Go Back Email Link
+ servings
Slice of strawberry cheesecake on a white plate
Print Recipe
5 from 1 vote

Baked Strawberry Cheesecake

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.
Prep Time20 minutes
Cook Time1 hour
Cooking time for the Cheesecake Base8 minutes
Total Time1 hour 28 minutes
Course: Dessert
Cuisine: American, British
Keyword: Baked Cheesecake, Strawberry Topping
Servings: 8
Calories: 467kcal
Author: Lynn

Equipment

  • 1 x 8" springform cake tin

Ingredients

For the Base

  • 45 g unsalted butter (4 tablespoons)
  • 115 grams ground Almonds (1 cup plus 1 tablespoon)
  • 35 g plain white flour (4 tablespoons)
  • 1 ½ teaspoons caster or granulated sugar

For the Cheesecake filling

  • 340 g Mascarpone (1.5 cups)
  • 250 g Ricotta Cheese (1 cup plus 2 tablespoons)
  • 100 g caster sugar (½ cup plus 1 tablespoon)
  • 2 tablespoons Cornflour
  • 1 teaspoon vanilla extract
  • 3 medium eggs
  • Zest and juice of 1 lemon

For the Strawberry Topping

  • 450 g fresh, strawberries
  • sugar, to taste

Instructions

Make the Base

  • Preheat the oven to 180 fan assisted (375 F). 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 (320 F).
  • 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. Cover the cheesecake with fresh fruit and the blitzed strawberry sauce allowing the sauce to fill any cracks and crevices.

Nutrition

Calories: 467kcal | Carbohydrates: 23g | Protein: 12g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 74mg | Potassium: 63mg | Fiber: 2g | Sugar: 14g | Vitamin A: 964IU | Calcium: 166mg | Iron: 1mg