Strawberry Cheesecake

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Treat yourself to a slice of heaven with our decadent Strawberry Cheesecake – bursting with juicy strawberries and creamy cheesecake filling! ๐Ÿ“๐Ÿฐ


For the Crust:

200g graham crackers or digestive biscuits
100g unsalted butter, melted
2 tablespoons granulated sugar (optional)

For the Cheesecake Filling:

500g cream cheese, softened
200g granulated sugar
3 large eggs
1 teaspoon vanilla extract
250g fresh strawberries, diced

For the Strawberry Glaze:

250g fresh strawberries, hulled and sliced
50g granulated sugar
1 tablespoon cornstarch
2 tablespoons water


Prepare the Crust:

Preheat the oven to 350ยฐF (175ยฐC).
Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
In a bowl, combine the crumbs with melted butter and granulated sugar (if using), and mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass to press it firmly.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the granulated sugar and beat until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gently fold in the diced strawberries until evenly distributed.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Arrange sliced strawberries on top of the filling, covering the surface.

Prepare the Strawberry Glaze:

In a small saucepan, combine the sliced strawberries, granulated sugar, and water.
Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, and the mixture thickens slightly.
In a small bowl, mix cornstarch with water to create a slurry.
Add the cornstarch slurry to the strawberry mixture and continue to cook, stirring constantly, until the mixture thickens into a glossy glaze.
Remove from heat and let it cool slightly.

Finish the Cheesecake:

Carefully pour the strawberry glaze over the arranged strawberries on top of the cheesecake filling, spreading it evenly.
Refrigerate the cheesecake for at least 4 hours, or until set.
Once set, remove the cheesecake from the springform pan, slice, and serve chilled.
Enjoy your delicious homemade Strawberry Cheesecake!

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