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    Easy Baked Strawberry Cheesecake

    Published: Jun 12, 2019 · Modified: Jan 9, 2020 by Jacqueline Bellefontaine ·

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    easy baked strawberry cheese cake on a glass stand.

    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.

    whole easy baked strawberry cheesecake on a cake stand with some strawberry couli in a bowl.

    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.

    easy baked strawberry cheesecake on cake stand with slice being removed.

    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.

    slice of easy baked strawberry cheesecake with strawberry coulis poured over.

    More Cheesecakes

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    • Chocolate Ricotta Cheesecake – Everyday Healthy Recipes
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    Step by Step Easy Baked Strawberry Cheesecake

    • biscuit crumbs in base of cake tin.
      Mix the biscuit crumbs with the melted butter and press into the base of a tin. Chill.
    • ingredients for cheesecake filling in a bowl.
      Place all the ingredients for the cheesecake filling in a mixing bowl.
    • whisked cheesecake filling in a bowl.
      Beat until well blended.
    • uncooked cheesecake in tin.
      Pour the cheesecake mixture on top of the crumb base.
    • cooked cheesecake in tin.
      Bake. Allow to cool then chill until required.
    • pureeed strawberries in a jug.
      Blitz the strawberries for the coulis with the icing sugar. Chill until required.
    • sliced strawberries in a bowl
      Toss the strawberries for the top of the cheese cake in a little coulis if using
    • cheesecake with cream piped around the edge.
      Pipe the cream around the edge of the cheesecake.
    • decorated cheesecake
      Pile strawberries into the centre of the cheesecake.Serve.
    slice of easy baked strawberry cheesecake on plate with fork.

    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
    Print Recipe Pin Recipe Save Recipe Saved!

    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
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    Pin for Later

    Easy baked strawberry cheesecake on plate.

    I am kinking this post to #CookBlogShare hosted at Glutarama

    « Pineapple and Coconut Traybake
    Roasted Vegetable Tartlets »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Rebecca - Glutarama

      June 26, 2019 at 7:34 am

      I've only ever made one version of baked cheesecake (Baileys Cheesecake) and I loved it, so did my daughter, but my sister in law didn't and picked fault in it so I've never attempted to make another...I'll get back into my baked cheesecake mojo with this recipe I think! thanks for sharing #cookblogshare

      Reply
      • Jacqueline Bellefontaine

        June 26, 2019 at 12:34 pm

        Hope you get the mojo back. my absolute favourite baked cheesecake is a New York Cheese cake but its more fiddly than this. That said I really should share the recipe on Crumbs soon as it is sooo good.

        Reply
    2. Vicki Montague

      June 24, 2019 at 11:17 am

      5 stars
      Oh my! I adore cheesecake and this one looks spectacular. You can't beat a home made cheesecake in my opinion!

      Reply
      • Jacqueline Bellefontaine

        June 24, 2019 at 12:03 pm

        Thank you, Vicki,
        I agree it's hard to beat a homemade cheesecake

        Reply
    3. Cat | Curly's Cooking

      June 20, 2019 at 5:43 pm

      5 stars
      Oh wow. This looks fantastic, especially with the topping of strawberries and cream!

      Reply
      • Jacqueline Bellefontaine

        June 24, 2019 at 12:03 pm

        Strawberries and cream whats not to love Thanks Cat

        Reply
    4. Jenny Walters

      June 19, 2019 at 7:44 am

      5 stars
      That's it I'm a gonna.....what a showstopper! Beautiful strawberries and cheesecake. Summer on a plate.All we need is the sunshine!

      Reply
      • Jacqueline Bellefontaine

        June 19, 2019 at 11:19 am

        Some sun would be nice but this is England and too much to expect. We were spoilt last year!

        Reply
    5. Sylvie

      June 19, 2019 at 1:04 am

      5 stars
      This cheesecake looks so light and delicious! I Love that you used both ricotta and cream cheese to make the cream, I can almost taste it through my screen!

      Reply
      • Jacqueline Bellefontaine

        June 19, 2019 at 11:19 am

        Thank you Sylvie

        Reply
    6. Donna

      June 18, 2019 at 4:02 pm

      5 stars
      It shames to me say, I've never baked a cheesecake! I really must try! This looks yummy! #CookBlogShare

      Reply
      • Jacqueline Bellefontaine

        June 19, 2019 at 11:20 am

        Oh you should I make more baked than non-baked cheesecakes these days. And if you cover the top you don't even need to worry if they go a bit brown on top or crack.

        Reply
    7. Kat (The Baking Explorer)

      June 17, 2019 at 9:52 pm

      5 stars
      This looks delicious and perfect for summer!

      Reply
      • Jacqueline Bellefontaine

        June 18, 2019 at 11:35 am

        Thank you Kat

        Reply

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    I love baking and I have been writing recipes for more years than I care to remember. I can't wait to share some of my favourite sweet and baking recipes for you to enjoy.

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