Ingredients:

  • 225 g Digestive Biscuits (finely crushed)
  • 50 g Granulated Sugar (for crust)
  • 115 g Unsalted Butter, melted
  • 300 g Fresh Strawberries, hulled and quartered
  • 50 g Granulated Sugar (for compote)
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Cornflour (Cornstarch)
  • 1 Tbsp cold water
  • 900 g Full-Fat Cream Cheese, softened to room temperature
  • 200 g Granulated Sugar (for filling)
  • 1 tsp Pure Vanilla Extract
  • 120 g Full-Fat Sour Cream, room temperature
  • 1 Tbsp Lemon Zest, finely grated
  • 4 Large Eggs, room temperature

Instructions:

  1. Preheat oven to 175°C (350°F). Wrap the outside base and sides of the 9-inch springform pan tightly in two layers of heavy-duty foil to prevent water bath leakage.
  2. Make the Swirl Compote: Combine strawberries, sugar, and lemon juice in a small saucepan. Simmer gently for 8–10 minutes, mashing lightly. Stir in the cornflour slurry (cornflour mixed with 1 Tbsp cold water) and cook for 1 minute until thickened. Remove from heat and allow to cool completely.
  3. Make the Crust: Mix crushed biscuits, 50g sugar, and melted butter until uniformly moist. Press the mixture firmly and evenly into the base of the prepared springform pan. Pre-bake for 8–10 minutes. Remove and reduce oven temperature to 160°C (325°F).
  4. Prepare the Filling: In a large bowl, beat the softened cream cheese and 200g sugar on medium-low speed until completely smooth and lump-free (about 3 minutes), scraping down the bowl frequently.
  5. Combine Wet Ingredients: Mix in the vanilla extract, sour cream, and lemon zest on low speed until just combined. Add the eggs one at a time, mixing only until the yellow streak disappears after each addition. Avoid overmixing.
  6. Assemble and Swirl: Pour the filling over the cooled crust. Drizzle about half of the cooled strawberry compote over the top. Use a skewer or knife to gently swirl the compote into the filling.
  7. Bake in Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake: Bake for 65–75 minutes at 160°C (325°F). The edges should be set, but the center 5 cm should still have a slight jiggle when gently tapped.
  9. Cool Slowly: Turn the oven off, prop the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. Then, remove it from the water bath and let it cool on a wire rack until room temperature (about 1 hour).
  10. Chill: Cover loosely with cling film and refrigerate for a minimum of 6 hours, or preferably overnight, until fully set. Before serving, run a thin knife around the edge, release the springform ring, and top with the remaining strawberry compote.