Best Baked Strawberry Cheesecake Recipe

How to make a Classic Strawberry Cheesecake Recipe (Baked)

A classic strawberry cheesecake makes an exotic tropical dessert in summer with seasonal strawberries or with frozen strawberries any time of the year. This is a simple, easy and effortless recipe for the baked strawberry cheesecake. The natural sweetness and flavor of strawberries make this a light and refreshing summer treat that rich, smooth and creamy.

I am a huge fan of cheesecakes and in my slimmer days, I would often trade lunch for a slice of cheesecake. All my friends knew I loved cheesecakes so often they’d use it to lure me into favors such as cooking them lunch.

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. I was usually the appointed chef, my flatmate would be the dishwasher, another would be the Su Chef cutting and chopping, one would take care of the wine, and the other would buy the dessert. So dessert would be cheesecakes cause of me. Oh, happy days..!!

These days my kids get to decide what’s 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 loves this strawberry cheesecake but Aadi loves the Strawberry Jello Cheesecake more.

About this baked strawberry cheesecake

This baked strawberry cheesecake has three components.

• The cheesecake batter – Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
• The crust– the rich batter is then poured over a graham cracker crust Today, I have used my homemade cheesecake crust instead which our family prefers more.
• The strawberry filling is then poured over the baked cheesecake. The Best thing about this strawberry filling is that you can add it in the batter before baking, pour it over the baked cheesecake, or serve it along with the cheesecake.

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 

Homemade Cheesecake Crust Recipe from Scratch

The crust is the best part of cheesecakes. These three simple, easy and effortless recipes for homemade cheesecake crust from scratch recipe including graham cracker crust from scratch will be the best crust you can make for your next cheesecake.

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

Useful Tips and Tools

• This is a small family size cheesecake and I have used a 7″ springform cake tin If you don’t have a springform pan you can use a regular cake pan and use my method below for baking without a spring foam pan.
• Personally I avoid using an Electric mixer for cheesecake to prevent overmixing but you can use  a cake mixer. Just make sure to mix until just combined.
• I have always used a simple bowls & a whisk
• A good silicon Spatula is great to get all the batter out and scrape down the bowl.
• A good Oven is best for baking cheesecakes.

How to make the best Baked Strawberry Cheesecake (Save/Pin)

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, stir 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 combine cream cheese and sour cream
• Add sugar and mix to combine
• Next, add the cornflour, vanilla and lemon juice.
• Add eggs one at a time.

Bake the Cheesecake

• Pour the batter into the springform pan
• Place on a baking tray on the center rack in the preheated oven.
• Add one cup of hot water to the baking pan outside the cheesecake pan
• Bake for about 40 minutes or until set but still slightly wobbly in the center.
• Cool completely

Prepare strawberry filling

• Heat strawberries and sugar over low heat until the sugar has melted.
• Combine cornstarch with water and add to the strawberries
• Cook until the mixture thickens.
• Pour over the cheesecake.
• Cool cheesecake in the fridge for a few hours or overnight before you serve it.
• Alternatively, you may choose to serve the blueberry filling along with the cheesecake instead of pouring it over.

Six Tips on getting your cheesecake right.

1. Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw.
2. 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.
3. 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
4. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
5. Never over mix, a cheesecake batter at this will incorporate air and lead to cracking.
6. 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.

Troubleshooting

My cheesecake is curdled?

If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.

Why did my baked strawberry cheesecake crack?

Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and the collapse during cooling causing a crack.

How can I keep my cheesecake from cracking?

• Avoid over mixing.
• Make sure all ingredients are at room temperature especially the cream cheese.
• Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
• Always mix the batter just until the ingredients are incorporated.

How do I fix a crack cheesecake?

• If possible add a topping like a sour cream topping and bake for 5 minutes.
• Alternatively, add a fruit filling on the cheesecake and chill it until set.
• Another way would be to chill the cake well first. Use clean hand to close the crack.
• Using a hot spatula to smooth the top as best you can.

Frequently asked questions

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Baked Strawberry Cheesecake

Author: Veena Azmanov

5 from 25 votes

Print Pin Rate

Course – Dessert

Cuisine – American

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Calories: 380

Adjust Servings Here: 9 Servings

Description

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.

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
• 60 ml Water
• 1 tbsp Cornstarch/cornflour

Metric – US customary

ADJUST SERVINGS HERE – 9 Servings

Conversions – Switch between Metric & US for other measurement options

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 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 cheesecake batter

• In a large bowl combine cream cheese and sour cream
• Add sugar and combine well
• Next, add the cornflour, vanilla and lemon juice.
• Add eggs one at a time

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 one cup of hot water to the baking pan outside the cheesecake pan
• Bake for about 40 minutes or until set but still slightly wobbly in the center.
• Cool completely

 Prepare strawberry filling

• Heat strawberries and sugar over low heat until the sugar has melted.
• Combine cornstarch with water and add to the strawberries
• Pour over the cheesecake.
• Cool cheesecake in the fridge for a few hours or overnight before you serve it.
• Alternatively, you may choose to serve the blueberry filling along with the cheesecake instead of pouring it over

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Nutrition Information

Serving: 172g | Calories: 380kcal | Carbohydrates: 40g | Protein: 10.5g | Fat: 20.4g | Saturated Fat: 9.7g | Polyunsaturated Fat: 10.3g | Monounsaturated Fat: 0g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 360mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 22.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – classic strawberry cheesecake, strawberry cheesecake recipe

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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