This baked strawberry cheesecake is rich, creamy, and topped with a fresh strawberry compote. Finished with a piped border of mascarpone whipped cream, it’s the perfect centerpiece dessert for spring and summer gatherings.
This cheesecake brings back so many memories from when I first started taking custom orders. There was always one request that stood out — strawberry cheesecake, but “make it look pretty.” I eventually perfected this version: a smooth, baked cheesecake topped with a shiny strawberry compote and finished with a piped shell border of mascarpone whipped cream.
I loved how the border turned an already-beautiful dessert into something truly elegant. It became one of my most requested cakes — not just for flavor, but for its charm on a dessert table.
Why you’ll love this cheesecake?
- Creamy Baked Filling – This is no no-bake shortcut. The rich baked cheesecake gives a custard-like texture with every bite.
- Real Strawberry Topping – No jam or gelatin—just chopped strawberries cooked down with lemon and sugar.
- Elegant Presentation – The piped mascarpone border adds a professional finish without extra effort.
- Perfect Make-Ahead Dessert – It tastes better the next day, making it perfect for parties or holidays.
Ingredients and substitutes
- Cream Cheese: Use full-fat brick cream cheese. Don’t substitute with tub or spreadable cheese.
- Sour Cream: Adds tang and creaminess. You can also substitute with full-fat Greek yogurt if needed.
- Heavy Cream: Adds softness and moisture. Omit if you want a slightly firmer texture.
- Cornstarch: Stabilizes the filling and the fruit topping. You can also swap with 1 tbsp of all-purpose flour for the filling.
- Strawberries: Fresh or frozen, both work for the topping. Chop them small for quicker breakdown.
- Mascarpone: Makes the whipped cream smooth and pipeable. You can also substitute with cream cheese for a firmer texture.
- Cookies/Biscuits: Graham crackers, digestives, or even Biscoff cookies can be used for the base.
- Butter: Unsalted preferred. If using salted, reduce the added salt in the crust.
Step-by-step: Strawberry Cheesecake
- Pan and Oven: Preheat the oven to 160°C / 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust: Mix the cookie crumbs, melted butter, sugar, and a pinch of salt in a bowl until well combined. Press the mixture firmly into the base of the pan and about ½ inch up the sides. Bake for 10 minutes. Let cool while you prepare the filling. Wrap the outside of the pan in foil if using a water bath (optional for extra protection).
- Make the Cheesecake Filling: In a stand mixer or a large bowl, beat the cream cheese until smooth (about 2 minutes). Add sugar, cornstarch, lemon juice, vanilla, and lemon zest (if using). Beat until just combined. Mix in the sour cream and heavy cream. Add eggs one at a time, mixing gently. Scrape down the bowl, and avoid overbeating. Pour the batter into the cooled crust. Tap the pan gently to remove air bubbles.
- Bake the Cheesecake: Place the pan in a larger baking dish and pour hot water halfway up the sides (for a water bath). Bake at 160°C / 325°F for 60 to 70 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes. Remove from the oven, cool completely at room temperature, then chill in the fridge for at least 6 hours or overnight.
- Strawberry Topping: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook on medium heat until the berries break down and the mixture starts to thicken (about 5 minutes). Combine cornstarch with water to make a slurry, then add it. Cook for a minute or two more until glossy. Let the topping cool completely before spreading.
- Make the Mascarpone Whipped Cream: In a chilled bowl, beat heavy cream and powdered sugar to soft peaks. Add mascarpone and vanilla, and beat until stiff peaks form. Transfer to a piping bag fitted with a star or shell tip.
- Assemble and Decorate: Once the cheesecake is chilled, pipe the mascarpone cream around the edges in inward-facing shell swirls. Pour the strawberry topping evenly over the surface in the middle. Garnish with extra fresh strawberries or mint, if desired.
- Cheesecake Ice Cream: A Light and Creamy Treat
- Blueberry Cheesecake – Baked
- The Perfect Baked Cherry Cheesecake Recipe: A Classic with a Twist
- No-Bake Strawberry Cheesecake
- Homemade Cheesecake Crust
Frequently asked questions
Leftover 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. Yes! It’s best chilled overnight, so it’s ideal to prep a day before.
Cheesecake is a custard-like batter that contains cream cheese. So it must be baked delicately. A water bath insulates the pan, ensuring that the batter never overheats and keeps the custard-like batter moist, soft, and silky.
If you try to mix the batter with cold ingredients, they will not blend well and will curdle. The best way to smooth this would be to warm the batter in a double boiler and let it become smooth. Then, let it cool to room temperature before you bake.
Yes! Freeze without topping. Thaw overnight in the fridge, then top and pipe before serving.
There are a few things you can do. Avoid over-mixing. Make sure all ingredients are at room temperature, especially the cream cheese. Cold cream cheese leads to overmixing; instead, let the cheesecake come to room temperature. Always mix the batter just until the ingredients are incorporated.
Baked Strawberry Cheesecake
This baked strawberry cheesecake is rich, creamy, and topped with a fresh strawberry compote. Finished with a piped border of mascarpone whipped cream, it's the perfect centerpiece dessert for spring and summer gatherings.
Video
Ingredients
- 1½ cup (126 g) Graham cracker crumbs
- 6 tbsp (85 g) Butter unsalted melted
- 2 tbsp Sugar optional
- 26 oz (740 g) Cream cheese room temperature
- 1 cup (230 g) Sour cream 27%+ room temperature
- 2 tbsp Heavy cream 38%+
- 1 cup (200 g) Sugar
- 4 tbsp Cornstarch or AP flour
- 4 large Eggs
- 1 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
- 1½ cup (216 g) Strawberries
- 2 tbsp White sugar
- 1 tsp Lemon juice
- 1 tsp Cornstarch + 2 tbsp water
- ¾ cup (180 ml) Heavy cream
- 4 tbsp (60 g) Mascarpone cheese
- 2 tbsp Granulated sugar
- 1 tsp Lemon juice
- ¼ tsp Salt
Method
- Pan and Oven: Preheat the oven to 160°C / 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust: Mix the cookie crumbs, melted butter, sugar, and a pinch of salt in a bowl until well combined. Press the mixture firmly into the base of the pan and about ½ inch up the sides. Bake for 10 minutes. Let cool while you prepare the filling. Wrap the outside of the pan in foil if using a water bath (optional for extra protection).1½ cup Graham cracker crumbs, 6 tbsp Butter unsalted, 2 tbsp Sugar
- Make the Cheesecake Filling: In a stand mixer or a large bowl, beat the cream cheese until smooth (about 2 minutes). Add sugar, cornstarch, lemon juice, vanilla, and lemon zest (if using). Beat until just combined. Mix in the sour cream and heavy cream. Add eggs one at a time, mixing gently. Scrape down the bowl, and avoid overbeating. Pour the batter into the cooled crust. Tap the pan gently to remove air bubbles.26 oz Cream cheese , 1 cup Sour cream , 1 cup Sugar, 4 tbsp Cornstarch, 4 large Eggs, 1 tbsp Lemon juice, ½ tsp Salt, 1 tsp Vanilla extract, 2 tbsp Heavy cream
- Bake the Cheesecake: Place the pan in a larger baking dish and pour hot water halfway up the sides (for a water bath). Bake at 160°C / 325°F for 60 to 70 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes. Remove from the oven, cool completely at room temperature, then chill in the fridge for at least 6 hours or overnight.
- Strawberry Topping: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries have broken down and the mixture begins to thicken (about 5 minutes). Combine cornstarch with water and add the cornstarch slurry. Cook for an additional minute or two, until glossy. Let the topping cool completely before spreading.1½ cup Strawberries, 2 tbsp White sugar, 1 tsp Lemon juice
- Make the Mascarpone Whipped Cream: In a chilled bowl, beat heavy cream and powdered sugar to soft peaks. Add mascarpone and vanilla, and beat until stiff peaks form. Transfer to a piping bag fitted with a star or shell tip.
- Assemble and Decorate: Once the cheesecake is chilled, pipe the mascarpone cream around the edges in inward-facing shell swirls. Pour the strawberry topping evenly over the surface in the middle. Garnish with extra fresh strawberries or mint, if desired.
Notes
Tips for Success
- Use room-temperature cream cheese and eggs to avoid lumps.
- Don’t overmix after adding eggs — it can cause cracks.
- Bake in a water bath for the smoothest, creamiest texture.
- Chill overnight for best flavor and structure.
- Pipe the mascarpone cream just before serving for best visual appeal.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi Veena, Frankie here (again). Quick question. What’s your opinion about making this recipe in an Instant Pot “Pressure Cooker.”
And, what adjustments would I have to make to this recipe?
Thank You!
Hey Frankie, I have not tried this one in a pressure cooker yet! but yes,
You can bake a cheesecake in a pressure cooker (Instant Pot or stovetop pressure cooker) instead of the oven.
It makes the cheesecake creamier and smoother because of the steamed, gentle cooking environment.
Make sure to use a water bath.
Pressure cook on high pressure for 30-40 minutes (depending on thickness).
Let the pressure naturally release for 10-15 minutes before opening the lid.
Let it cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) for the best texture.
Let me know how it was.
Thank you, Veena. It came out PERFECTLY!!! I love your recipe. The only thing I didn’t like was the strawberry topping. I followed the recipe for the strawberry exactly, but in the end, I really didn’t like the taste. But as I said, the cheesecake was SUPERB!!! Thanks, again Veena.
Frankie, the topping is just strawberries with sugar and thickened with cornstarch! Glad you liked the cheesecake at least.
Such a flavorful classic cheesecake! It looks absolutely beautiful with that graham cracker crust and the strawberries over the top.
This is my husband’s favorite dessert! I love that I can use frozen strawberries and make it year round!
This Strawberry cheesecake looks amazing! It is a perfect summer dessert.
Wow love strawberry cheesecake. Saving this recipe for a family get together I’m attending soon. Thanks 🙂
Wow! This is incredible. It’s the perfect strawberry cheesecake recipe. And the strawberry sauce is sooo good!
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!
Aww so happy to hear that Lisa!! Thank you !
Yum this cheese cake looks so thick and creamy!
Thank you Arlene…
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
Julia I too actually prefer the crust over a biscuit base… personally I find it more tasty.. glad you think so too..