Say Cheese Cake Recipe

Prepare pan

Line the base and sides of a 20 cm (8-inch) springform pan with parchment paper. Lightly grease the sides so the parchment sticks.

Crush the digestive biscuits to fine crumbs using a food processor or by placing in a sealed bag and pounding with a rolling pin until evenly ground.

Transfer crumbs to a bowl, add melted butter, 1 tablespoon granulated sugar, and a pinch of salt. Stir until all crumbs are evenly coated and resemble wet sand.

Press the crumb mixture evenly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed glass, compacting firmly. Aim for an even layer about 5–7 mm thick.

Chill the crust in the refrigerator for at least 20 minutes (or 10 minutes in the freezer) while you prepare the filling to help it set.

If using gelatin for a firmer set: sprinkle 1 tsp gelatin over 2 tablespoons cold water in a small bowl and let bloom 5 minutes. Warm gently (microwave 8–10 seconds or over a small pan) until dissolved; do not boil. Set aside to cool slightly.

In a large bowl, beat 450 g room-temperature cream cheese with an electric mixer on low speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl as needed.

Add 90 g sifted powdered sugar, 120 g sour cream, 1 tsp vanilla extract and 1 tsp lemon zest (if using). Mix on low-to-medium speed until combined and silky, about 1 minute. Do not over-whip to avoid too much air.

If using gelatin: while mixing on low speed, slowly pour the slightly cooled dissolved gelatin into the cream cheese mixture and blend just until incorporated.

Taste and adjust sweetness slightly if desired. Pour the cream cheese filling over the chilled biscuit crust and spread evenly with an offset spatula. Smooth the top and return the pan to the refrigerator.

Chill for at least 3 hours, preferably 4, until the filling is set. If you used gelatin the set will be firmer after about 1–2 hours, but longer chilling improves texture and flavor melding.

In a medium saucepan combine 350 g chopped strawberries, 60 g granulated sugar and 1 tablespoon lemon juice. Stir to combine and let macerate 10 minutes if using fresh berries — this helps release juices.

Place the pan over medium heat and bring to a gentle simmer, stirring occasionally. Cook until the strawberries break down and the mixture is saucy, about 6–8 minutes.

In a small bowl whisk 1 tsp cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the simmering strawberry mixture and stir continuously for 1–2 minutes until the sauce thickens slightly.

Remove from heat and let the sauce cool to room temperature. For a smoother topping, mash with a fork or pulse briefly in a food processor, or leave some chunks for texture.

Once the cream cheese layer is set, spoon the cooled strawberry sauce over the cheesecake, spreading to the edges. Return to the refrigerator for 30 minutes so the topping chills and adheres.

Before serving, run a thin knife around the springform edge to loosen. Release the pan collar. If desired, sprinkle 2 tablespoons extra crushed biscuit crumbs around the edge and garnish with fresh strawberry halves and mint leaves.

Slice the cheesecake with a hot, dry knife (wipe the knife between cuts for clean slices). Serve chilled. Store leftovers covered in the refrigerator for up to 4 days.