One of our family all time favorite Cheesecakes is Strawberry Cheesecake and we have two favorites, one with the jello topping and the other is this strawberry compote that just melts in your mouth.

Baked Strawberry Cheesecake

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.
5 from 25 votes
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Course: Dessert
Cuisine: American
Keyword: classic strawberry cheesecake, strawberry cheesecake recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 Servings
Calories: 380
Author: Veena Azmanov


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


  • 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


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