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Published 20/04/2026
1:10
Serves 8
Medium

Strawberry and vanilla baked cheesecake

A stunning summer dessert featuring the classic combination of strawberries and cream.

The key to a perfect baked cheesecake is cooling it slowly to prevent cracks. Using ginger biscuits in the base adds a lovely warmth that complements the vanilla filling.

What you'll need...

For the base

  • 250g digestive or ginger biscuits
  • 25g butter, melted

For the filling

  • 600g cream cheese
  • 75g caster sugar
  • 4 large eggs
  • 3 tsp vanilla extract

For the topping

  • 170ml soured cream
  • 300g fresh strawberries
  • 1 tbsp icing sugar
  • Fresh mint, chopped

Method

  1. Preheat oven to 160°C (140°C fan). Line a 23cm springform tin. Mix crushed biscuits with melted butter and press into the base. Chill.

  2. Beat cream cheese and sugar until smooth. Add eggs one at a time with vanilla extract. Pour onto the base and bake for 50 minutes until just set.

  3. Leave to cool in the oven with the door open. Once cold, spread soured cream over the top.

  4. Toss strawberries with icing sugar and mint, then arrange on top of the cheesecake.

Shop the tools you will need

Secondary image for image of Non-Stick Shallow Cake Tin 20cm / 8in Main image for image of Non-Stick Shallow Cake Tin 20cm / 8in

£9.00

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Hand Mixer Black
In stock

£39.00

Secondary image for image of Food Processor 3L Main image for image of Food Processor 3L

£179.00

Secondary image for image of Non-Stick Loose Bottom Shallow Cake Tin 2 Piece Set 15cm / 6in Main image for image of Non-Stick Loose Bottom Shallow Cake Tin 2 Piece Set 15cm / 6in

£14.00

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