Description
This **Strawberry Cheesecake Using Strawberry Sauce** is a creamy, indulgent dessert with a buttery biscuit base, smooth cream cheese filling, and vibrant homemade strawberry sauce. Perfect for family gatherings, birthdays, or cozy afternoons at home.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 2 tbsp sugar
- 500g cream cheese, softened
- 150g caster sugar
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 250g fresh strawberries, hulled and chopped
- 50g sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 160°C and line a 23cm springform tin with baking paper.
- Mix crushed biscuits, melted butter, and sugar; press into tin and chill 10 mins.
- Beat cream cheese with sugar until smooth.
- Add eggs one at a time, then vanilla and lemon zest.
- Whip double cream to soft peaks and fold into cream cheese mixture.
- Pour filling over base and smooth top.
- Bake 50–60 mins until edges set, center slightly wobbly. Cool, then chill 4 hrs or overnight.
- Cook strawberries, sugar, and lemon juice until thickened; cool and pour over cheesecake before serving.
Notes
Soft cream cheese prevents lumps. Fresh strawberries give the best flavor. Slight wobble in the center ensures creamy texture. Can make ahead and store in fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg