Best Baked Strawberry Cheesecake (Print-Friendly Version)
Creamy baked cheesecake layered with strawberries, rich filling, and syrupy fruit topping. Gluten-free friendly, simple steps.
# List of Ingredients:
→ Cheesecake Crust
01 -
225 g finely crushed digestive biscuits (or graham crackers; use gluten-free biscuits as needed)
02 -
75 g unsalted butter, melted
→ Strawberry Cheesecake Filling
03 -
50 g freeze-dried strawberry slices
04 -
200 g caster or granulated sugar
05 -
600 g full-fat cream cheese, room temperature
06 -
115 g full-fat plain or Greek-style yoghurt, room temperature (or sour cream)
07 -
3 large eggs, room temperature
08 -
0.5 tsp vanilla bean paste (or 1 tsp vanilla extract)
09 -
20 g cornflour
10 -
Red food colouring (optional)
→ Strawberry Topping
11 -
320 g strawberries, halved or quartered
12 -
50 g caster or granulated sugar
13 -
1 tbsp lemon juice
14 -
0.5 tsp vanilla bean paste (or 1 tsp vanilla extract)
# How to Prepare:
01 -
Adjust oven rack to the middle position, preheat the oven to 180°C. Line the bottom and sides of a 20 cm springform pan with greaseproof paper.
02 -
Combine the crushed biscuits and melted butter in a bowl until the texture resembles wet sand. Press evenly into the prepared pan, forming a 4 cm high rim around the edge using the flat bottom of a glass.
03 -
Bake the crust at 180°C for 10 minutes. Remove from oven and allow to cool until warm.
04 -
Lower oven temperature to 140°C.
05 -
Blend freeze-dried strawberries and sugar in a food processor until a fine powder is achieved.
06 -
In a large bowl, gently mix the cream cheese and yoghurt until smooth with a balloon whisk. Avoid introducing excess air into the mixture.
07 -
Incorporate the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla bean paste.
08 -
Mix in the strawberry sugar and cornflour until the filling is smooth and no clumps remain. Add red food colouring if desired for a vibrant pink hue.
09 -
Pour the filling over the cooled crust and smooth the surface.
10 -
Bake at 140°C for approximately 55 minutes, until the edges are set and the centre remains wobbly when gently shaken.
11 -
Turn off the oven and leave the cheesecake to cool in the oven with the door ajar until it reaches room temperature.
12 -
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before removing from the pan.
13 -
Combine strawberries, sugar, lemon juice, and vanilla in a bowl. Mix well and let macerate at room temperature for 1-2 hours or in the fridge overnight, stirring occasionally.
14 -
Once the strawberries have released their juices, strain through a sieve. Set strawberries aside. Cook the juices in a saucepan over medium-high heat with frequent stirring for about 5 minutes, until thickened and syrupy.
15 -
Allow the syrup to cool until warm, then mix back with the reserved strawberries.
16 -
Remove the cheesecake from the pan and transfer to a serving plate. Spoon the strawberry topping over the cheesecake just before serving.
# Additional Information:
01 -
The filling should be mixed gently to avoid incorporating air, ensuring a dense and creamy texture.
02 -
Use a baking tray under the springform pan if it is not completely leakproof to prevent oven spills.
03 -
Ovens vary; start checking doneness 10 minutes before the minimum baking time. The edges should set, but the centre should remain wobbly.
04 -
Red food colouring enhances the pink colour, as strawberries may lose vibrancy during baking.
05 -
For clean slices, cut before adding the topping, then spoon strawberries over each portion.
06 -
Store in the refrigerator in a sealed container for up to 5 days.