Strawberry Cheesecake

Ingredients

• 180 gcrushed graham cracker crumbs
• 50 ggranulated sugar
• 70 gunsalted butter, melted and slightly cooled
• 905 gbrick-style cream cheese, softened to room temperature
• 230 gfull-fat sour cream, at room temperature
• 200 ggranulated sugar
• 2 teaspoonspure vanilla extract
• 4 largeeggs, at room temperature
• 680 gfresh strawberries, washed, hulled and sliced
• 65 ggranulated sugar
• 10 mlfresh lemon juice
• 30 mlwater
• 8 gcornflour

Instructions

1. 1

   Prepare the pan

   Heat the oven to 163°C. Line the base of a 23 cm springform pan with a circle of baking parchment and set it aside.

2. 2

   Mix the crumbs

   Stir the graham cracker crumbs and 50 g sugar together in a medium bowl. Add the melted butter and mix until all the crumbs are moistened.

3. 3

   Press the crust

   Tip the mixture into the prepared pan and press it into a firm, even layer. The bottom of a measuring cup can help compact it.

4. 4

   Bake the crust

   Bake for 8 to 10 minutes, then take the pan out and leave the crust to cool slightly while you make the filling. Keep the oven at 163°C.

5. 5

   Boil the water

   Before you start the filling, bring a large pot of water to the boil for the water bath.

6. 6

   Beat the filling

   Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, beat the cream cheese on low-medium speed until smooth. Mix in the sour cream, scraping down the bowl as needed, then add 200 g sugar and the vanilla and mix until combined.

7. 7

   Add the eggs

   Lightly beat the eggs in a separate small bowl. Add them to the filling and mix on low speed just until combined. Turn the mixture over a few times with a rubber spatula to ensure it is evenly mixed, then set aside.

8. 8

   Wrap the pan

   Wrap the outside of the springform pan, with its baked crust, in aluminium foil. Set it inside a large oven bag and fold the bag down around the sides to the height of the pan.

9. 9

   Fill the crust

   Pour the cheesecake filling into the pan and smooth the surface. If desired, tap the pan gently on the counter a couple of times to bring air bubbles up, then use a toothpick or skewer to remove any large ones and smooth the surface again.

10. 10

    Build the water bath

    Pour the boiling water you prepared into a large roasting pan to a depth of about 2.5 cm. Carefully set the wrapped springform pan into the roasting pan.

11. 11

    Bake the cheesecake

    Transfer the roasting pan to the oven and bake for 60 to 65 minutes, until the edges are set but the centre still jiggles slightly. Turn off the oven, open the door a little and leave the cheesecake in the warm oven for 1 hour.

12. 12

    Cool and chill

    After the hour, remove the roasting pan from the oven. Carefully lift out the springform pan and discard the foil and oven bag, then cool the cheesecake completely on a wire rack. Cover it tightly and refrigerate for 5 to 6 hours or overnight.

13. 13

    Start the topping

    Put about two-thirds of the strawberries (roughly 450 g), the remaining 65 g sugar and lemon juice in a large saucepan. In a small bowl, whisk the water and cornflour together, then pour this mixture into the saucepan.

14. 14

    Thicken the sauce

    Stir everything together and cook over medium-low heat, stirring often, until the strawberries release their juices and the mixture thickens.

15. 15

    Add fresh berries

    Take the saucepan off the heat and stir in the remaining sliced strawberries. Transfer the topping to a heat-safe bowl and let it cool to room temperature.

16. 16

    Top the cheesecake

    Spread the cooled strawberry topping over the cheesecake. Cover it tightly and refrigerate until you are ready to serve.

17. 17

    Release and serve

    Run a thin knife around the edge of the cheesecake to loosen it, then carefully release the springform pan. Slice and serve.

What is strawberry cheesecake?

Cheesecake is a rich, baked dessert built around a sweetened cream cheese filling, often set on a crumb crust. This American-style version uses a graham cracker base and a fresh strawberry topping.

The crumb crust gives the creamy filling a buttery contrast, while the cooked-and-fresh berry topping adds both a spoonable sauce and pieces of fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 10g protein, 52g carbs, 37g fat.

The graham cracker crust and sugars provide most of the carbohydrates, while cream cheese, butter and sour cream contribute much of the fat. Cream cheese and eggs supply most of the protein, with strawberries adding fruit and some fibre. Serve a slice with fresh fruit and keep the rest of the meal lighter if you want a more balanced plate.

The crust and filling

Crumbs: Mix the butter in until there are no dry patches, then press the crumbs into a firm, level layer so the base holds together when sliced.

Room-temperature ingredients: Softened cream cheese, sour cream and eggs blend more evenly than cold ones. Mix the eggs in only until combined to avoid adding more air than necessary.

Why use a water bath?

Foil and oven bag: Wrapping the springform pan helps keep water from seeping into the crust during the bath. Fold the bag down to the rim so it does not cover the cheesecake.

Gentle heat: The roasting pan's hot water creates a moist cooking environment around the cake. Take care when moving the filled roasting pan, as the water is hot.

Check the doneness

Edges: The outer part of the cheesecake should look set after 60 to 65 minutes.

Centre: A slight wobble in the middle is the cue to stop baking; it will continue to set as it cools. The gradual hour in the switched-off oven helps the temperature fall gently.

Cook the strawberry topping

Sauce: Cooking about two-thirds of the berries with sugar and lemon juice creates a soft, thick layer. Stir often so the fruit cooks evenly and the mixture does not catch on the pan.

Fresh pieces: The remaining berries go in off the heat, giving the topping a mix of soft sauce and more distinct strawberry pieces. Cool it before spreading over the chilled cheesecake.

Plan the chilling time

Bake and cool: The cheesecake needs its full hour in the warm oven, followed by time on a rack to reach room temperature.

Chill: Refrigerate for at least 5 to 6 hours, or overnight, before topping and slicing. The long chill makes it easier to cut neat portions.

Serving ideas

Fruit: Serve each slice with some of the strawberry sauce and berries from the top.

Balance: This is a substantial dessert, so pair a slice with fresh fruit or serve it after a lighter meal. A sharp cup of tea or coffee is also a good match for its creamy sweetness.

Recipe notes & tips

• Bring the cream cheese, sour cream and eggs to room temperature before mixing.
• Scrape down the bowl as you mix so no lumps of cream cheese remain at the sides.
• Mix the eggs in on low speed and stop as soon as they are incorporated.
• Use a roasting pan large enough to hold the springform pan securely in the water bath.
• Cool the strawberry topping completely before spreading it over the chilled cheesecake.
• For cleaner slices, wipe the knife between cuts.

Variations

• Mixed berries: Replace some strawberries with sliced raspberries or blueberries in the topping.
• Citrus note: Add a little finely grated lemon zest to the filling for a brighter flavour.
• Chocolate base: Use chocolate biscuit crumbs in place of graham cracker crumbs.
• Vanilla bean: Use the seeds from a vanilla pod instead of the vanilla extract.
• Plain topping: Serve the cheesecake without the fruit sauce and offer fresh strawberries on the side.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the filling; soften it to room temperature before mixing.
• Overmixing the eggs: Beating them for too long can incorporate extra air; mix on low speed only until combined.
• Loose foil wrapping: Water can leak into the crust; wrap the pan carefully and use the oven bag as directed.
• Baking until fully firm: The centre should still jiggle slightly when the cheesecake comes out of the oven.
• Skipping the gradual cool: A sudden temperature change can affect the surface; leave the cheesecake in the switched-off oven for 1 hour with the door ajar.
• Topping while warm: Warm sauce can soften the surface; cool it to room temperature first.

How to store

Keep the covered cheesecake refrigerated and serve within 3 to 4 days. Store it in an airtight container or cover the springform pan tightly; it is best served chilled, so reheating is not needed.

Frequently asked questions