Strawberry Cheesecake

Ingredients

• 28 Graham cracker squares (The source gives 7 oz Arnott’s Marie crackers or other plain biscuits (Australia), or 28 Graham Cracker squares; use one biscuit option.)
• 8 tbsp Unsalted butter (Melted)
• 1 lb Cream cheese (Softened)
• 2 tbsp Plain flour (All-purpose flour)
• 1 tsp Vanilla extract (For the cheesecake filling)
• 0.5 cup Sour cream (Full-fat; the source also says “sub sour cream.”)
• 1.5 cup Caster sugar (Superfine sugar)
• 1 Lemon zest (Zest of 1 lemon)
• 3 Eggs (At room temperature)
• 1 lb Strawberries (Half diced and half halved)
• 2 tbsp Lemon juice (The source gives lemon juice OR water; choose one.)
• 0.5 cup White sugar (For the strawberry topping)
• 0.5 tsp Vanilla extract (For the strawberry topping)
• 1.5 tsp Cornflour (Cornstarch)
• 2 tbsp Water (For mixing with the cornflour; the source also suggests a tiny touch more water to adjust the cooled sauce consistency, without specifying an amount.)

Steps

1. 1

   Preheat the oven to 160°C/320°F (standard) or 140°C/295°F (fan/convection).

2. 2

   Prepare a 20 cm/8-inch springform tin. Turn the base upside down, lightly butter it, and place a square of parchment paper on the base. Clip the base into the tin, leaving the excess paper protruding.

3. 3

   Butter and line the side of the tin.

4. 4

   Break the biscuits roughly by hand and put them in a food processor.

5. 5

   Blitz the biscuits into fine crumbs. Add the melted butter and briefly blitz again, until the butter is dispersed and the mixture resembles wet sand.

6. 6

   Tip the crumb mixture into the prepared tin. Spread it roughly over the base and up the sides with a spatula.

7. 7

   Use a flat-bottomed object with vertical sides, such as a measuring cup, to press the crumbs firmly up the sides almost to the top and flatten the base.

8. 8

   Beat the softened cream cheese with a mixer or beater until just smooth, no longer than 20 seconds on speed 4. Avoid aerating the filling.

9. 9

   Add the flour and beat on speed 4 for 5 seconds, just until incorporated.

10. 10

    Add the filling’s vanilla, sour cream, caster sugar, and lemon zest. Beat on speed 5 for no more than 10 seconds, just until combined.

11. 11

    Add the eggs one at a time, beating between additions for about 5 seconds each, just until combined. After the final egg, beat only until it is fully incorporated.

12. 12

    Pour the filling into the prepared crust.

13. 13

    Bake for 55 minutes. The top should be very light golden, uncracked, and nearly flat; the center should jiggle slightly when the tin is gently shaken.

14. 14

    Turn off the oven and cool the cheesecake inside with the door open about 20 cm/8 inches.

15. 15

    Refrigerate the cheesecake in its tin for at least 4 hours.

16. 16

    Remove the sides of the tin. Use the overhanging parchment to slide the cheesecake off the base, then slide the cake off the paper.

17. 17

    Put the diced strawberries in a saucepan with the topping vanilla, white sugar, and lemon juice (or water). Stir, then bring to a simmer over medium heat.

18. 18

    Simmer for 10 minutes, until the strawberries break down.

19. 19

    Mix the cornflour with the measured water, then add the mixture to the saucepan and stir.

20. 20

    Add the halved strawberries and cook for 1 minute to soften them.

21. 21

    When the sauce is syrupy, remove it from the heat and let it cool; it will thicken as it cools.

22. 22

    Once cool, stir the sauce. If needed, adjust it to an oozing consistency with a tiny touch of water, adding carefully.

23. 23

    Spoon the topping over the cheesecake in a single layer, turning the strawberry halves cut-side down. Refrigerate for at least 2 hours, then slice and serve with any remaining strawberry sauce.

Notes

The source lists either 7 oz Arnott’s Marie crackers/other plain biscuits or 28 Graham Cracker squares; these are alternative biscuit choices, not two quantities to combine. Topping calls for 2 tbsp lemon juice OR water. The topping consistency adjustment uses a small, unspecified amount of additional water. Refrigeration is at least 4 hours before unmolding, followed by at least 2 hours after topping.

Nutrition per serving

• dessert
• baked
• cheesecake
• strawberry
• vegetarian
• make-ahead
• Western