Strawberry Cheesecake

This strawberry Cheesecake is smooth and creamy, and topped with strawberry sauce
strawberry cheesecake


Buttery biscuit base

  • 2 1/4 Cups of crushed digestive biscuits
  • 3 Tbsp sugar
  • 1/2 Cup of melted butter

The filling

  • 678g Cream cheese, room temperature
  • 1 Cup (207g) sugar
  • 3 Large eggs
  • 3 Tbsp (24g) all purpose flour
  • 173g Sour cream
  • 1 1/2 Tbsp vanilla extract


  • 1 1/2 Cups sugar
  • 2 tbsp Cornflour
  • 1 1/2 Cups pureed strawberries
  • 1/2 Tsp vanilla essence


  • Preheat oven to 325°F (163°C)
  • Grease a 9×15 baking pan
  • Combine the buttery biscuit base ingredients in a small bowl
  • Press the mixture into the bottom of the prepared pan
  • Bake the crust for 10 minutes, then set aside to cool
  • Reduce the oven temperature to 300°F (148°C)
  • In a separate large bowl, blend the cream cheese, sugar and flour until completely combined and smooth. (Use low speed for this)
  • Add the sour cream and vanilla essence then continue to mix on low speed until well combined
  • Add eggs one at a time, mixing slowly to combine everything together
  • Pour the batter into the pan with the crust and spread evenly
  • Bake for 30 minutes
  • Leave the cheesecake to cool for about 30 minutes
  • Put the cheesecake in the fridge to cool completely 4 – 5 hours
  • Make the strawberry topping by combining the sugar and cornflour in a large saucepan, then stir in the strawberry puree.
  • Cook over medium heat, stir constantly until mixture thickens and comes to the boil, for about 15 to 20 minutes
  • Allow to boil for 1.5 minutes, then remove from heat
  • Stir in vanilla essence and allow to cool for about 15-20 minutes
  • Gently pour the topping over the cheesecake and allow to cool completely for about 4-5 hours or overnight
  • You can also add fresh whipped cream and sliced strawberries on top if you wish..

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