• cakesbymk

Ultimate Strawberry Cheesecake!

Updated: Jan 22

It's currently summer here in New Zealand, and the strawberry season is in full swing! So it couldn't be a better time to share my ultimate strawberry cheesecake recipe!

What I love the most about this recipe is that it isn't too heavy, so you can enjoy a nice big slice without feeling bloated! It's also full of flavour, with a strawberry puree layer that adds a delicious tangy taste to each bite.

There are a few different steps to making this cheesecake, so if you're a visual learner, then definitely check out my YouTube video on how to make this delicious strawberry cheesecake!

YouTube video on how to make this delicious strawberry cheesecake!


Prep time: 40 minutes │ Set time: 6+ hours │ Total time: around 6 hours 40 minutes

Yield: Enough to fill a 10 inch springform pan, or an 8 inch cake ring.


Biscuit Base:

- 1 packet (250g) plain vanilla biscuits

- 7 and 1/3rd tablespoons (110g) melted butter

Strawberry Puree:

- 4 and 1/4 cups (625g) fresh strawberries

- 1/3 cup (67g) of white granulated sugar

- 1 and 1/4 tablespoons of fresh lemon juice

Note: set 1 cup (250g) of this strawberry puree aside for the top of the cheesecake, and mix the remaining strawberry puree in the cheesecake mixture.

Cheesecake Mixture:

- 2/3rd cup (160g) heavy cream

- 2 packets (500g) cream cheese

- 1/3 cup (150g) mascarpone cheese

- 2 tablespoons (30g) sour cream

- 3/4 cup (150g) white granulated sugar

- 1 and 1/2 cups (375g) strawberry puree made earlier

- 7 teaspoons (21.5g) gelatin powder

- 7 tablespoons (105g) of water for blooming gelatin

Strawberry Puree Topping:

- 1 cup (250g) strawberry puree made earlier

- 2 teaspoons (6.1g) gelatin powder

- 2 tablespoons (30g) water

Strawberry Jelly:

- 3 and 1/2 tablespoons (45g) white granulated sugar

- 1 and 1/4 cups (300g) water (3 tablespoons (45g) of this will be used to bloom the gelatin)

- 1/8 teaspoon (0.2g) strawberry essence

- 3 teaspoons (9.2g) gelatin powder

- 2 cups (300g) fresh strawberries sliced (for decorating)


Biscuit Base:

1) Place the biscuits into a food processor and process until they resemble fine crumbs.

2) Add in the melted butter and process again until fully mixed (the biscuits should now resemble a wet mixture).

3) Press down the biscuit base on the bottom of a springform pan, or a cake ring with an acetate sheet lined around the inside of the cake ring (see video demonstration). Use the back of a cup (or anything with a flat bottom) to press down the crumbs evenly.

4) Place into the fridge and begin making the strawberry puree.

Strawberry Puree:

5) Mix all the ingredients (strawberries, sugar and lemon juice) into a blender and blend until smooth.

6) Set 1 cup aside and leave the remaining amount for the cheesecake mixture.

Cheesecake Mixture:

7) Mix together gelatin powder and water and set aside for 5 minutes to bloom.

8) Whip heavy cream until soft peaks begin to form (see video for correct consistency).

9) Combine cream cheese, mascarpone cheese, sour cream and sugar in a mixer and mix together until smooth.

10) Mix in the strawberry puree on a low speed, and once combined, turn up the speed until the mixture is smooth.

11) Melt gelatin in the microwave for 5-10 seconds until completely liquid in consistency. Slowly pour the mixture into the strawberry/cheese mixture while mixing on a low speed.

12) Next, fold in the whipped cream until well combined.

13) Place the cheesecake mixture on the biscuit base. Spread out evenly using the back of a spoon. Smooth out the top by dropping the cake board (or springform pan) lightly onto a hard surface. Place in the fridge.

Strawberry Puree Topping:

14) Mix the gelatin and water and set aside to bloom for 5 minutes.

15) Once bloomed, heat the gelatin in the microwave for 5-10 seconds until completely liquid in consistency and pour this into the strawberry puree.

16) Pour the strawberry puree topping over the cheesecake mixture (ensure the cheesecake mixture has had about 20 minutes to set in the fridge before pouring the strawberry puree topping on top so it doesn't sink into the cheese mixture). Place the cake back in the fridge.

Strawberry Jelly:

17) Combine 3 tablespoons (45g) of water and gelatin together and set aside to bloom for 5 minutes.

18) In the meantime, heat together remaining water, sugar and strawberry essence, and mix until all the sugar is completely dissolved (you can do this on a stove or in the microwave). Remove from heat once the sugar has dissolved.

19) Once the gelatin is bloomed, heat it in the microwave for 5-10 seconds until completely liquid in consistency and stir into the sugar mixture. Set aside to cool.

20) While the liquid mixture is cooling, prepare the strawberry design on the top of your cheesecake. I like to place the strawberries around the cheesecake like a spiral (see video for demonstration).

21) Once the jelly mixture has cooled down (about 30 minutes), pour it gently over the strawberries. Ensure the strawberry puree topping has had enough time to set in the fridge and is slightly firm before you pour the jelly mixture on top.

22) Let the cake set in the fridge now for at least 6 hours. Once it's set, remove the sides of the springform pan, or if you're using a cake ring, remove the cake ring and gently pull off the acetate sheet.

23) Your cheesecake is ready to serve! Enjoy :)

If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)


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