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Classic strawberry cheesecake recipe

Classic strawberry cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Strawberry cheesecake

This classic no bake, gelatine free strawberry cheesecake is a must for summer picnics and outdoor parties. A creamy cheesecake is the perfect blank canvass on which to lay an entire punnet of fresh strawberries.

147 people made this

IngredientsServes: 12

  • For the cheesecake
  • 250g digestive biscuits, crushed
  • 100g butter, melted
  • 250ml double cream
  • 600g cream cheese, softened
  • 85g icing sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • For the topping
  • 400g strawberries
  • 2 tablespoons icing sugar

MethodPrep:20min ›Extra time:6hr setting › Ready in:6hr20min

    For the cheesecake:

  1. Line a 23cm springform cake tin with baking parchment. Combine the digestives and butter in a bowl and mix well. Press into the base of the prepared cake tin. Chill in the fridge while you prepare the filling.
  2. In a large mixing bowl, whisk the double cream until light and fluffy, then mix in the cream cheese, sugar, vanilla extract and lemon juice. Remove the base from the fridge and spoon into the prepared cake tin and smooth over the biscuit base. Gently smooth the top of the cheesecake. Chill in the fridge for 6 hours or overnight.
  3. For the topping:

  4. Blend half of the strawberries in a food processor with the icing sugar then press through a sieve (add a little water to make a runnier consistency if necessary).
  5. Remove the cheesecake from the fridge and carefully pop out of the cake tin and place on a serving plate. Arrange the remainder of the fresh strawberries on top of the cheesecake then pour over the strawberry sauce.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

This was nice! I had everything needed for the cheesecake, but only a few (slightly past their best) strawberries so I popped these on top. I also halved the ingredients and used a smaller tin.-03 Sep 2014

I used Hob Nobs for a softer base.-26 Nov 2014

Lovely cheesecake. Did change the strawberries to bananas/oranges and was still lovely.-07 Oct 2014

Preheat oven to 175°C. Stir biscuit crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 2.5 cm up sides of a 23 cm non-stick springform pan (if the pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 145°C.

Hull ½ punnet of strawberries and puree in a blender or food processor. You should have about ¾ cup puree.

Beat cream cheese and 1 ¼ cups sugar in an electric mixer fitted with the paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of the bowl as needed. Beat in strawberry puree until blended.

Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and centre jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of the cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

Using the remaining ½ package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.

No-Bake Eggless Strawberry Cheesecake Recipe

No-bake cheesecake is one of those crazy-easy desserts that everyone loves, and this No-Bake Eggless Strawberry Cheesecake is not the exception!

It’s rich, creamy, sweet, and tart. Its light and perfectly balanced flavor will magically melt in your mouth.

This No-Bake Strawberry Cheesecake with Condensed Milk is a lot easier to make than baked cheesecake. Plus, it’s fail-proof since we’re essentially cutting every single complicated step that a classic baked cheesecake requires!

It’s a mouthwatering dessert that can be easily made ahead of time your friends and family will definitely be impressed.


For the Crust:

For the Strawberry Puree:

For the Strawberry Filling:

  • Heavy whipping cream
  • Confectioners’ sugar
  • Cream cheese
  • Sweetened condensed milk

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).


Like I mentioned above, this no-bake strawberry cheesecake recipe is very easy to make:

1 – Make the Crust:

  • Line a 9-inch round springform pan with parchment paper.
  • In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
  • Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
  • Refrigerate until you make the filling.

2 – Make the Strawberry Puree:

  • Add the strawberries to a food processor or blender and puree until smooth.
  • Add the strawberry puree to a saucepan or skillet.
  • Add cornstarch mix to combine. Cook over medium heat, stirring constantly until the mixture begins to thicken and bubble.
  • Remove from heat, pour into a bowl and set aside to cool.
  • Mix the lemon juice and gelatin and let sit for 2 – 3 minutes.
  • When the strawberry puree is cooled (a bit warm is ok), heat the gelatin in the microwave until it’s melted and smooth.
  • Pour the melted gelatin into the strawberry mixture and stir well to combine. Set the mixture aside to continue cooling.

3 – Make the Strawberry Filling:

  • Whip cream and confectioners’ sugar with an electric mixer until stiff peaks form.
  • Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps.
  • Beat in the condensed milk a little at a time, scraping the bottom and sides of the bowl occasionally.
  • Add strawberry puree and continue mixing until well incorporated.
  • Add whipped heavy cream and gently foil in using a spatula.
  • Pour the mixture over the crust tap gently to remove any air bubbles. Smooth the top with a knife. Refrigerate until firm, at least 4-6 hours, ideally overnight.
  • Before unmolding run a sharp knife between the cheesecake and the side of the pan. Unclasp sides of the pan and remove cheesecake.


  • Make sure that your cream cheese and sour cream are at room temperature to avoid lumps.
  • Do NOT use low-fat ingredients or the cheesecake won’t set up.
  • Don’t skip the lemon juice. Adding lemon juice or any other acidic juice to condensed milk will thicken up the milk making this process an important cooking technique. The lemon juice thickens up the milk without any heat.
  • Do NOT rush the chilling time by placing the cheesecake in the freezer to set. You really need to use the refrigerator for that step, otherwise, the crust and filling will be too-hard-to-enjoy.


Why Did My No-Bake Cheesecake Not Set?

There are a few reasons why a no-bake cheesecake didn’t set:

  • Not following the recipe or not measuring the ingredients properly.
  • Not using the right ingredients, such as low-fat cream cheese or sweetened condensed milk.
  • Not enough chilling time. Refrigerate the cheesecake for at least 4- 6 hours, but overnight is better.

Is Baked Cheesecake Better Than No Bake?

Not at all! Both are delicious, however, baked and no-bake cheesecakes have completely different texture. Baked cheesecake is dense and velvety, while the no-bake cheesecake is light and airy.

What Pan Do You Use to Make No-Bake Cheesecake?

In my opinion, a springform pan for this recipe is the best option. I used a 9-inch springform pan, but you could use an 8-inch or a 10-inch. A deep-dish pie plate would work too if you don’t plan to unmold the cheesecake.

Is It Ok to Use Yogurt Instead of Sour Cream in This Recipe?

Plain yogurt works in place of sour cream pretty well!

Can I Omit Sour Cream?

Yes, you can, but the filling won’t have the same tangy flavor. I would recommend replacing with plain yogurt if that’s an option.


No-Bake Cheesecake will last up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap when storing it.


No-bake cheesecake is freezing friendly! Just follow these steps:

  • Chill the no-bake cheesecake as instructed (in the recipe below).
  • wrap the whole pan in 1 layer of plastic wrap, then 1 layer of aluminum foil.
  • Freeze for up to 3 months.

Ready to eat it? Thaw in the refrigerator, then slice and serve.

I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve.


This is the perfect make-ahead dessert! You can either make the whole cheesecake 1-2 days in advance or make the crust and strawberry sauce the day before and keep then in the refrigerator until ready to use.

IMPORTANT: Remember that this dessert requires at least 4 – 6 hours of chilling so make sure to plan ahead.


Begin by preheating the oven to 350 F.

Make the cake according to the directions on the box.

Spray the sides of a 9×13 pan with baking spray.

Pour batter into the cake pan and bake for 30 minutes.

Allow the cake to cool completely.

With a fork poke holes all over the cake.

Next, make the Strawberry Jello according to the directions on the box, and pour it over the cake.

Refrigerate the cake for 1 hour.

Make the Cheesecake pudding according to the directions on the box, and mix in ½ cup cut up strawberries, and pour over the cake.

Using a spatula, spread the cool whip over the top of the cake and refrigerate for 1 hour.

Slice the cake and serve with fresh strawberries on the side.

In about 3 hours, you&rsquoll have a cake filled with strawberry flavors and creamy cheesecake that&rsquos sure to become a new favorite!

The Best Strawberry Cheesecake Recipe (video)

The ultimate strawberry cheesecake recipe with loads of fresh berries, strawberry preserves and even chocolate strawberries on top! This stunning berry cheesecake is what desserts dreams are made of! The cake is so light and fluffy and dotted with berries! I love to add some extra strawberry preserves and whipped cream when serving this cheesecake! It’s the perfect dessert idea for Valentine’s Day, birthdays and celebrations!

Watch My Video

Watch my YouTube video recipe for step-by-step instructions and watch me make this cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

How to Make a Strawberry Cheesecake

You’ll love how easy it is to make this stunning strawberry cheesecake! It comes together in no time! I always start with the graham cracker crust. I like to use my food processor for making the cookie crumbs but you can also use a large ziplock bag and a rolling pin to crush the cookies. Next, I prepare the cheesecake batter with creamy cream cheese, eggs, vanilla, sugar and cornstarch. The cornstarch will help thicken the cheesecake batter since the fresh berries do release a little bit of juice.

To add the most strawberry flavor, I use fresh, diced strawberries and strawberry preserves. You can even add strawberry extract for even more flavor! If you want to use frozen berries, first allow them to thaw and come up to room temperature. Once the cheesecake is baked, let it set in the refrigerator overnight until it’s well set.

Cheesecake Tips

Making the ultimate strawberry cheesecake can be a breeze with my easy, step-by-step instructions! Here are some more tips for making the perfect cheesecake every time. You can use these tips for other cheesecake recipes, too!

  • Beat the softened cream cheese on medium-high speed for 8 to 10 minutes before adding anything else! I recommend scraping down the sides of the mixing bowl often to ensure that all the cream cheese is well incorporated and to avoid clumps of cream cheese in the batter.
  • Bring all your ingredients up to room temperature, including the eggs and sour cream. This will allow the cheesecake to bake more evenly.
  • I highly recommend using the water bath method for baking this strawberry cheesecake. The extra moisture in the oven will keep the top of the cheesecake level and crack free!
  • Allow the cheesecake to cool slowly! I turn my oven off and prop the door open with a wooden spoon and let me cheesecake cool for a couple hours before transferring it into the refrigerator to chill overnight.

Garnishing the Cheesecake

Want to make this strawberry cheesecake extra special?! I love to garnish this cake with loads of fluffy whipped cream, extra strawberry preserves and chocolate covered strawberries! The chocolate strawberries a great addition, especially if the cheesecake is for a special occasion! I have a separate video tutorial for the chocolate strawberries. It’s one of my oldest videos but the instructions are still great! I recommend making the chocolate strawberries the day that you plan to enjoy the cheesecake since they don’t stand for long.

More Recipes

Enjoyed this berry cheesecake? Make sure to check out some of my other cheesecake recipes for more inspiration!

    – perfect for summer! Made with maple rhubarb jam, loads of strawberries and maple whipped cream! – you’ll love the combination of sweet cheesecake with tart raspberries and tart raspberry sauce! – another incredible cake with a red velvet cheesecake base, strawberry mousse and strawberry whipped cream! – this stunning cake is made with no-bake white and dark chocolate cheesecake layers sandwiches with cake and loads of berries! – the best-ever strawberry cake with delicate sponge cake, strawberries and mascarpone whipped cream filling!

Share it on Pinterest!


Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

Recipe Summary

  • 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 12 graham crackers (3-by-5 inch)
  • 1/4 cup sugar
  • 1/4 teaspoon coarse salt
  • 2 1/2 pounds bar cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 4 large eggs
  • 1 cup sour cream

Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes let cool on a wire rack. Reduce oven to 325 degrees.

Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Wrap bottom half of pan in foil. Pour in filling place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water let cool 20 minutes. Run a paring knife around edge let cool completely. Cover chill overnight before serving.

Best Strawberry Cheesecake Recipe

This is a wonderful homemade strawberry cheesecake recipe, and you'll agree after one bite.  I am also wild about my no-bake cheesecake version (link below), but for a baked cheesecake, this is downright delicious.

Creamy, dreamy richness with a fresh juicy strawberry topping it's heaven on a fork.  Trust me.


I use fresh strawberries, but I know they are not in season year round. So I also included frozen strawberries.

2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1/2 tsp cinnamon

2 (10oz) pkgs frozen sweetened strawberries, thawed
1 TBS cornstarch
2 (8oz) pkgs cream cheese, softened
1-3/4 cups sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 TBS water

PREHEAT oven to 300 degrees, and you will need a 9" springform pan.

Combine graham cracker, sugar, butter and cinnamon. Press into the bottom of the pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch - process until smooth. Pour into a saucepan and slowly bring to a boil. Stir for two minutes. Set aside 1/3 cup of this strawberry mixture cool. Cover and refrigerate remaining strawberry sauce until ready to use.

In a mixing bowl, beat the cream cheese until light and fluffy. Gradually beat in the milk, add the lemon juice and mix well. Add the eggs and beat on low just until it is combined. DO NOT OVER BEAT!

Pour 1/2 of the cream cheese mixture over the crust. Drop 1/2 of the reserved strawberry sauce by 1/2 teaspoons on to the cream cheese mixture. Carefully spoon the rest of the cream cheese over the sauce. Drop remaining strawberry sauce by 1/2 teaspoons over the top. With a knife, cut through the TOP LAYER ONLY to swirl the strawberry sauce.

Bake in a water bath for 45-50 minutes or until the center is almost set. Cool in the pan for 10 minutes, and then run a knife around the edge of the spring form pan and cool for 1 hour. Refrigerate overnight.

When ready to serve, remove the side of the pan. Thin the chilled 1/3 cup strawberry sauce with a little water if desired, and pour some over the cheesecake when it is served. Refrigerate. 

Related Video

I have been making this recipe since it was originally published. It has ALWAYS been a major hit. This weekend I made it for a Super Bowl party and changed the top design. Instead of whole strawberries, which are hard to cut when slicing small wedges, I sliced the strawberries thin and fanned them around the top. I put a whole strawberry in the center and surrounded it with mint leaves. It turned out really pretty, and I am sure will be easier to cut, but still have the same great taste and just as many "WOW"'s. Enjoy!!

SARA10: the foil contains the butter which tends to leak from the springform pan and burn on the bottom of the oven, creating lots of smoke! I am chained to this cheesecake recipe because of repeat requests from whomever tries it and declares it the best cheesecake they have ever eaten.

What is the purpose of the foil if you are not doing a water bath?

This cheesecake is amazing! I've been making it since 1998, almost yearly. Everyone who's had some has raved. Smooth and divine!

The crust is simply terribly and hard and heavy.

This is really the best cheesecake ever. The sour cream top is like The Cheesecake Factory's version, but I honestly just leave it off and eat it plain. so yummy!

This is the BEST cheesecake recipe ever!! I wouldn't change anything. I have been making it for 14 years and is always delicious.

I have made this cheesecake many times to great revies. People who normally don't like cheesecake will eat this one and then take seconds. I took it to a Christmas party where most of the people were on diets. They ended up with 2 pieces. My son makes it now and takes to parties. He is the hit and talk of the party. Never have had any cheesecake this good. Recommend hightly.

I followed reviewer suggestion to split the sugar half brown and half white and add only 18 graham crackers. The strawberries I macerated in some Grand Marnier. Was excellent!

This is one of the best cheesecake recipes that I have ever tasted. I have had great praises from people who do not normally eat cheesecake. My dieting friends break their diets just to eat it. Can't say enough.

This is a great, classic cheesecake recipe that I will make again many times. My only complaint is that I baked it for 70 minutes (more than the stated 55) and was disappointed to find the center completely raw the next day. But there's no question the taste is fabulous. I also enjoyed the topping. The only change I made was to use the gingersnap crust from another recipe on this site. Delicious!

I too have used this recipe since it was on the cover of Bon Appetit many years ago. I have made it over and over again to rave reviews. I like to put large strawberries on the outside and blueberries in the center and then cover with the jam. It makes a beautiful presentation especially for the fourth of July!

I have been searching my old Bon Appetit magazines for this, I remember it being on the cover in the 198o's. Promised a friend I would make it for her birthday,finally I found it. Can't wait to make it after all these years, It is the best.

Made this for work to rave reviews! Awesome recipe! The graham wafer crust was like chewy candy! Divine!

I originally made this recipe in the early 80's. Lost track of it and have been searching for it. This is almost identical except for walnuts in the crust which are fabulous, and cointreau in the topping. This cake has a beautiful presentation and can make even the simplest of bakers look great. Thank you Epi for printing this.

I recieved this recipe from a friend in the 80's right out of the magazine. So glad I found it again. This has been a hit with my family and friends. Yes the original recipe calls for Walnuts. I will add 3/4 cup. In addition I make it in a 9"springform. The other thing I do is add 1/2 more of all the filling ingredients. So I will add 6 8oz cheese, and so forth. This will make the cake actually larger so it is grander like "cheesecake factory". Bake it about 10-15 min more, but keep checking that it looks the same. I never had dark brown spots, just light carmel color spots was enough. The sourcream does a great job of covering it up. This is a larger cake Not to worry, because everyone ends up taking smaller pieces (but sometimes twice) The cake stacks higher. I always make it one day before. The cheese settles much nicer and is loftier for. Before serving I add the berries. The original recipe calls for seedless raspberry jelly and cointreu in the glaze. It makes it definitely yummier. I even drizzle a bit of chocolate on the strawberries on the edge. Or if you serve it on the plate have your plates drizzled with chocolate. This recipe will end up serving min of 20. Making it again this weekend after a 10 year hiatus. Thanks epicurious for posting it.

I had tried probably 6 or 7 other cheesecake recipes with less than ideal results before discovering this gem a few years ago. I will never make another cheesecake recipe ever again! Even though I like to switch up the toppings on this and add other sweets in the interior I stick to this recipe as the base and it comes out perfectly rich and thick and creamy every time. The one element I change is the crust--I go with the store-bought box crust because I don't have a large enough food processor to do this one! Can't get enough of this cheesecake.

I noticed that this recipe was published in 1998, but I am sure I saw it in B.A mag before that. It I remember well I was living in Vancouver at the time and wowed my friends with this undertaking: my first cheesecake. That would have been before 1996. The crust had chopped walnuts in the graham cracker crumbs. Senility? Hmmm. Not so sure.

I have been searching for a recipie that was "double baked" with a sour cream topping, because alas. I no longer have my Mom's, which was exceptional!! This cake baked up beautifully. I have a gas oven and found that I needed to add about 10 min to the first bake time and about 5 min to the second bake time. also, I used a tried and true graham cracker crust recipie (I couldn't afford to screw it up) because of earlier reviews. I have to say, Mom was smiling down at me!! Really simple recipie, really BIG results!! Excellent recipie!!

I have been using this recipe for years and it can't go wrong. Always a big hit. When I need to keep it simple and quick I substitute three store bought graham crackers crusts. A definite recipe box keeper!

This looks like the same recipe I used in 1980-something. Then there were chopped walnuts with the GrCrackers crust. I liked the cover picture of the Bon Appetit mag so much that I bought the mag. and baked the cake to impress my wife. She was impressed as were the neighbours who were invited to help us finish it. Wife's birthday is Monday.. Will try and see if I still got it!! A bit too much sugar for my taste. Where did the walnuts go.

Yum! I made this for a friend's birthday,and everyone loved it. It was creamy, but not too rich. And glazed strawberries are always a show-stopper. This was very easy in comparison to all the compliments it received.

The best cheesecake I have ever made. Always turns out well.

This cheesecake has become a tradition now after the fourth time I have made it. This was the first time I had a problem with the crust. Not sure what I did differently, but ended up cuting the butter in half and melting it prior to blending with the crumbs and brown sugar. Also cut the flour down to 2 Tbs. Did not put the topping on, rather had some raspberries on the side. Came out better than ever. Usually we have some left over for post Christmas visitors, but this year it ely made it through Christmas eve.

Made this for an office party and it disappeared to rave reviews. I followed the directions for the filling but altered the crust and made a cherry topping instead.

Recipe Summary

  • Cheesecake:
  • ½ cup sugar
  • 20 reduced-calorie vanilla wafers
  • ⅛ teaspoon salt, divided
  • 3 large egg whites, divided
  • Cooking spray
  • 1 ½ cups sugar
  • 3 tablespoons cornstarch
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • ½ cup (4 ounces) block-style fat-free cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 4 large eggs
  • Strawberries (optional)
  • Sauce:
  • 4 cups sliced strawberries (about 1 1/2 pounds)
  • ½ cup water
  • 2 tablespoons sugar
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2 teaspoons fresh lemon juice

To prepare cheesecake, place 1/2 cup sugar, wafers, and dash salt in a food processor process until mixture resembles sand. Place 1 egg white in a small bowl stir with a whisk until frothy. With the processor on, add 2 tablespoons egg white through food chute, processing until blended (discard remaining egg white). Firmly press mixture into bottom and slightly up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes cool completely on a wire rack.

Combine 1 1/2 cups sugar, 3 tablespoons cornstarch, and remaining dash salt in a large bowl. Add cheeses beat with a mixer at medium-high speed until smooth. Reduce mixer speed to low. Add vanilla and 1 teaspoon juice beat just until combined. Add eggs, 1 at a time, beating after each addition just until incorporated. Add remaining 2 egg whites beat just until incorporated.

Pour cheese mixture into prepared pan. Bake at 300° for 1 hour and 15 minutes or until a 3-inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped. Turn oven off. Leave cheesecake in oven with the door open for 30 minutes. Remove cheesecake from oven run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours. Garnish cake with strawberries, if desired.

To prepare sauce, combine sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula discard solids. Return mixture to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil cook 1 minute, stirring constantly. Transfer mixture to a bowl cool to room temperature. Stir in 2 teaspoons juice.

If you make this cake in a nine-inch springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.

Strawberry Shortcake Cheesecake

Enjoy what our Test Kitchen calls &ldquothe fresh and light flavors of summer&rdquo with this Strawberry Shortcake Cheesecake. Whether it&rsquos Pecan Pie Brownies or Glazed Donut Buttermilk Cake, we love a dessert mashup, and this winning recipe combines the flavors of classic strawberry shortcake and cheesecake. This creamy cheesecake is nestled in a buttery shortbread crust and surrounded by fluffy lady fingers. Top it with fresh strawberries and homemade whipped cream to make it even prettier and more delicious. A slow-cooker liner is going to be your new best friend when baking cheesecakes, as it&rsquos the best way to avoid the water bath from leaking into the springform pan. Don&rsquot ignore the step that tells you to leave the oven door open slightly it&rsquos best for our Strawberry Shortcake Cheesecake to be introduced to temperature changes subtly to yield the best texture possible. Because it needs to chill for a long time, this Strawberry Shortcake Cheesecake is the ultimate make-ahead dessert for summertime. This beautiful cheesecake will be your next baking project feat.