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Next level baked strawberry cheesecake

One next level baked strawberry cheesecake

Next level baked strawberry cheesecake

Name: Next level baked strawberry cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Ingredients: 120g unsalted butter melted, plus extra for the tin; 300g digestive biscuits; 25g golden caster sugar; 750g full-fat soft cheese; 200g golden caster sugar; 4 eggs; 200ml soured cream; 1 tsp vanilla extract; 1 lemon zested; 2 tbsp plain flour; 400g strawberries halved; 25g golden caster sugar; 100g strawberry jam; 1 tbsp lemon juice

Barney Desmazery

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More effort

Prep: 30 mins

Cook: 1 hr and 10 mins

plus 1 hr cooling, 4 hrs chilling and 1 hr macerating

A star rating of 4.8 out of 5.12 ratingsRate

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Elevate strawberry cheesecake with a buttery crust and baked filling that’s velvety and rich while still being light. It's a stunning summertime dessert

Vegetarian

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Many cheesecakes are made with a simple biscuit base and a chilled filling, but ours is elevated by a buttery crust and baked filling that’s smooth, velvety and rich while still being light, thanks to a combination of soft cheese and soured cream. Lemon zest lifts the flavours, making it ideal for summertime – especially when topped with strawberries that have been macerated until soft and sweet. The berries are also glazed with jam for added shine and depth, making this a carefully balanced dessert that makes the most of ripe seasonal fruit.

Looking for more fruity cheesecake ideas? Try our no-bake raspberry cheesecake, blackcurrant cheesecake and no-cook strawberry cheesecake sundaes. Now try our vegan lemon cheesecake and white chocolate cheesecake.

Ingredients

Nutrition

Units:

MetricUS

For the base

120g unsalted butter

melted, plus extra for the tin
300g digestive biscuits
25g golden caster sugar

For the filling

750g full-fat soft cheese
200g golden caster sugar
4 eggs
200ml soured cream
1 tsp vanilla extract
1 lemon

zested
2 tbsp plain flour

For the topping

400g strawberries

halved
25g golden caster sugar
100g strawberry jam
1 tbsp lemon juice

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Nutrition: Per serving (12)

kcal541
fat34g
saturates20g
carbs49g
sugars35g
fibre2g
protein8g
salt0.85g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Butter a 20cm springform cake tin and line the base with baking parchment. Blitz the biscuits to fine crumbs in a food processor, or put in a food bag and bash with a rolling pin. Tip into a bowl. Stir in the butter and the sugar until the mixture resembles damp sand. Press the mixture firmly into the base of the tin, then use the back of a spoon or a glass to press the crumbs up the side in an even layer. Chill for 20 mins to firm up.
step 2

Meanwhile, for the filling, beat the soft cheese and sugar together in a large bowl using an electric whisk until smooth and creamy. Add the eggs, one at a time, whisking well after each addition. Whisk in the soured cream, vanilla and lemon zest, then sift in the flour and fold through until just combined. Scrape the filling over the biscuit base and smooth the surface using a spatula.
step 3

Put the cheesecake on a baking tray and bake for about 1 hr 10 mins, or until the centre is just set with a very slight wobble. Turn the oven off and leave the cheesecake inside to cool with the oven door ajar for 1 hr. (This helps prevent cracking.) Once cooled, transfer to the fridge and chill for at least 4 hrs, or overnight.
step 4

Meanwhile, for the topping, put the strawberries in a sieve set above a bowl, then scatter over the sugar and toss to combine. Leave the strawberries to macerate for about 1 hr. Tip any strawberry juice from the bowl into a small pan with the jam and lemon juice, and warm over a low heat until the jam has melted and the mixture is glossy. Toss the strawberries through the jam mixture, then pile over the chilled cheesecake. Will keep chilled for up to two days. Carefully remove the cheesecake from the tin, transfer to a serving plate and slice into wedges to serve.

Recipe tips

Biscuit base Pressing the biscuit base up the side of the tin means that you can support more of the filling. Slicing is easier, presentation is neater and there’s crunch with every bite.

Baking vs chilling

Unlike cheesecakes that are set with gelatine or chilling alone, baking creates a velvety texture and deeper flavour.

Lemon lift The lemon zest in the filling adds brightness to cut through the rich soft cheese. It’s also a perfect foil for the sweet berries.

Touch of silk It's the combination of soft cheese and soured cream that ensures a silky filling. The former provides body and the latter adds subtle tang to help keep it light.

Up the jam As well as creating a light glaze for the fruit, the jam brings another layer of strawberry flavour, so pick a quality one to bring the dessert together.

Recipe from Good Food magazine, June 2025

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A star rating of 4.8 out of 5.12 ratings

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