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The cheesecake with strawberries has an incredibly creamy filling. The topping provides a fruity and summery taste. This combination is rounded off by the buttery, crispy shortcrust base. You can find a detailed strawberry cheesecake recipe with the exact quantities and step-by-step instructions below.
Creamy strawberry cheesecake
The cheesecake filling tastes heavenly creamy and tender. This is thanks to the farmer’s cheese, cream cheese, sour cream and cream that make it up.
The filling also has a slightly fruity note. I added pureed strawberries to it before baking.
Topping for cheesecake with strawberries
The cheesecake is topped with a fruity strawberry mixture. To make it firm, I briefly boiled it with a little cornstarch and sugar. I prepared the raspberry filling for my lemon raspberry cupcakes in a similar way.
If you want a fine glaze for the strawberry cheesecake, puree the strawberries before cooking. You can also pass them through a sieve to remove the seeds.
The recipes for the strawberry roll cake, the strawberry pound cake, the strawberry chocolate muffins, the strawberry vareniki and the strawberry mascarpone dessert are also perfect for the strawberry season.
Sandy and buttery cake base
The creamy cheesecake filling and the fruity strawberry topping are perfectly complemented by the shortcrust base. It tastes buttery, sandy and crispy, somewhat similar to the Scottish shortbread. As it contains no eggs, it is particularly tender and fluffy.
I made the strawberry cheesecake without the base edge. If you also want a rim from the dough, increase the quantities of ingredients in the recipe below by about 1.5 times.
When is strawberry cheesecake done?
A toothpick test is not suitable for checking whether the strawberry cheesecake is done, similar to the rhubarb sour cream cake, the Polish Royal cheesecake or the rice quark casserole with apples. The creamy filling does not set in the oven. That’s why the toothpick always comes out moist.
The cheesecake with strawberries is done when it is still a little wobbly. Shake it slightly. If the surface of the cake becomes too brown during baking, cover it with baking paper.
Select and replace ingredients
Tvorog
You can buy tvorog in some German supermarkets and in Russian stores. It is also very easy to make farmers cheese at home. You can also try the farmer’s cheese pryaniki, the ponchiki, the farmer’s cheese piroshki, the tvorog korzhiki and the blini filled with tvorog.
Alternatively, you can use quark. In this case, you should increase the amount of flour for the filling by around 10 – 20 grams or add a small amount of cornstarch in addition to the flour. This is because quark contains more moisture than farmer’s cheese.
Cream
If you want to make the cheesecake with strawberries a little lower in calories, you can replace cream with milk. Then use a little more flour or a little cornstarch for the cheesecake mixture.
Strawberries
To make the filling taste not only creamy but also slightly fruity, I have added pureed strawberries. You can replace them with the same amount of cream or milk if the strawberry topping on the cake is enough for you.
Butter
You will need cold butter for the cake base. I put it in the freezer for a while beforehand. It is then very easy to grate with a kitchen grater. You can also finely chop it in flour with a knife.
Sugar
You can adjust the amount of sugar for the cheesecake filling, the strawberry topping and the cake base to taste.
Vanilla
I used ground vanilla bean for both the filling and the cake base. Alternatively, you could use vanilla sugar or vanilla extract.
This strawberry cheesecake is
- fruity,
- creamy,
- tender,
- juicy,
- fluffy,
- with a crispy, buttery, sandy base,
- heavenly delicious,
- aromatic,
- summery,
- a colorful eye-catcher,
- easy to make,
- ideal for the strawberry season.
How to make cheesecake with strawberries: tips and tricks
- You can adjust the amount of sugar for the filling, topping and cake base to taste.
- You can replace farmer’s cheese with quark. Then stir in about 10 – 20 grams more flour or additional cornstarch into the cheesecake mixture.
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract, for example.
- You can puree the strawberries for the topping beforehand to create a fine glaze.
- It is best to make the cheesecake the day before, leave it to cool overnight and cover it with the strawberry topping the next day.
Did you make the strawberry cheesecake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these cheesecake recipes too:
- Crustless cheesecake – quick quark cake recipe
- Fruit curd cake with crumbles – each piece tastes different
- False cheesecake – recipe with sour cream & sprinkles
Strawberry cheesecake
Equipment
- Ø 24 cm springform tin
Ingredients
for the cake base
- 100 g butter cold
- 70 g sugar
- 150 g flour
- 3 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the filling
- 500 g farmers cheese (tvorog)
- 300 g cream cheese
- 200 g sour cream
- 150 g cream
- 150 g strawberries
- 3 eggs
- 200 g sugar
- 50 g flour
- 1/4 tsp ground vanilla bean
for the topping
- 400 g strawberries
- 40 g sugar
- 30 g cornstarch
- 20 g butter
- 2 tbsp lemon juice
Instructions
Preparation of the cake base
- Line the base of the springform tin with baking paper.
- Mix flour, sugar, baking powder, vanilla and salt in a mixing bowl.
- Add cold butter, chop finely and mix quickly to form a crumbly dough.
- Spread the dough evenly over the base of the springform tin and press it down.
- Chill the baking tin with the dough while you prepare the filling.
Preparation of the filling
- Puree strawberries and pour them through a fine sieve.
- Puree farmer’s cheese with a hand blender until creamy.
- Whisk eggs and sugar together in a large mixing bowl.
- Add the farmer’s cheese, cream cheese, sour cream and vanilla and mix to combine.
- Add flour and mix to a homogeneous mixture without lumps.
- Add cream and the strawberry puree and stir briefly.
- Pour the filling into the springform tin on top of the dough and smooth it out.
- Bake the cheesecake in a preheated oven at 356 °F (180 °C) for 20 minutes, then switch the oven to 320 °F (160 °C) and bake for a further 50 minutes until the cake is still slightly wobbly. Cover with baking paper if the surface starts to brown.
- Leave the strawberry cheesecake to cool in the oven opened a crack for 1 hour, then carefully remove the edge of the springform tin and leave the cake to cool completely at room temperature.
- Now chill the cake for about 2 hours or overnight.
Preparation of the topping
- Cut strawberries into chunks.
- Mix sugar and cornstarch in a small saucepan.
- Add the strawberries and lemon juice and mix.
- Heat the strawberry mixture slowly over a low heat, stirring until there is enough liquid.
- Now bring the strawberry mixture to the boil, stirring constantly, and continue to cook for approx. 1 minute, stirring.
- Remove the strawberry mixture from the heat, add butter and stir until the butter has melted.
- Spread the hot strawberry mixture over the cold cheesecake and leave to set briefly in the fridge.
Notes
- You can adjust the amount of sugar for the filling, topping and cake base to taste.
- You can replace farmer’s cheese with quark. Then stir in about 10 - 20 grams more flour or additional cornstarch into the cheesecake mixture.
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract, for example.
- You can puree the strawberries for the topping beforehand to create a fine glaze.
- It is best to make the cheesecake the day before, leave it to cool overnight and cover it with the strawberry topping the next day.
- The time for cooling the cake is not included in the preparation time.
- Note the detailed tips and tricks for making the strawberry cheesecake at the top of the article.
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