Strawberry Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the strawberry topping:</li><li class="ingredients-single-item">500g fresh strawberries, hulled (frozen can work too)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">60ml cold water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/320°F). Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up the sides. This creates a watertight seal to prevent water from the bath seeping in during baking – a crucial step for a perfect cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Mix thoroughly with the melted butter and sugar – the mixture should resemble wet sand and hold together when pressed. Press firmly into the bottom of your springform pan, creating an even layer with a flat base and slightly raised edges. Use the bottom of a glass to compact it thoroughly – a loose base will crumble when slicing. Bake for 10 minutes until lightly golden, then remove and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the oven temperature to 150°C (130°C fan/300°F). In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps – about 2 minutes. This low, patient mixing is key to avoiding air bubbles that can cause cracks. Add the sugar and beat for another 2 minutes until well incorporated but not fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, mixing on low speed just until each is incorporated. Scrape down the sides and bottom of the bowl thoroughly between additions. Overbeating once eggs are added introduces too much air and can lead to cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the sour cream, vanilla extract, and flour until just combined. The mixture should be silky smooth and pourable but not thin. Pour over the cooled biscuit base and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the foil-wrapped cheesecake pan in a large roasting tin. Place on the middle rack of your oven, then carefully pour hot water into the roasting tin until it reaches halfway up the sides of the springform pan. This water bath creates a gentle, humid environment that ensures even cooking and helps prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 55-60 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble – like firm jelly. Don't wait until it's completely set, as it will continue to cook and set as it cools. Overbaking leads to a dry, cracked cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn off the oven, open the door slightly, and let the cheesecake cool gradually for an hour. This slow cooling prevents the dramatic temperature change that can cause the surface to crack. Then remove from the water bath, peel off the foil, and cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the strawberry topping, set aside a few whole strawberries for decoration. Slice the remaining strawberries and place in a saucepan with the sugar and lemon juice. Simmer over medium heat for 5 minutes until the strawberries release their juices. Mix the cornstarch with cold water to create a slurry, then whisk into the simmering strawberry mixture. Cook for 2-3 minutes more until thickened and glossy. Cool completely before topping the cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, run a thin knife around the edges of the pan before releasing the springform. Spoon the cooled strawberry topping over the chilled cheesecake, allowing some to artfully drip down the sides. Decorate with the reserved whole strawberries. For clean slices, dip your knife in hot water and wipe dry between cuts. Your strawberry cheesecake will keep refrigerated for up to 5 days.</li></ol>