Classic strawberry cheesecake with a buttery biscuit base, creamy vanilla filling, and fresh strawberry topping. This elegant dessert is perfect for Valentine’s Day, celebrations, or special occasions.
Preheat oven to 170°C / 340°F.
Crush biscuits finely and mix with melted butter.
Press mixture firmly into the base of a lined springform pan (20–22 cm / 8–9 inch).
Bake for 10 minutes, then set aside to cool.
Beat cream cheese and sugar on low speed until smooth.
Add vanilla extract and lemon zest.
Add eggs one at a time, mixing gently after each addition.
Stir in sour cream and cornstarch until just combined.
Pour filling over the cooled base.
Bake for 45–50 minutes, until edges are set and the center slightly wobbly.
Turn off oven, crack the door open, and let cheesecake cool inside for 30 minutes.
Remove and cool completely at room temperature, then refrigerate for at least 3 hours.
Combine strawberries, sugar, and lemon juice in a saucepan.
Simmer gently for 5–7 minutes until strawberries soften.
Add cornstarch slurry if a thicker sauce is desired. Cool completely.
Spoon strawberry topping over the chilled cheesecake just before serving.
Slice with a warm knife for clean cuts.
Wine & Drinks
Champagne or Prosecco
Moscato
Rosé wine
Extras
Fresh whipped cream
Mint leaves
White chocolate shavings
Use room-temperature ingredients for a smooth filling
Bake gently to avoid cracks
Chill fully for best texture
Lemon zest enhances freshness without overpowering
Perfect Valentine’s dessert — classic, romantic, and crowd-pleasing
10 servings