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.
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5 from 13 votes

Classic Strawberry Cheesecake 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.
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 380kcal
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
  • 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 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.


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: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%