- Vegetarian
- Nut free
- Peanut free
- Sesame free
Whip up this decadent baked cheesecake for a dessert to impress. It boasts a creamy filling and crunchy biscuit base - a guaranteed crowd-pleaser!
- Serves16
- Cook time1 hour 10 minutes
- Prep time20 minutes, + chilling & 2 hours cooling time
Ingredients
- 250g digestive biscuits, broken
- 100g butternut biscuits, broken
- 150g butter, melted
- 100g strawberries, halved
- 1 tbs caster sugar
- 750g cream cheese, softened
- 1/2 cup (120g) sour cream
- 3/4 cup (165g) caster sugar, extra
- 3 Coles Australian Free Range Eggs
- 2 tsp finely grated lemon rind
- 1 tbs lemon juice
- 1 tsp vanilla bean paste
- 2 tbs plain flour
- Pink liquid food colouring
- Thickened cream, whipped, to serve
- Strawberries, extra, halved, to serve
- Strawberries & cream chocolate balls, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper. Place the combined biscuit in a food processor. Process until finely crushed. Add butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base and side of the pan. Place in the fridge for 30 mins to chill.Step 2
Meanwhile, combine the strawberry and sugar in a saucepan over medium heat. Cook for 2 mins or until sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until strawberry collapses and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth. Strain through a fine sieve into a heatproof bowl. Discard the solids.Step 3
Preheat oven to 150°C. Place the cream cheese, sour cream and extra sugar in a clean food processor and process until smooth. Add the eggs, lemon rind, lemon juice and vanilla and process until combined. Add the flour and process until combined. Divide the mixture into 2 portions. Reserve 1 portion. Add the strawberry mixture and 2-3 drops of pink food colouring to the remaining portion. Stir to combine.Step 4
Place spoonsful of the strawberry mixture over the biscuit base in the pan, alternating with the reserved plain portion. Use a round-bladed knife to gently marble.Step 5
Place the cheesecake on a baking tray. Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge to chill.Step 6
Transfer the cheesecake to a serving plate. Top with whipped cream, extra strawberry and chocolate balls.
Baked strawberry cheesecake recipe
Is there a more perfect match than cheesecake with strawberries? Sweet, plump and juicy strawberries are truly a delight on their own, but add lashings of rich, decadent cream and the flavours and textures are elevated, complementing each other to create the ultimate simple indulgence.
How to make strawberry cheesecake
While strawberry baked cheesecake is easy to make, there are a few tips and tricks to ensure you get perfect results. Using a food processor to crush your biscuits is a time-saving hack that will ensure a fine crumb and ultimately a crisp base. Another clever trick is using a straight-sided glass to spread and press the biscuit mixture over the base and side of the pan. This also helps create a perfectly even and compact base for your cheesecake filling.
Take care not to over-beat your eggs in this recipe for strawberry cheesecake, as it can ruin the texture of your filling and cause it to crack when baked. Before adding eggs to your mixture, whisk them gently and keep your mixer or food processor on a low speed, blending them in with the other ingredients until just combined.
The secret to the best strawberry cheesecake recipes is to use the juiciest and sweetest berries you can find. Use fresh when in season, but frozen will also work for your strawberry syrup.
Mini strawberry cheesecakes and other recipe variations
While a large strawberry cheesecake is a guaranteed showstopper, mini strawberry cheesecakes can be equally impressive and are easy to make. They’re ideal for serving as individual treats or for adding to a dessert table. Follow the recipe in the same way, however, instead of using one 20cm round springform pan, use two mini 10cm springform pans. You may need to slightly adjust quantities of the biscuit base and filling to ensure you have enough.
While a strawberry swirl cheesecake is a timeless favourite, you can substitute the strawberries here for any fresh berries, such as blueberries, raspberries or blackberries. You could also make a syrup with fresh or frozen rhubarb to swirl through the cheesecake filling, or ditch the fruit altogether and add rich and devilish swirls of melted chocolate.
Now get cooking
Can’t get enough of fresh berry desserts? Try these gorgeous strawberry yoghurt panna cottas or these raspberry cheesecake scrolls. Don’t forget blueberries, either – this lime and blueberry ripple sour cream cake is perfect for an afternoon tea treat.
FAQs
Strawberries and cream baked cheesecake
- Serves16
- Cook time1 hour 10 minutes
- Prep time20 minutes, + chilling & 2 hours cooling time
Ingredients
- 250g digestive biscuits, broken
- 100g butternut biscuits, broken
- 150g butter, melted
- 100g strawberries, halved
- 1 tbs caster sugar
- 750g cream cheese, softened
- 1/2 cup (120g) sour cream
- 3/4 cup (165g) caster sugar, extra
- 3 Coles Australian Free Range Eggs
- 2 tsp finely grated lemon rind
- 1 tbs lemon juice
- 1 tsp vanilla bean paste
- 2 tbs plain flour
- Pink liquid food colouring
- Thickened cream, whipped, to serve
- Strawberries, extra, halved, to serve
- Strawberries & cream chocolate balls, to serve
Description
Whip up this decadent baked cheesecake for a dessert to impress. It boasts a creamy filling and crunchy biscuit base - a guaranteed crowd-pleaser!
Method
Step 1
Grease a 20cm (base measurement) round springform pan and line the base and side with baking paper. Place the combined biscuit in a food processor. Process until finely crushed. Add butter and process until well combined. Spoon into prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base and side of the pan. Place in the fridge for 30 mins to chill.Step 2
Meanwhile, combine the strawberry and sugar in a saucepan over medium heat. Cook for 2 mins or until sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until strawberry collapses and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth. Strain through a fine sieve into a heatproof bowl. Discard the solids.Step 3
Preheat oven to 150°C. Place the cream cheese, sour cream and extra sugar in a clean food processor and process until smooth. Add the eggs, lemon rind, lemon juice and vanilla and process until combined. Add the flour and process until combined. Divide the mixture into 2 portions. Reserve 1 portion. Add the strawberry mixture and 2-3 drops of pink food colouring to the remaining portion. Stir to combine.Step 4
Place spoonsful of the strawberry mixture over the biscuit base in the pan, alternating with the reserved plain portion. Use a round-bladed knife to gently marble.Step 5
Place the cheesecake on a baking tray. Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge to chill.Step 6
Transfer the cheesecake to a serving plate. Top with whipped cream, extra strawberry and chocolate balls.