Strawberry Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet, tart flavour of fresh strawberries. This indulgent treat is perfect for special occasions or as a surprising ending to any meal. With smooth, velvety filling and crumbly biscuit base, strawberry cheesecake manages to blend flavours and textures that do not resist. To prepare a classic strawberry cheesecake, start by preparing the crust. Crush your digestive biscuits or graham crackers, and mix them with some melted butter. Press this mixture into the bottom of your springform pan and bake for about 10 minutes to set the crust. As your crust sets, mix up the filling. You'll blend your cream cheese with sugar, vanilla extract, and some lemon juice until it is smooth and creamy. Stir in whipped or sour cream for richness, then pour the batter over the cooled crust and smooth the top. Let it chill in the fridge for at least 4 hours, or overnight, until set. Meanwhile, prepare the strawberry topping by prepping a syrup by cooking fresh strawberries and sugar in a saucepan over low, medium heat until they release their juice; cool. Then, chill the cheesecake, pour the strawberry syrup over it, and finish it with fresh sliced strawberries. Let's try out this delicious recipe of strawberry cheesecake.

• 500 gms fresh strawberries
• 500 gms cream cheese
• 250 gms sugar
• 100 gms unsalted butter
• 1 tsp vanilla extract
• 200 gms digestive biscuit
• 3 eggs
• 1 tbsp corn starch

• Crush 200 gms of digestive biscuits into fine crumbs.
• You could use a food processor for quicker texture or place the biscuits in a sealed bag, and you could crush them manually using a rolling pin.
• Once your biscuits are crushed, melt 100 gms of unsalted butter in a saucepan or microwave and mix it up with the biscuit crumbs.
• Stir until crumbs are evenly coated with butter.
• Then press this mixture into the bottom of a 9-inch springform pan, spreading it out evenly and compacting it down.
• Bake crust in the oven at 350 degrees for 10 minutes.
• This short baking time will set the crust, making it firm and slightly crispy to contrast with the smooth cream cheese filling.
• During this cooling period of the crust, it's time to prep the filling.
• Start by whipping 500 gms of cream cheese in a large bowl until smooth and creamy.
• Add 200 gms of sugar to the cream cheese and mix the whole mixture well.
• Crack in the three large eggs, one at a time, beating well after each addition to ensure that the eggs are well incorporated in the mixture.
• This helps lighten the filling.
• Stir in 1 Tsp of vanilla extract for a lovely aromatic flavour that goes well with the richness of cream cheese.
• Pour the cream cheese mixture over the cooled, baked biscuit crust in the springform pan.
• Using a spatula, smooth the top to spread the filling evenly. Once placed in the oven, bake the cheesecake for about 50 minutes or until the centre is set.
• The cheesecake should be jiggly in the centre, but it shouldn't be runny.
• Once baked, allow the cheesecake to cool to room temperature and then refrigerate it for at least 4 hours until it's perfectly set and has just the right texture.
• Meanwhile, make the strawberry topping for the cooled cheesecake. Pur e 500 g of fresh strawberries with a blender or food processor until smooth.
• Mix the strawberry puree in a small saucepan with 50 gms sugar and one tablespoon of cornstarch. Bring it on low heat, stirring constantly to prevent burning and gathering the edges as it comes together, thickening and going clear.
• Turn off the heat once it has thickened, and let it cool completely.
• Once the cheesecake has cooled, spread the strawberry topping evenly over the top of the strawberry cheesecake.
• The bright red hue and taste of fresh strawberries are a beautiful contrast to the creamy filling.
• Return the cheesecake to the refrigerator for at least another hour or until you're ready to serve.
• Once you've sliced it carefully, a slice of this decadent recipe of Strawberry Cheesecake is prepared to devour.