- ▢ 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
- ▢ 120 g / 8 tbsp unsalted butter , melted
CHEESECAKE FILLING:
- ▢ 1 lb / 500g cream cheese , softened (Note 2)
- ▢ 2 tbsp plain flour (all purpose flour)
- ▢ 1 tsp vanilla extract
- ▢ 1/2 cup sour cream (full fat, sub sour cream)
- ▢ 1 1/2 cups caster sugar (superfine sugar)
- ▢ Zest of 1 lemon
- ▢ 3 eggs , at room temperature
- ▢ 500g / 1 lb strawberries , half diced and half halved
- ▢ 2 tbsp lemon juice OR water (Note 3)
- ▢ 1/2 cup white sugar
- ▢ 1/2 tsp vanilla extract
- ▢ 1 1/2 tsp cornflour/cornstarch
- ▢ 2 tbsp water
- Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
- Simmer for 10 minutes until strawberries breakdown.
- Mix cornflour with water, then add into saucepan and stir.
- Add halved strawberries and cook for 1 minute to soften.
- Sauce should be syrupy – remove from stove and cool. Will thicken as it cools.
- Once cool, stirl. Adjust thickness to make it the right “oozing” consistency (see video, Note 7) with a tiny touch of water (be careful!).
- Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
- Slice and serve with remaining Strawberry Sauce!
