Strawberry Cheesecake

This Strawberry Cheesecake is a smasher ! Based on my authoritative Baked Cheesecake which I describe as a magically rich-yet-light, finished with a gorgeous strawberry topping that tastes ampere perplex as it looks .
You ’ ll love how the sauce lento drips down the cheesecake with every bite, and how the fill is creamy and rich people, but it ’ s a bite downy rather than heavy and dense. And because I love the cookie basis so much, I ’ ve made it go aalll the direction up the sides… .
Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side

Strawberry Cheesecake

This has been my go-to cheesecake recipe for many years immediately. It ’ s the cheesecake that rendered a group of girls dumb when we were on a weekend away. And that ’ s saying something with my friends !

I ’ ve shared this cheesecake recipe in all its naked aura. Because it actually is the kind of patty that ’ south deep enough and so good ( and that BISCUIT BASE ! ! ) that you don ’ t need to trick it up with anything – barely serve a plain slice and it will be devoured .
But it ’ s that time of the year for excesses. Where we take a coat that ’ s already perfective as it is, and take it over the top with a glistening Strawberry Topping for Cheesecake… .
PS You ’ re going to go a small piece bonkers when that Strawberry Sauce is on the stave. The smell is hideous !
Close up of Strawberry Topping Sauce for Strawberry Cheesecake
I did say that this Strawberry Cheesecake is reasonably aboveboard, but I never said it ’ s a promptly and easy recipe ! It takes time but it ’ s not complicated. I ’ molarity going to walk you through each function, there are process photos and a recipe tutorial television besides .
here are the 3 main components :

  1. Cheesecake biscuit base and walls : blitz and press. No baking required ;
  2. Cheesecake filling – plonk and mix. The easiest character !
  3. 4 ingredient strawberry sauce – couldn ’ metric ton be easier ( hardest function is trying not to “ taste screen ” excessively much )

Close up of Strawberry Cheesecake with a bite take out of it

The Cheesecake Biscuit base

Oh that buttery base ! ! ! I love it so much, I make an integral wall of it for this Strawberry Cheesecake. actually, the practical reason for the biscuit rampart is to hold the Strawberry Topping in. But evening without topping, I always make my cheesecakes with cookie walls !
It ’ mho american samoa simple as blitz ( or bashing ) biscuits into crumbs then stirring in melt butter. The cookie base can be made with pretty a lot any character of plain biscuit – or even plain season biscuits ( like gingersnaps ! ). Arnott ’ s Marie Crackers or Nice biscuits ( Australia ), digestives ( UK ), and in the States, Graham Crackers are ideal .

PRO TIP: Inverted base & paper overhang

To make it easier to remove finished cake : Flip the nucleotide of the springform pan. Grease then top with a square sheet of paper. Secure sides of pan indeed overindulgence paper is sticking out. then you can easily move the cheesecake as follows :

  • use the wallpaper overhang to grip, and slide the cake off the base onto the coat stand ;
  • finished cake will slide safely off the invert base ( because it has no lip ) ; then
  • once the cake on the paper is on the cake stall, slide the paper out from under the cake. Voila !

How to make cheesecake biscuit base

Cheesecake Filling

The easiest separate ! The ingredients in the cheesecake fill are just cream cheese ( Philadelphia all the way ! ), carbohydrate, lemon gusto ( this truly gives it a extra touch ), vanilla, a bantam total of flour ( for constancy – keeps it downy ) and eggs. It ’ s a plonk-and-mix manage .
This cheesecake has sour cream in it which lightens it up a sting. While rich people, it has a slenderly aerated texture which is quite different from a New York cheesecake which is a lot dense and calls for doubly a much cream cheese as this Strawberry Cheesecake recipe !

PRO TIP: Don’t overbeat, it can cause craters

only mix until each component is incorporated and the buffet is smooth. No want to beat to aerate the batter .
If the fill is beaten excessively much and becomes very aerated, then the cheesecake might rise during the bake then sink a sting in the center as it cools. not a big batch though because it flaws get hidden under the Strawberry Sauce !
How to make Cheesecake Filling

No need for water bath

Some recipes say to bake cheesecake in a water bath, swearing that this a ) makes the cake more damp ; and barn ) is the clandestine to avoiding cracks .
Out of curio ( because some people are thus adamant ! ) I made this accurate cheesecake with and without a water batch good to compare. logistic issues aside ( because no springform pan is 100 % leakproof, it requires double layers of dense duty thwart and even then, I was still wary ) .
Both cheesecakes looked precisely the lapp – no cracks, and tasted precisely the lapp. Except one was a heck of a lot more of a fuss to get in the oven .
So it ’ second confirmed. NO WATER BATH! 
PS Santa, may I please have new matching oven mitts for Christmas?
Comparison of cheesecake with and without water bathCheesecake on the left was made using a waterbath. The cheesecake on the right was made without a waterbath. Neither had cracks, they looked and tasted the same. Conclusion: Don’t bother fussing with water baths!

Strawberry Topping for Cheesecake

5 bare ingredients – strawberries, boodle, cornflour/cornstarch, lemon juice ( or water ) and vanilla. Plonk in saucepan, simmer for 10 minutes, stand over stove and inhale the incredible smells. Stir through halve strawberries ( nice to soften them a bite ), cool then spread on cheesecake .
Don ’ t fret about getting the strawberry sauce consistency 100 % right straight off the stove. Cook the sauce until it ’ s the thickness you want for your cheesecake ( internet explorer slow seep – watch the television ! ), then it will thicken more as it cools. THEN use the teeniest touch of water to loosen it up to the coveted consistency – as in, 1/2 teaspoon at a fourth dimension. That ’ s the safest way to get the sauce consistency perfective. 👍🏼
Strawberry topping sauce for Strawberry Cheesecake
That Strawberry Topping for the cheesecake…. it is incredible. not only does it make the cheesecake expression arresting, it tastes incredible. The addition of a sauce to an already amazing cheesecake truly does take it over the top .
As regular readers know, I specialise in “ brown foods ”. Think – stews, roasts, curries .
therefore when I make things as beautiful and colorful as this Strawberry Cheesecake, the immature child within can ’ triiodothyronine help oneself getting excessively excited and sending these photos to everyone in the RecipeTin family and more friends than she cares to admit .
And their reactions made my head bang-up. 😂
Make this. You WILL be praised for days on end ! – Nagi x
Photo of top of Strawberry Cheesecake with Strawberry Sauce Topping

Strawberry Cheesecake
Watch how to make it

incidentally forgot to include adding cornflour/cornstarch in the strawberry topping in the television ! Whisked it in off television camera. 🙂

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Close up of slice of Strawberry Cheesecake with Strawberry Sauce dripping down the side

Strawberry Cheesecake









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Recipe video above. A light-yet-rich cheesecake, creamy but not dense-creamy like New York cheesecake. Topped with the most utterly incredible Strawberry Sauce topping – it’s a match made in heaven! Don’t be daunted by the number of steps – they are straightforward, I’ve just broken it down. Watch the video!


Cheesecake Biscuit Base:

  • 200g / 7oz Arnott ’ s Marie crackers or other plain biscuit ( Aus ) or 28 Graham Cracker squares ( Note 1 )

  • 120 gram / 8 tbsp unsalted butter , melted

Cheesecake Filling:

  • 1 pound / 500g cream tall mallow , softened ( Note 2 )

  • 2 tbsp obviously flour ( all purpose flour )

  • 1 tsp vanilla extract

  • 1/2 cup sour cream ( fully adipose tissue, sub sour skim )

  • 1 1/2 cups caster sugar ( superfine carbohydrate )

  • Zest of 1 lemon

  • 3 eggs , at room temperature

Strawberry Topping for Cheesecake:

  • 500g / 1 pound strawberries , half diced and half halved

  • 2 tbsp lemon juice OR water ( Note 3 )

  • 1/2 cup white sugar

  • 1/2 tsp vanilla educe

  • 1 1/2 tsp cornflour/cornstarch

  • 2 tbsp water system



  • Preheat oven to 160C/320F ( standard ) or 140C/295F ( fan/convection ) .
  • Get a 20cm/8″ springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan – excess paper will stick out, see photos in post and video.

  • Butter and line the side of the pan .

Cheesecake Biscuit Base:

  • Break up biscuits roughly by hand and place in a food processor.

  • Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.

  • Pour into the train cake canister. Use a spatula to approximately spread it out over the base and up the walls .
  • Use something with a flat base and vertical edges ( I used a quantify cup ) to press the crumb up the wall about to the top of the sides, and flatten the infrastructure .


  • Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)

  • Add flour, beat for 5 seconds on speed 4 until just incorporated.

  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).

  • Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.

  • Pour into prepare crust .
  • Bake for 55 minutes. The peak should be a very ignite gold brown, not cracked, and near perfectly apartment. It should jiggle slightly when you gently shake the pan .
  • Cool the cake in the oven with the door open 20 cm / 8″ (Note 6), then refrigerate for 4 hours+ in the pan.

  • Remove sides. Use overhang composition to slide cheesecake off the patty pan. then slide the cheesecake off the paper .

Strawberry Topping for Cheesecake:

  • place chopped strawberries, vanilla, carbohydrate and gamboge juices in a saucepan. Stir then bring to simmer over medium estrus .
  • Simmer for 10 minutes until strawberries breakdown .
  • Mix cornflour with water, then add into saucepan and stir.

  • Add halved strawberries and cook for 1 minute to soften .
  • Sauce should be cloying – remove from stave and cool. Will thicken as it cools .
  • Once cool, stirl. Adjust thickness to make it the right “oozing” consistency (see video, Note 7) with a tiny touch of water (be careful!).

  • Spoon onto cheesecake so it ’ s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+ .
  • Slice and serve with remaining Strawberry Sauce !

Recipe Notes:

1. Biscuits: Any complain crackers will work fine here, you need 2 cups of crumb.
Australia : Arnott ’ s Marie Crackers, Arrowroot and Nice are ideal, I ’ ve made it with all these.
US : Use 28 squares / 14 full sheets, yes I measured it with my last Graham Cracker packet I brought back from my final trip.
united kingdom : Digestives are ideal, I LOVE digestives !
The crumb should be like wet sandpaper so when pressed, it stays packed hard, specially up the rampart. It ’ s delicate when uncooked but once the fill is cooked, it becomes much more stable .
2. Cream Cheese – In the UK and some parts of Europe, block cream cheese international relations and security network ’ deoxythymidine monophosphate available. If you can alone get spreadable cream cheese in tub ( softer than pulley ), skip the sour skim .
3. Lemon Juice or Water – Depends on bouquet of strawberries. If they aren ’ thymine that sweet, use water rather .
4. Inverted cake pan with overhang newspaper : The infrastructure of springform pans have a little ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serve phonograph record without ruining the crust. There is no risk of batter escape as the crust is chummy enough to hold it all in .
5. Crumbs: OR squash in a ziplock pocket using a rolling pin or large can .
6. Cool in oven : This helps stop the surface from cracking .
7. Strawberry topping should be like jamming consistency, not a laid jelly. It should ooze slightly when cut .
8. Different measures: Cups and spoons vary slenderly between countries ( US and CAN are different to most of the rest of the global ). I have made this recipe using both US and australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slenderly crunchier because the cookie doesn ’ metric ton squash to a fine sandpaper like Marie Crackers do. Both are delectable !
9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting dense but hush in truth fabulous, most people wouldn ’ thyroxine notice a difference ! Ideal to top the day or or day before. After 2 to 3 days, the top does start to “ sweat ” but it ’ s not very noticeable .

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More Cheesecake recipes

And more strawberry goodness …

Life of Dozer

He ’ randomness been waiting all year for a moment like this – when a whole piece of Strawberry Cheesecake fell on the floor ! !
( But no, he didn ’ metric ton get the unharmed thing. Can you imagine the other mess I ’ vitamin d have to deal with if I did let him ? ! )
Dozer the golden retriever dog disbelieving that Strawberry Cheesecake dropped on the floor...

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