Strawberries & Cream Cheesecake

Strawberries & Cream Cheesecake


Nothing screams summer more than strawberries and cream. On the first warm weekend in Melbourne since winter, I jumped at the chance to make this cheesecake to celebrate the start of the warm season.

The cheesecake’s crispy biscuit base is topped with a luscious cream cheese filling with muddled strawberries rippled through it. Whipped mascarpone and double cream make up the third layer then finally a layer of fresh strawberries.

For some added sweetness, I like to cook some of the leftover strawberries with some caster sugar and water to make a strawberry sauce to drizzle on top of the cheesecake.

Since the cheesecake is baked, it is important to bake it in a water bath to prevent the cake cracking. Use extra wide aluminium foil to wrap the spring form tin to prevent water seeping through the base. We don’t want a soggy bottom!

The recipe is guaranteed to be a crowd pleaser amongst your friends at the next summer picnic. And it’s dead easy too!

Serves 8 – 10

For the Base

  • 220g (8oz) digestive biscuits
  • 100g (3 1/2oz) unsalted butter, melted

For the Topping

  • 200g  fresh strawberries, hulled and chopped, plus 100-200g (3 1/2-7oz) extra strawberries, cut in half to decorate
  • 180g caster sugar
  • 600g full-fat cream cheese (such as Philadelphia)
  • 2 large eggs
  • 100g mascarpone cheese
  • 20g icing sugar
  • 100ml  double cream


1.Line the base of the tin (20cm spring form) with baking parchment. Using a food processor with the blade attachment, blitz the biscuits into fine crumbs. Alternatively place them in a plastic bag, seal and crush with a rolling pin.

2. Pour the biscuit crumbs into a bowl, add the melted butter and stir together, then tip into the lined tin and press into the base with the back of a spoon. Place the tin in the fridge for 20-30 minutes to allow the base to set.

3. Meanwhile, place the strawberries in a saucepan with 80g (3oz) of the sugar and 30ml (1fl oz) of water and bring to the boil. Reduce the heat and cook until the strawberries are soft and the liquid has reduced by half. Take off the hob ans set aside until completely cold.

4. Preheat the oven to 160c (320f), gas mark 3. Prepare the topping by using a hand-held electric whisk or a free standing electric mixer with the paddle attachment to beat together the cream cheese and remaining sugar on a medium speed until smooth. Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl now and then. Tip the cooked strawberries and stir in by hand, ensuring that they are evenly dispersed.

5. Pour the mixture into the prepared tin – it should be about two-thirds full. Place in a roasting tin (first wrap the cake tin in foil) and fill this with water up to about 5mm (1/4in) from the top of the cake tin. This creates a water bath in which to bake the cheesecake, preventing it from drying out and cracking in the oven.

6. Bake for approximately 30 minutes or until firm on the top with a very slight wobble in the centre. Allow the cheesecake to cool at room temperature still in the tin, then place in the fridge to chill and set for 1-2 hours.

7. Using the electric whisk or free standing mixer, beat the mascarpone and icing sugar on a medium speed until smooth. In a separate bowl, whip the double cream until soft peaks form, then fold it into the mascarpone.

8. Remove the chilled cheesecake from the fridge and pour the mascarpone cream on top, spreading it evenly. Place back in the fridge for a few hours, or preferably overnight, to set.

9. When you are ready to serve, carefully remove the cheesecake from the tin and top with fresh strawberry halves.

I hope you enjoy this recipe as much as I do! 🙂

Recipe from the Hummingbird Bakery Cookbook


Find me on: Web


  1. November 2, 2014 / 11:12 am

    I am soo trying this! Its forever summer in Singapore!

    • November 2, 2014 / 8:29 pm

      Let me know how it goes! I am coming to Singapore next year I hope 🙂

  2. November 3, 2014 / 4:06 am

    I make something similar but when the cake is still in the springform pan but fully cool, I put the strawberries on top and mix some corn flour, water and strawberry jelly and pour over the strawberries to give it a shiny glaze. I think yours looks terrific just the way it is. (and less work!)

    • November 3, 2014 / 4:39 am

      Sounds like a great idea to thicken it up a bit. Will try next time thanks Maureen xx

  3. Daryl Dixon
    October 22, 2023 / 3:27 pm

    This Strawberries & Cream Cheesecake recipe looks absolutely divine! 🍓 The combination of the crispy biscuit base, cream cheese filling with strawberries, and the whipped mascarpone layer sounds heavenly. I can’t wait to try it out for my next summer gathering. By the way, I’ve been thinking of writing a compilation of my favorite dessert recipes. Does anyone know a good Write My Book Report platform or service that can help with structuring and editing such a project? Maybe something that specializes in essays or research papers? Would love some advice!

  4. davidrsanchez321
    January 8, 2024 / 10:00 am

    This recipe for Strawberries & Cream Cheesecake looks very delicious! It sounds exquisite to combine the cream cheese filling with strawberries, the whipped mascarpone layer, and the crispy biscuit foundation. I’m eager to give it a go during my next summer get-together. For further information, check into fingerhut coupons code

  5. March 9, 2024 / 10:12 am

    Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

Leave a Reply

%d bloggers like this: