What type of biscuits work best for the base of a strawberry cheesecake?

Plain biscuits like Graham Crackers in the U.S., Digestive biscuits in the UK, or Arnott’s Marie Crackers in Australia are ideal for the cheesecake base. These provide a subtle, slightly sweet flavor that complements the filling without overpowering it. Simply crush the biscuits finely and mix them with melted butter before pressing into the pan to create a firm crust.

How can I prevent my strawberry cheesecake from cracking during baking?

To avoid cracks, avoid overmixing the batter and incorporate just enough air to make it smooth. Also, allow the cheesecake to cool gradually by leaving the oven door slightly open after baking or cooling at room temperature before refrigerating. Pressing the crust higher on the pan sides helps reduce tension as the cake shrinks while cooling.

Can I make strawberry cheesecake without a water bath?

Yes, you can bake strawberry cheesecake without a water bath. Bake initially at a higher temperature for about 15 minutes, then reduce the temperature and continue baking until set. Adding a pan of hot water in the oven can add humidity, which helps prevent cracking, but it’s not mandatory.

How long should strawberry cheesecake be chilled before serving?

Refrigerate the strawberry cheesecake for at least 4 hours to set properly, but chilling it overnight is best for optimal texture and flavor development. This resting period allows the filling to firm up and the flavors to meld.

What is the best way to store leftover strawberry cheesecake?

Cover leftover cheesecake tightly and refrigerate for up to 4 days. For longer storage, freeze portions or the whole cake in an airtight container for up to 3 months. Thaw in the fridge for at least 8 hours before serving. Note that the strawberry sauce may become watery when thawed but will still taste delicious.

Strawberry Cheesecake Recipe: Easy Homemade Dessert Idea

Ingredients

Scale

200g plain biscuits (graham crackers, digestive biscuits, or similar)
120g unsalted butter, melted
1 tablespoon light brown sugar or 2 tablespoons granulated sugar (optional)
500g to 680g full-fat cream cheese, softened
2 tablespoons plain flour
1 teaspoon vanilla extract
1/2 cup (120ml) full-fat sour cream (or plain Greek yogurt)
1 1/2 cups (300g) caster or granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
450g to 500g fresh strawberries (half diced or quartered, half halved)
1/2 cup (100g to 120g) sugar
1 1/2 teaspoons cornflour (cornstarch)
1 to 2 tablespoons lemon juice or water
2 tablespoons water (for mixing with cornflour)
1 teaspoon vanilla extract
1 tablespoon butter (optional, for gloss and richness)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 160°C (320°F) standard or 140°C (295°F) fan-assisted. Prepare a 20cm (8-inch) springform pan with butter and lined parchment paper.
2. Crush biscuits into fine crumbs, mix with melted butter and optional sugar, and press into the bottom and up the sides of the springform pan.
3. Beat cream cheese until smooth, add flour, and mix briefly. Stir in vanilla, sour cream, sugar, lemon zest, followed by eggs one at a time.
4. Pour filling into the prepared crust in the pan. Bake for around 55 minutes until slightly jiggly in the center.
5. Turn off oven, open door slightly, and cool cheesecake inside for 20-60 minutes, then refrigerate for at least 4-6 hours.
6. For topping, simmer diced strawberries, sugar, vanilla, and lemon juice for 10 minutes. Stir in cornflour slurry and thicken.
7. Fold in halved strawberries and optional butter. Cool completely, spread over chilled cheesecake, and refrigerate for at least 2 more hours before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🧈 Use plain biscuits like graham crackers or digestives for the crust—choose your favorite.
🍋 Allow cheese and eggs to reach room temperature for a smooth filling.
🥄 Adjust strawberry topping texture with water if too thick; aim for a syrupy consistency.

Author: Brandi Oshea
Prep Time: 30 to 45 minutes
Chilling: 6 hours (preferably overnight)
Cook Time: 45 to 55 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 443 to 489
Sugar: 32g to 60g
Sodium: 265mg to 284mg
Fat: 28g to 29g
Saturated Fat: 7g to 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 41g to 76g
Fiber: 1g to 3g
Protein: 5g to 6g
Cholesterol: 97mg to 119mg