Strawberry Cheesecake Creamy Dessert (Print-Friendly Format)
Creamy cheesecake sits atop a cookie crust, topped with vibrant strawberry sauce for a classic sweet finish.
# Required Ingredients:
→ Cookie Crust
01 -
200 g finely crushed cookies
02 -
120 g unsalted butter, melted
→ Cheesecake Filling
03 -
500 g cream cheese, softened
04 -
2 tbsp all-purpose flour
05 -
1 tsp pure vanilla extract
06 -
120 g sour cream
07 -
300 g granulated sugar
08 -
Finely grated zest of 1 lemon
09 -
3 large eggs, at room temperature
→ Strawberry Topping
10 -
500 g fresh strawberries (half diced, half halved)
11 -
2 tbsp freshly squeezed lemon juice
12 -
100 g granulated sugar
13 -
0.5 tsp pure vanilla extract
14 -
1.5 tsp cornstarch
15 -
2 tbsp water
# How to Make It:
01 -
Preheat oven to 160°C. Grease an 8-inch (20 cm) springform pan and line the base with parchment paper. Grease the sides thoroughly.
02 -
Combine cookie crumbs with melted butter until evenly moistened. Press the mixture firmly onto the base and slightly up the sides of the prepared pan to form a uniform layer.
03 -
Beat softened cream cheese until smooth. Add flour and mix until incorporated. Blend in vanilla extract, sour cream, sugar, and lemon zest just until combined. Incorporate eggs one at a time, mixing on low speed just until each is blended.
04 -
Pour the filling over the prepared crust and smooth the surface. Bake for 55–60 minutes or until the centre is almost set. Leave cake in the switched-off oven to cool for 1 hour; then remove and refrigerate for at least 4 hours for optimal texture.
05 -
In a saucepan, gently simmer diced strawberries, lemon juice, sugar, and vanilla for 10 minutes or until syrupy. Mix cornstarch with cold water to create a slurry, then stir into the strawberry mixture. Add halved strawberries and cook for 1 additional minute until the topping thickens.
06 -
Allow strawberry topping to cool until slightly thickened and slow to drizzle. Adjust with extra water or cornstarch slurry if needed for desired consistency.
07 -
Release cheesecake from the pan and transfer onto a serving plate. Evenly distribute the strawberry topping over the cheesecake, arranging halved strawberries face-down on top. Refrigerate for a further 2 hours before slicing.
08 -
Slice the cheesecake using a sharp, clean knife. Serve with additional strawberry topping on the side. Store leftovers refrigerated for up to 3 days.
# Additional Information:
01 -
Allow all dairy and eggs to reach room temperature for a smooth filling.
02 -
Run a knife along the pan edge before unmoulding to prevent cracking.
03 -
For clean slices, dip the knife into hot water and wipe between cuts.