The Perfect Classic Cheesecake with Strawberry Meringue Topping

Author: Cleobuttera
Serves: Serves 12 to 16


For the Crust:
6 whole graham crackers or Digestive biscuits (90 grams)
⅓ cup packed (66 grams) dark brown sugar
½ cup plus 1 tablespoon (71 grams) all-purpose flour, (preferably weighed for accurate results)*
¼ teaspoon salt
6 tablespoons (85 grams) unsalted butter plus an extra ½ tablespoon (7 grams) for brushing the bottom of the pan, melted

For the Cheesecake Filling:
2 pounds (907 grams) cream cheese, softened to room temperature*
1¼ cups (250 grams) granulated sugar
½ cup (130 grams) sour cream
1 tablespoon (15ml) freshly squeezed lemon juice
1½ teaspoons pure vanilla extract or 1 tablespoon imitation vanilla flavoring
4 large eggs
Boiling water, for the water bath

For the Meringue Kisses: (store-bought meringue cookies can be substituted for a shortcut)
3 large egg whites, at room temperature
¾ cup (150 grams) granulated sugar
⅛ tsp salt
⅛ tsp cream of tartar, optional
¼ teaspoon pure vanilla extract or ½ imitation vanilla flavoring
Red gel food coloring, optional

For the Strawberry Sauce:
1 pound (454 grams) hulled fresh or frozen strawberries (mentioned weight is AFTER being hulled, so buy more than 1 pound), thaw completely if using frozen
6 tablespoons (75 grams) granulated sugar
2 teaspoons (10 ml) freshly squeezed lemon juice

For the Stabilized Whipped Cream:
2 tablespoons (14 grams) powdered sugar
1 teaspoon cornstarch
1 cup (237ml) cold heavy whipping cream, divided
½ teaspoon vanilla extract

To serve:
1.6 pounds (750 grams) fresh strawberries, hulled and halved or quartered if too large, leaving a few whole with the stems for garnish
Fresh raspberries, for garnish (optional)
Fresh mint leaves, for garnish (optional)




Stay Fancy! ;)

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