Serves 12
Prep Time
Cook Time
Difficulty Level
Download or Print

A divinely smooth and rich cheesecake topped with fresh cream and strawberries make for a sweet, stunning and even romantic centrepiece for the table. Who wouldn’t be charmed by such a luscious and dreamy dessert – not to mention when drizzled with our very own homemade strawberry sauce?


  • 250 g plain sweet biscuits, crushed
  • 150 g butter, melted
  • 250 g cream cheese, softened
  • ¾ cup caster sugar
  • 2 x 250 g punnets strawberries, hulled, halved
  • 4 eggs
  • 1½ cups thickened cream
  • ½ cup icing sugar mixture
  • 1 tbsp lemon juice
  • Whipped cream, extra strawberries, to serve

Preheat oven to 160 C. Lightly grease a 20 cm spring-form pan and place on an oven tray.


In a bowl, combine crumbs and butter until combined. Using the back of a spoon, press firmly into base and sides of pan. Bake for 5 mins.


In a food processor, pulse cream cheese, sugar and half strawberries until smooth. Add eggs, pulse for 1-2 mins until smooth. Pour in cream, pulse a few seconds until just combined.


Pour into biscuit case. Bake for 1¼ hrs until slightly puffed with a slight centre wobble. Turn off oven. Leave cheesecake in oven to cool completely, with door ajar. Chill for 4 hrs or overnight.


In a small saucepan, heat icing sugar and remaining strawberries on a high for 15 mins. Stir in lemon juice. Roughly mash a few strawberries. Transfer to a heatproof bowl to cool completely.


Serve cheesecake topped whipped cream, strawberry sauce and extra fresh strawberries.

TIP Cheesecake “wobble” should only be slight if done. If it wobbles back and forth you need more cooking time.

Photo: bauersyndication.com.au

Download or print the recipe