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Baked strawberry cheesecake recipe

Baked strawberry cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Strawberry cheesecake

This baked strawberry cheesecake is likely to convert all those who prefer unbaked cheesecakes. This strawberry cheesecake is rich, decadent, fruity and simply perfect for a dinner party or special occasion.

34 people made this

IngredientsServes: 12

  • 100g unsalted butter
  • 250g digestive biscuits
  • 900g cream cheese
  • 200g strawberry yoghurt
  • 1 teaspoon vanilla extract
  • 200g golden caster sugar
  • 3 egg yolks
  • 2 eggs, separated
  • 200g strawberries
  • 2 tablespoons icing sugar

MethodPrep:20min ›Cook:1hr ›Extra time:4hr cooling › Ready in:5hr20min

  1. Preheat the oven to 180 C / Gas 4. Lay the base of a 23cm springform cake tin over a sheet of baking parchment and draw around it with a pencil. Cut the circle out with scissors. Put the springform pan together and grease, then place the circle of baking parchment in the base.
  2. In a bowl, mix together the butter and digestive biscuits then transfer to the prepared baking tin and press down into the base. Place in the fridge to chill while you make the filling.
  3. In a bowl, whisk together the cream cheese, strawberry yoghurt and vanilla extract. Add the caster sugar and whisk until smooth. Add the egg yolks, one at a time, and whisk until smooth.
  4. In a separate bowl, whisk the egg whites until stiff peaks form and then fold into the cheesecake mixture.
  5. Remove the base from the fridge and spoon over the cream cheese filling. Smooth the top. Wrap the outside of the tin tightly in tin foil then place in a roasting tin and fill up to half the depth with boiling water.
  6. Bake in the preheated oven for 10 minutes then reduce the oven temperature to 140 C / Gas 1 and cook for a further 50 to 60 minutes until the cream cheese filling is firm. Switch off the oven then allow to cool in the oven with the door open ajar for about an hour then transfer to the fridge to cool completely for at least 3 hours.
  7. To make the topping, blend half of the strawberries in a food processor with the icing sugar.
  8. Remove the cheesecake from the fridge and place on a serving plate. Top the cheesecake with strawberry sauce and the remainder of the whole strawberries. Slice and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I made this for my husband's birthday. He is lactose intolerant, so I substituted the cream cheese for Lactofree soft cheese and used Lactofree strawberry yoghurt instead. Really good cheesecake. I would say that it did need a good 24 hours in the fridge to completely set after the baking (in my opinion). Got rave reviews from everyone who tried it!-02 May 2016

Strawberry Swirl Cheesecake

So, for someone who never used to like cheesecake, I’ve certainly enjoyed my fair share now. They’ve become something I love to make, eat and post fairly regularly.

And let me tell you, this Strawberry Swirl Cheesecake does NOT disappoint. It’s rich, it’s creamy, it’s indulgent and insanely delicious.


For the vodka strawberries, pour the vodka into a large bowl, add the sugar and vanilla bean paste. Stir in the strawberries and leave to infuse for about 4 hours.

Preheat the oven to 180C/160C Fan/Gas 4. Generously butter a deep 23cm/9in springform tin.

Meanwhile break the biscuits into crumbs in a food processor, or put them in a bag and bash with a rolling pin. Mix in the salt and cinnamon. Then add the melted butter. Stir well and pack evenly into the prepared baking tin. Bake in the oven for 10 minutes. Leave to cool.

In a bowl beat together the curd cheese, double cream, lemon juice and zest, caster sugar, vanilla bean paste, cornflour and eggs.

Drain the vodka strawberries using a sieve, reserving the vodka strawberry juice. Fold the strawberries into the cheesecake mixture.

Pour the mixture on top of the biscuit base. Cover the bottom of the baking tin with two layers of tin foil and place in a deep roasting tin. Pour in boiling water to come up to about 2cm/¾in of the cheesecake tin. Bake in the oven for 1 hour and 15 minutes, or until the cheesecake is browned in the top and cooked just solid. Set aside to cool completely, preferably overnight.

Meanwhile, in a pan heat the strawberry jam. Add half of the vodka strawberry juice, and mix together. Leave to cool. With a pastry brush paint a coating of the vokda-infused jam onto the cheesecake and stick on the halved strawberries cut-side down in a lovely pattern. Leave in the fridge until ready to serve. Serve with whipped cream.


For the cheesecake, preheat the oven to 180C/160C Fan/Gas 4.

Place the sponge base into the bottom of a 23cm/9in springform, loose-based cake tin.

Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.

Add the cream cheese and beat well. Crack in the eggs, one at a time, beating well between each addition. Add the vanilla seeds and mix well, then pour in the double cream and whisk until the mixture is smooth. Fold in the strawberries and white chocolate.

Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.

Wrap the cake tin in a sheet of foil to make it waterproof, then place it into a roasting tin filled to a depth of about 0.5cm/¼in with water. Transfer to the oven and bake for 50 minutes, or until the top is lightly golden-brown and the cheesecake is just set. Remove from the oven and leave to cool in the tin, then keep in the fridge until ready to serve.

For the strawberry sauce, heat a frying pan until hot and place 250g/8oz of the strawberries into the pan. Stir-fry for one minute.

Stir in the lemon juice and icing sugar, to taste.

Pour the mixture into a blender and blend until smooth, then pass through a sieve, pressing with the back of a spoon, to remove all the seeds.

To serve, remove the cheesecake from the fridge, remove from the tin and place a slice onto a serving plate. Top with the sauce and some strawberries.

Recipe Summary

  • 2 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • ½ cup butter, melted
  • 20 ounces labneh
  • 1 cup white sugar
  • 3 eggs
  • 1 tablespoon vanilla extract (Optional)
  • 1 (16 ounce) package ripe strawberries, hulled
  • ⅓ cup white sugar

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.

Mix graham cracker crumbs and 2 tablespoons sugar together in a bowl. Mix in melted butter until well combined. Press into the bottom of the prepared pan.

Bake in the preheated oven until firm, about 8 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).

Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Add 1 cup sugar gradually, beating until blended. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour batter over the cooled crust.

Cut a single sheet of aluminum foil large enough to surround all sides of the springform pan. Wrap the pan carefully, ensuring all sides are tightly covered. Place the wrapped pan in a deep baking pan add enough hot water to come halfway up the sides of the pan.

Bake in the preheated oven for 1 hour. Turn off the oven and let the cheesecake settle for 30 minutes, with the door closed. Open the oven door partially and let the cheesecake cool inside for 30 minutes. Remove from the oven and run a knife around the edges. Let cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight.

Combine strawberries and 1/3 cup sugar in a blender blend until smooth.

Bring strawberry mixture to a simmer in a saucepan over low heat cook and stir for 15 minutes. Remove from heat and let cool. Garnish cheesecake with the sauce.

Oven Baked Berry Cheesecake Chimichangas Recipe

Even though this Oven Baked Berry Cheesecake Chimichangas is not no-bake recipe like most of summer desserts are, you’ll need the oven for just for 8-10 minutes. Moreover, oven baked chimichangas are lighter and much healthier than classic deep fried in oil.

For this simple recipe you’ll need just few ingredients that you probably have on hand. After all, these Oven Baked Berry Cheesecake Chimichangas are nothing more than soft flour tortillas filled with simple mixture of cream cheese, fresh strawberries and blueberries.

Recipe Summary

  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • ½ teaspoon vanilla extract
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • ½ cup strawberry preserves

Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.

Beat in the whipped topping until well mixed.

Spread about half of the cream cheese mixture into the graham cracker crust.

Spread the strawberry preserves in an even layer over the cream cheese mixture.

Top the preserves with the remaining half of the cream cheese filling.

Cover with plastic wrap and refrigerate until set, about 1 hour.

  • 200g digestive biscuits, crushed
  • 100g unsalted butter, melted
  • 397g tin Carnation condensed milk
  • 300g full fat soft cheese
  • 2 lemons, juice only
  • 175g fresh strawberries, hulled and halved, to serve
  • 2 tablespoons strawberry jam, to serve

Tip the crushed digestive biscuits into a bowl and mix in the melted butter (you can crush the biscuits in a food processor, or wrapped in a tea towel with a rolling pin).

Spoon the buttery crumbs into a round loose-bottomed or spring form cake tin. Press down with the back of the spoon to form an even layer. Chill in the fridge for 10 minutes.

Pour the condensed milk into a large bowl. Add the soft cheese and whisk together.

Mix in the lemon juice until the mixture thickens. Pour onto the chilled base and gently level the top. Chill in the fridge for at least 2 hours.

When ready to serve, gently run a knife around the edge of the cheesecake and carefully remove from the tin. Place on a serving plate.

Mix the halved strawberries with the jam (you may need to beat the jam to loosen first) and spoon over the cheesecake to serve.

Cook's tip: For best results always put the strawberries on just at the last minute before serving. The base and filling can be made ahead and chilled overnight if preferred.

Step 1

PREHEAT oven to 325. Combine crumbs 3 Tbsp sugar and butter and firmly press mixture into bottom of foil-lined 13x9 baking pan. Bake 10 minutes

BEAT cream cheese, 1 cup sugar, flour and vanilla in a large bowl. Add sour cream mix well. Add eggs one at a time, until blended. Pour over crust. Lightly drop small spoonfils of jam over top of batter. Using a knife, cut through batter several times to create marble effect.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight.



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.


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.


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.


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.


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.


Transfer the cheesecake to a serving plate. Top with whipped cream, extra strawberry and chocolate balls.