Strawberry Cheesecake

Strawberry CheesecakeI dropped a packet of chocolate digestives under all a bag of groceries, so I decided to save them by turning them into a cheesecake. I have always wanted to make a cheesecake, just so I know how. I found this recipe via Pinterest, but I halved the recipe for a smaller crowd.



  • 2 cup dark chocolate digestives, crushed
  • 30g butter, melted


  • 2 300g packages cream cheese, room temperature
  • 200g sugar
  • 30ml plain flour
  • a pinch of salt
  • 2 large eggs
  • 1 egg yolk
  • 5ml pure vanilla extract
  • 30ml double cream

Strawberry Top

  • 1/2 cup frozen strawberries, thawed
  • 1/2 pint fresh small strawberries, washed and hulled
  • 45ml water
  • 30ml sugar
  • 2.5ml corn-starch
  • red food colouring, optional



  • Position oven rack in the middle of the oven and preheat to 325º F/160ºC. (I almost baked this at 180ºC which is why I’ve highlighted it)
  • Put a tea kettle or large pot of water on the stove to boil for the water bath.
  • Mix together the crust ingredients and press into 7” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.


  • In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
  • Add the whole eggs and the egg yolk, one at a time, beating well (but still at low speed) after each addition.
  • Beat in the vanilla and sour cream.
  • Place the spring-form pan in a larger roasting pan.
  • Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. If your cheesecake pan is not leak-proof, cover bottom securely with foil before adding water.
  • Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
  • Remove the cheesecake from the water bath and cool to room temperature.
  • Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.

Strawberry Top

  • Puree frozen strawberries in a small food processor or with an immersion blender.
  • Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
  • In a small bowl, mix together sugar and corn starch. Stir into the puree in saucepan. Bring to a boil, stirring constantly.
  • Continue cooking and stirring until thickened and clear. Add food colouring, if desired. Cool to room temperature.
  • Arrange strawberries in a single layer around the cooled cheesecake.
  • Drizzle cooled glazed evenly over strawberries on cheesecake.
  • Store, covered, in refrigerator.

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