1-Preparing the Biscuit Base: First, preheat your oven to 160°C (320°F). Prepare a 20cm springform pan by inverting its base, lightly buttering it, then lining it with parchment paper with an overhang, and also buttering and lining the sides. Crush the 200g plain biscuits into fine crumbs using a food processor or manually, then mix with the 120g melted unsalted butter until the texture resembles wet sand, and press the mixture evenly on the base and up the sides of the pan.

2-Making the Cheesecake filling: Beat the 500g softened cream cheese briefly until smooth. Add 2 tbsp plain flour, 1 tsp vanilla extract, 1/2 cup full-fat sour cream, 1 1/2 cups caster sugar, zest of 1 lemon, and 3 room temperature eggs one at a time, mixing gently to avoid overbeating. Pour the filling into the biscuit crust and bake for 55 minutes until the top is lightly golden, slightly jiggly, and without cracks. For more tips on avoiding cracks, check our baking tips section.

3-Creating the Strawberry Topping: For the strawberry topping, simmer 1/2 cup white sugar, 2 tbsp lemon juice or water, 1/2 tsp vanilla extract, and half of the 500g diced strawberries for 10 minutes until broken down. Stir in a mixture of 1 1/2 tsp cornflour and 2 tbsp water, then add the remaining halved strawberries and cook for another minute. Cool the sauce until it thickens to a syrupy consistency, then spread over the chilled cheesecake and refrigerate again before serving.

4: Once baked, cool the cheesecake in the oven with the door open, then refrigerate for at least 4 hours. This homemade strawberry cheesecake comes out perfect every time with these steps.