Easy Baked Strawberry Cheesecake

This easy baked strawberry cheesecake is exactly what it says it is. Easy! Consisting of a biscuit crumb base, a creamy baked cheese filling and topped with fresh strawberries and whipped cream it makes a simple but elegant dessert that is sure to please.

Some baked cheesecakes can be a bit fiddly to make. Some require the eggs to be whisked separately, others to be baked in a water bath.

For this easy baked strawberry cheesecake, you simply make a crumb base, beat the ingredients for the cheesecake together, pour on top of the base then pop in the oven.

You don't even need any fancy equipment, you can beat the ingredients together with an electric whisk, whizz together in a food processor or even simply beat well with a wooden spoon.

No fuss but still great results. After cooling and chilling the cheesecake is completed by the addition of some piped whipped cream and strawberries and perhaps a strawberry coulis alongside.

Cream cheese and Ricotta

I use a mixture of ricotta and cream cheese in this cheesecake. I find ricotta gives the cheesecake a bit more depth of flavour than using cream cheese alone. You can use all cream cheese and omit the ricotta, but not the other way around, too much ricotta will make the cheesecake texture a bit grainy.

I also like to use crème fraîche and used a low fat crème fraîche when making this particular cheesecake. But I have made it with full fat crème fraîche, both tasted good. If you can't find it, then substitute soured cream instead.

Strawberries and cream

To finish the cheesecake, I have added a strawberry topping. I love the combination of the creamy vanilla of the cheesecake with the strawberries. To make it look pretty, I piped whipped cream around the edge. If time is tight or you just don't like piping you could serve the cream on the side. In which case you may need to add a few extra strawberries to cover the top.

If all my strawberries are a nice shape and about the same size then I simply cut the strawberries in half and arrange in circles on top of the cheesecake. Otherwise, I slice them and pile them in the middle after piping the cream. You can add them as they are or if you are serving with the strawberry coulis then toss them in a little of the coulis first.

Strawberry Coulis - The optional finishing touch

Strawberry coulis is simple to make. Simply blitz the strawberries with a blender with a little icing sugar to sweeten to taste.

No blender-no problem. Make a raspberry coulis instead as they are easy to push through a sieve to purée. The flavour goes well with strawberries.

More Cheesecakes

• Baked Neapolitan Cheesecake - Only Crumbs Remain
• Bilberry and White Chocolate Baked Cheesecake - Only Crumbs Remain
• Rhubarb Cheesecake - Recipes Made Easy
• Baked Lemon Ricotta Cheesecake – Recipes Made Easy
• Chocolate Ricotta Cheesecake – Everyday Healthy Recipes
• New York Cheesecake – Curly's Cooking

Step by Step Easy Baked Strawberry Cheesecake

Easy Baked Strawberry Cheesecake

A simple to make baked cheesecake topped with strawberries and cream.

The cheesecake can be made up to 2 days ahead. Allow several hours for the cheesecake to cool and chill.

Course Dessert

Cuisine International

Keyword baked dessert, cheesecake

Prep Time 20 mins

Cook Time 1 hr

Servings 8

Calories 560

Author Jacqueline Bellefontaine

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Equipment

• 20cm (8in) loose bottom or spring clip cake tin
• piping bag
• star nozzle
• electric whisk or food processor or wooden spoon
• hand blender (optional)

Ingredients

Base

• 50 g butter (2oz) melted plus extra for greasing
• 150 g digestive or amaretti biscuits (5oz) crushed

Cheesecake Filling

• 250 g ricotta cheese (9oz)
• 250 g cream cheese (9oz)
• 200 ml crème fraîche (7floz)
• 1 teaspoon vanilla paste
• 125 g caster sugar (4oz)
• 3 large eggs
• 50 g plain flour (2oz)

Strawberry Coulis (optional)

• 150 g strawberries (5oz) hulled
• 2 tablespoon icing sugar

To decorate

• 300 g strawberries (10oz) halved or sliced
• 100 ml double cream (4floz) whipped

Instructions

• Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3.
• Mix the butter and biscuits together , then press down well into the base of a greased 20cm (8in) loose bottomed or spring clip cake tin.
• Chill in the freezer for 10 minutes or the refrigerator for 30 minutes.
• Place the ricotta, cream cheese, crème fraîche, vanilla paste, sugar eggs and flour in a food processor and whizz until well blended or beat together with an electric whisk or wooden spoon.
• Pour over the biscuit base. Bake for 1 hour or until firm around edge but still slightly soft in the middle.
• Turn off the oven and leave the cake in the oven to cool with the door left slightly open.
• Remove from the oven and carefully take the cake out of the tin and transfer to a serving plate. Chill until required.
• Meanwhile make the coulis if desired. Purée 150g (5oz) strawberries together with the icing sugar in a jug blender, food processor or with a hand blender. Chill until required.
• When you are ready to serve, pipe the cream around the edge of the cheesecake Toss the remaining strawberries in a little strawberry coulis and arrange or pile on top of the cheesecake.
• Serve the cheese cake with the strawberry coulis on the side.

Notes

• Store covered in the refrigerator for up to 3 days.
• Freeze (undecorated cheesecake only) for up to 1 month.
• Can be made ahead. Decorate within a few hours of serving.

Nutrition

Serving: 1slice | Calories: 560kcal

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