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
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
- I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
- Cheesecakes are best made in springform pans, so you can take them off easily.
- Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
- Some of the ingredients will also need measuring cups and spoons.
- Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
- Most baked cheesecakes are baked in water baths, so you will need aluminum foil to wrap the bottom of the springform pan or muffin pans
- In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.
How to make the best Baked Strawberry Cheesecake (Save/Pin)
- 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.
Description
Ingredients
For the Crust
- 150 grams (6 oz) Digestive biscuits or Graham Cracker Crust
- 80 grams (1/3 cups) Unsalted butter
- 1 tbsp Sugar optional
For the filling
- 250 grams (8.00 oz) Mascarpone cheese or Philadelphia cream cheese
- 250 ml (1.00 cups) Sour cream
- 100 grams (0.5 cups) White granulated sugar
- 2 tbsp Cornflour/cornstarch
- 3 Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
For the strawberry compote
- 300 grams (10 oz) Strawberries fresh or frozen
- 50 grams (0.25 cups) Sugar
- 60 ml (0.25 cups) Water
- 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 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
Recipe Notes
Six 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.
Nutrition Information
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
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
Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Chill the cheesecake well then carefully invert the cheesecake onto a plate and then invert it once more onto a serving plate.
I always bake my cheesecake at 150 C/ 325 F Bake until the cheesecake is set but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulated the pan and ensure that the batter never gets overheated keeping that custard-like batter moist, soft and silky.
You can use lower fat cream cheese by adding a bit more starch but you will be compromising on taste, texture, and richness.
You can go as low as 9% cream cheese but adding about two tablespoons of cornstarch instead of one. The cornstarch will help add stability.
This baked strawberry cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
It is better to freeze the cheesecake without the strawberry topping for longer shelf life. Make sure to wrap it well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
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Lisa | Garlic & Zest
Veena, 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
Aww so happy to hear that Lisa!! Thank you !
Arlene Mobley
Yum this cheese cake looks so thick and creamy!
Veena Azmanov
Thank you Arlene...
Julia
I 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
Julia 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
Ah... 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
Ah 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
My 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
yeah... 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
Funny 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
That is so true Gloria!! I notice that when you have a classic dessert it really gets people excited
linda spiker
I love cheesecake... but I love it more with compote!
Veena Azmanov
Aww me too! I love compote too!
Luci {Luci's Morsels}
I 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
Thank you so much Luci
Liz @ I Heart Vegetables
Wow that cheesecake looks awesome!!! I love anything with strawberries!
Veena Azmanov
Me too... anything with strawberries. Thanks Liz
Platter Talk
No 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
Oh yes Dan it has to be Mascarpone for me.. or Philadelphia... nothing else...
Amy Katz from Veggies Save The Day
Your strawberry compote is making my mouth water! What a beautiful dessert.
Veena Azmanov
Aww thank you so much Amy
Meg @ With Salt and Wit
I love cheesecake! I love that it is good no matter what time of the year it is! Delicious!
Veena Azmanov
Thanks Meg... We have just started seeing strawberries in the market now.. So it's definitely time to make them here
Melissa
I love cheesecake, especially with strawberry topping. The shortbread crust sounds amazing!
Veena Azmanov
Yes it is amazing Melissa. Thank you so much