This Strawberry Cheesecake is a stunner! based on my traditional Baked Cheesecake which I describe as a magically rich-yet-light, finished with a fabulous strawberry topping that tastes as fantastic because it appears.
You’ll love how the sauce slowly drips down the cheesecake with every chew, and how the filling is creamy and wealthy, however it’s a chunk fluffy instead of heavy and dense. And due to the fact i love the biscuit base so much, I’ve made it cross aalll the way up the sides….
Strawberry Cheesecake
This has been my cross-to cheesecake recipe for decades now. It’s the cheesecake that rendered a group of girls silent when we were on a weekend away. And that’s pronouncing some thing with my buddies!
I’ve shared this cheesecake recipe in all its bare glory. because it truely is the kind of cake that’s wealthy sufficient and so true (and that BISCUIT BASE!!) which you don’t want to trick it up with something – simply serve a simple slice and it’ll be gobbled.
but it’s that time of the yr for excesses. in which we take a cake that’s already ideal as it is, and take it over the pinnacle with a smooth Strawberry Topping for Cheesecake….
playstation You’re going to head a touch bit bonkers when that Strawberry Sauce is on the range. The odor is outrageous!
I did say that this Strawberry Cheesecake is pretty sincere, but I in no way stated it’s a brief and smooth recipe! It takes time however it’s no longer complex. I’m going to walk you through every part, there are system pics and a recipe tutorial video too.
here are the three important components:
- Cheesecake biscuit base and partitions: blitz and press. No baking required;
- Cheesecake filling – plonk and blend. the very best part!
- 4 ingredient strawberry sauce – couldn’t be less difficult (toughest element is attempting not to “taste test” too much)
The Cheesecake Biscuit base
Oh that buttery base!!! I love it so much, I make an entire wall of it for this Strawberry Cheesecake. Actually, the practical reason for the biscuit wall is to hold the Strawberry Topping in. But even without topping, I always make my cheesecakes with biscuit walls!
It’s as simple as blitzing (or bashing) biscuits into crumbs then stirring in melted butter. The biscuit base can be made with pretty much any type of plain biscuit – or even plain flavoured biscuits (like gingersnaps!). Arnott’s Marie Crackers or Nice biscuits (Australia), digestives (UK), and in the States, Graham Crackers are ideal.
Cheesecake Filling
The very best part! The ingredients within the cheesecake filling are honestly cream cheese (Philadelphia all the way!), sugar, lemon zest (this definitely offers it a special touch), vanilla, a tiny quantity of flour (for balance – keeps it fluffy) and eggs. It’s a plonk-and-mix deal.
This cheesecake has sour cream in it which lightens it up a chunk. at the same time as wealthy, it has a barely aerated texture that is pretty unique from a new york cheesecake that’s a lot denser and calls for twice as a lot cream cheese as this Strawberry Cheesecake recipe!
No need for water bath
Some recipes say to bake cheesecake in a water bath, swearing that this a) makes the cake more moist; and b) is the name of the game to heading off cracks.
Out of curiosity (because a few humans are so adamant!) I made this genuine cheesecake with and with out a water batch simply to evaluate. Logistical issues apart (due to the fact no springform pan is 100% leakproof, it calls for double layers of heavy responsibility foil or even then, i was still cautious).
both cheesecakes appeared exactly the equal – no cracks, and tasted precisely the same. besides one became a heck of loads extra of a hassle to get within the oven.
So it’s showed. NO WATER bath!
ps Santa, can also I please have new matching oven mitts for Christmas?
Strawberry Topping for Cheesecake
5 easy ingredients – strawberries, sugar, cornflour/cornstarch, lemon juice (or water) and vanilla. Plonk in saucepan, simmer for 10 minutes, stand over range and inhale the notable smells. Stir via halved strawberries (nice to soften them a chunk), cool then unfold on cheesecake.
Don’t agonize about getting the strawberry sauce consistency a hundred% proper directly off the stove. cook dinner the sauce till it’s the thickness you want to your cheesecake (ie sluggish ooze – watch the video!), then it will thicken more as it cools. THEN use the teeniest touch of water to loosen it up to the desired consistency – as in, half of teaspoon at a time. That’s the safest way to get the sauce consistency best.
That Strawberry Topping for the cheesecake…. it’s far unbelievable. no longer simplest does it make the cheesecake look lovely, it tastes high-quality. The addition of a sauce to an already top notch cheesecake clearly does take it over the top.
As normal readers recognise, I specialise in “brown meals”. think – stews, roasts, curries.
So when I make things as lovely and colorful as this Strawberry Cheesecake, the immature child within can’t assist getting overly excited and sending those photos to all and sundry inside the RecipeTin circle of relatives and more pals than she cares to admit.
And their reactions made my head swell.
Make this. you will be praised for days on end!
