Classic Strawberry Cheesecake Recipe
- tastebylilyh
- Apr 4, 2020
- 4 min read
Updated: Apr 16, 2020
This Classic Strawberry Cheesecake is the best cheesecake you'll ever try! I'm not just saying that, IT'S THE BEST EVER!
I have tried many cheesecake recipes and this one has got the best mark from my non-cheesecake lover son. To the extend that he says he likes cheesecakes now.
It's creamy and not overly sweet. Lemon juice in homemade strawberry sauce adds a little tangy flavour which makes just enough to balance out naturally has to be sweet filling.
You can try different flavours of toppings such as raspberry, blueberry, passionfruit and chocolate or just leave it plain without topping. Trust me you won't regret it!
Preparation of the base and filling are quick and easy but you need little patience with cooking and setting time. (which is my main struggle!)
I like to use Arnott's Shredded Wheatmeal Biscuits for the base. Yes you can use your choice of biscuits too.
I used fresh strawberries for the strawberry sauce, but you can use any frozen or fresh fruits. they'll all work well. I use this sauce in my macaron fillings and it's amazing!
It's important that your cheesecake bakes even and doesn't form a crack on the surface. Making a water bath or filling some water in a heatproof dish and placing on the bottom rack of your oven will prevent your cheesecake crack and uneven bake.
Course Desert
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Serving 16 slices
INGREDIENTS
Biscuit crust base:
180 grams Arnott's Shredded Wheatmeal Biscuits
65 grams sugar
70 grams unsalted melted butter
Filling:
750 grams cream cheese, room temperature
230 grams sour cream, full-fat, room temperature
200 grams sugar
2 teaspoons pure vanilla extract
4 eggs, beaten lightly, room temperature
Strawberry sauce:
250 grams or 1 small punnet of strawberries
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon corn flour
30 ml water
METHOD
Biscuit crust base:
Preheat oven to 163 C. Add biscuits into food processor and process until they are fine crumbs. Combine crushed biscuits and sugar in a medium mixing bowl and stir until combined. Add melted butter to the biscuit mixture and mix well until all the crumbs are buttery.
Transfer the mixture into 9" springform pan and firmly press it down until all the crumbs comes together into an even layer. Bake the crumb base for 10 minutes and remove from oven to cool while preparing the filling.
Filling:
Firstly boil some water in a kettle for the water bath and set aside.
In the bowl of a stand mixed fitted with paddle/creaming attachment, or in a large mixing bowl using a handheld mixer beat cream cheese on medium-low speed until smooth. Add sour cream and mix to combine. Then add vanilla, sugar and mix well to combine. Add beaten eggs and and mix on low speed until combined. Use your spatula every now and then to scrape the sides and bottom of the mixer/mixing bowl. Set your filling aside until you prepare the pan.
Wrap the pan with base in with aluminium foil, then if you have big size oven bag place the pan in an oven bag and fold the oven bag down to the side of pan. This will prevent any water leak into your cheesecake while baking but if you feel okay with just wrapping the pan well with foil, you can eliminate oven bag stage.
Pour the filling onto the biscuit base, smooth it out and tap the pan on the bench top few times to bring out air bubbles. Use a toothpick to remove any large air bubbles appears on the surface of your cheesecake.
Add some of the water you boiled before in the kettle to a large roasting pan. Carefully place your springform pan into the roasting pan and add more water to roasting pan until water reaches roughly three quarter level of your springform pan.
Place the roasting pan with your cheesecake in the oven and bake at 163 C 1 hour or until set and centre is slightly jiggly. Turn the oven off and leave the cheesecake in the oven, oven door is slightly open. Leave it in the oven to cool for at least an hour.
After an hour remove cheesecake from the oven and place onto a rack to cool completely.
While waiting for the cheesecake to cool prepare the strawberry sauce and once your cheesecake and the strawberry sauce is cool as well, pour the sauce on top of cheesecake smooth it out.
Cover the springform pan with with foil and place your cheesecake in the refrigerator to chill and set for at least 5-6 hours or preferably overnight.
To remove your cheesecake from springform pan, gently run a thin knife around the edges to release any parts that stack to the pan. Gently unclip and remove springform. Slice your cheesecake into desired portions and enjoy!
Strawberry sauce:
While you waiting for the cheesecake to cool, start preparing the yummy strawberry sauce.
Wash and remove leaves off the strawberries. place them in the food processor and process until smooth consistency.
Run blended strawberries through a sieve into a pot to remove seeds. Add sugar and cook on low until liquid is reduced stirring often.
Add water into a glass and dissolve corn flour in the water and add to strawberry mixture. Continue to mix and add lemon juice. Sauce is ready when it's starts to thicken and you see large bubbles popping. Remove from heat and let it cool.
NOTES
Before you start make sure all your ingredients are at room temperature.
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Cheesecake will freeze well up to 3 months without sauce. If you would like to freeze your cheesecake omit strawberry sauce and wrap your cooled cheesecake tightly in freezer-bag or place it in container. Thaw overnight in the refrigerator when needed.
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