Description

Indulge in a velvety, Turkish-inspired strawberry cheesecake featuring a buttery biscuit crust and a glossy, homemade berry glaze. This dense yet creamy dessert balances rich cream cheese with zesty lemon and sour cream for the perfect afternoon treat.

Ingredients

250g biscuits (Graham crackers, Digestives, or Marie)
100g unsalted butter, melted
500g full-fat block cream cheese, softened
1/2 cup sour cream
1 tsp lemon zest
3/4 cup caster sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 tbsp plain flour
500g fresh strawberries
1 tbsp lemon juice
1 tsp cornstarch

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Instructions

Preheat oven to 160°C (320°F) and grease a 20cm springform pan, lining the base and sides with parchment paper.
Crush biscuits into a fine crumb, mix with melted butter, and press firmly into the base and up the sides of the prepared pan.
In a large bowl, beat the softened cream cheese until smooth, then incorporate flour, vanilla, sour cream, sugar, and lemon zest.
Add eggs one at a time, mixing on low speed until just combined to prevent air bubbles from forming.
Pour the batter into the crust and bake for 55 minutes until the edges are set but the center still has a slight wobble.
Turn off the oven and let the cake cool inside with the door cracked for one hour before refrigerating for at least 4 hours.
Simmer half the strawberries with a little sugar, vanilla, and lemon juice until soft, thicken with a cornstarch slurry, and stir in the remaining fresh berries before spooning over the chilled cake.

Notes

To ensure a crack-free surface, avoid over-mixing once the eggs are added, as trapped air will expand and collapse during baking. For the cleanest presentation, use a hot knife to slice the chilled cake, cleaning the blade between every cut.

Prep Time: 25 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean