Ingredients:

  • 1 lb fresh or frozen strawberries, chopped
  • ½ cup granulated sugar (for swirl)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornflour (cornstarch), for slurry
  • 2 tablespoons water (for slurry)
  • 8 oz Digestive Biscuits or Graham Crackers
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 32 oz full-fat cream cheese, softened (4 blocks)
  • 1 ½ cups granulated sugar (for filling)
  • 2 tablespoons cornflour (cornstarch), for filling
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • ½ cup sour cream (full-fat), room temperature

Instructions:

  1. Cook the Compote: Combine chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down (about 8-10 minutes).
  2. Thicken: Whisk the cornflour and water together in a small bowl (a slurry). Pour into the compote and stir constantly until the mixture thickens significantly.
  3. Cool: Remove from heat and allow the compote to cool completely to room temperature. Reserve about 3 tablespoons for decoration.
  4. Crush the Biscuits: Pulse biscuits/crackers and salt in a food processor until fine crumbs form.
  5. Combine: Add melted butter and pulse until the mixture resembles wet sand.
  6. Press: Press the mixture firmly and evenly into the bottom of the 9-inch springform pan. Place the crust in the freezer while preparing the filling (15 minutes minimum).
  7. Pre-heat and Prep Water Bath: Preheat oven to 160°C (325°F). Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminium foil to prevent water seepage.
  8. Mix Cream Cheese: Beat the softened cream cheese in a stand mixer (low speed) until perfectly smooth. Scrape down the bowl thoroughly. Do not incorporate air.
  9. Add Dry Ingredients: Gradually add the sugar and cornflour, beating on low until just combined.
  10. Add Wet Ingredients (Excluding Eggs): Mix in the vanilla extract and sour cream until smooth.
  11. Incorporate Eggs: Add the eggs one at a time, mixing on the lowest speed possible, just until the yolk disappears.
  12. Pour Filling: Pour the cream cheese filling over the chilled crust.
  13. Swirl: Spoon the cooled strawberry compote over the top of the filling in small dollops. Use a knife or skewer to gently swirl the compote through the top layer of the cheesecake mixture.
  14. Set Up Water Bath: Place the foil-wrapped cheesecake pan inside the large roasting pan. Carefully fill the roasting pan with boiling water until the water level reaches about halfway up the sides of the springform pan.
  15. Bake: Bake for 65–75 minutes. The cheesecake is done when the edges are set and the center still has a slight wobble.
  16. Cool Slowly (Crucial): Turn the oven off, prop the oven door open slightly, and allow the cheesecake to cool slowly inside the oven for 1 hour.
  17. Chill: Remove from the water bath and foil. Cool completely on a wire rack, then cover loosely and transfer to the refrigerator to chill for at least 8 hours, or ideally overnight, before slicing.