Strawberry Cheesecake

Ingredients

• 1½ packetsScotch finger biscuits
• 2 × 250 gPhiladelphia cream cheese
• 150 gbutter, melted
• 200 mlsour cream
• 150 mlthickened cream
• 150 mlcaster sugar
• 2 tablespoonsplain flour
• 1½ spoonsvanilla essence
• 1 teaspoon (from ½ lemon)lemon zest
• 1 tablespoonlemon juice
• 2eggs
• To tastestrawberries, for the sauce and topping
• To tastecaster sugar, for the strawberry sauce
• To tastelemon juice, for the strawberry sauce
• To tasteblueberries, for topping

Instructions

1. 1

   Crush the biscuits

   Blitz the Scotch finger biscuits into fine crumbs.

2. 2

   Mix the base

   Add the melted butter and mix until the crumbs are evenly coated.

3. 3

   Chill the crust

   Press the mixture over the bottom of a springform pan, then refrigerate it for 2 hours.

4. 4

   Beat the filling

   Put the cream cheese, caster sugar and vanilla in a bowl. Mix with a hand or stand mixer until combined.

5. 5

   Add remaining ingredients

   Add the sour cream, thickened cream, flour, eggs, lemon juice and lemon zest. Mix thoroughly with the mixer until combined.

6. 6

   Fill the pan

   Pour the mixture into the springform pan and smooth the surface with a spoon.

7. 7

   Bake the cheesecake

   Bake in a fan-forced oven at 150°C for 1 hour.

8. 8

   Cool in the oven

   Turn off the oven, leave the door slightly open and let the cheesecake sit inside for 1 hour.

9. 9

   Chill overnight

   Transfer the cheesecake to the fridge and leave it to set overnight.

10. 10

    Cook the strawberries

    Halve the strawberries and put them in a pot with the sugar and lemon juice. Bring to the boil over medium heat, stirring occasionally; the berries will release their juice without needing to be mashed.

11. 11

    Simmer the sauce

    Lower the heat and simmer for 15 minutes, stirring, until the sauce has thickened.

12. 12

    Finish the topping

    Leave the sauce to cool, then pour it over the cheesecake and spread it evenly. Finish with fresh strawberries and blueberries.

What is strawberry cheesecake?

Cheesecake has a long history in European and American cooking, with many regional styles ranging from baked custards to chilled cream cheese desserts. This version is baked, with a crumb crust and a rich filling.

The strawberry topping brings fresh fruit flavour and a tart contrast to the creamy filling. Cooking some of the berries into a sauce gives the top a soft, glossy layer, while the fresh berries and blueberries add a cooler finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 15g protein, 92g carbs, 68g fat.

The biscuit base and sugar provide most of the carbohydrates, while the butter, cream cheese, sour cream and thickened cream contribute much of the fat. Cream cheese and eggs provide some protein, though the dessert is mainly a source of energy from the crust and dairy. Serve a slice with extra fresh berries, or alongside a lighter meal.

A biscuit base that holds together

Fine crumbs: blitz the biscuits evenly so the base presses into a compact layer rather than breaking apart when sliced.

Melted butter: mix it through the crumbs before pressing them into the pan. Refrigerating the base for 2 hours helps it firm up before the filling goes in.

Mix the filling gently

Cream cheese first: beat it with the caster sugar and vanilla until combined before adding the other ingredients. This gives the filling a smoother starting point.

Once the eggs are in, mix only until everything is combined. Scrape around the bowl as needed so the flour and cream are incorporated without leaving pockets.

Use a gradual cooling period

Oven time: bake for 1 hour at 150°C fan-forced. The recipe does not give a separate visual doneness test, so follow the stated time and avoid opening the oven during baking.

Cooling: leaving the cheesecake in the switched-off oven with the door slightly open for 1 hour gives it a gradual transition before its overnight chill.

Cook the strawberry sauce

Gentle simmer: bring the halved berries, sugar and lemon juice to the boil over medium heat, then lower the heat and simmer for 15 minutes. Stir occasionally as the fruit releases its own juice.

Let the sauce cool before spreading it over the chilled cheesecake. This helps keep the topping distinct rather than warming the set filling.

Serving and slicing

Serve the cheesecake cold, with the cooked strawberry sauce and fresh berries on top. A sharp knife gives cleaner slices; wipe it between cuts if the topping clings.

For a balanced plate, serve a slice with extra fresh berries. The cheesecake is rich, so the fruit adds freshness alongside its creamy texture.

Recipe notes & tips

• Bring the cream cheese towards room temperature before mixing so it is easier to blend smoothly.
• Press the biscuit crumbs firmly into the base, including right up to the edge of the pan.
• Use a springform pan so the chilled cheesecake can be released more easily.
• Keep the oven door only slightly open during the hour of in-oven cooling.
• Make the strawberry topping while the cheesecake chills, then refrigerate it separately until needed.
• Wait until the sauce is cool before spreading it over the cheesecake.

Variations

• Berry mix: use a mixture of strawberries and blueberries in the cooked topping.
• Citrus lift: add a little extra lemon zest to the filling for a brighter flavour.
• Plain topping: leave off the cooked sauce and serve with fresh berries instead.
• Biscuit swap: use another crisp plain sweet biscuit if Scotch finger biscuits are unavailable.
• Vanilla finish: serve each slice with a small spoonful of extra vanilla-scented cream.

Common mistakes to avoid

• Loose crumb base: mix the melted butter through thoroughly and press the crumbs firmly into the pan.
• Lumpy filling: beat the cream cheese with the sugar and vanilla before adding the remaining ingredients.
• Overmixing: stop once the eggs and other ingredients are incorporated to avoid beating the filling unnecessarily.
• Hot topping: cool the strawberry sauce before adding it to the cheesecake so it does not warm the set surface.
• Slicing too soon: allow the cheesecake to chill overnight so it has time to set.
• Skipping the oven rest: leave the cheesecake in the switched-off oven for the full hour with the door slightly ajar.

How to store

Keep the cheesecake covered in the fridge and eat within 3 days. Store the strawberry sauce separately if you want to keep the topping fresh; this cheesecake is best served chilled rather than reheated.

Frequently asked questions