Baked Strawberry Cheesecake (Printable Version)
# What You’ll Need:
→ For cheesecake crust
01 -
225 g finely crushed digestive biscuits (or graham crackers; use gluten free alternatives if needed)
02 -
75 g unsalted butter, melted
→ For strawberry cheesecake filling
03 -
50 g freeze dried strawberry slices
04 -
200 g caster sugar or granulated sugar
05 -
600 g full-fat cream cheese, room temperature
06 -
115 g full-fat plain or Greek-style yoghurt, room temperature
07 -
3 large eggs, room temperature
08 -
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
09 -
20 g cornstarch
10 -
Red food coloring (optional)
→ For strawberry topping
11 -
320 g strawberries, halved or quartered depending on size
12 -
50 g caster sugar or granulated sugar
13 -
1 tbsp lemon juice
14 -
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
# Steps to Follow:
01 -
Adjust the oven rack to the middle position, pre-heat the oven to 180ºC and line an 20cm springform pan with baking paper (both bottom and sides). Mix crushed biscuits with melted butter until resembling wet sand. Transfer mixture into the lined pan and compress into an even layer with approximately 4cm rim around the edge using the flat bottom of a glass.
02 -
Bake at 180ºC for 10 minutes, then remove from the oven and allow to cool until warm.
03 -
Reduce the oven temperature to 140ºC. In a food processor, combine freeze dried strawberry slices and sugar, processing until you get a fine powder. In a large bowl, mix cream cheese and yoghurt together until smooth, being careful not to incorporate too much air.
04 -
Add eggs one at a time, mixing well after each addition. Add vanilla bean paste and mix until evenly incorporated. Add the strawberry sugar and cornstarch, mixing thoroughly until completely incorporated and no clumps remain. Add a drop or two of red food coloring if desired for a vibrant pink color.
05 -
Transfer the filling into the slightly cooled crust and smooth out the top. Bake at 140ºC for about 55 minutes, or until the edges are fully set and slightly puffed up, with the middle still wobbly when gently shaken.
06 -
Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the door ajar. Once cooled, transfer to the refrigerator for at least 4 hours (preferably overnight) before removing from the pan.
07 -
Combine the strawberries, sugar, lemon juice and vanilla in a large bowl. Mix well until strawberries are evenly coated. Cover and allow to sit either at room temperature for 1-2 hours or refrigerated overnight, stirring occasionally.
08 -
Once strawberries have released their juices, drain through a sieve, reserving both strawberries and juice separately. Cook the juice in a saucepan over medium-high heat, stirring frequently until thickened and syrupy (about 5 minutes). Cool until warm, then mix with the reserved strawberries.
09 -
Remove the chilled cheesecake from the springform pan onto a serving plate. Just before serving, spoon the strawberry topping over the cheesecake to create a single layer of strawberries.
# Additional Notes:
01 -
The exact amount of butter needed for the crust will depend on the type of biscuits used.
02 -
If your springform pan isn't leak-proof, place it on a baking sheet before baking to catch any butter leaks.
03 -
Judge doneness by physical indicators rather than strict timing - edges should be set with the center still wobbly.
04 -
For cleaner slicing, cut the cheesecake without topping and add topping to individual slices.
05 -
The cheesecake keeps well in a closed container in the refrigerator for 4-5 days.