Baked strawberry cheesecake

Baked strawberry cheesecake

A light and creamy dessert accompanied by sweet and succulent strawberries. It is perfect for summer and marries together sweet, silky and crunchy textures to create a classic cheesecake recipe.

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  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr 30 mins
  • Total time1 hr 55 mins
  • Pluscooling and chilling

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  • 80g unsalted butter, melted, plus extra for greasing
  • 200g digestive biscuits


  • 650g full fat soft cheese, at room temperature
  • 200g ricotta, at room temperature
  • 150g soured cream, at room temperature
  • 4 tbsp cornflour
  • 200g caster sugar
  • 1 lemon, zest of
  • 1 tsp vanilla extract
  • 4 eggs


  • 500g strawberries, hulled and halved
  • 30g caster sugar
  • 1 lemon, juice of


  1. Preheat the oven to 200 degrees C, gas mark 6. Grease and line a 23cm round springform tin with baking parchment. Put the biscuits in a food processor and whizz into fine crumbs. Stir in the melted butter. Press firmly into the tin so you have an even, smooth base. Bake for 10 minutes until golden. Set aside to cool.

  2. Put all the filling ingredients in a large bowl and, using electric beaters, mix until smooth. Pour the mixture onto the base and smooth out, bursting any bubbles on the surface. Bake for 10 minutes then reduce the heat to 14 degrees C, gas mark 1; continue to bake for 50 minutes - 1 hour until the edges are set but the middle is still wobbly. Open the door of the oven a crack and leave to cool for a couple of hours then remove from the oven and leave to cool completely. Cover and chill overnight or until ready to serve.

  3. For the topping, put the strawberries, sugar and lemon juice in a pan and set over a medium-low heat. Cook gently, stirring now and again, until the sugar has dissolved and the strawberries have softened and released their juices. Remove the strawberries with a slotted spoon, leaving all the juices in the pan. Turn up the heat and simmer the juices for a few minutes until thick and syrupy. Remove from the heat and leave to cool completely. When ready to serve, transfer the cheesecake to a platter, pile the strawberries up in the centre and drizzle over the syrup.


Typical values per serving when made using specific products in recipe


2,259kJ/ 542kcals



Saturated Fat












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3 out of 5 stars1 rating