Strawberry Cheesecake (Baked)
My baked cheesecake is by far the absolute BEST cheesecake I have ever tried. After always being disappointed by cheesecakes that I would try at restaurants - the terrible gelatine ones with no flavour, I decided I had to try make my own version. So I opted to go with a traditional baked cheesecake, and after trying it a few times, discovered the best ingredients to ensure a delicious flavour, perfect texture and no crack finish, every time.
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Tara’s Best EVER Cheesecake Recipe
CHEESECAKE BISCUIT BASE:
200g / 7oz Arnott’s Marie crackers or any other simialr biscuit
120 g / 8 tbsp salted butter, melted (salted guarantees a delcious base every time!)
CHEESECAKE FILLING:
460-500g cream cheese (light spreadable, this means less fat, and you will not have an issue with overmixing and wont risk a cracked cheesecake)
2 tbsp plain flour
2 tsp vanilla extract
1/2 cup sour cream (light, yay for less fat!)
1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs , at room temperature
STRAWBERRY SAUCE TOPPING:
500g / 1 lb strawberries , half diced and half halved
2 tbsp lemon juice OR water (Note 3)
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornflour/cornstarch
2 tbsp water
Instructions:
Preheat the oven to 325°F (163°C).
In a bowl, mix together the Marie biscuit crumbs, 1/4 cup of sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups of sugar together until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until fully incorporated.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
In a saucepan, combine chopped strawberries, vanilla, sugar, and lemon juices. Heat over medium heat until simmering. Let it simmer for 10 minutes until the strawberries break down. Mix cornflour with water, then add to the saucepan and stir. Toss in halved strawberries and cook for another minute to soften. The sauce should have a syrupy consistency. Remove from heat and let it cool – it will thicken as it cools. After cooling, adjust the thickness by adding a touch of water to achieve the desired consistency. Spread the sauce over a cheesecake in a single layer, placing the strawberry halves facedown. Refrigerate for at least 2 hours.
Serve by itself or with a dollop of thickened cream.
Enjoy!
With love,
Tara x