There is something remarkably grounding about baking a cheesecake from scratch. I recall my grandmother’s kitchen, where the scent of vanilla and lemon would linger in the air long after the oven was turned off. She taught me that patience is the most important ingredient, especially when waiting for a cake to cool. This strawberry cheesecake is a tribute to those quiet afternoons—simple, honest, and deeply rewarding.
This recipe features a buttery biscuit base and a luxuriously creamy filling that is baked gently to perfection. Topped with a homemade strawberry sauce that glistens like jewels, it is a centerpiece worthy of any celebration. It is a classic method that eschews complicated water baths for a slow cool-down in the oven, ensuring a crack-free surface every time.
The Magic of a Slow-Baked Classic
You will fall in love with this recipe because it prioritizes texture above all else. By baking at a lower temperature and allowing the cake to cool inside the oven, we achieve a silky, custard-like consistency without the fuss of a water bath. The addition of sour cream introduces a subtle tang that cuts through the richness of the cream cheese, while the fresh strawberry topping adds a burst of brightness. It is the kind of dessert that feels fancy but is surprisingly humble to prepare.
Print
Strawberry Cheesecake
- Total Time: 5 hours 15 mins
- Yield: 12 servings
Description
Experience the ultimate baked strawberry cheesecake, featuring a buttery biscuit crust and a decadently creamy filling. Finished with a vibrant, homemade strawberry glaze, this recipe uses a gentle cooling method to ensure a perfectly smooth, crack-free finish every time.
Ingredients
- 250g biscuits (Graham crackers or Digestives)
- 125g unsalted butter, melted
- 750g full-fat block cream cheese, softened
- 200g sour cream
- 200g caster sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 500g fresh strawberries, diced and halved
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 320°F (160°C) and grease a lined 8-inch springform pan with the base inverted to remove the lip.
- Mix crushed biscuits with melted butter and press the mixture firmly into the bottom and sides of the prepared pan.
- Beat the softened cream cheese until smooth, then gently mix in the sour cream, sugar, vanilla, and lemon zest.
- Add the eggs one at a time, beating just until incorporated to avoid adding too much air to the batter.
- Pour the filling into the crust and bake for 55 minutes until the center still has a slight jiggle.
- Turn the oven off and let the cake cool inside with the door propped open to prevent cracking, then refrigerate for at least 4 hours.
- Simmer diced strawberries, sugar, and lemon juice in a saucepan, thicken with a cornstarch slurry, then stir in the strawberry halves and let cool.
- Once the cheesecake is fully chilled, remove from the pan and spoon the cooled strawberry topping over the top before serving.
Notes
To ensure a silky texture, always use block cream cheese rather than spreadable varieties and ensure all ingredients are at room temperature before mixing. Flipping the base of your springform pan upside down before assembly makes it much easier to slide the finished cheesecake onto a serving plate. For the best flavor, allow the strawberry topping to set and thicken completely before adding it to the cake.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Pantry Staples for a Perfect Crumb
Creating a bakery-quality cheesecake starts with the right ingredients. Here is what you will need from your pantry to get started.
- Biscuits for the Base: You can use Graham Crackers, Arnott’s Marie crackers, or Digestives. The goal is a crumb that resembles wet sand when mixed with butter.
- Unsalted Butter: Melted to bind the crust. Using unsalted allows us to control the flavor profile.
- Cream Cheese: Use full-fat block cream cheese, not the spreadable kind in tubs. Soften it to room temperature to avoid lumps.
- Sour Cream: This adds moisture and that classic cheesecake tang. Full fat is best here.
- Caster Sugar: Its fine texture dissolves easily into the batter.
- Eggs: These provide structure. Make sure they are at room temperature so they emulsify smoothly.
- Fresh Strawberries: For the topping. We use a mix of diced and halved berries for texture.
- Lemon: Zest for the filling and juice for the topping to brighten the flavors.
How to Bake It
Step 1: Prepare the Pan and Oven
Preheat your oven to 320°F (160°C). Prepare a standard 8-inch springform pan by flipping the base upside down—this removes the lip, making it easier to slide the cake off later. Grease the pan and line it with parchment paper.
Step 2: Make the Biscuit Base
Crush your biscuits into fine crumbs using a food processor or a rolling pin. Mix in the melted butter until it looks like wet sand. Press this mixture firmly into the bottom and up the sides of your prepared pan. A flat-bottomed measuring cup helps get it even.
Step 3: Mix the Filling
Beat the softened cream cheese until just smooth. Do not overbeat, as we want to avoid adding too much air. Gently mix in the flour, vanilla, sour cream, sugar, and lemon zest. Add the eggs one at a time, beating just until incorporated.
Step 4: The Gentle Bake
Pour the filling into the crust. Bake for about 55 minutes. The center should still jiggle slightly, like set gelatin. Turn the oven off, prop the door open slightly, and let the cake cool inside. This slow cooling prevents cracks.
Step 5: Make the Strawberry Topping
Simmer chopped strawberries with sugar, vanilla, and lemon juice until they break down. Thicken with a cornstarch slurry, then stir in fresh strawberry halves. Let it cool until it reaches a spoonable consistency.
Step 6: Assemble and Chill
Once the cake has chilled in the fridge for at least 4 hours, remove it from the pan. Spoon the strawberry topping over the cheesecake and serve.
Secrets from the Recipe Box
- Room Temperature is Key: Make sure your cream cheese and eggs are truly at room temperature before you start. Cold ingredients lead to lumpy batter.
- The Inverted Base Trick: Flipping the springform pan base upside down eliminates the ridge, allowing you to slide the cake onto a serving platter effortlessly. I was inspired by this clever technique from RecipeTin Eats, and it works wonders for presentation.
- Avoid the Cracks: Cooling the cake in the oven with the door ajar allows the temperature to drop gradually. Sudden temperature changes are the enemy of a smooth top.
- Fresh Fruit: When working with the topping, verify your berries are ripe but firm. If you have extra fruit, check out my tips on how to keep fruit fresh for longer.
Make It Your Own
- The Crust: If you prefer a darker, chocolatey base, swap the plain biscuits for crushed chocolate cookies.
- Berry Swaps: While strawberries are classic, this recipe works beautifully with raspberries or blueberries. A raspberry white chocolate cake profile is always a hit if you want to experiment with sweetness levels.
- Citrus Twist: Increase the lemon zest and add a tablespoon of juice to the filling for a lemon cheesecake version.
A Slice of Comfort
Serve this cheesecake chilled. It pairs wonderfully with a hot cup of black coffee or Earl Grey tea to balance the richness. For a summer gathering, a glass of sparkling lemonade is a lovely accompaniment. If you are planning a dessert table, this pairs well with lighter options, unlike my heavier strawberry tres leches cake, making it a versatile choice for any menu.
The Last Slice
There is a profound satisfaction in slicing into a homemade cheesecake and seeing that perfect, creamy texture. It is a recipe that asks for patience but rewards you with a dessert that tastes like a memory. I hope this becomes a staple in your kitchen, just as it is in mine. If you are looking for another morning treat to bake, try my blueberry coffee cake.
Don’t forget to share your bakes with us on Pinterest, Instagram, and Facebook.
