🍓 Double-Layer Strawberry Cheesecake
A luscious, two-tiered cheesecake with fresh strawberry flavor and creamy texture — perfect for special occasions or when you simply want to impress.
🧁 Ingredients
🍪 For the Crust:
• 200g (about 2 cups) digestive biscuits or graham crackers, crushed
• 100g (7 tbsp) unsalted butter, melted
• 1 tbsp sugar (optional)
🧀 For the Cheesecake Layers:
Bottom Layer – Classic Cheesecake:
• 400g (14 oz) cream cheese, room temperature
• 100g (1/2 cup) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 120g (1/2 cup) sour cream or plain Greek yogurt
Top Layer – Strawberry Cheesecake:
• 300g (10 oz) cream cheese
• 100g (3.5 oz) fresh strawberries, pureed
• 80g (1/3 cup) sugar
• 1 tsp lemon juice
• 1 egg
• 1 tbsp cornstarch
🍓 For the Strawberry Topping:
• 200g (7 oz) fresh strawberries, sliced
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 2 tbsp water (optional, for thicker topping)
👩🍳 Instructions
1. Prepare the Crust:
1 Preheat your oven to 170°C (340°F).
2 Mix the crushed biscuits with melted butter (and sugar if using).
3 Press the mixture firmly into the bottom of a springform pan (20–22 cm / 8–9 inch).
4 Bake for 10 minutes. Let cool while you prepare the filling.
2. Make the Bottom Cheesecake Layer (Classic):
1 Beat cream cheese and sugar until smooth.
2 Add eggs one at a time, mixing well after each.
3 Mix in vanilla and sour cream until fully combined.
4 Pour this mixture over the cooled crust and smooth the top.
3. Bake the First Layer:
1 Bake for 20–25 minutes, until the edges are set but the center is slightly jiggly.
2 Remove from oven and let it rest for 10–15 minutes while you prepare the next layer.
4. Make the Strawberry Layer:
1 In a separate bowl, beat cream cheese until smooth.
2 Add sugar, strawberry puree, lemon juice, and mix.
3 Add egg and cornstarch; beat until the mixture is smooth and pink.
4 Gently spoon over the first (slightly cooled) layer and smooth the top.
5. Bake Again:
1 Reduce oven temperature to 150°C (300°F).
2 Bake for another 30–35 minutes, or until set around the edges with a slight wobble in the center.
3 Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour.
4 Chill in the fridge for at least 6 hours or overnight.
6. Make the Strawberry Topping:
1 In a small saucepan, combine sliced strawberries, sugar, and lemon juice.
2 Cook over medium heat until juicy and softened (5–7 minutes).
3 Optional: mix cornstarch and water, add to the strawberries, and stir until thickened.
4 Let cool completely.
7. Assemble and Serve:
• Spoon the strawberry topping over the chilled cheesecake.
• Decorate with fresh strawberries or mint leaves for extra flair.
• Slice and enjoy!
🍽️ Tips:
• For a smoother texture, bring all ingredients to room temperature before using.
• Bake in a water bath if you want a crack-free top.
• You can replace strawberries with raspberries or blueberries for variation.