Strawberry Cheesecake

CHEESECAKE BISCUIT BASE:
200 g Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares
120 g / 8 tbsp unsalted butter , melted
CHEESECAKE FILLING:
1 lb / 500g cream cheese softened, 2 tbsp plain/all purpose flour
1 tsp vanilla extract, 1/2 cup / 125g sour cream, 1 1/2 cups (330g) caster/superfine sugar , Zest of 1 lemon, 3 eggs at room temp
STRAWBERRY TOPPING FOR CHEESECAKE:
500 g / 1 lb strawberries , half diced and half halved
2 tbsp lemon juice, 1/2 cup (110g) white sugar, 1/2 tsp vanilla extract 1 1/2 tsp cornflour/cornstarch mixed with 2 tbsp water
1. Blitz crackers until fine crumbs (or bash with rolling pin!), add butter, blitz until looks like wet sand. Watch vid for how to prepare pan (upside down pan base!) and press crumbs in.
2. Beat cream cheese until smooth (about 1 ½ min). Add vanilla, sour cream, sugar, lemon, beat until just smooth. Add eggs one at a time, beat until incorporated. Don’t overbeat – we don’t want bubbles!
3. Pour into crust, bake 55 – 60 min at 160C/320F (standard) or 140C/285F (fan/convection) until very pale golden surface, set but still jiggly. Open oven door, let cool inside, then fridge 4 hrs+.
4. Strawberry: Place chopped strawberries, sugar, vanilla, in saucepan over medium, stir, simmer 10 min until broken down and syrupy. Add cornflour water mixture, stirring as you pour it in. Add halved strawberries, cook 1 min, then cool. Top cheesecake, flip strawberries so they’re all facing down. Fridge 2 hours+. .

Source
STRAWBERRIES Cheesecake!!
😂😂 Sweet baby Jesus 🤤 🥰