This Strawberry Cheesecake is a stunner! Based on my classic Baked Cheesecake which I describe as a magically rich-yet-light, finished with a gorgeous strawberry topping that tastes as amazing as it looks.
You’ll love how the sauce slowly drips down the cheesecake with every bite, and how the filling is creamy and rich, but it’s a bit fluffy rather than heavy and dense. And because I love the biscuit base so much, I’ve made it go aalll the way up the sides….
Strawberry Cheesecake
This has been my go-to cheesecake recipe for many years now. It’s the cheesecake that rendered a group of girls silent 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 glory. Because it really is the sort of cake that’s rich enough and so good (and that BISCUIT BASE!!) that you don’t need to trick it up with anything – just serve a plain slice and it will be devoured.
But it’s that time of the year for excesses. Where we take a cake that’s already perfect as it is, and take it over the top with a glossy Strawberry Topping for Cheesecake….
PS You’re going to go a little bit bonkers when that Strawberry Sauce is on the stove. The smell is outrageous!
I did say that this Strawberry Cheesecake is pretty straightforward, but I never said it’s a quick and easy recipe! It takes time but it’s not complicated. I’m going to walk you through each part, there are process photos and a recipe tutorial video too.
Here are the 3 main components:
Cheesecake biscuit base and walls: blitz and press. No baking required;
Cheesecake filling – plonk and mix. The easiest part!
4 ingredient strawberry sauce – couldn’t be easier (hardest part is trying not to “taste test” too much)
The Cheesecake Biscuit base
Oh that buttery base!!! I love it so much, I make an entire wall of it for this Strawberry Cheesecake. Actually, the practical reason for the biscuit wall is to hold the Strawberry Topping in. But even without topping, I always make my cheesecakes with biscuit walls!
It’s as simple as blitzing (or bashing) biscuits into crumbs then stirring in melted butter. The biscuit base can be made with pretty much any type of plain biscuit – or even plain flavoured 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 base of the springform pan. Grease then top with a square sheet of paper. Secure sides of pan so excess paper is sticking out. Then you can easily move the cheesecake as follows:
use the paper overhang to grip, and slide the cake off the base onto the cake stand;
finished cake will slide safely off the inverted base (because it has no lip); then
once the cake on the paper is on the cake stand, slide the paper out from under the cake. Voila!
Cheesecake Filling
The easiest part! The ingredients in the cheesecake filling are simply cream cheese (Philadelphia all the way!), sugar, lemon zest (this really gives it a special touch), vanilla, a tiny amount of flour (for stability – keeps it fluffy) and eggs. It’s a plonk-and-mix deal.
This cheesecake has sour cream in it which lightens it up a bit. While rich, it has a slightly aerated texture which is quite different from a New York cheesecake which is much denser and calls for twice as much cream cheese as this Strawberry Cheesecake recipe!
PRO TIP: Don’t overbeat, it can cause craters
No need for water bath
Some recipes say to bake cheesecake in a water bath, swearing that this a) makes the cake more moist; and b) is the secret to avoiding cracks.
Out of curiosity (because some people are so adamant!) I made this exact cheesecake with and without a water batch just to compare. Logistical issues aside (because no springform pan is 100% leakproof, it requires double layers of heavy duty foil and even then, I was still wary).
Both cheesecakes looked exactly the same – no cracks, and tasted exactly the same. Except one was a heck of a lot more of a hassle to get in the oven.
So it’s confirmed. NO WATER BATH!
PS Santa, may I please have new matching oven mitts for Christmas?
Strawberry Topping for Cheesecake
5 simple ingredients – strawberries, sugar, 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 halved strawberries (nice to soften them a bit), 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 (ie slow ooze – watch the video!), then it will thicken more as it cools. THEN use the teeniest touch of water to loosen it up to the desired consistency – as in, 1/2 teaspoon at a time. That’s the safest way to get the sauce consistency perfect. 👍🏼
That Strawberry Topping for the cheesecake…. it is unbelievable. Not only does it make the cheesecake look stunning, it tastes incredible. The addition of a sauce to an already amazing cheesecake really does take it over the top.
As regular readers know, I specialise in “brown foods”. Think – stews, roasts, curries.
So when I make things as beautiful and colourful as this Strawberry Cheesecake, the immature child within can’t help getting overly 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 swell. 😂
Make this. You WILL be praised for days on end! – Nagi x
Strawberry Cheesecake
Watch how to make it
Accidentally forgot to include adding cornflour/cornstarch in the strawberry topping in the video! Whisked it in off camera. 🙂
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Strawberry Cheesecake
Ingredients
Cheesecake Biscuit Base:
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
- 120 g / 8 tbsp unsalted butter , melted
Cheesecake Filling:
- 1 lb / 500g cream cheese , softened (Note 2)
- 2 tbsp plain flour (all purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, sub sour cream)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 eggs , at room temperature
Strawberry Topping for Cheesecake:
- 500g / 1 lb strawberries , half diced and half halved
- 2 tbsp lemon juice OR water (Note 3)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Instructions
Preparation:
- 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 prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Filling:
- 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 prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. 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 paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Strawberry Topping for Cheesecake:
- Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
- 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 syrupy – remove from stove 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:
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 last trip.
UK: Digestives are ideal, I LOVE digestives! The crumb should be like wet sand so when pressed, it stays packed firmly, especially up the wall. It’s delicate when uncooked but once the filling is cooked, it becomes much more stable. 2. Cream Cheese – In the UK and some parts of Europe, block cream cheese isn’t available. If you can only get spreadable cream cheese in tubs (softer than block), skip the sour cream. 3. Lemon Juice or Water – Depends on sweetness of strawberries. If they aren’t that sweet, use water instead. 4. Inverted cake pan with overhang paper: The base of springform pans have a slight ridge. By inverting it, there is no ridge which makes it easier to slide the cheesecake on a serving platter without ruining the crust. There is no risk of batter leakage as the crust is thick enough to hold it all in. 5. Crumbs: OR crush in a ziplock bag using a rolling pin or large can. 6. Cool in oven: This helps stop the surface from cracking. 7. Strawberry topping should be like jam consistency, not a set jelly. It should ooze slightly when cut. 8. Different measures: Cups and spoons vary slightly between countries (US and CAN are different to most of the rest of the world). I have made this recipe using both US and Australian measures, using Australia Marie crackers and US Graham Crackers. The Graham Cracker crust is slightly crunchier because the biscuit doesn’t crush to a fine sand like Marie Crackers do. Both are delicious! 9. Make Ahead / Storage: Cake is at its best consumed within 4 days, after that I feel like it starts getting denser but still really fab, most people wouldn’t 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.
Nutrition Information:
More Cheesecake recipes
And more strawberry goodness …
Life of Dozer
He’s been waiting all year for a moment like this – when a whole piece of Strawberry Cheesecake fell on the floor!!
(But no, he didn’t get the whole thing. Can you imagine the other mess I’d have to deal with if I did let him?!)
Sara says
Can you make this ahead and freeze it?
Thanks!
Nagi says
You could freeze the cheesecake Sara but you would need to make the strawberry sauce fresh to serve it! N x
starr says
Would frozen strawberries work as well? Thank you!
Nagi says
If you do then the sauce will be a lot darker and you won’t get the nice plump halves like in the photo. You might also have to cook the sauce longer to reduce as frozen contain more water. N x
Sara says
This has got to be best baked cheesecake recipe I have ever made.
Love the detail in your instructions. I took this cake into work today and it was every man for himself. It was devoured. I’m making another one tonight for my poor family that missed out.
Nagi says
Wow two in two days! Excellent job Sara!! N x
Maddison says
I have a question! So I am currently baking mine but it seems more jiggly than is should be. Should this be a concern? I baked it for a little bit extra but just want to make sure.
Nagi says
As long as the jiggle level is similar to that in the video you should be ok…different ovens will have slightly different times! N x
Sally says
But there is no jiggle in the video.. It stays perfectly still for the couple of seconds it can be seen.
Kim says
Sooo good !
Nagi says
Woo hoo!! That’s great Kim! I’m glad you liked it! N x
Jazmin Wilson says
I misread the recipe and used powdered sugar in place of caster sugar in the batter. Will it be okay?
Brooke says
The BEST EVER cheesecake recipe, method and timing. Didn’t crack, perfect texture. Luscious. I just wanted a traditional lemon, added zest of another lemon and did some julienne confit lemon zest as a garnish. Naji, you’re a legend. Can’t wait for the cookbook!
Nagi says
I am thrilled that you liked the cheesecake Brooke!! N x
Erin Roberts says
Hi Nagi,
I want to make this for Easter Sunday tomorrow but have to make it today. Obviously the cheesecake itself will be fine in the fridge overnight but will the sauce be ok overnight or should I try to make time to whip it up tomorrow morning?
Thanks so much, your recipes are always *chef’s kiss*.
Erin
Fennie says
Beautiful Nagi and Dozer
My 3rd time making this strawberry cheesecake and my friends loved it!
This time i am eating it all by myself!
This is one addiction i love to stay on and promised myself to run like crazy each morning to burn calories broughr on by it. It is worth putting extra pounds on.🤣🤣😂😅🤣🤣 thank you! Your dishes and desserts are beyond the word awesome! God bless you for sharing it with us..🥰💐🌺
Nagi says
Woo hoo!! I am so glad you enjoyed it Fennie!! N x
Emma Taylor says
Hi Nagi,
Havent made this yet but was thinking about ising it as a base for some smaller cheesecakes for a pink ribbon high tea (mostly because everything i have made from your websites amazing and haven’t hit a dud recipe yet!) but my question is would it freeze ok for say a month so could make in advance?
Thanks Emma 🙂
Nagi says
Hi Emma – you can make and freeze the cheesecakes but you will need to make the sauce fresh on the day that you want to serve them. Good for you hosting a pink ribbon event!! N x
Carissa Pace says
Love this recipe so much 😍
For how long can the base and cheesecake last in the fridage before I add the topping ? Checking for the max number of days I can leave in fridge before adding sauce and serving 🙂
Thank you x
Nagi says
It will be ok for 1-2 days but as I say in the notes, it changes texture over time. N x
Ana Icedo says
My oven lowest temperature is 180 C. Any recommendation?? Thanks.
Nagi says
Wow Ana that is too bad…are you sure its not 200F? I’ve never seen an oven start so high. Unfortunately for cheesecake you need a lower temp or it will crack! N x
Renee says
Haven’t made cheesecake in a time since my hubby doesn’t like them (I know right?). Made it for a dinner party last night using GF arrowroot biscuits. My tin was a bigger square one so I added 1/2 c shredded coconut for the base and didn’t go up the sides. The filling – I added 1/2 c extra yogurt, more lemon zest & used only 3/4 c sugar. It turned out beautifully and was a hit. Thanks heaps for the recipe, absolutely love it! x from wet rainy Gold Coast
Meg says
I made this for the third time but for some reason, when I press down the crumb it keeps lifting off. So i pushed down and pre baked for 5 min. It’s always such a hit!
Nagi says
Thanks for that tip Meg! N x
Steve says
I,ve made this recipe dozens of times and share of course., otherwise I would resemble the Goodyear blimp. I have reduced the flour to one tablespoon, and use the zest of three big lumpy lemons. It,s delicious Nagi, and thanks for sharing.
Nagi says
I am happy that you liked it Steve! N x
Mark says
Just made this for the second time. Absolutely love it & a real hit with dinner guests.
Linette says
This was the first time I’ve ever tried to make a cheesecake and it turned out absolutely wonderful!! The strawberry sauce was to die for, my family loved it! Thank you Nagi for yet another great recipe!
Hana says
Hi Nagi,
Can I substitute the sugar with liquid stevia?
Nagi says
I haven’t tested that Hana – sorry! N x
Taylor says
Hi Nagi, I’m wondering whether I should use Australian tablespoons (20mL) or Everywhere-Else tablespoons (15mL) for the flour in the cheesecake filling? That is, for 2 tablespoons, should I be adding 30mL or 40mL flour? I assume it doesn’t matter too much for the lemon juice in the topping, since that will be added to taste. Mainly concerned about the amount of flour.
Can’t wait to cook this for my family!
Florida says
You can use either hehehehhehe 😈
Gail says
Can I use crème fraiche in place of any of the sour cream or cream cheese in this strawberry cheesecake recipe? Love your recipes! Thanks
Jenny says
Hi Nagi, when I baked the cake in a convection oven, there’s butter leaking out from the bottom. Why is that?
Chine says
Same thing happened to me
Megumi Nagata says
Hi! I love all your recipes and make them often! I made this cake for the first time tonight but for some reason the cake sunk really flat…Like half of what your looks like! Any reason why? I followed everything accordingly!