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This strawberry cheesecake has won over everyone in my family with its creamy rich filling and juicy strawberry topping brimming with real fruit flavor. It is stunningly simple to make and delivers showstopping results without extra fuss or a water bath. Whether you need a gluten free treat or just a luscious dessert like the classic, this recipe meets every craving.
My first time making it I was amazed by how the strawberry filling stays so fresh and vibrant and now it is my go to for celebrations or Sunday night sweets.
Ingredients
- Crushed digestive biscuits or gluten free cookies: create a crisp sturdy base try to choose cookies with a buttery taste for best results
- Unsalted butter: brings richness and helps form the crust melted just until smooth and not browned
- Freeze dried strawberry slices: offer concentrated strawberry flavor and natural color pick vivid red slices not dull ones
- Caster or granulated sugar: brings sweetness and a fine texture use good quality for easy blending
- Full fat cream cheese: is critical for creamy texture always use room temperature and check for a soft texture without excess liquid
- Greek yogurt or plain yogurt: adds tang and extra silkiness select full fat and plain no added flavors
- Eggs: add structure and richness always use room temperature for a smooth batter
- Vanilla bean paste or extract: deepens flavor and gives a natural aroma use real vanilla for best taste
- Cornflour or cornstarch: helps the cheesecake set without getting too dense check it is fresh and lump free
- Fresh strawberries for the topping: bring natural juicy flavor and a pretty color pick berries that are bright red and fragrant
- Lemon juice: sharpens the fruit topping’s flavor choose freshly squeezed for brightness
- Red food coloring if desired: gives a punchy pink hue use gel coloring for best effect
Step-by-Step Instructions
- Make the Crust:
- Preheat oven to 180C and line a springform pan with paper ensuring you cover the sides and base. Mix the crushed biscuits with melted butter until it resembles damp sand then press firmly into the pan with a glass to make an even layer plus a rim.
- Bake the Crust:
- Place the crust in the oven for ten minutes until just set. Remove and let it cool while you prepare the filling.
- Prepare Strawberry Sugar:
- In a food processor blend freeze dried strawberries with sugar until you have a fine bright powder free from lumps and clumps.
- Combine Cream Cheese and Yogurt:
- In a large bowl gently mix cream cheese with yogurt using a balloon whisk until entirely smooth. Be careful not to whip in too much air for the silkiest texture.
- Add Eggs and Vanilla:
- Mix in eggs one at a time stirring after each until completely combined. Stir in vanilla paste or extract for balanced flavor.
- Add Strawberry Sugar and Cornflour:
- Fold in the strawberry sugar and cornflour continue mixing until the batter is smooth and a pretty pink. Add a drop or two of food coloring if you wish to intensify the color.
- Fill the Crust and Bake:
- Pour the filling into the crust and smooth the surface gently. Bake at a reduced temperature of 140C for about fifty five minutes until the edges puff and set and the center is slightly wobbly.
- Cool Gradually:
- Turn off the oven and let the cheesecake cool inside with the door ajar. This prevents cracking. Once at room temp chill for at least four hours or overnight for best slicing.
- Make the Strawberry Topping:
- Toss halved strawberries with sugar lemon juice and vanilla. Let sit to draw out juices then strain and reduce those juices on the stove until thick and shiny. Combine syrup and berries together again.
- Assemble and Serve:
- Once chilled carefully remove the cheesecake from its pan. Just before serving spoon the glossy strawberry topping across the top or on each slice for tidier serving.
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One of my most loved elements in this dessert is the strawberry topping it brings fruity brightness to every bite. I always remember my niece watching the syrup bubble on the stove her eyes wide as the kitchen filled with that sweet aroma.
Storage Tips
Store the cheesecake in an airtight container in the fridge for up to five days and consider slicing before storing to make grabbing a treat easy. For longer storage freeze the cheesecake without the fruit topping tightly wrapped and add fresh topping when ready to serve. This cheesecake does not hold up well at room temperature so always keep it chilled until time to eat.
Ingredient Substitutions
Gluten free cookies swap perfectly for standard digestives in the crust. If you run out of freeze dried strawberries you can use freeze dried raspberry for a tart twist. Dairy free butter and vegan cream cheese yield a rich vegan result just keep those ingredients room temperature. If you need a sugar substitute use superfine coconut sugar though the color may change slightly.
Serving Suggestions
This cheesecake is a showpiece dessert and ideal for birthdays brunches or garden parties. It pairs delightfully with whipped cream or just as it is thanks to its bright flavors. For extra flair top with edible flowers or grated white chocolate or serve on a platter surrounded by more fresh berries.
Cultural and Historical Context
Baked cheesecakes are loved all over the world with each region offering a twist. This recipe carries a distinct European influence but brings in modern gluten free techniques and that lush strawberry topping which is a nod to summer garden parties in England. The combination of creamy cheese and berry syrup is timeless and always popular with guests of every generation.
Recipe Questions
- → Can I use fresh strawberries instead of freeze-dried in the filling?
Freeze-dried strawberries give the best flavor and color without adding extra moisture. Fresh strawberries may make the filling too wet and alter the texture, so they're not recommended in the filling itself.
- → How do I make it gluten free?
Simply swap out the regular digestive biscuits for your favorite gluten-free cookies or graham crackers in the crust. Always check labels to ensure all ingredients are gluten-free.
- → What’s the best way to know if the cheesecake is done?
The edges should be set and slightly puffed, while the center should jiggle a bit when gently shaken. Rely on its appearance rather than bake time, as ovens can vary.
- → Why add food coloring to the filling?
A drop or two of red coloring ensures a lovely pink filling, as strawberries can lose color when mixed with dairy, though this doesn’t affect the taste.
- → How should I store the cheesecake?
Keep it in a closed container in the refrigerator. It stays fresh for four to five days, making it great for preparing ahead.
- → Can I prepare the topping in advance?
Yes! The strawberry topping can be made a day ahead and stored separately in the fridge. Spoon over just before serving for best texture.