Why This Cheesecake Is So Loved
- Ultra-creamy texture
- Balanced sweetness, never heavy
- Buttery, crisp crust
- Fresh fruit topping
- Slices cleanly and beautifully
- Classic flavor everyone recognizes
What This Cheesecake Tastes Like
- Smooth, rich cream cheese filling
- Light vanilla aroma
- Slight tang from cream cheese and sour cream
- Sweet, fresh strawberry topping
- Crunchy biscuit base
It’s indulgent but not overwhelming — exactly what a great cheesecake should be.
Recipe Breakdown
This cheesecake has three main components:
- Biscuit Crust
- Creamy Cheesecake Filling
- Fresh Strawberry Glaze & Topping
Each layer is simple, but together they create a perfect dessert.
Ingredients
For the Biscuit Crust
- 250 g digestive biscuits or graham crackers
- 120 g unsalted butter, melted
- 1 tablespoon sugar (optional)
For the Cheesecake Filling
- 600 g full-fat cream cheese (room temperature)
- 200 g granulated sugar
- 3 large eggs (room temperature)
- 200 ml heavy cream or sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch or flour
- Pinch of salt
For the Strawberry Topping
- 300 g fresh strawberries
- 80 g sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
- Extra fresh strawberries for decoration
Equipment Needed
- 22–24 cm (9 inch) springform pan
- Food processor or rolling pin
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Baking tray (for water bath)
- Parchment paper
Step-by-Step Instructions
Step 1: Prepare the Pan
Line the bottom of the springform pan with parchment paper. Lightly grease the sides.
Wrap the outside of the pan tightly with aluminum foil (2–3 layers) to prevent water from leaking in during baking.
Set aside.
Step 2: Make the Biscuit Crust
Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
Transfer crumbs to a bowl and mix with:
- Melted butter
- Sugar (if using)
The texture should resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
Bake at 180°C (350°F) for 10 minutes, then remove and let cool.
Reduce oven temperature to 160°C (320°F).
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until completely smooth and creamy. This step is crucial — lumps at this stage will not disappear later.
Add sugar and mix until well combined.
Add eggs one at a time, mixing gently after each addition. Do not overmix.
Add:
- Heavy cream or sour cream
- Vanilla extract
- Cornstarch
- Salt
Mix just until smooth and combined.
The batter should be thick, glossy, and lump-free.
Step 4: Bake the Cheesecake (Water Bath Method)
Pour the filling over the cooled crust.
Place the springform pan into a large baking tray. Pour hot water into the tray until it reaches halfway up the sides of the cheesecake pan.
Bake at 160°C (320°F) for 60–70 minutes.
The cheesecake is done when:
- The edges are set
- The center slightly jiggles when shaken
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
Step 5: Cool Completely
Remove the cheesecake from the oven and water bath.
Let it cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
This resting time is essential for perfect texture.
Step 6: Prepare the Strawberry Glaze
Wash and hull the strawberries. Chop half of them.
In a saucepan, combine:
- Chopped strawberries
- Sugar
- Lemon juice
Cook over medium heat until the strawberries release their juices and soften.
Mix cornstarch with water and add to the saucepan.
Simmer for 2–3 minutes until the sauce thickens and becomes glossy.
Remove from heat and let cool completely.
Step 7: Decorate the Cheesecake
Once the cheesecake is fully chilled, pour the cooled strawberry glaze over the top.
Arrange fresh whole or sliced strawberries on top for decoration.
Refrigerate for another 30 minutes to set.
Step 8: Slice and Serve
Use a sharp knife dipped in hot water for clean slices. Wipe between cuts.
Serve chilled.
Texture & Flavor Tips
- Always use full-fat cream cheese
- Room-temperature ingredients prevent cracks
- Gentle mixing = smooth texture
- Water bath ensures even baking
Storage Instructions
- Store in the refrigerator for up to 5 days
- Cover tightly to prevent drying
- Cheesecake can be frozen (without topping) for up to 2 months
Variations
- Swap strawberries for raspberries or blueberries
- Add lemon zest to the filling
- Use chocolate biscuit crust
- Drizzle white chocolate on top
Serving Suggestions
- Serve with extra strawberry sauce
- Pair with coffee or tea
- Add whipped cream on the side
- Perfect for birthdays and celebrations
Common Mistakes to Avoid
- Overmixing the batter
- Skipping the water bath
- Cutting before fully chilled
- Using low-fat cream cheese
Final Thoughts
This classic strawberry cheesecake is everything a cheesecake should be: rich, creamy, smooth, and beautifully balanced by fresh strawberries. It looks elegant, tastes indulgent, and always impresses.