Description

A creamy vanilla cheesecake set on a golden biscuit crust, topped with a sweet-tart homemade strawberry compote and fresh berries — a classic dessert made to impress.

Ingredients

Units Scale

1 1/2 cups graham cracker or digestive biscuit crumbs
1/3 cup unsalted butter, melted
16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 large eggs
1 1/2 cups strawberries, hulled (plus extra for garnish)
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Preheat oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
Mix biscuit crumbs and melted butter, press into the base of the pan, and bake for 10 minutes. Let cool completely.
In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and eggs one at a time, mixing until fully incorporated.
Pour filling over the cooled crust and smooth the top. Bake for 40–45 minutes until just set in the center. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
To make the topping, cook strawberries, sugar, and lemon juice in a saucepan over medium heat until softened.
Add cornstarch mixture and simmer until the compote thickens. Let cool.
Spoon the cooled compote over the chilled cheesecake and garnish with extra fresh strawberries before serving.

Notes

Allow the cheesecake to chill overnight for the best texture and flavor.
Use ripe, in-season strawberries for the most flavorful compote.
For a smoother filling, ensure all ingredients are at room temperature before mixing.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 23g
Sodium: 240mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg