Description
This Next Level Baked Strawberry Cheesecake features a creamy, smooth cream cheese filling over a buttery digestive biscuit crust, topped with a glossy, fresh strawberry compote. Baked in a water bath for perfect texture and chilled overnight, it offers a luscious and elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1½ cups digestive biscuits (or graham crackers), crushed
- 6 tablespoons unsalted butter, melted
Cheesecake 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, then wrap the outside tightly with foil to prevent water from seeping in during the water bath baking process.
- Make the Crust: Combine the crushed digestive biscuits with the melted butter until well combined. Press this mixture firmly into the base of the prepared springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the sour cream, vanilla extract, and cornstarch, mixing gently to combine. Then, incorporate the eggs one at a time, mixing only until just combined to avoid overmixing.
- Assemble for Baking: Pour the cream cheese filling evenly over the chilled crust. Tap the pan gently on the counter to release any trapped air bubbles. Place the springform pan into a larger baking dish or roasting pan, then carefully pour hot water into the larger pan to create a water bath that will surround the cheesecake to ensure even, gentle baking.
- Bake the Cheesecake: Bake for 60 to 70 minutes in the preheated oven. The cheesecake edges should be set, but the center will still wiggle slightly when you gently shake the pan. After baking, turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to cool gradually and prevent cracking.
- Chill and Prepare Strawberry Topping: Remove the cheesecake from the oven and refrigerate for at least 6 hours to fully set. Meanwhile, in a small saucepan, combine the sliced strawberries, strawberry jam, lemon juice, and water. Cook over medium heat for about 10 minutes until the topping becomes glossy and thickened. Allow this mixture to cool completely.
- Finish and Serve: Once cooled, spread the strawberry topping evenly over the chilled cheesecake. Slice and serve this decadent, refreshing dessert chilled for the best experience.
Notes
- Using room temperature cream cheese and eggs ensures a smooth batter without lumps.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake while baking in a water bath.
- Do not overbake; the slight jiggle in the center ensures a creamy texture once set.
- The strawberry topping can be made a day in advance and stored in the refrigerator.
- For a gluten-free version, substitute digestive biscuits with gluten-free crackers.
