Strawberry Cheesecake Recipe

Strawberry cheesecake is an all-time favorite. Often, it tastes better than even the ones you get at the cake shop because you can give it your little twist when you make it at home. It is a light-yet-rich dessert that looks great by itself but also tastes deliciously wonderful. The hard crust, soft cheesecake filling, and strawberry topping combine to make a delicate balance and a wonderful treat.

We have brought you our tried and tested recipe, which you are going to enjoy. The steps may look like a long list of instructions, but do not fear as overall, the formula is relatively easy. You have to follow all the instructions carefully, and you will have a treat for yourself in no time.

slice of strawberry cheesecake
Photo by Unsplash

How to Make Strawberry Cheesecake


Ingredients for the base

  • Biscuits – 200 – 250 g of crumbling biscuits like Marie crackers or any plain biscuit would also do.
  • Butter – 8 tablespoons or 120 grams

Ingredients for cheesecake

  • All-purpose flour – 2 tablespoons
  • vanilla extract – 1 tablespoon
  • Zest of 1 lemon
  • 3 whole eggs
  • sour cream – 1/2 cup
  • caster sugar – 1 1/2 cups
  • cream cheese – 1 pounds / 500g

Ingredients for the topping

  • Fresh or frozen strawberries – 500g / 1 lb
  • lemon juice – 2 tablespoon
  • white sugar – 1/2 cup
  • vanilla extract – 1/2 teaspoon
  • corn flour or corn-starch – 1 1/2 teaspoon
  • Plain water – 2 tablespoon


Making the base

Take a cake tin and grease the bottom of the container with butter. Then place parchment paper on the bottom surface. Then attach the springform pan. Lineup the sides of the pan with strips of parchment paper too. Coat the sides of the pan with butter as well.

  1. Heat the oven to 170 degrees Celsius or around 340 degrees. Fahrenheit.
  2. Collect all the biscuits and crumble them by hand first before placing them into a mixer or food processor. Run the food processor until you get small crumbles. We do not want a fine powder and so process them gently and carefully. Once done, add melted butter and give it another spin so that the butter also mixes well with the biscuit crumbs.
  3. Now pour all these contents into the pan and use a spoon or spatula to spread it well and line it evenly. Once it is lined up reasonably well, use any container with a flat base to lightly press the crumbs and level them. Repeat the same for the sides of the pan, too, for vertical edges.

Making the filling

  1. Firstly, use the mixer or food processor to beat all the cream cheese on low speed. Do it until the cheese becomes soft and smooth. This process should take just 30 – 40 seconds, so don’t overdo it.
  2. Add all the all-purpose flour to the cheese and mix at high speed for just 10 -15 seconds.
  3. Then add the lemon zest, vanilla, and sour cream all at once. Mix again.
  4. Now add the eggs one by one, mixing after every egg has been blended well.
  5. Mix all the contents one last time to ensure that they are all well mixed up. Since we are mixing the contents after every step, you need to ensure the beating in the mixing process is nominal; otherwise, it will form air gaps in the stuffing, leading to cracks later on.
  6. Add this mixture to the pan with the biscuit crust and level the top of the stuffing.
  7. Then, place it in the oven for around 60 – 70 minutes and keep regularly checking after 55 minutes. The top of the cake should appear golden brown as usual. Also, the cheesecake must smell tremendous and be finished. We all know how a fresh well-baked cake smells like 😊. Ensure there are no cracks on the surface and the cake jiggles when you move the pan. Your cheesecake is now ready.
  8. Keep the oven door open and let the cheesecake cool down slowly on its own. Then send it to the fridge for 3 – 4 hours. Once cooled, you can take off the sides of the pan and also remove the parchment paper.

Making the topping 

We will make the cake while the cake is baking in the oven. Just collect some strawberries, rinse them, hull them, cut them into quarters, and add them to a saucepan along with some lemon juice, vanilla, and sugar.

Let this mix heat over medium-high for about 10 – 12 minutes. You should be able to see the strawberries break down and become like a liquid.

Mix cornflour in water and slowly add it to the saucepan as you keep stirring it.

Add the rest of the strawberries halved and let the mix boil again. It should take around 3 – 4 minutes for the newly added strawberries to soften. Remember, we only want to chill the newly added strawberries and not cook them.

The topping is done when you see that the sauce looks like a slightly thick consistency syrup. Let the sauce cool down on its own, and it will become even thicker as it cools. Use a spoon to test the thickness. It should be just wide enough to spread quickly over the cheesecake but not flow all over the place. It should be able to hold its own after you cut the cake into small pieces. That’s the consistency we want. You can adjust the amount of water to get the right consistency.

Finishing it

Pour the sauce gently over the cheesecake, and your dish is ready.

More Strawberry Recipes:

homemade strawberry cheesecake
Photo by Pixabay

Strawberry Cheesecake Nutrition

Calories: 490cal | Carbohydrates: 53g | Protein: 5g| Fat: 29g | Saturated Fat: 15g | Cholesterol: 114mg | Sodium: 284mg | Potassium: 184mg | Fiber: 1g | Sugar: 41g | Vitamin A: 945IU | Vitamin C: 24.6mg | Calcium: 80mg | Iron: 1.4mg

This recipe is straightforward, provided you follow each of the steps carefully. Not only does it look great and instantly Instagram-worthy, but even the dreamy taste will send you to heaven for a few minutes. Cheers and have fun.

Jillian Noon

Hi, I am Jillian Noon, the owner of this beautiful cooking blog. I create this blog to share my passion for cooking and other kitchen & food tips. I hope you will enjoy it!

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