Baked Strawberry Cheesecake

PREP TIME: 40mins

COOK TIME: 50min (Plus 2hrs cooling) SERVES: 12


  • 400g plain digestive biscuits

  • 150g butter, melted

  • 500g cream cheese

  • 1 cup caster sugar

  • 4 eggs

  • 1 tsp vanilla essence

  • 1 lemon, juiced

  • 250g strawberries, sliced


  • Step 1: Preheat oven to 160°C and grease a 24cm springform pan.

  • Step 2: Place biscuits in a food processor and process into a fine crumb. 

  • Step 3: Place biscuit crumb and melted butter into a large mixing bowl. Stir together to combine.

  • Step 4: Press biscuit mixture into the bottom of the cake pan to form a biscuit base. 

  • Step 5: Chill base in refrigerator for 30 minutes. 

  • Step 6: Separate egg whites and beat stiffly. Set aside.

  • Step 7: Beat cream cheese, sugar, yokes, vanilla essence and lemon juice together.

  • Step 8: Slowly fold in stiff egg whites into the cream cheese mixture to combine.

  • Step 9: Pour cake mixture into the cake pan on top of the biscuit base. 

  • Step 10: Bake for 50 minutes.

  • Step 11: Leave cheesecake to cool inside oven for 2 hours with door ajar. 

  • Step 12: Top with sliced strawberries and refrigerate until ready to serve.