How long does it take to make a strawberry cheesecake?

It takes about 1.5 hours for prep and baking, plus 4 hours of chilling for the best texture.

Can you freeze strawberry cheesecake?

Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.

What’s the difference between baked and no-bake strawberry cheesecake?

Baked versions use eggs and an oven for a dense texture, while no-bake sets with gelatin or chilling for a lighter feel.

How do you prevent cracks in strawberry cheesecake?

Use a water bath, avoid overmixing, and cool gradually to keep the surface smooth .

Strawberry Cheesecake

Name: Strawberry Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 7 h 25 min
Yield: 12
Cuisine: Western
Ingredients: 200g (7 oz) Arnott’s Marie crackers or other plain biscuits (for Australia) — or 28 graham cracker squares; 120g (8 tablespoons) unsalted butter, melted; 500g (1 lb) cream cheese, softened; 2 tablespoons all-purpose (plain) flour; 1 teaspoon pure vanilla extract; ½ cup full-fat sour cream; 1½ cups caster sugar (superfine sugar); Zest of 1 lemon; 3 large eggs, at room temperature; 500g (1 lb) fresh strawberries, half diced and half halved; 2 tablespoons lemon juice or water; ½ cup white granulated sugar; ½ teaspoon pure vanilla extract; 1½ teaspoons cornflour (cornstarch); 2 tablespoons water

Strawberry Cheesecake

Print Recipe

A luscious, airy cheesecake that’s rich yet refreshingly light, without the heavy density of a classic New York cheesecake. Finished with an irresistible, vibrant strawberry sauce topping

Author: Claire Ellis
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 7 hours 25 minutes
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: Western

Ingredients

Scale

Cheesecake Biscuit Base

200g (7 oz) Arnott’s Marie crackers or other plain biscuits (for Australia) — or 28 graham cracker squares

120g (8 tablespoons) unsalted butter, melted

Cheesecake Filling

500g (1 lb) cream cheese, softened

2 tablespoons all-purpose (plain) flour

1 teaspoon pure vanilla extract

½ cup full-fat sour cream

1½ cups caster sugar (superfine sugar)

Zest of 1 lemon

3 large eggs, at room temperature

Strawberry Topping

500g (1 lb) fresh strawberries, half diced and half halved

2 tablespoons lemon juice or water

½ cup white granulated sugar

½ teaspoon pure vanilla extract

1½ teaspoons cornflour (cornstarch)

2 tablespoons water

Instructions

Preheat the oven to 160°C (320°F) standard or 140°C (295°F) fan. Prepare a 20cm (8-inch) springform pan by lining the base (upside down) and sides with parchment paper.

Make the base: Crush biscuits in a food processor. Add melted butter and pulse to combine. Press firmly into the base and up the sides of the pan. Set aside.

Make the filling: Beat cream cheese just until smooth. Add flour and mix briefly. Add vanilla, sour cream, sugar, and lemon zest; beat to combine. Add eggs one at a time, mixing gently after each. Pour filling into crust.

Bake for 55 minutes until the top is lightly golden and the center still jiggles slightly. Cool in the oven with the door slightly open, then refrigerate at least 4 hours.

Prepare the topping: Simmer chopped strawberries, lemon juice, sugar, and vanilla for 10 minutes. Mix cornstarch with water, stir into the sauce, and add halved strawberries. Simmer 1 minute. Cool completely.

Assemble: Spoon the strawberry topping over the cheesecake, placing strawberry halves face-down. Chill for at least 2 hours before slicing and serving.

Notes

Biscuits: Use any plain sweet biscuit—Marie Crackers, Arrowroot, Nice (Australia), Graham Crackers (US), or Digestives (UK). You need 2 cups of fine crumbs.

Cream Cheese: If only spreadable cream cheese is available (common in the UK/Europe), skip the sour cream.

Lemon Juice/Water: Use water instead of lemon juice if your strawberries are very sweet.

Inverted Pan: Flip the springform base to avoid the ridge. Makes it easier to slide the cheesecake off later.

Making Crumbs: No food processor? Crush biscuits in a ziplock bag with a rolling pin.

Cooling in Oven: Helps prevent cracks on the cheesecake surface.

Strawberry Topping: Should be thick like jam, but still slightly oozy—not fully set like jelly.

Measuring Differences: Cups/spoons vary a bit worldwide, but the recipe works with both US and Australian measurements.

Storage: Best eaten within 4 days. After that, it may get slightly denser but still tastes great. Topping can be added a day ahead.

Nutrition

Serving Size: 1 slice
Calories: 489cal
Sugar: 41g
Sodium: 284mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 114mg

Keywords: Strawberry Cheesecake, cheesecake recipe, baking recipes

Find it online: https://lunchlime.com/strawberry-cheesecake/