This baked strawberry cheesecake is the perfect dessert to celebrate the arrival of warm seasons and to dazzle your guests with an elegant, indulgent dessert. Its dense and velvety texture, typical of a New York Cheesecake, marries beautifully with fruit cooked in a pan to obtain a thick, fragrant sauce. It is a dessert that requires patience — the overnight rest in the refrigerator is sacred — but it will reward you with a compact slice and heavenly flavor. Making this cheesecake is an act of love for slow cooking, ideal to prepare while enjoying a cool evening. Follow my steps to get an impeccable homemade cheesecake!
If you love cheesecakes try the classic San Sebastian, the yogurt cheesecake, the Lotus cheesecake or the vegan cheesecake
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the baked strawberry cheesecake
- 2 cups (crushed) plain sweet biscuits (for the crust; e.g., digestives or graham crackers)
- 1/2 cup butter
- 21 oz cream cheese
- 3/4 cup granulated sugar
- 1 tbsp lemon marmalade
- 3 eggs
- 2 cups strawberries
- 3 tbsp granulated sugar
- 1/3 cup lemon juice
Tools
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- Whisk
- Springform pan springform 8 in
Steps to prepare the baked strawberry cheesecake
Start preparing the crust by finely crushing the plain sweet biscuits in a food processor until they become a fine powder. Melt the butter in a double boiler or in the microwave and combine it with the cookie crumbs, mixing well until the mixture resembles wet sand. Take an 8-inch springform pan, line the bottom with parchment paper and pour in the mix. Using the back of a spoon or a glass, press the mixture firmly not only on the bottom but also up the sides to create a containment shell about 1 1/8 inches high. Place the pan in the refrigerator for at least 15 minutes; this step will allow the butter to solidify, ensuring a crispy crust that will not crumble when you cut your baked cheesecake.
For the filling, place the cream cheese in a large bowl and work it briefly with the granulated sugar using a hand whisk, taking care not to incorporate too much air which could make the cake rise and then crack during baking. Add the eggs one at a time, adding the next only when the previous one has been fully absorbed by the mixture. Finally, fold in the tablespoon of marmalade, which will help stabilize the flavor of the cream. Pour the resulting mixture, which should be smooth and lump-free, into the well-chilled cookie shell. Level the surface with a spatula to prepare it for slow baking, essential for the creaminess of the cake’s center.
Preheat the conventional oven to 320°F and bake your homemade cheesecake for about one hour. The cake will be ready when the edges look set and slightly golden, but the center will still be slightly “jiggly” if gently shaken. Do not overbake to avoid a too-dry or mealy texture. Once the oven is turned off, leave the cake inside with the door slightly ajar for about 15 minutes, then remove it and let it cool completely at room temperature. Transfer the cake to the refrigerator for at least 12 hours: prolonged chilling is the invisible ingredient that transforms the cream into a silky pleasure and ensures a perfect slice.
Shortly before serving, finish with the final decoration. Wash the strawberries, remove the stems and cut them into regular pieces. Put them in a pan together with the 3 tablespoons of sugar and the lemon juice. Turn the heat on and cook over high heat for about 10 minutes, stirring often until the fruit softens and releases a thick, glossy syrup. Let this compote cool completely before using. Carefully remove the baked cheesecake from the springform pan, place it on a serving plate and top it with the prepared fruit and its delicious syrup. Serve and enjoy the applause!
Tips for a perfect result
Ingredients at room temperature: Make sure the cream cheese and the eggs have been out of the fridge for at least an hour before starting. This will prevent annoying lumps and will ensure a velvety, homogeneous texture throughout the cream.
The shape of the shell: For a professional aesthetic result, try to make the cookie edges uniform in height. A well-pressed base is not only prettier but also better at retaining the moisture of the cream without becoming excessively soft.
Avoid cracks: If you notice the surface beginning to darken too much, cover the pan with aluminum foil halfway through baking. However, gradual cooling in a slightly open oven is the real trick to avoid the thermal shock that causes cracks.
Fun variations
Chocolate crust: Try replacing the classic plain biscuits with unsweetened cocoa cookies. The contrast between the dark base and the white cream will make your homemade cheesecake beautiful and even more indulgent.
Intense vanilla: Add the seeds of one vanilla pod or a tablespoon of extract to the cheese mixture. The scent of vanilla pairs wonderfully with the taste of strawberries.
White chocolate chips: For the most decadent, you can add 50 g (about 1.8 oz) of white chocolate chips into the cream before baking. They will melt creating little sweet nuggets in every slice.
Storage
In the refrigerator: The baked strawberry cheesecake keeps very well for 3-4 days in the fridge, preferably protected by a glass dome. I recommend adding the strawberry topping only shortly before serving.
In the freezer: You can freeze the whole cake (without the fruit on top) wrapped in plastic wrap. Thaw slowly in the refrigerator overnight before decorating and serving.
The perfect slice: To serve picture-perfect slices, dip the blade of a sharp knife in hot water, dry it and proceed to cut. Clean and reheat the blade between slices.
Now it’s your turn!
This baked cheesecake is an ode to sweetness and creaminess. It is a dessert that requires time for resting, but it offers an explosion of flavors thanks to the freshly prepared strawberry compote.
How do you prefer the base? Are you for classic digestive biscuits or do you like experimenting with different crusts? Let me know in the comments how your version turned out and if, like me, you consider cheesecake the perfect Sunday family dessert!
FAQ (Questions & Answers)
Can I use powdered sugar in the cream?
Yes, powdered sugar dissolves more quickly, but regular granulated sugar works well if properly mixed with the cream cheese. The important thing is not to whip the mixture.
Is the marmalade mandatory?
It is mainly used as an aromatic binder. If you prefer a purer cream, you can omit it or replace it with vanilla to maintain the velvety texture of the cake.
How large should the pan be?
For these quantities, an 8-inch pan is ideal to obtain a tall, impressive cake. If you use a larger pan, the cake will be lower and you will need to reduce the baking time.
