Strawberry Cheesecake
A baked vanilla cheesecake on a biscuit base, topped with a glossy strawberry sauce and fresh strawberries.
Why does a cheesecake crack, and how do you stop it? It cracks when the filling is overbaked or cooled too quickly.
Bake at 160°C for 50 minutes and take it out while the middle is still wobbly. The centre sets as it cools. A wobble the size of a coin is exactly right. If the whole surface is firm, the cake has gone too far.
Beat the cream cheese and sugar on low speed, beat in the eggs and vanilla, and stir in the sour cream and flour. Pour over the biscuit base and bake.
Cool in the tin for 1 hour, then chill for 5 hours. While it chills, simmer 200 g of the strawberries with a spoonful of sugar for 5 minutes into a sauce. If your oven runs hot, check the cheesecake at 40 minutes. Spoon the cooled sauce over the top and finish with sliced strawberries.
Questions About Strawberry Cheesecake
How long does Strawberry Cheesecake take to make?
About 1 hour 15 minutes of hands-on work — 25 minutes of preparation and 50 minutes of cooking — plus 6 hours of Cooling and chilling, so allow 7 hours 15 minutes from start to finish. The recipe serves 10.
What are the key tips for making Strawberry Cheesecake?
Mix on a low speed. Take it out with a slight wobble in the middle. If your oven runs hot, check at 40 minutes. Add the topping just before serving.
What should I serve with Strawberry Cheesecake?
Whipped cream; Fresh strawberries; Hot tea; Sparkling wine.
How should Strawberry Cheesecake be stored?
Keeps in the fridge for 4 days.
Is Strawberry Cheesecake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Strawberry Cheesecake?
About 508 kcal per serving, with 8 g protein, 38 g carbohydrate and 36 g fat. The figures are calculated from the ingredient list and are an estimate.
Strawberry Cheesecake: Step by Step
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Heat the oven to 160°C / 320°F. Press the biscuits mixed with the butter into a 23 cm springform tin.
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Beat the cream cheese and 150 g sugar on low speed. Beat in the eggs and vanilla, then stir in the sour cream and flour. Pour onto the base.
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Bake for 50 minutes until set at the edge with a small wobble in the middle. Cool in the tin for 1 hour.
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Simmer 200 g of the strawberries with the 2 tbsp sugar for 5 minutes until syrupy, then cool.
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Chill the cheesecake for 5 hours. Spoon over the sauce and top with the remaining sliced strawberries.
A Few Pointers
- Mix on a low speed.
- Take it out with a slight wobble in the middle.
- If your oven runs hot, check at 40 minutes.
- Add the topping just before serving.
Pairs Well With
Whipped cream · Fresh strawberries · Hot tea · Sparkling wine
Keeping and Reheating
Keeps in the fridge for 4 days.
Strawberry Cheesecake Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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