Name: Classic Strawberry Cheesecake Recipe for a Delicious Homemade Treat
Prep time: 6 h 30 min
Cook time: 55 min
Total time: 7 h 25 min
Cuisine: American
Ingredients: 200g plain biscuits or crackers (e.g., graham crackers or digestive biscuits); 120g unsalted butter, melted; 500g cream cheese, softened (room temperature); 2 tbsp plain flour (all-purpose); 1 tsp vanilla extract; ½ cup full-fat sour cream (or substitute with plain Greek yogurt); 1½ cups caster or granulated sugar; Zest of 1 lemon; 3 large eggs, at room temperature; 500g fresh strawberries, half diced and half halved; 2 tbsp lemon juice or water (adjust based on strawberry sweetness); ½ cup white sugar (granulated); ½ tsp vanilla extract; 1½ tsp cornflour (cornstarch); 2 tbsp water

Ingredients

Scale

200g plain biscuits or crackers (e.g., graham crackers or digestive biscuits)
120g unsalted butter, melted
500g cream cheese, softened (room temperature)
2 tbsp plain flour (all-purpose)
1 tsp vanilla extract
½ cup full-fat sour cream (or substitute with plain Greek yogurt)
1½ cups caster or granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
500g fresh strawberries, half diced and half halved
2 tbsp lemon juice or water (adjust based on strawberry sweetness)
½ cup white sugar (granulated)
½ tsp vanilla extract
1½ tsp cornflour (cornstarch)
2 tbsp water

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Instructions

1. Preheat the oven to 160°C (320°F) or 140°C (295°F fan/convection). Prepare a 20cm (8-inch) springform pan by buttering and lining the base with parchment.
2. Break biscuits into fine crumbs, mix with melted butter, and press into the pan to form a crust.
3. Beat cream cheese until smooth, add flour, and then vanilla, sour cream, sugar, and lemon zest. Mix in eggs one by one. Pour filling into crust.
4. Bake for 55 minutes until the top is slightly golden and jiggles. Cool in the oven with the door ajar for 1 hour.
5. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
6. For the topping, simmer diced strawberries with vanilla, sugar, and lemon juice for 10 minutes.
7. Add cornflour slurry, stir in halved strawberries, and cook until the sauce thickens.
8. Spread the topping over the cheesecake and refrigerate for at least 2 hours before serving.

Last Step:

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Notes

🍴 Use any plain biscuit or cracker you prefer, such as graham crackers.
📄 Inverting the springform base with parchment helps in removing the cheesecake easily.
🔒 Avoid overbeating the filling to prevent cracking or sinking.

Author: Brandi Oshea
Prep Time: 30 minutes
Cooling and chilling: 6 hours
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 489 kcal
Sugar: 41g
Sodium: 284mg
Fat: 28g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 114mg