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Strawberry cheesecake

Posted on February 05 2021

Strawberry cheesecake
Cheesecake filling
  • 500g plain cream cheese
  • 2 Tbsp plain flour
  • 1 tsp vanilla extract
  • 1/2 cup of sour cream
  • 1 1/2 cups of caster sugar
  • zest of 1 lemon (save the juice)
  • 3 eggs at room temperature

Cheesecake Biscuit Base

  • 200g of plain biscuits (e.g. Arnott's Marie crackers
  • 8 Tbsp unsalted butter, melted

Strawberry Topping

  • 500g strawberries, cut into quarters
  • 2 Tbsp lemon juice
  • 1/2 cup of white sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp cornflour
  • 2 Tbsp of water



1.  Preheat the oven to 160c (standard oven) or 140c (fan forced)

2. Using a 20cm  spring form cake tin, turn upside down to release the base, butter it lightly and put a square piece of baking paper on the base of the tin. Then clip it back into the springform cake tin (don't worry about any excess paper sticking out). Once you have done this, butter and line the side of the pan

3. For the cheesecake base, break the biscuits up roughly and then wizz in a food processor until it turns into fine crumbs. Add butter and wizz until mixed though. The crumbs should appear damp. Using a spatula spread the crumbs out on the base of the tin, and up the sides. Press the crumbs so it is more compact (you can use the back of a spoon or a cup to do this)

4. To make the filling, use a mixer to beat the cream cheese until it turns smooth. Do not over mix. This should only take approx. 20 seconds. Add the flour and beat for 5 seconds on a higher speed. Once mixed through, add the vanilla, sour cream, sugar and lemon zest and beat until combined. Add the eggs one at a time and beat until just combined. Once all the eggs are added beat until the eggs are completely mixed through.

5. Pour the mixture into the cake tin, that is already prepared with crust

6. Bake in the oven for 55 minutes. The top of the cake should appear a light golden brown colour and have no cracks. It should wiggle when you gently shake the pan

7. Let the cake cool in the oven with the door slightly open, then refrigerate for 4 or more hours, still in the cake tin.

8. Remove the sides of the pan and use the excess paper to slide the cheesecake off the cake tin.

9. To make the topping, place chopped strawberries, vanilla, sugar and lemon juice in a saucepan. Stir and let simmer over a medium heat for approx. 10 minutes or until the strawberries have broken down. Then mix the cornflour with water and add to a new saucepan, stiring gently. Add the strawberry mixture and cook for 1 minute. You should have a nice syrupy mixture. If too thick add a bit of water (not too much though).

10. Put the strawberries on the top of the cheesecake facedown using a spoon, until it is an even single layer and then refrigerate for 2 hours. 

11. Once chilled slice and serve it with any remaining strawberry sauce

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