Best Strawberry Cheesecake Recipe with Strawberry Compote
This is the best baked classic strawberry cheesecake. This simple, easy and effortless recipe has creamy mascarpone based batter baked to perfection then topped with a luscious and decadent strawberry compote that will just melt in the mouth. A great summer treats with fresh strawberries or comfort dessert with frozen strawberries any time of the year.
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How much do you love Cheesecake? And which is your favorite cheesecake?
I am a huge fan of cheesecakes and in my slimmer days (wink ..) I would often trade lunch for a slice of cheesecake. All my friends knew I love cheesecakes so often they’d use it to lure me into favors such as cooking them lunch.
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You know when you far from home and have no mom to cook you awesome meals?
I lived in Singapore at the time and we’d be a bunch of us working away from home. So food was usually not home cooked but canteen stuff, food court stuff.
Once in a while, we’d get together to cook something up. I was usually the appointed chef, my flatmate was usually the dishwasher, another would be the Su Chef cutting and chopping, one would take care of wine, and the other would buy the dessert. So dessert would be cheesecakes cause of me. Oh, happy days..!!
Well, now usually the kids get what they decide for dessert. If I get Ziv to choose he goes for anything Chocolate. So I try my best to balance out and make sure we all take turns to choose. Rhea, however, loves this strawberry cheesecake strawberry compote but Aadi loves the Strawberry Jello Cheesecake more.
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Homemade shortcrust for cheesecake instead of cookie crust –
If you do not have graham cracker crust, digestive biscuits you can still use my shortcrust cheesecake crust as a base for your cheesecake. You can find the recipe here – Homemade Cheesecake Crust from Scratch
Let’s talk ingredients and substitutes (Save/Pin)
- Cream Cheese – I always use Mascarpone or Philadelphia because it’s what I find in my supermarket. I’m not brand conscious so ideally, you are looking to find any cream cheese with a fat content of over 35%.
Having said that if you choose to use a low percentage of cream cheese you may want to add an extra 1 tbsp of all purpose flour for stability.
It’s obvious it will affect both taste and texture but if you looking to save on a few calories while still enjoying a good cheesecake then that’s one way to go about it. - Sour Cream – Adds a real zing. For those of you who cannot find a commercial sour cream or don’t have some on hand. No worries. You can make it at home.. here’s my homemade sour cream recipe for you.
- Strawberry – You can use frozen or fresh strawberries for this recipe. When in the season I use the fresh strawberries but during the year I do use frozen and guess what? no one knows the difference.
- Cookie Crust – You can use a homemade cookie crust – I shared the recipe with you in my Classic Strawberry Cheesecake recipe
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Recipe – Classic Strawberry Cheesecake with Strawberry Compote (Save/Pin)
Tools
- 7″ spring form cake tin
- You can use a cake mixer (Read – Best Stand Mixer for a home baking)
- I prefer mixing bowls & whisk
- Spatula
- Oven
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Ingredients
For the Crust:
- Digestive biscuits or Graham Cracker Crust – 150 grams / 6 oz
- Unsalted butter – 100 grams / 1/2 cup / 3.55 oz
- Sugar – 1 tbsp (optional)
For the filling
- Mascarpone or Philadelphia cheese – 250 grams / 8 oz
- Sour cream – 1 cup / 250 ml
- White granulated sugar – 100 grams / 1/2 cup
- Cornflour/cornstarch – 2 tbsp
- Eggs – 3 large
- Lemon juice – 1 tbsp
- Vanilla extract – 1 tsp
For the strawberry compote
- Strawberries – fresh or frozen – 300 grams / 2 cups
- Sugar – 50 grams (1/4 cup)
- Cornstarch/cornflour – 1 tbsp
Method:
- Have all your ingredients ready at room temperature.
- Preheat the oven to 150 C/ 300 F
- Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.
Prepare the crust
- Crush the biscuits in a zip lock bag
- Add melted butter, sit to combine.
- Pour into your springform pan.
- Use the back of your spoon to press into the pan
- Chill in the fridge while you prepare the filling.
Prepare the cheesecake batter
- In a large bowl – Add cream cheese and sour cream
- Followed by the sugar.
- Next, add the cornflour and vanilla and lemon juice.
- Breaks eggs separately and add one at a time.
- Your batter is ready to pour in your pan.
Bake the Strawberry Cheesecake
- Pour the batter into the springform pan
- Place on a baking tray on the center rack in the preheated oven.
- Add 1 cup of hot water to the baking pan outside the cheesecake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
- Cool completely
Prepare Compote
- Heat strawberries with its juices, water, cornstarch and sugar over low heat until the sugar have melted and the cornstarch has thickened the mixture.
- Taste and check sweetness. If needed add a little sugar and dissolve again.
- Cool before you serve it with the cheesecake.
- You can pour cooled strawberry compote on over the whole cheesecake
- Alternatively, serve it alongside the cheesecake as I have done here.
6 MUST know tips on getting your cheesecake right.
- Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw.
- Use good quality cream cheese like Mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter.
- you can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste
- Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
- Never over mix, a cheesecake batter at this will incorporate air and lead to cracking.
- Not all cheesecakes need to be baked in a water bath but since cheese is so delicate a water bath helps it bake gently leaving that custard-like creaminess.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Classic Strawberry Cheesecake with Strawberry Compote, baked strawberry cheesecake, baked strawberry cheese cake
Classic Strawberry Cheesecake with Strawberry Compote
Ingredients
For the Crust
- 150 grams Digestive biscuits or Graham Cracker Crust
- 100 grams Unsalted butter
- 1 tbsp Sugar optional
For the filling
- 250 grams Mascarpone cheese or Philadelphia cream cheese
- 250 ml Sour cream
- 100 grams White granulated sugar
- 2 tbsp Cornflour/cornstarch
- 3 Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
For the strawberry compote
- 300 grams Strawberries fresh or frozen
- 50 grams Sugar
- 1 tbsp Cornstarch/cornflour
Instructions
- Have all your ingredients ready at room temperature.
- Preheat the oven to 150 C/ 300 F
- Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.
- Prepare the crust
- Crush the biscuits in a zip lock bag
- Add melted butter, sit to combine.
- Pour into your springform pan.
- Use the back of your spoon to press into the pan
- Chill in the fridge while you prepare the filling.
- Prepare the cheesecake batter
- In a large bowl – Add cream cheese and sour cream
- Followed by the sugar.
- Next, add the cornflour and vanilla and lemon juice.
- Breaks eggs separately and add one at a time.
- Your batter is ready to pour in your pan.
Bake the Strawberry Cheesecake
- Pour the batter into the springform pan
- Place on a baking tray on the center rack in the preheated oven.
- Add 1 cup of hot water to the baking pan outside the cheesecake pan and let bake for about 40 minutes or until set but still slightly wobbly in the center.
- Cool completely
Prepare Compote
- Heat strawberries with its juices, water, cornstarch and sugar over low heat until the sugar have melted and the cornstarch has thickened the mixture.
- Taste and check sweetness. If needed add a little sugar and dissolve again.
- Cool before you serve it with the cheesecake.
- You can pour cooled strawberry compote on over the whole cheesecake
- Alternatively, serve it alongside the cheesecake as I have done here.
Nutrition Information
Love Desserts? Especially Cheesecakes?
Perhaps you may like to check out my other collection of cheesecake recipes here – Cheesecake Recipes
Alternatively click here to see my Recipe Index to see a full list of all available recipes on this blog
A Collection of Scrumptious Cheesecake Recipes by Veena Azmanov
Love Strawberry? Look for strawberry inspiration?
Check out my collection of strawberry inspired desserts and treats from strawberry mousse, strawberry cake, strawberry Bavarian cream, strawberry cupcake, strawberry macarons and more. This image shows a few of them here. Click here to see the whole collection – Strawberry Inspired Treats
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Lisa | Garlic & Zest
February 2, 2017 at 9:53 pmVeena, this cheesecake sounds absolutely perfect. Strawberry cheesecake is an absolute classic – and I think it’s just the thing for celebrating Valentine’s Day with my sweetie! Thank you for the inspiration!
Veena Azmanov
February 2, 2017 at 10:20 pmAww so happy to hear that Lisa!! Thank you !
Arlene Mobley
December 19, 2016 at 3:19 amYum this cheese cake looks so thick and creamy!
Veena Azmanov
December 19, 2016 at 9:58 amThank you Arlene…
Julia
December 18, 2016 at 4:13 pmI love that you give an alternative crust recipe here. I too, actually, prefer it to a cookie crust, although I rarely make it since cookie crust is so much easier
Veena Azmanov
December 18, 2016 at 4:22 pmJulia I too actually prefer the crust over a biscuit base… personally I find it more tasty.. glad you think so too..
Kirsten @ Treat Yourself Sweeter
December 18, 2016 at 10:37 amAh… how much do I love cheesecake? With ALL my heart!!! To be honest, it doesnt matter what the flavour is… I’ll eat it! but my ultimate favourite is just a good ol’ fashioned baked cheesecake… and with a sauce like this… WOW! If my oven was ready, this would be Christmas dessert!
Veena Azmanov
December 18, 2016 at 10:57 amAh Kristen you sound just like me.. I love cheesecake no matter what the flavor. heck I even have a Fig Cheesecake recipe on this blog. Thanks! I hope you get your oven working soon
Sarah @ TheFitCookie
December 18, 2016 at 6:03 amMy husband loves homemade cheesecake! I make it once or twice a year for since he’s the only one that can eat it in our house. It’s a nice treat for him!
Veena Azmanov
December 18, 2016 at 8:39 amyeah… I’m sure he enjoys it. We are big fans of Cheesecake so we make it more often… and in many flavors
Gloria @ Homemade & Yummy
December 16, 2016 at 9:14 pmFunny how the classics are always a hit. They are delicious and disappear fast. You can never go wrong with a cheesecake for dessert!!
Veena Azmanov
December 16, 2016 at 9:15 pmThat is so true Gloria!! I notice that when you have a classic dessert it really gets people excited
linda spiker
December 16, 2016 at 2:33 amI love cheesecake… but I love it more with compote!
Veena Azmanov
December 16, 2016 at 7:59 amAww me too! I love compote too!
Luci {Luci's Morsels}
December 16, 2016 at 1:57 amI am a sucker for a good strawberry cheesecake! Thanks for sharing the beautiful recipe, I can’t wait to try it.
Luci’s Morsels | fashion. food. frivolity.
Veena Azmanov
December 16, 2016 at 7:59 amThank you so much Luci
Liz @ I Heart Vegetables
December 16, 2016 at 1:50 amWow that cheesecake looks awesome!!! I love anything with strawberries!
Veena Azmanov
December 16, 2016 at 7:59 amMe too… anything with strawberries. Thanks Liz
Platter Talk
December 16, 2016 at 12:53 amNo cream cheese but Mascarpone! I’ll bet this is the richest, tastiest cheese cake I’ll ever try! On my must make list. Thanks for the new Rx!
Veena Azmanov
December 16, 2016 at 7:59 amOh yes Dan it has to be Mascarpone for me.. or Philadelphia… nothing else…
Amy Katz from Veggies Save The Day
December 15, 2016 at 11:34 pmYour strawberry compote is making my mouth water! What a beautiful dessert.
Veena Azmanov
December 15, 2016 at 11:56 pmAww thank you so much Amy
Meg @ With Salt and Wit
December 15, 2016 at 10:16 pmI love cheesecake! I love that it is good no matter what time of the year it is! Delicious!
Veena Azmanov
December 15, 2016 at 10:33 pmThanks Meg… We have just started seeing strawberries in the market now.. So it’s definitely time to make them here
Melissa
December 15, 2016 at 5:33 pmI love cheesecake, especially with strawberry topping. The shortbread crust sounds amazing!
Veena Azmanov
December 15, 2016 at 6:00 pmYes it is amazing Melissa. Thank you so much