Strawberry Cheesecake

Step 01

Preheat the oven to 180C/350F.

Step 02

Add the graham cracker/plain biscuit (digestive) crumbs, sugar and melted butter to a medium bowl and mix well. Transfer to a 23cm pie dish and press evenly against the bottom and up the sides.

Step 03

Bake the crust for 5-10 minutes until firm. Remove from the oven and let cool, then reduce the oven temperature to 150C/300F.

Step 04

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides as needed. Add the sugar and beat to combine.

Step 05

Add the eggs one at a time, beating until well combined before adding the next. Add the vanilla and beat to incorporate.

Step 06

Pour the cream cheese filling into the prepared crust and bake for 45-60 minutes until mostly set but still slightly jiggly at the centre. The cheesecake will continue to set as it cools.

Step 07

Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.

Step 08

Add the strawberries, sugar and corn syrup to a medium skillet over a medium-high heat. Cook until syrupy but the strawberry halves are mostly intact, about 5 minutes.

Step 09

In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.

Step 10

When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and enjoy.