Description
This Next Level Baked Strawberry Cheesecake features a buttery digestive biscuit crust, a creamy, smooth cheesecake filling, and a glossy fresh strawberry topping. Baked in a water bath to ensure a perfectly creamy texture, this dessert is chilled to set before being crowned with a homemade strawberry glaze made from fresh strawberries, jam, and lemon juice. Ideal for any occasion, it delivers a rich balance of sweet and tangy flavors.
Ingredients
Scale
Crust
- 1½ cups digestive biscuits (or graham crackers), crushed
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon cornstarch
Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1 tablespoon lemon juice
- ¼ cup strawberry jam
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the outside of the pan with foil to prevent water from leaking during the water bath.
- Make the Crust: Combine the crushed digestive biscuits with melted butter until evenly moistened. Press this mixture firmly into the base of the prepared springform pan to create an even crust. Place it in the refrigerator to chill while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and creamy. Add the sour cream, vanilla extract, and cornstarch, mixing well. Then, incorporate the eggs one at a time, mixing each until just combined to avoid overbeating.
- Assemble and Create Water Bath: Pour the cheesecake filling over the chilled crust, smoothing the top and tapping the pan gently on the counter to remove any trapped air bubbles. Place the springform pan into a larger baking pan and carefully pour in hot water around it, creating a water bath that will help the cheesecake bake evenly and prevent cracking.
- Bake the Cheesecake: Bake in the preheated oven for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Once baked, turn off the oven, leave the cheesecake inside with the door slightly open, and allow it to cool gradually for 1 hour to prevent cracking.
- Chill and Prepare Topping: After cooling, place the cheesecake in the refrigerator and chill for at least 6 hours or overnight for best results. Meanwhile, in a small saucepan, combine the sliced strawberries, strawberry jam, lemon juice, and water. Cook over medium heat for about 10 minutes until the topping becomes glossy and slightly thickened. Allow this topping to cool completely.
- Finish and Serve: Once the cheesecake is thoroughly chilled, spread the cooled strawberry topping evenly over the surface. Slice and serve chilled for a deliciously creamy and fruity dessert experience.
Notes
- Using room temperature eggs helps achieve a smoother filling without lumps.
- Wrapping the springform pan with foil is essential to prevent water from the bath seeping into the crust.
- Be gentle when mixing eggs into the cream cheese to avoid incorporating too much air, which can cause cracking.
- The water bath maintains even, gentle heat, resulting in a creamy texture.
- For best flavor, chill the cheesecake for at least 6 hours or overnight.
- Fresh strawberries can be substituted with frozen, but thaw and drain before using.
