🍓🍰 Strawberry Cheesecake
Creamy, rich, smooth, and bursting with fresh strawberry flavor, this Strawberry Cheesecake is an elegant dessert with a buttery biscuit crust and luscious strawberry topping.
The classic baked cheesecake filling is made with cream cheese, eggs, heavy cream, vanilla, lemon juice, and a touch of cornstarch for a beautifully smooth, stable texture. Fresh strawberries simmer into a vibrant sauce that’s spooned over the chilled cheesecake just before serving.
Perfect for birthdays, holidays, dinner parties, Valentine’s Day, Mother’s Day, or any special celebration.
⏱️ Recipe Information
- Prep Time: 25 minutes
- Bake Time: 50–60 minutes
- Cooling Time: 1 hour
- Chill Time: 6 hours
- Total Time: About 8 hours
- Servings: 10–12
- Difficulty: Easy–Intermediate
- Method: Oven-Baked
- Pan: 8- or 9-inch springform pan
🛒 Ingredients
🍪 For the Crust
- 200 g digestive biscuits, finely crushed
- 80 g unsalted butter, melted
🧀 For the Cheesecake Filling
- 500 g cream cheese, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
🍓 For the Strawberry Topping
- 300 g fresh strawberries, hulled and sliced
- ¼ cup (50 g) granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- ½ tsp vanilla extract, optional
Optional Garnish
- Fresh whole or halved strawberries
- Whipped cream
- Fresh mint leaves
- White chocolate shavings
👩🍳 Instructions
🍪 Prepare the Crust
1. Prepare the Pan
Preheat the oven to 325°F (160°C).
Grease the bottom and sides of an 8- or 9-inch springform pan.
For easier removal, place a round piece of parchment paper on the bottom of the pan.
2. Crush the Biscuits
Place the digestive biscuits in a food processor and pulse until they resemble fine crumbs.
Alternatively, place them in a sealed bag and crush them with a rolling pin.
You want approximately 200 g of fine biscuit crumbs.
3. Add the Butter
Pour the melted butter over the biscuit crumbs.
Mix until all the crumbs are evenly moistened and the mixture resembles wet sand.
4. Press Into the Pan
Transfer the mixture to the prepared springform pan.
Press it firmly and evenly across the bottom using the back of a measuring cup or glass.
For a slightly thicker crust, press the crumbs approximately 1 inch up the sides.
5. Bake the Crust
Bake the crust for 8–10 minutes.
Remove from the oven and allow it to cool slightly while preparing the cheesecake filling.
🧀 Make the Cheesecake Filling
6. Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl.
Beat on low to medium speed until smooth and creamy.
Avoid beating on high speed, which can incorporate too much air into the batter.
7. Add the Sugar
Gradually add the granulated sugar.
Mix until smooth.
Scrape down the sides of the bowl as needed.
8. Add the Eggs
Add the eggs one at a time, mixing on low speed just until each egg is incorporated.
Do not overmix.
9. Add the Remaining Ingredients
Add:
- Heavy cream
- Vanilla extract
- Cornstarch
- Lemon juice
Mix gently until the batter is completely smooth.
The finished batter should be creamy and pourable.
🍰 Bake the Cheesecake
10. Pour Into the Crust
Pour the cheesecake batter over the slightly cooled crust.
Gently tap the pan against the counter once or twice to release any large air bubbles.
Smooth the surface with a spatula.
11. Bake
Place the cheesecake in the center of the oven.
Bake at 325°F (160°C) for approximately 50–60 minutes.
The cheesecake is ready when:
- The edges look set.
- The center still has a slight gentle wobble.
- The surface looks mostly set without appearing wet.
Do not wait for the center to become completely firm in the oven.
It will continue cooking and setting as it cools.
❄️ Cool the Cheesecake
12. Cool Gradually
Turn off the oven when the cheesecake is finished.
Crack the oven door open slightly and leave the cheesecake inside for 30 minutes.
This gradual cooling helps reduce the chance of dramatic cracking.
Remove the cheesecake and place it on a wire rack.
Allow it to cool completely at room temperature.
13. Chill
Once completely cool, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.
The cheesecake becomes firmer, creamier, and easier to slice as it chills.
🍓 Make the Strawberry Topping
14. Prepare the Strawberries
Hull and slice the strawberries.
Place them in a small saucepan with:
- Granulated sugar
- Lemon juice
Stir gently to combine.
15. Cook the Strawberries
Place the saucepan over medium heat.
Cook for approximately 5–7 minutes, stirring occasionally.
The strawberries will soften and release their juices.
Don’t cook them until completely mushy—you want some strawberry pieces to remain.
16. Thicken the Sauce
In a small bowl, mix:
- 1 tsp cornstarch
- 1 tbsp water
Stir until completely smooth.
Pour the slurry into the strawberry mixture while stirring.
Cook for another 1–2 minutes, until the sauce becomes glossy and lightly thickened.
Remove from the heat.
Stir in the optional vanilla extract.
17. Cool the Topping
Allow the strawberry topping to cool completely.
For the best cheesecake presentation, the topping should be cool or chilled, not warm.
🍓 Finish the Cheesecake
18. Remove From the Pan
Once thoroughly chilled, carefully run a thin knife around the edge of the cheesecake.
Release the springform pan.
Transfer the cheesecake to a serving plate.
19. Add the Strawberry Topping
Spoon the cooled strawberry topping over the center of the cheesecake.
Gently spread it toward the edges while leaving a small border of cheesecake visible.
For an elegant presentation, arrange a few fresh strawberries on top.
20. Slice and Serve
Use a sharp knife to cut the cheesecake into 10–12 slices.
For exceptionally clean slices, dip the knife in hot water, wipe it dry, and cut.
Clean and rewarm the knife between slices.
Serve chilled.
👩🍳 Chef’s Tips
Use Room-Temperature Cream Cheese
Softened cream cheese creates a smoother filling and helps prevent lumps.
Don’t Overbeat the Batter
Too much air can cause the cheesecake to puff dramatically and then crack as it cools.
Don’t Overbake
A slight wobble in the center is exactly what you want. The cheesecake firms as it cools.
Chill Overnight
For the best texture, refrigerate the cheesecake overnight before adding the topping and slicing.
Cool the Strawberry Sauce
Warm topping can soften the cheesecake. Allow it to cool completely before spooning it over the chilled cake.
🍓 Delicious Variations
🍫 Chocolate Strawberry Cheesecake
Add 100 g melted and cooled dark chocolate to the cheesecake batter for a rich chocolate filling.
🍪 Strawberry Biscoff Cheesecake
Replace the digestive biscuits with Biscoff cookies for a caramelized cookie crust.
🍋 Lemon Strawberry Cheesecake
Add 1 tsp finely grated lemon zest to the cheesecake filling.
🍓 Fresh Strawberry Cheesecake
Instead of cooking all the strawberries, use half for the sauce and arrange fresh sliced strawberries over the finished cheesecake.
🤍 White Chocolate Strawberry Cheesecake
Add 100 g melted white chocolate to the cheesecake filling and decorate with white chocolate curls.
🍽️ Serving Suggestions
Serve each slice with:
- Extra strawberry sauce
- Fresh strawberries
- Whipped cream
- Vanilla ice cream
- White chocolate shavings
- Fresh mint
- A dusting of powdered sugar
A cup of coffee, espresso, or tea makes the perfect accompaniment.
🥡 Storage
Store the cheesecake covered in the refrigerator for up to 4–5 days.
Keep refrigerated until ready to serve.
If possible, store the strawberry topping separately and spoon it over individual slices just before serving.
❄️ Freezing
The cheesecake can be frozen without the strawberry topping.
Chill it completely, then wrap it tightly in plastic wrap followed by aluminum foil.
Freeze for up to 2 months.
Thaw overnight in the refrigerator.
Add freshly prepared strawberry topping after thawing.
⭐ Final Result
This Strawberry Cheesecake combines a buttery digestive biscuit crust, silky cream cheese filling, and bright homemade strawberry topping in every irresistible slice.
The creamy cheesecake balances beautifully with the sweet-tart strawberries, while the buttery crust adds just the right amount of crunch.
Creamy. Fruity. Buttery. Elegant. A truly irresistible strawberry dessert! 🍓🍰✨