Strawberry Cheesecake


For the base:

  • 225g graham cracker crumbs
  • 6 tbsp brown sugar
  • 9 tbsp unsalted butter, melted
  • for the filling
  • 1 1/3 cups cold whipping cream
  • 700 g cream cheese, room
  • temperature
  • 1⁄2 cup sugar (granulated)
  • 3 tbsp icing sugar
  • 1⁄4 cup sour cream (+ 1 tbsp if you like
  • your cheesecake tangy)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract


For the glazed strawberries:

  • Heat 2 tbsp of strawberry jam and 1 tbsp water till boiling.
  • Brush warm glaze over fresh strawberries


  • Mix the ingredients for the base together in a medium bowl.
  • Press the mixture into a 10-inch spring-form cheesecake pan using the back of a spoon and then place in the freezer.
  • Start the filling by whisking the whipping cream in a glass bowl until stiff peaks form.
  • In a separate bowl, whisk the cream cheese and granulated sugar until smooth.
  • Add the icing sugar, sour cream, lemon juice, and vanilla extract and keep whisking till smooth.
  • Carefully fold in the whipping cream being careful not to over-mix the filling.
  • Spread the filling over the crust and smooth the top of your cheesecake using a warm knife.
  • Refrigerate overnight.
  • When set, carefully remove your cheesecake from the pan.
  • Top with the glazed strawberries and serve!

  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh