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Strawberry Cheesecake

55 mins Cook
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NomNom Recipes 36

This Strawberry Cheesecake is a stunner! based on my traditional Baked Cheesecake which I describe as a magically rich-yet-light, finished with a fabulous strawberry topping that tastes as fantastic because it appears.

You’ll love how the sauce slowly drips down the cheesecake with every chew, and how the filling is creamy and wealthy, however it’s a chunk fluffy instead of heavy and dense. And due to the fact i love the biscuit base so much, I’ve made it cross aalll the way up the sides….

Strawberry Cheesecake
Strawberry Cheesecake – NomNomWow

Strawberry Cheesecake

This has been my cross-to cheesecake recipe for decades now. It’s the cheesecake that rendered a group of girls silent when we were on a weekend away. And that’s pronouncing some thing with my buddies!

I’ve shared this cheesecake recipe in all its bare glory. because it truely is the kind of cake that’s wealthy sufficient and so true (and that BISCUIT BASE!!) which you don’t want to trick it up with something – simply serve a simple slice and it’ll be gobbled.

but it’s that time of the yr for excesses. in which we take a cake that’s already ideal as it is, and take it over the pinnacle with a smooth Strawberry Topping for Cheesecake….

playstation You’re going to head a touch bit bonkers when that Strawberry Sauce is on the range. The odor is outrageous!

I did say that this Strawberry Cheesecake is pretty sincere, but I in no way stated it’s a brief and smooth recipe! It takes time however it’s no longer complex. I’m going to walk you through every part, there are system pics and a recipe tutorial video too.

here are the three important components:

  • Cheesecake biscuit base and partitions: blitz and press. No baking required;
  • Cheesecake filling – plonk and blend. the very best part!
  • 4 ingredient strawberry sauce – couldn’t be less difficult (toughest element is attempting 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.

Cheesecake Filling

The very best part! The ingredients within the cheesecake filling are honestly cream cheese (Philadelphia all the way!), sugar, lemon zest (this definitely offers it a special touch), vanilla, a tiny quantity of flour (for balance – keeps it fluffy) and eggs. It’s a plonk-and-mix deal.

This cheesecake has sour cream in it which lightens it up a chunk. at the same time as wealthy, it has a barely aerated texture that is pretty unique from a new york cheesecake that’s a lot denser and calls for twice as a lot cream cheese as this Strawberry Cheesecake recipe!

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 name of the game to heading off cracks.

Out of curiosity (because a few humans are so adamant!) I made this genuine cheesecake with and with out a water batch simply to evaluate. Logistical issues apart (due to the fact no springform pan is 100% leakproof, it calls for double layers of heavy responsibility foil or even then, i was still cautious).

both cheesecakes appeared exactly the equal – no cracks, and tasted precisely the same. besides one became a heck of loads extra of a hassle to get within the oven.

So it’s showed. NO WATER bath!

ps Santa, can also I please have new matching oven mitts for Christmas?

Strawberry Topping for Cheesecake

5 easy ingredients – strawberries, sugar, cornflour/cornstarch, lemon juice (or water) and vanilla. Plonk in saucepan, simmer for 10 minutes, stand over range and inhale the notable smells. Stir via halved strawberries (nice to soften them a chunk), cool then unfold on cheesecake.

Don’t agonize about getting the strawberry sauce consistency a hundred% proper directly off the stove. cook dinner the sauce till it’s the thickness you want to your cheesecake (ie sluggish 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, half of teaspoon at a time. That’s the safest way to get the sauce consistency best.

That Strawberry Topping for the cheesecake…. it’s far unbelievable. no longer simplest does it make the cheesecake look lovely, it tastes high-quality. The addition of a sauce to an already top notch cheesecake clearly does take it over the top.

As normal readers recognise, I specialise in “brown meals”. think – stews, roasts, curries.

So when I make things as lovely and colorful as this Strawberry Cheesecake, the immature child within can’t assist getting overly excited and sending those photos to all and sundry inside the RecipeTin circle of relatives and more pals than she cares to admit.

And their reactions made my head swell.

Make this. you will be praised for days on end!

Strawberry Cheesecake

Strawberry Cheesecake

This Strawberry Cheesecake is a stunner! based on my traditional Baked Cheesecake which I describe as a magically rich-yet-light, finished with a fabulous strawberry topping that tastes as fantastic because it appears.
prep time
30 mins
cooking time
55 mins
total time
1 hourb 25 mins




  • 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


  • 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


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

  • 2 tsp 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




Preheat oven to 160C/320F (fashionable) or 140C/295F (fan/convection). Get a 20cm/eight″ springform cake tin. flip the base the wrong way up (note four), butter lightly and area a square piece of parchment/baking paper on the bottom. Then clip into the springform pan – excess paper will stick out, see images in submit and video. Butter and line the facet 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.


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!


1. Biscuits: Any plain crackers will work fine here, you need 2 cups of crumbs. 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.
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