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Strawberry Baked Cheesecake

Strawberry cheesecake with fresh berries and cookie crust on white and black plates
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Whip up this dreamy homemade strawberry cheesecake! It’s creamy, tangy, topped with sweet strawberries, and surprisingly straightforward. A perfect treat to impress yourself or your friends. Let’s bake some happiness!

Ingredients

Scale

For the Crust:

  • 110g Digestive cookies (or graham crackers)
  • 5 Tbsp unsalted butter, melted

For the Creamy Filling:

  • 400g full-fat block cream cheese, very softened (Seriously, let it sit out!)
  • 1 cup (170g) granulated sugar
  • 1/2 cup sour cream (optional, but recommended!), room temperature
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature, lightly beaten

For the Strawberry Topping:

  • 200g strawberries (fresh or frozen)
  • 200g granulated sugar (Note: quite sweet, adjust if desired)
  • 1 Tbsp lemon juice
  • 2 Tbsp water
  • 1/2 Tbsp cornstarch (Mix with water/lemon juice first!)
  • 1 Tbsp butter

Instructions

  1. Prep Oven & Pan: Preheat oven to 325°F (163°C). Lightly grease an 8 or 9-inch springform pan (line bottom with parchment for extra ease).
  2. Make Crust: Crush cookies into fine crumbs. Stir in melted butter until combined (like wet sand). Press firmly onto the bottom of the prepared pan. Chill in the fridge while you make the filling.
  3. Mix Filling: Beat softened cream cheese with an electric mixer until completely smooth. Scrape the bowl often! Beat in sugar until fluffy.
  4. Add Wet Ingredients: Gently mix in sour cream (if using) and vanilla on low speed. Add beaten eggs slowly, mixing on the lowest speed just until combined. Do not overmix!
  5. Bake: Pour filling over the chilled crust. Spread evenly. Bake for 15-20 minutes. (See Notes about bake time!)
  6. Cool Down: Turn off the oven. Prop the door open slightly. Let cheesecake cool in the oven for 1 hour. Then, cool completely on a wire rack at room temperature.
  7. Chill Out: Cover loosely and refrigerate for at least 4 hours, but preferably 6+ hours or overnight. This step is crucial!
  8. Make Topping: While cheesecake chills, combine strawberries, sugar, lemon juice, water, and cornstarch slurry in a saucepan. Cook over medium heat, stirring, until bubbling and thickened (5-10 min simmer). Stir in butter off-heat. Cool completely.
  9. Serve: Remove cheesecake from pan. Top with the cooled strawberry sauce. Slice (dip knife in hot water & wipe between cuts!) and enjoy!

Notes

  • Room Temp is Key! Seriously, make sure your cream cheese, sour cream, and eggs are not cold. This prevents lumps and helps everything mix smoothly. I usually leave mine out for at least an hour.
  • Bake Time Heads-Up: 15-20 minutes is very short for a baked cheesecake. This might result in a much softer, creamier center. For a more traditional, firmer texture, you’ll likely need to bake longer (maybe 50-70 mins total?), until the center has just a slight jiggle. Keep an eye on it! Consider a water bath if baking longer to prevent cracks.
  • Sweetness Check: The topping uses a lot of sugar! Feel free to reduce it to 150g or even 100g if you prefer a less sweet, more tart berry flavor.
  • Serving: Delicious plain, or add a dollop of whipped cream.
  • Storage: Cover leftovers well and store in the fridge for 3-5 days. The crust will soften slightly over time.
  • Freezing: Freeze without the topping! Wrap the chilled cheesecake tightly (plastic wrap then foil). Thaw overnight in the fridge before adding fresh topping. Best enjoyed within 1-2 months. Do not reheat.

Find it online: https://recipesh.com/strawberry-baked-cheesecake/