Strawberry Cheesecake Recipe


Strawberry Cheesecake is a timeless dessert that combines the rich, creamy texture of cheesecake with the bright, fruity flavor of fresh strawberries. This indulgent treat features a buttery digestive biscuit crust, a smooth and luscious cheesecake filling, and a sweet-tart strawberry topping. Perfect for celebrations or as a special treat, this Strawberry Cheesecake will impress your guests and satisfy your sweet cravings. Follow this detailed recipe to create a stunning dessert that looks as good as it tastes.

Overview of the Recipe

This Strawberry Cheesecake recipe involves three main components: a digestive biscuit crust, a creamy cheesecake filling, and a homemade strawberry topping. The crust is made by combining crushed digestive biscuits with melted butter, creating a firm and flavorful base. The filling is a smooth mixture of cream cheese, sugar, eggs, vanilla extract, and double cream, baked to perfection. The topping is a simple, fresh strawberry compote that adds a burst of color and flavor. The result is a beautifully layered cheesecake that is as delightful to the eyes as it is to the palate.

History and Origin

Cheesecake has a long history, dating back to ancient Greece. The modern cheesecake, as we know it today, evolved in the United States in the 19th century with the creation of cream cheese. Strawberry cheesecake became particularly popular in the mid-20th century as strawberries were widely available and paired beautifully with the creamy texture of cheesecake. This combination has since become a classic, beloved by dessert enthusiasts around the world.


For the crust:

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted

For the cheesecake filling:

  • 700g cream cheese, softened
  • 200g granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 200ml double cream

For the strawberry topping:

  • 500g fresh strawberries, hulled and sliced
  • 100g granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornflour


  1. Preheat the Oven: Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform tin and line the base with baking parchment.
  2. Prepare the Crust: In a medium bowl, mix the crushed digestive biscuits with the melted butter until well combined. Press the mixture into the base of the prepared tin to form an even layer. Chill in the fridge while you prepare the filling.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and double cream until fully incorporated.
  4. Assemble and Bake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is just set and a slight wobble remains. Turn off the oven and leave the cheesecake to cool inside with the door slightly open to prevent cracking.
  5. Chill the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight to set completely.
  6. Prepare the Strawberry Topping: In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and cornflour. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries release their juices, about 5-10 minutes. Allow the topping to cool completely before using.
  7. Top the Cheesecake: Once the cheesecake is fully chilled, spread the cooled strawberry topping evenly over the top. Use a spoon or spatula to distribute the strawberries and their syrupy juices.
  8. Serve: Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy the creamy, fruity delight.


Prep Time

  • 30 minutes

Cooking Time

  • 1 hour

Total Time

  • 5 hours 30 minutes (including chilling time)

Serving Size

  • 12 servings


  • 450 kcal per serving

Pairing and Serving Suggestions

Strawberry Cheesecake pairs wonderfully with a variety of beverages. Serve it with a cup of freshly brewed coffee or a chilled glass of milk for a classic combination. For a more sophisticated pairing, try it with a cup of hot tea or a sparkling water infused with lemon. This cheesecake also pairs beautifully with a side of fresh berries or a dollop of whipped cream for an extra indulgent treat.

Variations of the Recipe

  1. Mixed Berry Cheesecake: Use a combination of berries, such as raspberries, blueberries, and blackberries, for the topping.
  2. Chocolate Strawberry Cheesecake: Drizzle melted chocolate over the strawberry topping for a decadent twist.
  3. Lemon Cheesecake: Add lemon zest to the cheesecake filling and use a lemon curd topping instead of strawberries.
  4. No-Bake Cheesecake: Skip the baking step and use a no-bake cheesecake filling recipe, allowing it to set in the fridge.
  5. Mini Cheesecakes: Use a muffin tin to create individual mini cheesecakes, perfect for single servings or parties.

Health Benefits

  • Strawberries: High in vitamin C, manganese, and antioxidants, strawberries support immune health and reduce inflammation.
  • Cream Cheese: Provides a good source of calcium and protein, essential for bone health and muscle function.
  • Digestive Biscuits: Contain fiber, which aids in digestion and provides a sense of fullness.
  • Lemon Juice: Rich in vitamin C and antioxidants, promoting skin health and immune function.


  • Ensure all ingredients are at room temperature before mixing to achieve a smooth, creamy cheesecake filling.
  • To prevent the cheesecake from cracking, avoid overmixing the batter and cool the cheesecake gradually in the oven.
  • The strawberry topping can be prepared a day in advance and stored in the refrigerator until ready to use.


Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking.

How long will the cheesecake last in the refrigerator?

The cheesecake will keep for up to 5 days in the refrigerator when stored in an airtight container.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.

What if my cheesecake cracks?

Cracks in the cheesecake are usually cosmetic and won’t affect the taste. You can cover any cracks with the strawberry topping.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight wobble. It will continue to set as it cools.


Strawberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright, fresh flavor of strawberries. This recipe is perfect for special occasions or whenever you’re craving a decadent treat. With its buttery crust, smooth filling, and luscious topping, this Strawberry Cheesecake is sure to become a favorite. Enjoy it with loved ones and savor each delicious bite.

Leave a Comment