Description
Strawberry Cheesecake with Homemade Purée is a creamy, dreamy dessert made with a buttery biscuit crust, rich cream cheese filling, and fresh strawberry purée swirls. Perfect for family gatherings or cozy afternoons, this cheesecake brings warmth, joy, and a touch of sweetness to every bite.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 300g fresh strawberries, hulled and chopped
- 50g sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 160°C (320°F). Grease a 9-inch springform pan.
- Mix crushed biscuits with melted butter, press into pan, and chill.
- Beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla and lemon juice.
- Fold in double cream. Pour half into pan, swirl half of strawberry purée, then repeat.
- Bake 50–60 minutes until edges set but center wobbly.
- Cool 1 hour, then chill at least 4 hours.
Notes
- Room-temperature cream cheese ensures smooth filling.
- Push purée through a sieve for silky texture.
- Use a hot knife for clean slices.
- Can freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg