Description
A rich and creamy strawberry cheesecake with a buttery biscuit crust, smooth vanilla cheesecake filling, and a fresh strawberry topping. This elegant dessert is perfect for celebrations, dinner parties, or a make-ahead sweet treat.
Ingredients
200 g digestive biscuits or graham crackers
100 g melted butter
500 g cream cheese, softened
150 g granulated sugar
200 ml heavy cream
3 eggs
1 teaspoon vanilla extract
250 g fresh strawberries
2 tablespoons strawberry jam
1 tablespoon lemon juice
Fresh mint leaves, optional for garnish
Instructions
1. Preheat the oven to 160°C (320°F).
2. Crush the digestive biscuits or graham crackers into fine crumbs.
3. Mix the crumbs with melted butter until evenly combined.
4. Press the mixture firmly into the base of a springform pan and chill for 15 minutes.
5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
6. Add the heavy cream, eggs, and vanilla extract, then mix until fully incorporated.
7. Pour the cheesecake filling over the prepared crust and smooth the top.
8. Bake for 45 to 55 minutes, until the edges are set and the center is slightly wobbly.
9. Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually.
10. Refrigerate for at least 4 hours or overnight.
11. Slice the strawberries and toss them with strawberry jam and lemon juice.
12. Spread the strawberry topping over the chilled cheesecake before serving.
13. Garnish with extra strawberries and mint leaves if desired.
Notes
Use room-temperature cream cheese for the smoothest filling.
Do not overmix after adding the eggs to help prevent cracks.
For best results, chill the cheesecake overnight before slicing.
Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 30 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 7 g