Strawberry Cheesecake Recipe (Baked)
This strawberry cheesecake recipe is baked with a buttery crumb crust and a cream cheese filling, then finished with a simple strawberry sauce. Keep the ingredients at room temperature and mix gently so you don’t whip in too much air. Follow the steps for how to make it, and don’t skip the chilling time for clean slices.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Set the oven to 160°C / 325°F. Line the base of a springform pan with parchment; lightly grease the sides if you like.
Mix the crust
Combine the crumbs and sugar. Pour in the melted margarine and butter, then stir until the texture looks like wet sand.
Press into the pan
Tip the mixture into the pan and press firmly into an even layer (a flat-bottom glass helps). Bring it slightly up the sides if you want.
Start the filling
Beat the cream cheese just until smooth. Keep the speed low so you don’t incorporate too much air.
Add sugar and flavorings
Mix in the sugar until combined. Add lemon juice and vanilla, then scrape down the bowl so everything blends evenly.
Add the egg
Beat in the egg only until it disappears into the batter. Overmixing can lead to cracking.
Fill and bake
Pour the batter over the crust and level the top. Bake for 70 minutes; the center can still wobble slightly and will set as it cools.
Cool gently
Turn off the oven and leave the door slightly open for 30 minutes. Then cool to room temperature before chilling.
Cook the strawberry topping
In a small saucepan, warm the strawberries with sugar. Stir cornstarch with water, add it in, and cook while stirring until thickened.
Top and chill
Let the sauce cool to warm, spread it over the cheesecake, and refrigerate for at least 3 hours (longer is better) before slicing.