Don’t let this delicious baked Strawberry Cheesecake scare you, easy and simple to make. A crunchy cookie crust, a pureed creamy strawberry filling, and a whipped cream topping makes this Cheesecake everyone’s favourite.
Perfect every time!
Fresh Strawberry Cheesecake Pie
Fresh Strawberry Cheesecake PieThis last week we have been having a few dinner dates, my eldest daughter is back home for a short holiday and we are enjoying every minute of it. The other evening we had friends over for dinner and I served, at my daughter’s request, White Sauce Lasagna, My Mom’s Meatloaf and this Strawberry Cheesecake.
I love Cheesecake. I always tell myself that I love both baked and No-Bake and that I don’t prefer one over the other. But I have to admit, there really is nothing quite like a baked cheesecake. And yes this cheesecake is baked!
This is the easiest and most delicious baked cheesecake I have yet to make. No need for a water bath, no need to wrap your pan in parchment paper. And it’s baked at a lower oven temperature so the cake doesn’t crack.
So grab your 8-9 inch (20-23 cm) pie plate and lets bake a Cheesecake.
How to make a Strawberry Cheesecake
- Lightly grease and flour your pie plate, then add the melted butter and crumbs, mix it until combined, then spread and flatten evenly on the bottom and halfway up the side of the pie plate. Refrigerate while you prepare the filling.
- Puree the strawberries, you can puree them until completely smooth or leave a few small pieces of strawberries.
- In a medium bowl beat together the cream cheese, sugar and egg until well combined, add pureed strawberries and beat to combine.
- Pour on top of the cookie base and bake for approximately 30 minutes (filling should be firm around the outside and the inside a little wiggly when you shake it). Let cool and then refrigerate for at least 5 hours or overnight before serving.
- I topped my cheesecake with a whipped cream and mascarpone topping, although you can use just whipped cream if you prefer. But don’t forget to add some fresh strawberries.
What to use for the Base
I like to use digestive cookies because I can’t get graham crackers in Italy. And to tell the truth I prefer them. You could also use one of your favourite simple cookies.
Tips for making the Perfect Cheesecake:
- Make sure your eggs and cream cheese are room temperature, be sure to take them out of the fridge at least 30 minutes before using.
- Do not over bake, the filling should be firm around the edges and the middle should wiggle slightly when you shake it.
- Let the baked Cheesecake chill for at least 5 hours, I usually let mine chill over night.
Strawberry Cheesecake
More Strawberry Recipes
Homemade Fresh Strawberry Cannoli
I like to think of this Fresh Strawberry Cheesecake Pie like a lighter almost Mousse type Dessert. If you make it please let me know what you think. Enjoy!
Fresh Strawberry Cheesecake Pie
Ingredients
CRUMB BASE
- 1 1/2 cups graham cracker crumbs (180 grams)
- 1/4 cup butter melted (50 grams)
CHEESECAKE FILLING
- 10 ounces cream cheese (remove from fridge 30 minutes before using) (285 grams)
- 5 tablespoons sugar (62.5 grams)
- 1 egg
- 6 medium - large strawberries pureed (3/4 cup) (175 grams)
TOPPING #1
- 1 1/2 cups cream whipping / whole (360 grams)
- 1 tablespoon powdered / icing sugar (sifted)
- melted dark chocolate for drizzling
- whole strawberries (as many as you want)
TOPPING #2
- 1 cup cream whipping / whole (240 grams)
- 1/4 cup mascarpone (55 grams)
- 1 tablespoon powdered / icing sugar (sifted)
- whole strawberries (as many as you want)
Instructions
CRUMB BASE
- Pre-heat oven to 340° F (170° C).In a 7-8 inch (18-20 cm) lightly greased and floured pie dish, add the melted butter and crumbs, mix until combined then press down evenly to cover the bottom and half way up the sides of the plate. Refrigerate while preparing the filling.
CHEESECAKE FILLING
- In a medium bowl beat together cream cheese, sugar and egg until well combined, add the pureed strawberries and beat to combine.Pour on top of cookie base, shake the pan to even out the filling, then bake for approximately 30 minutes (filling should be firm around the outside and the inside wiggly when you shake it). Let cool, then cover with plastic and refrigerate for at least 5 hours or overnight before serving. Top with whipped cream either #1 or #2 before serving.
TOPPING #1
- In a medium bowl beat the cream and sugar until firm, spread on the cheesecake, top fresh strawberries and drizzle with melted chocolate. Enjoy!
TOPPING #2
- In a medium bowl add the cream, mascarpone and sugar, beat until very thick, spread on cheesecake, top with fresh strawberries and serve.
Nutrition
Updated from April 8, 2017.
Teresa says
Did you use a springform pan? If so, what size?
Rosemary says
Hi Teresa, no I used a glass pie dish, about 8 inches. Hope that helps.
HJ says
I’m an Asian but love Italian food! I have been trying your dessert recipes and everyone tells me how delicious they all are! That say I must have been an Italian in my previous life! Lol
Rosemary says
Hi HJ thanks so much, haha maybe! Glad everyone enjoys them. Take care.
Holanati says
Wow!! I made this for my family the other day and they devoured half the cheesecake the first day! Comments like “this is the best cake I’ve ever had” were being repeated even the day after. Thank you so much for posting this. I can’t wait to make it again!
Rosemary says
Hi Holanati, thanks so glad everyone loved it. Have a great weekend.
Paige says
I made this for Easter and it was a big hit. Everyone loved it. Thanks so much.
Rosemary says
Thanks Paige so glad everyone enjoyed it. Have a great week.