Best Baked Strawberry Cheesecake (Print Version)

# Ingredients:

→ Cheesecake crust

01 - 225 g finely crushed digestive biscuits (or gluten-free alternatives such as graham crackers, rich tea biscuits, or other gluten-free cookies)
02 - 75 g unsalted butter, melted (adjust quantity based on biscuit type)

→ Strawberry cheesecake filling

03 - 50 g freeze-dried strawberry slices (about 2 cups)
04 - 200 g granulated sugar or caster sugar
05 - 600 g full-fat cream cheese, room temperature
06 - 115 g full-fat plain or Greek-style yogurt, room temperature (or sour cream)
07 - 3 UK medium/US large eggs, room temperature
08 - 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
09 - 20 g cornstarch (cornflour in the UK)
10 - Red food coloring (optional)

→ Strawberry topping

11 - 320 g strawberries, halved or quartered
12 - 50 g granulated sugar or caster sugar
13 - 1 tbsp lemon juice
14 - 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)

# Instructions:

01 - Preheat oven to 180°C (350°F) and line an 8-inch (20 cm) springform pan with baking paper. Mix crushed biscuits with melted butter until resembling wet sand. Press mixture into the pan to create an even layer with a 4 cm rim. Bake for 10 minutes, then let cool.
02 - Reduce oven temperature to 140°C (285°F). Blend freeze-dried strawberries and sugar into a fine powder. In a bowl, mix cream cheese and yogurt until smooth. Add eggs one by one, mixing well each time. Stir in vanilla, strawberry sugar, and cornstarch until fully incorporated. Add red food coloring if desired. Pour filling into crust and bake for 55 minutes, or until edges are set and center is wobbly. Cool in the oven with door ajar, then refrigerate for at least 4 hours.
03 - Combine strawberries, sugar, lemon juice, and vanilla in a bowl. Let macerate for 1-2 hours at room temperature or overnight in the refrigerator. Strain juices into a saucepan and cook until thickened, stirring frequently, around 5 minutes. Mix syrup back with strawberries.
04 - Remove cheesecake from pan onto a serving plate. Spoon the strawberry topping over the cheesecake just before serving.

# Notes:

01 - Ensure the springform pan is leak-proof to avoid butter leaks during baking.
02 - Strawberry syrup can be diluted with water or lemon juice if over-reduced.

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