Baked Strawberry Cheesecake Recipe

Strawberry cheesecake recipe for a creamy and delicious strawberry filled and topped cheesecake that is baked to perfection on a lovely buttery chocolate Oreo crust. A must try for strawberry cheesecake lovers!

Baked strawberry cheesecake recipeBaked Strawberry Cheesecake Recipe - Strawberry Cheesecake Topped with Whipped Cream and Fresh Strawberries

This baked strawberry cheesecake is the third cheesecake recipe on this blog, the first 2 being my easy cheesecake and New York cheesecake

This cheesecake is quite a variant compared to my earlier 2 cheesecakes - firstly, I baked this cake on an Oreo cookie crust (while the other 2 were baked on Digestive cookie crusts). Secondly, I have added fresh strawberry filling into the cheesecake batter so you will find lovely pink specks of pureed strawberry in the the cheesecake that gives the cheesecake all the delicious goodness of fresh strawberries while the other 2 cheesecakes were made with classic cream cheese filling without any additional ingredients.

This strawberry cheesecake recipe follows the New York cheesecake closely. In fact, it was adapted from the New York cheesecake recipe for a strawberry cheesecake. 

This is a very easy cake to make, and one that is deliciously creamy and full of fresh strawberry flavor. I choose to top the cake with a simple layer of fresh whipped cream and fresh halved strawberries to complete the cake. I must say, the combination of the chocolate crust and the creamy strawberry cheese filling is absolutely divine. 

Strawberry Cheesecake Recipe

Here is the full printable version of my baked strawberry cheesecake recipe. And while you are at it, don't forget to also read my recipe notes right below it for tips that will help ensure you bake the best strawberry cheesecake every single time!

Strawberry Cheesecake Recipe

By , December 11, 2019

 Strawberry Cheesecake Recipe

Strawberry cheesecake recipe for a creamy and delicious strawberry filled and topped cheesecake that is baked to perfection on a lovely buttery chocolate Oreo crust. A must try for strawberry cheesecake lovers!


Prep Time: 15 Minutes
Cook time: 55 Minutes
Yield: 7 inches round cheesecake
Keyword: Strawberry Cheesecake Recipe
Category: Dessert


  • 200 g Oreo cookies (with filling)
  • 30 g butter (melted)
  • 450 g cream cheese (at room temperature)
  • 150 g castor sugar
  • 20 g plain flour
  • ½ tsp vanilla essence
  • 2 eggs
  • 120 g sour cream
  • ⅛ tsp salt
  • 75 g strawberry filling
  • Whipped cream
  • Strawberries


  1. Pre heat oven to 160 degrees Celsius.
  2. Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
  3. Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
  4. In a separate bowl, beat cream cheese until smooth for 30 seconds.
  5. Scrap the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
  6. Add in both the eggs and vanilla essence. Beat for about 10 seconds until the eggs are well combined. Scrap the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
  7. Fold in the sour cream until it is well incorporated into the batter, followed by the strawberry filling.
  8. Pour the batter into the prepared crust and bake in a water bath for 55 minutes at 160 degrees Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
  9. Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
  10. Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
  11. Garnish the cake with a layer of fresh whipped cream and strawberry halves.
  12. Keep leftovers refrigerated.

Top of strawberry cheesecakeBaked Strawberry Cheesecake Recipe

Baked Strawberry Cheesecake - Success Factors

Cheesecake baking can be pretty daunting for some people - cracked cakes, unsightly bubbles on the surface of the cake and rubbery texture are some of the common issues that are dreaded when it comes to baking cheesecakes. All these problems can be easily overcome if you follow the tips below:

  • Line cake pan with parchment - Lining your cake tin with parchment will enable you to transfer the cake out of the bottom of the cake tin onto a serving plate smoothly. To do this, chill the cake first so that the crust does not break as you try to transfer the cake. Also, because of the butter in the crust, the paper will tend to stick to the crust. Use a knife to loosen the paper underneath the crust carefully and only then slowly slide the cake onto a serving plate.
  • Reduce baking temperature - cheesecakes must be baked in low temperatures. Too high a temperature will result in cracked cakes. It can also result in over baked cheesecakes with rubbery texture. 
  • Bake the cake on the lowest rack - Place the cake on the lowest rack in your oven. This will avoid the cake surface from turning overly brown and help avoid cracks in your cheesecake.
  • Avoid over beating the cake batter - Over beating will cause too much of air to be incorporated into the cake batter. You will know your batter has incorporated too much air if you see too many air bubbles in it as you prepare the batter. You can try to break as many air bubbles as you can as you level your cake top, but it is impossible to break all. Best is to avoid incorporating  too much air into the batter by mixing the ingredients only to the extent that they are just combined.
  • Ensure the interior of your own is moist by placing a water bath -  Water baths or bain marie help keep the interior of your oven moist. A moist oven will help in making sure your cheesecake does not become dry and crack up.
  • Disable the 'fan' function in your oven - If your oven has a 'fan' function, disable it. This is another reason that can potentially contribute to cracked cheesecakes.
  • Avoid over baking the cheesecake by keeping to the baking time - Over baking can not only cause your cheesecake to crack, it can also cause your cake texture to become rubbery. Ideally, a cheesecake is done when it's sides have turned firm to the touch but its center still wobbly. The cake will continue to bake to perfection as it cools down so it is very important to keep to the baking time as indicated in the recipe.

A baked strawberry cheesecakeBaked Strawberry Cheesecake Recipe

How to Make Strawberry Cheesecake

Here are my step by step instructions with images on how to bake a strawberry cheesecake. 

  • First and foremost, prepare the strawberry filling. You can make your own strawberry filling and this can be made at least 2 weeks in advance and refrigerated. Follow my strawberry filling recipe here but puree the strawberries instead of chopping them for a smoother filling. This filling will be added to the cheesecake batter before baking and for easy cutting of the cake (chunky fruit pieces will make it harder to cut smooth slices of the cake) it is best to puree the fruits before cooking them into the filling.
Pureed strawberriesPureed fresh strawberries for the strawberry filling

  • Next is the crust. I chose to use chocolate Oreo cookie crust for this cheesecake. Crush the Oreo cookies along with their filling into fine crumbs. And then add melted butter to it and press down firmly into the bottom of your prepared spring form tin with the back of a spoon or the back of a drinking glass. Lining your cake tin with parchment will make it so much easier to transfer the cake onto a serving plate. Set the prepared crust aside.
Cake tin lined with parchment paperLine your springform pan with parchment paper
Crushed cookie crumbsCrush Oreo cookies (with its filling) to a fine crumb
Crush cookie crumbs with butterAdd melted butter and mix thoroughly
Cookie crumbs pressed into cake tinPress the cookie crust into the bottom of the springform pan firmly.

  • Next, make the cheesecake batter. Start by creaming the cream cheese (at room temperature) for about 30 seconds. 

Cream cheese at room temperature

  • Scrap the sides of the bowl, add the flour, sugar and salt and beat again for another 20 seconds.  

Add flour and sugar into the cream cheese

  • Next to go into the batter are the eggs and vanilla essence. Add both the eggs at once. Beat for about 10 seconds, scrap the sides of the bowl and beat again for another 10 seconds. Beat longer if the batter is not smooth but be careful to not over beat as over beating at this stage will incorporate too much air into the batter, causing your cheesecake to have a bubbly surface after baking.

Egg and vanilla essence in the batter

  • Scrap the bowl again and fold in the sour cream until it is all well combined. 

Sour cream in the cheesecake batter

  • Finally, fold the strawberry filling into the batter. Mix well.

Adding strawberry filling into the cake batter
Cheesecake batter mixed with strawberry filling

  • Pour the batter into the prepared Oreo crust and bake the cheesecake in a water bath at 160 degrees Celsius for 55 minutes. 
Strawberry cheesecake batter in a cake tin

  • For the water bath, you can either wrap the sides of your cake tin with foil and place it in a baking dish filled with water, or you can put your cake tin into a slightly larger cake tin and place both the tins into a baking dish filled with water before placing all three tins in the oven.
A baking dish filled with waterFill a large baking dish with water
A smaller baking dish in a larger dish filled with waterPlace a smaller cake tin the water-filled baking dish.
Cake tin in the baking dishFinally, place your cake tin in the smaller cake tin.

  • After 55 minutes, turn off the oven and let the cake sit in the oven for about 10 minutes. At this stage, the cake should be firm on the sides but still wobbly in the center. The cake will continue to bake as it cools down, so it is important that the oven is turned off once the cake reaches this stage. Over baking can cause your cheesecake texture to be rubbery and crack. 

  • Let the cake rest at room temperature for another 20 minutes before loosening the cake tin and removing the cake. 

Baked strawberry cheesecakeBaked Strawberry Cheesecake Recipe

  • Refrigerate the cake for at least 4 hours or overnight. Spread a thin layer of fresh whipped cream on the cake top and arrange fresh strawberries on before serving.
  • Leftovers should be kept refrigerated.
Cheesecake covered in fresh whipped cream
Cream covered cheesecake with fresh strawberries.

And that is pretty much how you make a baked strawberry cheesecake. Try it and let me know how it turns out.

A fork in a slice of strawberry cheesecake
A slice of strawberry cheesecake

Pin this baked strawberry cheesecake recipe for later here:

Baked Strawberry CheesecakeBaked Strawberry Cheesecake Recipe

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