Baking Dessert

Strawberry and cream cheesecake

Name: Strawberry and cream cheesecake recipe
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12
Ingredients: 250g digestive biscuits; 2 x 15g pkts freeze-dried strawberries; 125g unsalted butter, melted; 675g cream cheese, at room temperature; 150g sour cream; 150g caster sugar; 3 large eggs, at room temperature; 3 tsp vanilla bean paste; Finely grated zest of 1 lemon; 35g plain flour; 750g strawberries, hulled, halved or quartered if large; 75g caster sugar; 40.00 ml lemon juice; 1 vanilla bean paste

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by Lucy Nunes

Delicious Team

Aug 19, 2025

Strawberries and cream are a favourite combination, known for being the designated sweet snack at Wimbledon. But it would be a pity to limit ourselves to that occasion when they taste so good together. Here we’ve snuck some freeze dried strawberries into the buttery crust and spiked the luscious cream filling with vanilla and lemon zest. The strawberries are quickly roasted to bring out even more sweetness and create a bright red syrup.

You’ll need a 20cm round springform pan and a 24cm cake pan. Start this recipe 1 day ahead.

250g digestive biscuits
2 x 15g pkts freeze-dried strawberries
125g unsalted butter, melted
675g cream cheese, at room temperature
150g sour cream
2/3 cup (150g) caster sugar
3 large eggs, at room temperature
3 tsp vanilla bean paste
Finely grated zest of 1 lemon
1/4 cup (35g) plain flour

Roasted strawberries

750g strawberries, hulled, halved or quartered if large
1/3 cup (75g) caster sugar
2 tbs lemon juice
1 vanilla bean paste

Method

1.

Whiz biscuits and dried strawberries in a food processor until finely crushed. Add butter and whiz until combined. Transfer to a 20cm round springform pan and press firmly over base and side. Chill for 30 minutes to firm.
2.

Preheat oven to 160°C/140°C fan-forced.
3.

Place cream cheese, sour cream, sugar, eggs, vanilla, lemon zest and flour in a food processor and whiz, scraping down the side occasionally, until combined and smooth. Pour mixture over the biscuit base, smoothing the top. Place pan in a 24cm round cake pan.
4.

Place larger cake pan in a deep baking tray and place in oven. Pour boiling water into baking tray so it comes halfway up the side of the larger cake pan. Bake for 55 minutes or until cheesecake is set but still has a slight wobble in the centre (it will continue to set as it cools).
5.

Carefully remove baking tray from oven and leave cheesecake in the water bath for 30 minutes. Transfer springform pan to the fridge and chill for at least 4-6 hours, or overnight, before removing cake from pan to serve.
6.

Meanwhile, for the roasted strawberries, preheat oven to 200°C/180°C fan-forced. Place all ingredients in a baking dish and toss to coat. Roast for 10 minutes until fruit is soft and juices are syrupy. Set aside to cool.
7.

Transfer cheesecake to a serving plate. Spoon some strawberries and syrup over the top and serve with remaining strawberries and syrup alongside.