Baked strawberry cheesecake

Dessert doesn't get much better than this baked strawberry cheesecake. This recipe creates a creamy, decadent cake that's perfect served topped with strawberry sauce and freshly whipped cream

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
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This recipe first appeared in Woman's Day.
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  • 250 gram plain sweet biscuits, crushed
  • 150 gram butter, melted
  • 250 gram spreadable cream cheese
  • 3/4 cup caster sugar
  • 2 x 250g punnets strawberries, hulled, halved, plus extra to serve
  • 4 eggs
  • 1 1/2 cup thickened cream
  • 1/2 cup icing sugar
  • 1 tablespoon lemon juice
  • whipped cream to serve


  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease a 20cm springform pan and place on an oven tray.
  • 2
    In a bowl, mix crumbs and butter until combined. Using the back of a spoon, press firmly into base and sides of pan. Bake for 5 minutes.
  • 3
    In a food processor, pulse cream cheese, sugar and half the strawberries until smooth. Add eggs and pulse for 1-2 minutes until smooth. Pour in cream and pulse for a few seconds until just combined.
  • 4
    Pour into biscuit case. Bake for 1¼ hours until puffed a little with a slight wobble in the centre. Turn off oven and leave cheesecake inside to cool completely with the door ajar. Chill for 4 hours or overnight.
  • 5
    In a small saucepan, heat icing sugar and remaining strawberries on high for 15 minutes. Stir in lemon juice. Roughly mash a few strawberries. Transfer to a heat-proof bowl to cool completely.
  • 6
    Serve the cheesecake topped with whipped cream, strawberry sauce and extra fresh strawberries.