Strawberry Cheesecake


For the Crust

  • Crushed digestive biscuits
  • Granulated white sugar
  • Melted butter

For the Cheesecake Filling

  • Full fat cream cheese, at room temperature
  • Granulated white sugar
  • Salt
  • Eggs
  • Vanilla extract
  • Freshly grated lemon zest
  • Sour cream

For the Strawberry Topping:

  • Strawberries
  • Granulated white sugar
  • Unflavored powdered gelatin
  • Cold water


Mix the digestive crumbs with the sugar and melted butter until all the crumbs are moistened. Press the crumbs evenly over the bottom of your pan.

Bake in a preheated oven at 180°C / 350°F for about 6-8 minutes or until set. Let it cool down.

Beat the cream cheese on low speed until smooth. Add the sugar and salt and beat until combined.

Add the eggs, one at a time, vanilla extract, lemon zest, and sour cream and beat until incorporated. Pour the filling over the crust.

Bake for about 50 – 55 minutes or until firm yet the center of the cheesecake is still a little wet.

Remove from the oven and place on a wire rack to cool.

Place the strawberries and sugar in a blender and process until smooth. Transfer to a medium sized saucepan and heat until warm.

Mix gelatin with the cold water and let stand about 2-3 minutes or until the gelatin has become soft and spongy.

Add the gelatin to the warm strawberry sauce and heat stirring constantly, until the gelatin has dissolved. Remove from heat and let the strawberry sauce cool to room temperature.

Then slowly pour the strawberry sauce over the top of the cheesecake.

Cover and refrigerate for several hours before serving.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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