Strawberry cheesecake


Strawberry cheesecake


  • a 8-inch round spring form or cheesecake pan

For base crust:

  • 2 packet or 20 digestive biscuits or any other chocolate biscuits
  • 1tbsp sugar
  • ¼ cup melted butter

For Filling:

  • 1/2cup sour cream or thick yogurt
  • 2 cup cream cheese (Philadelphia is the best)
  • 3 large egg
  • 1 tsp vanilla
  • 1 cup sugar
  • 1tbsp corn flour

For strawberry toppings:

  • 1cup chopped fresh strawberries
  • 1/2cup sugar


Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.

Preparing base crust:

Crush the biscuits in a mixing bowl. Add in the butter and the sugar. Mix until everything is well combined and crumbly.
Add the crumbs to the base of a spring form pan.  Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Using a spoon or glass, press it down until it’s smooth, flat, and uniformed.
Place in the fridge until required (20 minutes).

 Preparing cream cheese filling:

Beat the cream cheese, sugar, vanilla and flour. Beat on medium speed until smooth (about 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
Now gently add sour cream with cream cheese mixture.
Pour this mixture over biscuit base.
Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven. Bake for 40 minutes at 170 degree c.
Turn off the oven but leave the cheesecake in the oven to cool.

Preparing strawberry topping:

Place the strawberries and sugar in a saucepan and stir until berries are totally soft and thick (like caramel). Remove and cool this mixture.
Pour this mixture over the cheesecake and refrigerate it at least eight hours or overnight.


serve cold.

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