A Baked Strawberry Cheesecake made with Mascarpone, and Ricotta Cheese. Topped with fresh strawberries and a simple sugar free strawberry sauce. The buttery biscuit textured base can also be used to make a no bake cheesecake.
Do not be put off by the words Baked Cheesecake. It's not as hard to make as you think. Sure it may crack when it's cooled, but there is a myriad of toppings that will cover up and fill any crevises, so give it a try. The sauce is easy to make, just blitz a few strawberries and you are good to go. No need to add any sweetener. Less is more as they say.
Notes about Ingredients
You will find a full list of ingredients and quantities in the recipe card below or click the 'Jump to Recipe' button at the top.
For the Base
Butter - Has the best flavour. Margarine is fine if you prefer.
Ground Almonds - If you don't have enough ground almonds, substitute with flour.
Plain white flour - Also known as all purpose flour. Not self raising flour as this will rise.
Caster sugar - This has smaller sized crystals and is much better for baking.
For the Cheesecake Filling
Mascarpone - Full Fat cream cheese is also good.
Ricotta Cheese - If you can't get hold of Ricotta try a full fat cream cheese and mix with Mascarpone. TIP: Regardless of which ingredients you use, make the total up to the combined weight of the Mascarpone and Ricotta
Caster Sugar - As above
Cornflour - Cornstarch is fine.
Vanilla extract - Much better than Vanilla Essence
Eggs - Free Range if you can
Lemon - This gives added flavour.
How to Make this Recipe
Preheat the oven to 180 fan assisted. Grease the base of an 8” spring form tin with butter. Mix all the ingredients for the cheesecake base, including the melted butter in a bowl until everything is well combined. Spread the base of the prepared tin with the mixture.
Bake in the oven for 8 mins or until baked and slightly golden in colour. Remove from the oven and leave to one side while you mix the cheesecake filling.
Turn the oven down to 140 deg fan assisted oven.
Remove any excess liquid from the ricotta cheese using a couple of sheets of kitchen paper. There may not be much, this helps prevent the mixture from being too runny when combined with all the other ingredients.
In a large bowl, mix together the Mascarpone, Ricotta cheese, and sugar until well combined. Add the cornflour, eggs, zest, lemon juice, and Vanilla Extract. Mix until smooth and well combined.
Place the prepared tin on a baking tray. Pour the mixture over the baked shortcake base and bake in the oven for 50 – 60 mins or until baked. The edges should be set and slightly golden with a slight wobble in the middle.
Take out of the oven and leave to cool completely. Once cooled, don’t worry about any cracks in the cheesecake, life's far too short to figure out why cracks occur. Simply top the baked cheesecake with fresh fruit.
Make the Strawberry Topping and Sauce.
Place about half of the strawberries into a small blender and blitz. If needed add a little sugar or honey for sweetness. Cover the cheesecake with fresh fruit and the blitzed strawberry sauce allowing the sauce to fill any cracks and crevices.
Tips and FAQ's
Ensure that the cheesecake has cooled completely before serving. The middle could still be a little soft, be patient and let it cool.
You may like to try these other fruit based recipes.
- Apple Shortcake - Stewed dessert Apples with a shortcake base and topping
- Rhubarb and Apple Cobbler - Stewed Rhubarb and Apples topped with discs of fluffy shortcake. Delicious served with custard or ice cream.
This could happen during the cooling time, once you have taken it out of the oven. No need to worry about this, fill and top with fruit and sauce.
Recipe
Baked Strawberry Cheesecake
Equipment
- 1 x 8" springform cake tin
Ingredients
For the Base
- 45 g unsalted butter
- 115 grams ground Almonds
- 35 g plain white flour
- 1 ½ teaspoons caster sugar
For the Cheesecake filling
- 340 g Mascarpone
- 250 g Ricotta Cheese
- 100 g caster sugar
- 2 tablespoons Cornflour
- 1 teaspoon vanilla extract
- 3 medium eggs
- Zest and juice of 1 lemon
Instructions
Make the Base
- Preheat the oven to 180 fan assisted grease the base of an 8” spring form tin with butter.
- Mix all the ingredients for the cheesecake base, including the melted butter in a bowl until everything is well combined. Spread the base of the prepared tin.
- Bake in the oven for 8 mins or until baked and slightly golden in colour. Remove from the oven and leave to one side while you mix the cheesecake filling.
Make the Cheesecake Filling
- Turn the oven down to 140 deg fan assisted oven.
- Remove any excess liquid from the ricotta cheese using a couple of sheets of kitchen paper. There may not be much, this helps prevent the mixture being too runny when combined with all the other ingredients.
- In a large bowl, mix together the Mascarpone, Ricotta cheese and sugar until well combined. Add the cornflour, eggs, zest, lemon juice and Vanilla Extract. Mix until smooth and well combined.
- Place the prepared tin on a baking tray. Pour the mixture over the baked shortcake base and bake in the oven for 50 – 60 mins or until baked. The edges should be set and slightly golden with a slight wabble in the middle.
- Take out of the oven and leave to cool completely. Don’t worry about any cracks in the cheesecake, these can be covered with fruit later.
Make the Strawberry Topping.
- Place about half of the strawberries into a small blender and blitz. If needed add a little sugar or honey for sweetness.
- Use a knife to score around the edge of the cheesecake to help release it from the springform tin. Decorate and serve with the fresh strawberries.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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