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Strawberry Baked Cheesecake 

A good baked cheesecake is one of life’s great pleasures… and when it’s topped with fresh, ripe strawberries it’s even better! This recipe is my absolute favourite because not only does it taste amazing, it’s genuinely easy! There’s no need to separate eggs, no cornflour, no baking in a water bath…

See my list below for tips on how to make the perfect cheesecake!


  • 325g oaty or plain biscuits (I used Homebrand golden oat biscuits)
  • 140g butter
  • 500g cream cheese (Philadelphia)
  • 300g sour cream
  • 150g caster sugar
  • 3 eggs
  • 2 tsp vanilla essence

Strawberry topping:
Fresh strawberries to decorate
225g strawberries (hulled and thickly chopped)
30g sugar
½ tbsp fresh lemon juice


  1. Grease and line a 22cm tin.
  2. Crush biscuits into crumbs, using a food processor or placing into a sealed bag and bashing with a rolling pin. I prefer the second option (often while picturing an old boss/relative).
  3. Melt 140g butter, then stir in the biscuit crumbs. Press down into base of the lined tin – an easy tip is to use the base of a glass. Chill in the fridge for 30 mins.
  4. Preheat oven to 150° (not fan).
  5. In a bowl, mix the cream cheese, sour cream and caster sugar. Whisk with electric mixer until smooth (but don’t over mix). Mix in the eggs and vanilla essence.
  6. Pour over the chilled base. Stand the tin in a baking tray (some butter may leak out – that’s ok!), and bake for 1 hour until the centre has just set.
  7. Leave to cool in oven, leaving the oven door slightly open (this helps prevent cracking). Transfer to fridge to fully chill before eating. 
  8. Hull the strawberries (cut the tops off) and decorate the chilled cheesecake.
  9. To make the strawberry drizzle: In a saucepan, add 225g ripe hulled strawberries, 30g sugar and 1/2 tbsp lemon juice. Bring to the boil over a medium heat, stirring occasionally. Then simmer for 20 mins. Sauce will continue to thicken once cooled. Drizzle over the decorate cheesecake – and enjoy!

Baked cheesecake tips!

  • DO plan ahead
  • DO make sure ingredients (eggs and cream cheese) are at room temperature before starting
  • DO bake at a low temperature
  • DON’T bake on the fan-forced setting
  • DO bake on the lowest shelf in oven, ideally using just the bottom heating element
  • DO place tin on a baking tray/in a roasting dish as some butter may leak out…
  • DON’T worry about any leaking butter – that’s normal!
  • DO leave the oven door ajar while cake cools after baking
  • DO leave enough time for the cheesecake to then chill in fridge before eating (approx. 4 hours)
  • DO feel free to exclude all family members, and devour by yourself… ?


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