Creamy New York-style baked cheesecake topped with a luscious, sweet strawberry topping. I'm sharing my tips to ensure your cheesecake won't have cracks, and how to freeze it too!
*Take the cream cheese, eggs and cream out of the fridge at least one hour before using* See Note 1
Make the base:
Preheat the oven to 160C/320F (fan).
Line the base of a 23cm (9 inch) springform cake tin with non-stick baking parchment.* See Note 2
Place the crushed biscuits in a bowl. Add the melted butter, sugar and salt and stir together to combine.
145 g (5.1 oz) digestive biscuits, 85 g (3 oz) unsalted butter, 1 tbsp granulated or caster sugar, 1/4 tsp salt
Spoon the mixture into the prepared cake tin, pressing it down flat with the back of a spoon.
Place in the oven to bake for 10 minutes.
Remove from the oven and leave to cool while you start on the filling.
Leave the oven at 160C/320F (fan).
Make the cheesecake filling:
Place the cream cheese in the bowl of a stand-mixer and mix, using the paddle attachment for 1 minute on medium speed, until the cheese is loosened and creamy.
750 g (26.5 oz) Philadelphia cream cheese
With the mixer still running, slowly pour in the sugar, then sprinkle in the cornflour.
250 g (8.8 oz) caster sugar, 3 tbsp cornflour
Allow the mixture to combine, stopping the mixer and scraping down the sides of the bowl if needed.
With the mixer running, add in the vanilla extract, and then the eggs and egg yolk, one at a time. Allow each egg to be incorporated before adding the next.
1 tbsp vanilla extract, 3 large eggs, 1 egg yolk
Now add in the cream and mix until combined (scraping down the sides again if needed). Turn off the mixer.
160 ml (2/3 cup) double (heavy) cream
Brush the sides of the cake tin with melted butter.
1 tbsp melted butter
Place the cake tin on top of two crossed-over layers of foil (we're going to use this to wrap the tin before it goes in the oven).
Carefully pour in the cheesecake batter and level off with the back of a spoon.
Wrap the cake tin in the foil tightly, so the foil comes up the sides of the tin.
Place the cake tin in a roasting tray and place it in the oven on the rack (bottom or middle rack).
Pour boiling water in the roasting tray, around the cake tin. You'll need about 1 inch of water. Ensure the water doesn't go above the foil, otherwise, water may seep into the cake tin.
boiling water
Place in the oven and bake for 55-65 minutes, until the edges are very light brown. The centre of the cheesecake should have a slight wobble if you gently shake the tin.
Remove from the oven and place on a wire rack. Run a knife around the sides of the tin, then allow the cheesecake to cool for 2 hours.
Transfer to the fridge, cover loosely with foil and chill for 6 hours (or overnight).
Make the compote:
To make the strawberry compote, place the chopped strawberries, sugar, cornflour, vanilla extract, and lemon juice in a small pan.
550 g (19oz) roughly chopped strawberries, 75 g (2.5 oz) caster sugar, 1 tbsp cornflour, 1/2 tsp vanilla extract, 2 tbsp lemon juice
Stir together so the cornflour coats the strawberries
Heat the pan over a low-medium heat and bring to a gentle simmer while stirring.
Allow to simmer for 8-10 minutes, stirring often, until the sauce is syrupy and the strawberries are tender.
Turn off the heat and allow it to cool (once cool you can cover and place it in the fridge until ready to top the cheesecake)
Topping the cheesecake:
Remove the cheesecake from the fridge, remove the sides of the tin and use two large spatulas to carefully move the cheesecake to a plate or cake stand.
Spoon over the strawberry compote and serve.
Video
Notes
* Note 1 - Use room temperature ingredientsThe cream cheese, eggs and double (heavy) cream all need to be room temperature (or close to). Remove from the fridge an hour before using. This will help the mixture bind together better, creating a smoother batter and will help to prevent cracks in the cake.* Note 2 - Baking Parchment Use a piece of parchment that is slightly bigger than the base of the tin. Place it on the base of the tin, then click the sides of the cake tin on top of the paper, so the paper is secured in place.StorageThe cheesecake should keep well, in the fridge, in an air-tight container for 3 days.Freezing the cheesecake?This cheesecake freezes well, with or without the compote on top.Freeze with the compote: Once chilled, top with the compote, then slice into individual slices and wrap in clingfilm (plastic wrap). Freeze for up to a month.Defrost, still wrapped, at room temperature for 3-4 hours (or in the fridge, overnight if your kitchen is particularly warm).The base will be softer upon defrosting, but will still taste good.Freeze without the compote:If you like you can slice and wrap the cheesecake slices before topping with the compote. That way you can offer the choice of vanilla cheesecake or strawberry cheesecake. I like to freeze my cheesecake without the topping, then freeze individual portions of the compote in little pots.Defrost, still wrapped, at room temperature for 3-4 hours (or in the fridge, overnight if your kitchen is particularly warm).Nutritional information is approximate, per serving (based on this cheesecake serving 12 people).