until the center is completely firm, because the cheesecake will continue to set as it cools.
Turn off the oven and leave the cheesecake inside with the oven door slightly open for about 30–45 minutes. This gradual cooling helps reduce the risk of cracks.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cool, cover it and refrigerate for at least 6 hours, preferably overnight.
Step 4: Prepare the Strawberry Topping
While the cheesecake is chilling, prepare the strawberry sauce.
Wash and hull about 400 g of strawberries. Cut them into small pieces.
Place the strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for approximately 5–8 minutes, stirring occasionally, until the strawberries become soft and release their juices.
In a small bowl, mix the cornstarch with two tablespoons of cold water until smooth.
Pour this mixture into the saucepan while stirring continuously. Cook for another 1–2 minutes, until the sauce thickens.
Remove the saucepan from the heat and stir in the vanilla extract.
Allow the strawberry topping to cool completely. It should be thick enough to sit on top of the cheesecake without running excessively down the sides.
Step 5: Decorate the Cheesecake
Once the cheesecake has chilled completely, carefully remove the sides of the springform pan.
Spoon the cooled strawberry sauce over the top of the cheesecake and spread it gently toward the edges.
Slice the remaining fresh strawberries and arrange them over the strawberry topping. For an extra-special presentation, add small swirls of whipped cream around the edges and garnish with a few fresh mint leaves.
For the cleanest slices, use a sharp knife dipped in hot water. Wipe the knife dry, make one cut, and repeat the process for each slice.
Tips for the Perfect Strawberry Cheesecake
Use room-temperature ingredients. Softened cream cheese blends much more smoothly and helps prevent lumps in the filling.
Do not overbeat the batter. Excessive mixing introduces air, which can cause the cheesecake to rise dramatically and then crack as it cools.
Avoid overbaking. A cheesecake should have a slight jiggle in the center when it comes out of the oven. It will firm up considerably in the refrigerator.
Chill thoroughly. Although it may be tempting to cut the cheesecake early, refrigerating it for at least six hours gives it the ideal creamy texture.
Use fresh strawberries. Choose bright red, ripe strawberries for the topping. They provide the best flavor and color.
Storage
Store the finished cheesecake covered in the refrigerator for up to 4–5 days. Keep fresh strawberries refrigerated as well.
You can also freeze individual slices. Wrap each slice tightly in plastic wrap and place it in an airtight freezer container. Freeze for up to 1 month for the best quality. Thaw overnight in the refrigerator before serving.
Serving Suggestion
Serve each slice chilled with extra fresh strawberries and a spoonful of whipped cream. The contrast between the crunchy biscuit base, creamy cheesecake, and sweet-tart strawberry topping makes every bite delicious.
This strawberry cheesecake is creamy without being overly sweet, while the fresh lemon juice adds just enough acidity to balance the richness of the cream cheese. Whether served at a celebration or as a weekend dessert, it is sure to be a crowd-pleaser.
