If you’ve ever dreamed of a dessert that marries creamy, luscious textures with the vibrant freshness of strawberries, then you are absolutely going to adore this Next Level Baked Strawberry Cheesecake Recipe. It takes the classic cheesecake experience and elevates it with a homemade strawberry topping that’s bursting with flavor and just the right touch of sweetness. Whether you’re celebrating a special occasion or simply craving a slice of pure indulgence, this cheesecake promises to become your new favorite go-to treat.
Ingredients You’ll Need
Gathering the perfect ingredients is the first step to achieving that dreamy, smooth texture and fresh, fruity flavor. Each item here is simple but essential, contributing layers of richness, tang, and brightness that make this cheesecake truly spectacular.
- Digestive biscuits (or graham crackers), 1½ cups, crushed: Provides a crunchy, buttery base that balances the creamy filling beautifully.
- Unsalted butter, 6 tablespoons, melted: Binds the crushed biscuits into a firm crust and adds a rich, savory note.
- Cream cheese, 24 ounces, softened: The star of the show, giving the cheesecake its signature velvety smoothness.
- Granulated sugar, 1 cup: Sweetens the filling perfectly without overpowering the strawberry flavor.
- Sour cream, 1 cup: Adds tanginess and a creamy texture, keeping the cheesecake moist.
- Vanilla extract, 2 teaspoons: Enhances depth and warmth in flavor.
- Large eggs, 3, room temperature: Essential for structure, making the cheesecake set beautifully.
- Cornstarch, 1 tablespoon: Helps stabilize the cheesecake to prevent cracking.
- Fresh strawberries, 2 cups, sliced: The fresh star ingredient that shines in the topping.
- Lemon juice, 1 tablespoon: Brightens and balances the sweetness of the strawberry topping.
- Strawberry jam, ¼ cup: Adds extra sweetness and a glossy finish to the topping.
- Water, 2 tablespoons: Helps combine the topping ingredients smoothly.
How to Make Next Level Baked Strawberry Cheesecake Recipe
Step 1: Prepare the crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent any water from the later water bath leaking in. This crust will set the foundation for your cheesecake, providing that irresistible crunch that contrasts perfectly with the creamy filling.
Step 2: Create the biscuit base
Combine the crushed digestive biscuits with melted butter until the crumbs are fully coated. Press this mixture firmly into the bottom of your prepared pan, making sure it’s evenly spread. Then, pop it into the fridge to chill while you prepare the filling. This chilling step helps the base to firm up so it stays intact when slicing.
Step 3: Mix the cheesecake filling
In a large bowl, beat the softened cream cheese with the granulated sugar until completely smooth and creamy—no lumps allowed! Next, stir in the sour cream, vanilla extract, and cornstarch. Finally, add the eggs one at a time, mixing gently just until combined to keep the batter light and airy. This careful mixing is key to that signature melt-in-your-mouth texture.
Step 4: Assemble and prepare for baking
Pour the luscious cream cheese filling over the chilled crust. Give the pan a few gentle taps on the counter to release any trapped air bubbles that could cause cracks while baking. Set your springform pan inside a larger pan and carefully pour hot water around it to create a water bath. This gentle steam environment ensures even baking and a silky finish.
Step 5: Bake to perfection
Bake the cheesecake for 60 to 70 minutes. You’ll know it’s ready when the edges are set but the center still has a slight jiggle—that’s the sweet spot for creamy texture. Once done, switch off the oven and leave the cheesecake inside with the door slightly cracked open for about an hour to cool gradually and prevent cracks.
Step 6: Chill and prepare the strawberry topping
After the initial cooling, transfer your cheesecake to the fridge and chill for at least 6 hours or overnight for best results. Meanwhile, combine the sliced strawberries, strawberry jam, lemon juice, and water in a saucepan and cook over medium heat for about 10 minutes until the mixture thickens and turns glossy. Let this vibrant topping cool completely before applying.
Step 7: Decorate and serve
Once chilled, spread the cooled strawberry topping evenly over your cheesecake, letting those bright red berries shine. Slice carefully with a warm knife for clean edges, and get ready to enjoy the fruit of your baking labor!
How to Serve Next Level Baked Strawberry Cheesecake Recipe
Garnishes
To really make this cheesecake pop, try adding a few fresh strawberry slices on top along with a light dusting of powdered sugar. A sprig of mint adds a lovely green contrast and a fresh aroma that complements the strawberry topping beautifully.
Side Dishes
Serve alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for an extra indulgent touch. A handful of toasted almonds or a drizzle of chocolate sauce can also elevate the experience if you’re feeling adventurous!
Creative Ways to Present
For a party or special event, consider serving mini versions of this cheesecake in individual jars or ramekins topped with the strawberry compote and a biscuit crumb sprinkle. It’s a show-stopping way to offer guests a personalized slice of dessert heaven.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days, making it perfect for enjoying over several days or sharing with friends who pop by.
Freezing
If you want to save it longer, this cheesecake freezes wonderfully. Wrap it securely in plastic wrap and then aluminum foil to avoid freezer burn. When properly wrapped, it can last up to 2 months. Thaw it overnight in the fridge before serving for the best texture.
Reheating
Cheesecake is best enjoyed chilled, so no reheating is needed. However, if you prefer it slightly less cold, simply let it sit at room temperature for 15 to 20 minutes before slicing and serving to bring out the flavors beautifully.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just be sure to thaw them completely and drain any excess liquid so your topping doesn’t become too watery. Fresh strawberries do give the best texture and brightness, but frozen works well in a pinch.
Why do I need to use a water bath while baking?
The water bath helps the cheesecake bake evenly by providing gentle, moist heat which prevents the edges from overcooking and cracking. It’s a little extra step that truly makes a difference in texture and appearance.
Can I make this cheesecake gluten-free?
Yes! Simply swap the digestive biscuits with gluten-free graham crackers or any gluten-free cookie of your choice. Just double-check the other ingredients for gluten, and you’re good to go.
What’s the best way to slice the cheesecake cleanly?
Use a large, sharp knife warmed under hot water and wiped dry before slicing. This prevents the knife from dragging and helps you get those beautiful, smooth slices.
Can I prepare the strawberry topping a day ahead?
Definitely! Making the topping ahead allows the flavors to meld even more. Store it in an airtight container in the fridge, and spread it over the cheesecake right before serving for a fresh finish.
Final Thoughts
This Next Level Baked Strawberry Cheesecake Recipe is a true crowd-pleaser that brings together creamy richness and bright strawberry sweetness in every bite. Once you try it, I promise you’ll find yourself reaching for it whenever you want to impress family or friends, or simply treat yourself to an unforgettable dessert experience. Happy baking and even happier indulging!
Print
Next Level Baked Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 7 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Next Level Baked Strawberry Cheesecake features a buttery digestive biscuit crust, a creamy, smooth cheesecake filling, and a glossy fresh strawberry topping. Baked in a water bath to ensure a perfectly creamy texture, this dessert is chilled to set before being crowned with a homemade strawberry glaze made from fresh strawberries, jam, and lemon juice. Ideal for any occasion, it delivers a rich balance of sweet and tangy flavors.
Ingredients
Crust
- 1½ cups digestive biscuits (or graham crackers), crushed
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon cornstarch
Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1 tablespoon lemon juice
- ¼ cup strawberry jam
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the outside of the pan with foil to prevent water from leaking during the water bath.
- Make the Crust: Combine the crushed digestive biscuits with melted butter until evenly moistened. Press this mixture firmly into the base of the prepared springform pan to create an even crust. Place it in the refrigerator to chill while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and creamy. Add the sour cream, vanilla extract, and cornstarch, mixing well. Then, incorporate the eggs one at a time, mixing each until just combined to avoid overbeating.
- Assemble and Create Water Bath: Pour the cheesecake filling over the chilled crust, smoothing the top and tapping the pan gently on the counter to remove any trapped air bubbles. Place the springform pan into a larger baking pan and carefully pour in hot water around it, creating a water bath that will help the cheesecake bake evenly and prevent cracking.
- Bake the Cheesecake: Bake in the preheated oven for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Once baked, turn off the oven, leave the cheesecake inside with the door slightly open, and allow it to cool gradually for 1 hour to prevent cracking.
- Chill and Prepare Topping: After cooling, place the cheesecake in the refrigerator and chill for at least 6 hours or overnight for best results. Meanwhile, in a small saucepan, combine the sliced strawberries, strawberry jam, lemon juice, and water. Cook over medium heat for about 10 minutes until the topping becomes glossy and slightly thickened. Allow this topping to cool completely.
- Finish and Serve: Once the cheesecake is thoroughly chilled, spread the cooled strawberry topping evenly over the surface. Slice and serve chilled for a deliciously creamy and fruity dessert experience.
Notes
- Using room temperature eggs helps achieve a smoother filling without lumps.
- Wrapping the springform pan with foil is essential to prevent water from the bath seeping into the crust.
- Be gentle when mixing eggs into the cream cheese to avoid incorporating too much air, which can cause cracking.
- The water bath maintains even, gentle heat, resulting in a creamy texture.
- For best flavor, chill the cheesecake for at least 6 hours or overnight.
- Fresh strawberries can be substituted with frozen, but thaw and drain before using.
