Strawberry Cheesecake

Strawberry Cheesecake

Strawberry Cheesecake

Recipe by GeeDeeCourse: DessertCuisine: GreeceDifficulty: Easy


Prep time


Cooking time




Total time





A classic cheesecake with a strawberry coulis filling and fresh strawberry topping.


  • For the Crumb Base recipe (Opens in new tab)

  • For the Cheesecake Filling
  • 1 lb strawberries

  • 250 ml double cream

  • 6 oz granulated sugar

  • 8 oz cream cheese

  • 12 oz mascarpone

  • 2 tbsp lemon juice

  • 14 g powdered gelatin

  • For the Strawberry Topping
  • 1 tbsp Cornflour

  • 45 ml warm water

  • 450 g Strawberries

  • 50 g granulated sugar

  • ½ Lemon zest and juice

  • For the Cream Decoration
  • 230 ml double cream

  • 2 tbsp icing sugar


  • The Crumb Base
  • Make the Crumb Base
  • For the Cheesecake Filling
  • Wash and dry the strawberries then hull and cut into quarters.
  • Using a hand blender or food processor, puree the strawberries until nice and smooth.
  • Now pass the puree through a sieve and set aside.
  • Should have approx 350ml of strawberry puree.
  • In a stand mixer bowl, combine the cream cheese and granulated sugar.
  • Beat on medium/high speed until light and smooth, scraping down the bowl at intervals.
  • Add the double cream and beat for 3-4 minutes until fluffy
  • Turn the speed down to medium and beat in mascarpone until well combined and smooth.
  • Gradually mix in strawberry puree and lemon juice and incorporate until nice and smooth.
  • In a separate small microwavable bowl, add 100ml cold water and sprinkle the gelatin over the top.
  • Allow to bloom and absorb the water. Probably about 5-6 minutes
  • Once the gelatin has absorbed all the water, place the container in the microwave to heat for 40 seconds, taking it out every 10 seconds to stir.
  • You now have fully dissolved and clear liquid.
  • With the mixer turning on med-low speed, slowly pour in the gelatin and beat until well combined.
  • Pour the cheesecake filling over the chilled biscuit crust base and spread the top out so it is nice and smooth.
  • Cover with clingfilm and refrigerate at least 4 hours or until completely chilled, overnight would be good.
  • For the topping
  • Mix the cornflour and water together until all the cornflour has dissolved
  • Place the cornflour mixture, and the rest of the topping ingredients, into a small saucepan over medium heat.
  • Using a wooden spoon or rubber spatula, stir the mixture as it cooks.
  • Break up some of the strawberries as you stir to produce some syrup
  • Bring the sauce to a simmer and allow to simmer for 5-6 minutes, stirring constantly.
  • After 5-6 minutes, remove from the heat and allow to cool.
  • The mixture will thicken as it cools.
  • To Finish
  • Whip the double cream and icing sugar together to reach soft peaks.
  • Remove the cheesecake from the tin and place on a serving plate
  • Spread the cooled strawberry topping over the majority of the chilled cheesecake, leaving about 1″ from the sides
  • Take a piping bag and large star tube and pipe rosettes around the outer edge
  • Serve or place back in the fridge until use
  • Enjoy

Recipe Video

How to Make Strawberry Coulis