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Strawberry Cheesecake - RecipeTin Eats
Strawberry Cheesecake - RecipeTin Eats
Ingredients
Cheesecake Biscuit Base:
200 g Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
120 g / 8 tbsp unsalted butter , melted
Cheesecake Filling:
1 lb / 500g cream cheese , softened (Note 2)
2 tbsp plain flour (all purpose flour)
1 tsp vanilla extract
1/2 cup / 125g sour cream (full fat, sub sour cream)
1 1/2 cups (330g) caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs , at room temperature
Instructions
Preparation:
1. Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
2. Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a
square piece of parchment/baking paper on the base. Then clip into the springform pan - excess
paper will stick out, see photos in post and video.
3. Butter and line the side of the pan.
Notes
1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. Australia: Arnott's Marie
Crackers, Arrowroot and Nice are ideal, I've made it with all these.US: Use 28 squares / 14 full sheets, yes
I measured it with my last Graham Cracker packet I brought back from my last trip.UK: Digestives are
ideal, I LOVE digestives!
The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It's
delicate when uncooked but once the filling is cooked, it becomes much more stable.
2. Cream Cheese - In the UK and some parts of Europe, block cream cheese isn't available. If you can
only get spreadable cream cheese in tubs (softer than block), skip the sour cream.
3. Lemon Juice or Water - Depends on sweetness of strawberries. If they aren't that sweet, use water
instead.
4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it,
there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the
crust. There is no risk of batter leakage as the crust is thick enough to hold it all in.
8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to
most of the rest of the world). I have made this recipe using both US and Australian measures, using
Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier
because the biscuit doesn't crush to a fine sand like Marie Crackers do. Both are delicious!
9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting
denser but still really fab, most people wouldn't notice a difference! Ideal to top the day or or day before.
After 2 to 3 days, the top does start to "sweat" but it's not very noticeable.
Nutrition
Calories: 489kcal | Carbohydrates: 55g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 114mg |
Sodium: 284mg | Potassium: 184mg | Fiber: 1g | Sugar: 41g | Vitamin A: 945IU | Vitamin C: 24.6mg |
Calcium: 80mg | Iron: 1.4mg