James
Ingredients
For the Crust
- 2 1/2 cups crushed digestive biscuits or graham cracker crumbs
- 1/2 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Cheesecake Filling
- 900 g (32 oz) cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon juice
- 4 large eggs, room temperature
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- Pinch of salt
For the Strawberry Topping
- 500 g fresh strawberries, washed and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh whole strawberries
- Whipped cream
- White chocolate shavings
- Mint leaves
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan
- Cooling rack
- Large roasting pan for water bath
- Aluminum foil
Step 1: Prepare the Pan
Preheat your oven to 325°F (163°C).
Wrap the outside of the springform pan with two or three layers of heavy-duty aluminum foil. This prevents water from entering the pan during baking.
Lightly grease the inside of the pan with butter or nonstick spray.
Step 2: Make the Crust
Mix the crushed biscuits, sugar, and salt together in a large bowl.
Pour the melted butter over the crumbs and stir until every crumb is evenly coated.
The mixture should resemble wet sand.
Transfer the mixture into the prepared springform pan.
Press the crumbs firmly across the bottom and about one inch up the sides using the bottom of a measuring cup or glass.
Bake the crust for 10 minutes.
Remove it from the oven and allow it to cool while preparing the filling.
Step 3: Prepare the Cheesecake Filling
Place the softened cream cheese into a large mixing bowl.
Beat on low speed until completely smooth and creamy.
Gradually add the sugar while mixing.
Continue beating until fully combined.
Add the sour cream, heavy cream, vanilla extract, lemon juice, cornstarch, flour, and salt.
Mix until smooth.
Crack the eggs into a separate bowl.
Add them one at a time to the cream cheese mixture.
Mix on low speed after each addition.
Avoid overmixing because too much air can cause cracks during baking.
Scrape the sides and bottom of the bowl frequently using a rubber spatula.
The final batter should be silky, smooth, and free of lumps.
Step 4: Fill the Pan
Pour the cheesecake batter over the cooled crust.
Spread the surface evenly using a spatula.
Gently tap the pan on the countertop several times to remove trapped air bubbles.
Step 5: Bake Using a Water Bath
Place the wrapped springform pan inside a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Transfer everything carefully into the oven.
Bake for approximately 70 to 85 minutes.
The edges should appear set while the center should still have a slight wobble.
Do not overbake.
Step 6: Cool Slowly
Turn off the oven.
Leave the oven door slightly open.
Allow the cheesecake to cool inside the oven for one hour.
Remove the cheesecake from the water bath.
Discard the foil.
Cool completely at room temperature.
Cover with plastic wrap.
Refrigerate for at least 8 hours, though overnight chilling produces the best flavor and texture.
Step 7: Make the Strawberry Topping
Place sliced strawberries into a saucepan.
Add sugar and lemon juice.
Cook over medium heat for about 5 minutes.
Mix the cornstarch with water until smooth.
Pour the slurry into the strawberry mixture.
Cook for another 2 to 4 minutes while stirring continuously until the sauce thickens.
Remove from heat.
Stir in vanilla extract.
Allow the topping to cool completely before using.
Step 8: Decorate the Cheesecake
Remove the chilled cheesecake from the springform pan.
Transfer it carefully onto a serving plate.
Spread the cooled strawberry topping evenly over the surface.
Arrange fresh strawberries around the edges or across the top.
Add whipped cream or white chocolate shavings if desired.
Serving Suggestions
Serve the cheesecake well chilled.
It pairs beautifully with:
- Fresh strawberries
- Vanilla ice cream
- Strawberry sauce
- Hot coffee
- Tea
- Fresh lemonade
Storage Instructions
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Tips for the Best Strawberry Cheesecake
- Always use room-temperature ingredients for a smooth filling.
- Mix on low speed to reduce air bubbles.
- A water bath helps prevent cracks and creates a creamy texture.
- Chill the cheesecake overnight for the best flavor.
- Fresh strawberries provide the best taste and appearance.
- If cracks appear, simply cover the top with the strawberry topping.
- Use full-fat cream cheese for the richest texture.
- Slice the cheesecake with a sharp knife dipped in hot water, wiping the blade clean between cuts.
- Do not rush the cooling process, as gradual cooling helps maintain a smooth surface.
- Allow the strawberry topping to cool completely before spreading it over the cheesecake to keep the filling firm.
This recipe yields one 9-inch cheesecake, serving approximately 12 to 14 people, with a rich, creamy filling, a buttery crisp crust, and a sweet homemade strawberry topping.
