Strawberry Cheesecake Recipe

Tall, creamy and boasting heaps of fresh strawberry flavour, there's so much to adore about this baked strawberry cheesecake recipe.

The crust on this pretty strawberry cheesecake runs right up the sides, giving a pie-like effect that makes it all the more beautiful.

And the pale, creamy cheesecake sits in stunning contrast beneath a blanket of strawberries, freshly stewed in their own syrup.

Making this cheesecake is far, far easier than it looks, so you're certain to have fantastic results.

First, you'll crush digestive biscuits (or graham crackers) and combine with melted butter to a give a pliable crumb that can be easily pressed into the base and up the sides of a nonstick tin with the help of a tumbler.

You'll then bake the biscuit case for 5 minutes, which is a step I never skip because briefly heating and cooling the case like this is what helps hold it together so well.

Next, you'll make the cheesecake filling, which requires just one step: gently whisk cream cheese, cream, vanilla, eggs, flour and caster sugar together and it's ready to pour into the case and bake!

The hardest part of making this cheesecake is allowing it to cool and then chill in the fridge overnight because your kitchen will be smelling amazing and you will undoubtedly want to dive right in. But trust me, for the perfect texture, you'll need to be patient.

The next day, you'll make your strawberry topping, which I know looks too perfect to be homemade but honestly, it's just strawberries, lemon juice and sugar!

The trick to getting restaurant quality topping like this is to just take a portion of the strawberries and cook them in a pan with sugar and lemon juice until they've broken down.

You then blitz them with a stick blender, pass the resulting syrup through a sieve and then add the remaining strawberries and stir through. This gives a beautiful, glossy syrup and strawberry pieces that hold their shape. Perfection!

If all this is making you drool with anticipation, then read on for my full strawberry cheesecake recipe, complete with lots of step-by-step pictures to help you along the way.

Instructions

Make the biscuit case

Preheat the oven to 180C (160C fan, 355F).

Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.

Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.

Melt the butter and add to the biscuit crumb.

Mix briefly to incorporate the butter.

Straight away, before the butter cools, tip the biscuit mix into your tin, then press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.

Put the tin in the oven for 5 minutes, then remove and place on a wire rack to cool while you make the filling.

Make the filling

Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl.

Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.

Pour the filling into the prepared case.

Bake for 1.5 hours mins until firm. When shaken, it should wobbly but not ripple.

Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin.

Once cooled, cover and chill overnight.

Make the strawberry topping

Chop 100g of the strawberries into small pieces. Slice the remaining 150g into quarters. 

Put the finely chopped strawberries, sugar, cornflour and lemon juice in a pan and add 25ml (5 tsp) of water in a non-stick pan. 

Place the pan over a medium heat and bring to the boil. 

Reduce to a low simmer and cook for 3-4 minutes until the strawberries have broken down in a thick syrup.

Run the syrup through a sieve and return to the pan (save the small amount of pulp you have left to enjoy with yogurt or oatmeal.

Add the quartered strawberries to the syrup.

Stir through and set aside to cool completely.

Top and serve

After chilling, your cheesecake should be firm and ready to serve.

Stand the tin on a can or similar and gently ease down the sides, then transfer to a serving board. 

Spoon the strawberries on top. 

Slice with a sharp knife, wiping between cuts for a neat finish. 

Enjoy your beautifully baked strawberry cheesecake.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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