Description
This Next Level Baked Strawberry Cheesecake features a creamy, smooth filling atop a buttery digestive biscuit crust, topped with a luscious homemade strawberry glaze. Perfectly baked in a water bath for a delicate texture, this cheesecake is an impressive yet approachable dessert ideal for any occasion.
Ingredients
Scale
Crust
- 1½ cups digestive biscuits (or graham crackers), crushed
- 6 tablespoons unsalted butter, melted
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 with foil to prevent water from seeping in during the water bath.
- Make the Crust: Combine the crushed digestive biscuits with melted butter, mixing until evenly coated. Press this mixture firmly into the base of the prepared springform pan to form an even crust. Chill the crust in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add in sour cream, vanilla extract, and cornstarch; mix until well combined. Incorporate the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
- Assemble and Bake: Pour the cheesecake filling over the chilled crust, smoothing the top. Gently tap the pan on the counter to release any air bubbles. Set the springform pan inside a larger baking pan and carefully pour hot water into the larger pan to create a water bath. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Cool in Oven: Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly ajar. Let it cool in this way for 1 hour to prevent cracking and to set the filling gently.
- Chill and Prepare Topping: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight. Meanwhile, prepare the strawberry topping by combining sliced strawberries, strawberry jam, lemon juice, and water in a saucepan. Cook over medium heat for about 10 minutes until the mixture becomes glossy and slightly thickened. Cool completely before using.
- Serve: Spread the cooled strawberry glaze evenly over the chilled cheesecake. Slice and serve chilled for a refreshing, indulgent dessert.
Notes
- Using room temperature eggs helps to create a smooth, lump-free filling.
- Wrapping the springform pan with foil is essential to prevent water from the bath leaking into the crust.
- Do not overbake the cheesecake; a slight jiggle in the center ensures creamy texture.
- Chilling overnight enhances the flavors and helps the cheesecake set perfectly.
- The homemade strawberry topping can be prepared in advance and stored in the fridge for up to 3 days.
