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slice of easy baked strawberry cheesecake on plate with fork.
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5 from 7 votes

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.
Prep Time20 mins
Cook Time1 hr
Course: Dessert
Cuisine: International
Keyword: baked dessert, cheesecake
Servings: 8
Calories: 560kcal


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



  • 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 tsp vanilla paste
  • 125 g caster sugar (4oz)
  • 3 large eggs
  • 50 g plain flour (2oz)

Strawberry Coulis (optional)

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

To decorate

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


  • 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.


  • 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.


Serving: 1slice | Calories: 560kcal