🧾 Ingredients
🟡 Crust
- 200g digestive biscuits
- 100g melted butter
🟡 Cheesecake Filling
- 400g cream cheese (room temperature)
- 200ml heavy cream
- 120g sugar
- 2 eggs
- 1 tsp vanilla extract
🔴 Strawberry Topping
- 250g fresh strawberries
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickness)
👨🍳 Step-by-Step Instructions
1. Prepare the Base
- Crush biscuits into fine crumbs
- Mix with melted butter
- Press into a baking pan
- Chill in fridge (15–20 min)
2. Make the Filling
- Beat cream cheese + sugar until smooth
- Add eggs (one by one)
- Mix in cream + vanilla
👉 Texture should be creamy and lump-free
3. Bake
- Pour filling over crust
- Bake at 160°C for 40–50 minutes
- Center should be slightly jiggly
Let cool completely, then refrigerate for at least 4 hours (best overnight)
4. Strawberry Topping
- Cook strawberries + sugar + lemon juice
- Add cornstarch if needed
- Let it thicken slightly
Cool, then pour over cheesecake
🍰 Serving Tips
- Add fresh sliced strawberries on top 🍓
- Dust with powdered sugar
- Serve chilled for best texture
🔥 Pro Tips
- Don’t overmix → avoids cracks
- Use water bath for ultra-smooth texture (optional)
- Chill well → key to perfect cheesecake
❌ Common Mistakes
- Skipping chilling time
- Overbaking (makes it dry)
- Using cold cream cheese (causes lumps)
💡 Variations
- No-bake version (with gelatin)
- Chocolate strawberry cheesecake 🍫
- Oreo crust instead of biscuits
😍 Final Result
You get a creamy, melt-in-your-mouth cheesecake with a sweet-tangy strawberry topping—just like in the image.