Strawberry Cheesecake
With a crushed biscuit base and strawberry infused creamy filling, this light Strawberry Cheesecake is easy to make and requires no gelatin and comes together without turning the oven on.
Servings 10
Calories 518kcal
Ingredients
Strawberries
- 250 grams / 1 ¼ cup strawberries hulled and halved
- 60 grams / ⅓ cup superfine/caster sugar
Base
- 225 grams / 7.9 ounces graham crackers crushed
- 75 grams / 2.65 ounces butter melted
Cheesecake
- 60 grams / ⅓ cup superfine/caster sugar
- 560 grams / 19.75 ounces cream cheese room temperature
- 321 grams / 1 ¼ cups + 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
To serve
- 113 grams / ½ cup heavy cream
- 16 grams / 2 tablespoons confectioner’s/icing sugar
- 140 grams / ⅔ cup fresh strawberries halved
Instructions
- Line a springform cake tin with greaseproof paper. Set aside
Strawberries
- Place the strawberries and sugar into a bowl and allow to sit for 15 minutes.
- Toss into a blender and pulse until smooth.
- Pour into a saucepan and cook on low heat until thickened and intense in color, approximately 20 minutes.
- Spoon into a small bowl and set aside to cool completely. For best results, the weight of the reduced sauce should be as close to 130 grams / 4.5 ounces, as possible.
Base
- For the base, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
- Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles rough breadcrumb.
- Spoon into your cake tin and press firmly and evenly into the base with a flat bottomed measuring cup or glass. Set aside.
Cheesecake
- Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
- Add in half the remaining sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater, repeat with the remaining sugar.
- Beat the cream until soft peaks form and fold through the cream cheese until well combined.
- Add vanilla extract and all the strawberry reduction into the creamy mixture and fold to fully combine.
- Pour into your cake tin and smooth out.
- Place in the fridge to set for at least 4 hours or preferably overnight.
To serve
- To serve, pour the heavy cream and sugar into a bowl and whip until soft peaks form.
- Spoon into a piping bag or spoon onto the cheesecake.
- Top with the halved strawberries.
- Slice and serve.
- Dig in!
Notes
- Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor. It’s best not to replace with a lower fat version, as it’s less likely to the right texture.
- Strawberries: Fresh strawberries were used here because they are plenty in season, however, because you make them into a reduction, you could replace in equal measure with frozen. It is not recommended to replace the reduction with jam as this would likely make the cheesecake too sweet. If you have a scale, the weight of strawberry reduction is 130 grams.
- Graham crackers: Graham crackers with their whole wheat plain flavor are a perfect base for this cheesecake. If you cannot source graham crackers. A perfect substitute in equal measure is digestive biscuits which are very similar equivalent overseas or even a plain milk biscuit would work well here.
- Make ahead: Prepare a day in advance and refrigerate it overnight. The flavors will meld together, and the cheesecake will have a chance to set perfectly.
- Size of cake tin here: This cake was made in a 20cm / 8 inch spring form pan.
Nutrition
Calories: 518kcal