Easy Strawberry Cheesecake Recipe: Baked and No-Bake

A baked strawberry cheesecake recipe creates a rich and creamy dessert with a firm texture. Baking helps the cheesecake hold its shape and gives it a classic flavor that many people enjoy.

Ingredients:

- 200g digestive biscuits or graham crackers (crushed)

- 100g melted butter

- 600g cream cheese (softened)

- 200g granulated sugar

- 3 large eggs

- 200ml sour cream

- 1 tsp vanilla extract

- 200g fresh strawberries (for topping)

- 2 tbsp strawberry jam

Instructions:

1. Preheat the oven to 160°C (320°F). Grease a springform pan and line the base with parchment paper.

2. Mix the crushed biscuits with melted butter until well combined. Press the mixture firmly into the base of the pan to create a crust. Chill in the fridge while preparing the filling.

3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.

4. Stir in sour cream and vanilla extract until everything is combined. Pour the mixture over the prepared crust.

5. Bake in the oven for 50–60 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly open.

6. Remove from the oven and let it cool completely before refrigerating for at least 4 hours, preferably overnight.

7. For the topping, heat strawberry jam in a small pan until smooth. Spread it gently over the chilled cheesecake. Decorate with fresh strawberries before serving.

A no bake strawberry cheesecake recipe is perfect if you want a lighter, softer texture without using the oven. It is easy to make and does not take much time to prepare.

Ingredients:

- 200g digestive biscuits or graham crackers (crushed)

- 100g melted butter

- 500g cream cheese (softened)

- 100g powdered sugar

- 250ml heavy cream (whipped)

- 1 tsp vanilla extract

- 250g fresh strawberries (sliced)

- 2 tbsp strawberry jam

Instructions:

1. Mix the crushed biscuits with melted butter until combined. Press the mixture into the bottom of a springform pan to form a crust. Place it in the fridge to chill.

2. In a large bowl, beat the cream cheese and powdered sugar until smooth. Add vanilla extract and mix again.

3. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.

4. Spread the filling evenly over the chilled crust. Smooth the surface with a spatula.

5. Place the cheesecake in the fridge for at least 5–6 hours, or overnight, until firm.

6. For the topping, warm strawberry jam in a small pan until soft. Spread it on top of the cheesecake. Add sliced strawberries for decoration.

7. Slice and serve chilled for a refreshing dessert.

Making cheesecake can be simple if you follow a few helpful tips. These ideas will help you achieve the perfect texture and flavor for your strawberry cheesecake recipe.

1. Use room temperature cream cheese: Let your cream cheese sit at room temperature before mixing. This helps it soften and blend smoothly with the other ingredients, avoiding lumps and creating a creamier and more even cheesecake texture.

2. Don’t rush the chilling time: Cheesecake needs hours in the fridge to firm up. Skipping this step makes the dessert too soft. A long chilling time also helps the flavors come together, making each bite more delicious.

3. Choose fresh strawberries: Fresh, ripe strawberries not only add natural sweetness but also give your cheesecake a bright, beautiful appearance. Avoid overripe or dull-looking fruit, as they can make the topping less appealing and watery.

4. Bake in a water bath (optional for baked version): Placing the cheesecake pan in a larger pan filled with hot water helps it bake more evenly. The steam prevents cracks and keeps the filling silky and moist.

5. Let it cool slowly: If a baked cheesecake cools too fast, it may crack on top. Allowing it to cool in the oven with the door slightly open will make the surface smooth and prevents sudden temperature shocks.

6. Use a springform pan: This type of pan has removable sides, making it much easier to release the cheesecake without breaking the crust. It also helps keep the dessert looking neat and professional when serving.

Once your strawberry cheesecake is ready, storing it correctly is important to keep it fresh. Always place the cheesecake in the refrigerator, covered with plastic wrap or stored in an airtight container. This prevents it from drying out and protects it from absorbing other food odors.

Strawberry cheesecake can last for up to 5 days in the fridge. If you want to keep it longer, you can freeze it. Wrap the cheesecake tightly in cling film and then place it in a freezer bag. Frozen cheesecake can last for up to 2 months. When ready to eat, thaw it slowly in the refrigerator overnight.