Strawberry Cheesecake

Ingredients

• 200 g (2 cups; about 16 crackers)graham cracker crumbs
• 25 g (2 tablespoons)sugar
• 2.5 ml (1/2 teaspoon)salt
• 85 g (6 tablespoons), meltedunsalted butter
• 907 g (32 oz; 4 blocks), softenedcream cheese
• 200 g (1 cup)granulated sugar
• 5 ml (1 teaspoon)vanilla extract
• 4 large, at room temperatureeggs
• 10 ml (2 teaspoons)lemon juice
• 5 g (2 teaspoons)cornstarch
• 120 ml (1/2 cup), at room temperaturesour cream
• 300 g (2 cups), hulled and slicedfresh strawberries
• 100 g (1/2 cup)sugar
• 15 ml (1 tablespoon)lemon juice
• 8 g (1 tablespoon), mixed with 15 ml (1 tablespoon) watercornstarch
• 240 ml (1 cup), coldheavy whipping cream
• 60 ml (1/4 cup)sour cream
• 30 g (1/4 cup)powdered sugar
• 15 g (2 tablespoons)non-fat milk powder
• 2.5 ml (1/2 teaspoon)vanilla extract

Instructions

1. 1

   Prepare the crust

   Heat the oven to 175°C (350°F). Grease a 23 cm (9-inch) springform pan, and wrap its base in foil if using a water bath. Combine the graham cracker crumbs, sugar, salt and melted butter, then press the mixture firmly into the pan base. Bake for 10 minutes, remove from the oven and leave to cool while preparing the filling. Raise the oven temperature to 200°C (400°F).

2. 2

   Mix the filling

   Beat the softened cream cheese in a large bowl until smooth. Mix in the sugar and vanilla, then add the eggs one at a time, beating only until each is incorporated. Add the lemon juice and cornstarch, then fold in the sour cream until smooth.

3. 3

   Bake the cheesecake

   Pour the filling over the cooled crust and smooth the surface. Bake in the preheated oven for 10 minutes, then reduce the temperature to 105°C (225°F) and bake for a further 35 minutes, until the edges are set and the centre still jiggles slightly. Turn off the oven, open the door a little and leave the cheesecake inside for 1 hour. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

4. 4

   Cook strawberry topping

   Put the strawberries, sugar and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the fruit softens and releases its juices. Stir in the cornstarch mixture and cook for 2–3 minutes, until thickened to your liking. Leave to cool to room temperature.

5. 5

   Whip the cream

   Whisk the powdered milk and powdered sugar together. In a separate bowl, beat the cold heavy cream until soft peaks form. Add the powdered milk mixture, sour cream and vanilla, then continue whipping until stiff peaks form. Transfer to a piping bag fitted with your chosen tip.

6. 6

   Assemble and serve

   Once the cheesecake is fully chilled, spoon the cooled strawberry topping over it. Pipe the whipped cream around the edge to make a border, then slice and serve.

What is strawberry cheesecake?

Cheesecake has a long history, but the cream-cheese-based style familiar in the United States became especially popular there. This version layers a smooth, baked filling over a crumb crust, then adds strawberries and a tangy cream topping.

The contrasting textures make it feel especially indulgent: crisp, buttery crumbs beneath a soft centre, with fruit and whipped cream to finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 616 calories, 9g protein, 48g carbs, 45g fat.

The graham cracker crust and sugars provide most of the carbohydrates, while the cream cheese, butter and whipping cream contribute much of the fat. Cream cheese and eggs provide protein, with additional fat from the sour cream. Balance a slice with fresh fruit and serve it after a lighter meal.

The graham cracker crust

Crumb base: Mix the crumbs thoroughly with the melted butter, sugar and salt so the mixture holds together when pressed. Pack it firmly and evenly into the pan to help it slice cleanly.

Pre-bake: The 10-minute bake gives the base a chance to set before the filling goes on. Let it cool while you prepare the cream cheese mixture.

A smooth filling

Soft cream cheese: Let it come to room temperature before beating; this makes it easier to get a smooth mixture without persistent lumps. Mix in the sugar and vanilla before adding the eggs.

Gentle mixing: Add eggs one at a time and stop once combined, then fold in the sour cream. This method keeps the filling even without beating it more than necessary.

How to judge the bake

Two temperatures: The short bake at 200°C (400°F) is followed by 35 minutes at 105°C (225°F). Keep to the stated sequence and use the visual cues rather than expecting the centre to look completely firm.

The centre: The edges should be set while the middle retains a slight jiggle. It will continue to settle as it cools, first in the switched-off oven and then in the fridge.

Cool it gradually

Oven rest: After baking, turn off the oven, crack the door and leave the cheesecake inside for 1 hour. This gradual cooling is part of the method and gives the filling time to settle.

Chilling: Once fully cool at room temperature, refrigerate for at least 4 hours or overnight. Add the topping and whipped cream only after the cheesecake is thoroughly chilled.

Strawberry sauce and cream

Fruit topping: Cook the strawberries until they soften and release their juices, then add the cornstarch mixed with water. The extra 2–3 minutes of cooking thickens the sauce; it will also be easier to spoon over the cake once cooled.

Stable whipped cream: Start with cold cream and whip it only to soft peaks before adding the powdered milk mixture, sour cream and vanilla. Continue until stiff peaks form so it can hold its shape when piped.

Serving the cheesecake

For neat slices, use a sharp knife and wipe it between cuts. Serve chilled, with the strawberry topping spread over the top and the whipped cream border left visible.

The cake is rich, so it pairs well with fresh berries or a simple cup of tea or coffee. Add those alongside rather than piling extra toppings onto each slice.

Recipe notes & tips

• Bring the cream cheese and eggs to room temperature as directed so they mix more evenly.
• Press the crust firmly into the pan base to help it hold together when sliced.
• Scrape down the bowl as needed while mixing the filling to catch any unmixed cream cheese.
• Keep an eye on the centre during the low-temperature bake; it should still jiggle slightly when the edges are set.
• Cool the strawberry sauce fully before spreading it over the chilled cheesecake.
• Use cold whipping cream and stop beating once stiff peaks form.

Variations

• Mixed berries: Replace some of the strawberries with another berry and cook the fruit topping in the same way.
• Plain finish: Leave off the strawberry topping and whipped cream for a simpler cheesecake.
• Citrus accent: Add a little extra lemon zest to the filling for a brighter citrus note.
• Crumb swap: Use another crisp, plain biscuit in place of the graham crackers, keeping the crumb quantity the same.
• Unpiped topping: Spoon the sour cream whipped cream onto each slice instead of piping a border.

Common mistakes to avoid

• Lumpy filling: Start with softened cream cheese and beat it smooth before adding the other ingredients.
• Overbeating the eggs: Mix each egg in only until incorporated to avoid whipping the filling unnecessarily.
• Overbaked centre: Take the cheesecake out of the baking stage when the edges are set but the middle still jiggles slightly.
• Skipping the oven rest: Leave the cheesecake in the switched-off oven with the door cracked for the full hour.
• Warm topping: Cool the strawberry sauce to room temperature before putting it on the chilled cake.
• Runny whipped cream: Use cold cream and beat to stiff peaks after adding the sour cream and milk powder mixture.

How to store

Cover and refrigerate leftover cheesecake for up to 3 days. Keep it chilled and serve cold; avoid reheating, as it is best served straight from the fridge.

Frequently asked questions