There’s something timeless about a creamy, fruit-topped cheesecake, and Mary Berry’s Strawberry Cheesecake captures it beautifully. I’m thrilled to share this recipe: a perfect harmony of a buttery graham cracker crust, silky filling, and luscious strawberry topping. Inspired by Mary’s classic touch, this dessert is the kind of showstopper that’s as joyful to make as it is to eat.
Perfect for spring and summer gatherings, or when you simply need a bright, refreshing dessert, this easy strawberry cheesecake brings an undeniable comfort. If you’re searching for an “easy strawberry cheesecake,” “Mary Berry cheesecake,” or a “special occasion dessert,” you’ve just found a recipe to treasure.
Why You’ll Love This Recipe
- Rich, creamy filling without being overly heavy
- Fresh, vibrant strawberry topping that steals the show
- Reliable, easy-to-follow method for perfect results
- Ideal for celebrations, but simple enough for a weekend treat
- Gorgeous presentation with minimal effort
Ingredients for Mary Berry’s Strawberry Cheesecake
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs: creates the crunchy base
- 2½ tablespoons butter, melted: binds the crust
- 1½ tablespoons sugar
- Pinch of salt
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened: delivers the creamy richness
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream: adds light tang and silkiness
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Strawberry Topping:
- 1½ pounds strawberries
- 1½ teaspoons cornstarch
- 3 to 6 tablespoons sugar: adjust depending on berry sweetness
- 1½ tablespoons lemon juice
How to Make Mary Berry’s Strawberry Cheesecake
- Prepare the Oven and Pan: Preheat oven to 350°F. Line the base of a springform pan with parchment paper and double-wrap the pan with heavy-duty foil to prepare for a water bath.
- Make the Crust: Crush graham crackers into fine crumbs. Combine with sugar, salt, and melted butter until it feels like wet sand. Press firmly into the bottom and sides of the pan.
- Bake the Crust: Bake the crust for 8-10 minutes. Set aside to cool.
- Prepare the Cheesecake Batter: Lower oven temperature to 325°F. Beat the softened cream cheese until smooth, then mix in eggs, sugar, sour cream, vanilla, and salt. Scrape the bowl halfway to ensure a silky, even batter.
- Pour and Set the Water Bath: Pour the batter into the crust. Tap the pan gently to release air bubbles. Place the pan into a larger roasting dish and pour hot water around it, about halfway up the sides.
- Bake the Cheesecake: Bake at 325°F for 75 minutes. Then, turn off the oven, wedge the door slightly open with a wooden spoon, and leave the cheesecake to cool inside for 1 hour.
- Chill the Cheesecake: Remove from the water bath, peel off the foil, and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Make the Strawberry Topping: Hull and halve half the strawberries. Blend the other half into a purée. In a saucepan, mix the purée with sugar, cornstarch, and lemon juice. Cook over medium heat until thickened.
- Assemble: Stir the halved strawberries into the cooled sauce. Spoon generously over the chilled cheesecake.
- Serve: For clean slices, dip a sharp knife into hot water and wipe dry before each cut. Enjoy!
Common Mistakes to Avoid
- Overmixing the batter: Creates too much air and can cause cracks.
- Skipping the water bath: Leads to uneven baking and dry texture.
- Using cold ingredients: Room temperature cream cheese and eggs are crucial.
- Rushing the cooling process: Cheesecake needs gradual cooling to set perfectly.
- Overbaking: The center should still wobble slightly when done.
Storage and Reheating Instructions
- Refrigeration: Cover and store in the fridge for up to 5 days.
- Freezing: Freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Not necessary. Best served chilled.
FAQs
Q: What if my cheesecake cracks?
A: No worries! The strawberry topping will beautifully hide any cracks.
Q: How do I know when the cheesecake is done?
A: The edges will be set and the center should slightly jiggle.
Q: Can I skip the water bath?
A: It’s highly recommended for even cooking and the creamiest texture.
Q: Why is my cheesecake watery?
A: It may have been underbaked or needed more chilling time.
Q: Can I make it ahead of time?
A: Absolutely! It’s best made a day in advance.
Nutrition Facts (Per Serving)
- Sugar: 45g
- Calories: 482
- Total Fat: 26g
- Carbohydrates: 59g
- Protein: 5.8g
- Sodium: 377mg
Try More Recipes:
Mary Berry Strawberry Cheesecake
Description
Creamy, rich strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping, inspired by Mary Berry.
Ingredients
Graham Cracker Crust
Cheesecake Filling
Strawberry Topping
Instructions
- Preheat oven to 350°F. Line a springform pan with parchment and wrap in foil.
- Make the crust by mixing graham crumbs, sugar, salt, and butter. Press into the pan.
- Bake crust for 8-10 minutes. Cool.
- Lower oven to 325°F. Beat cream cheese, then mix in eggs, sugar, sour cream, vanilla, and salt.
- Pour batter into crust. Tap pan to remove bubbles. Set into a water bath.
- Bake 75 minutes. Cool in oven with door ajar for 1 hour.
- Cool completely, then chill 4 hours or overnight.
- Blend half the strawberries into purée. Cook with sugar, cornstarch, and lemon juice.
- Stir in halved strawberries. Spoon topping over cheesecake.
- Slice with a hot, dry knife. Serve.
Notes
- Overmixing the batter: Creates too much air and can cause cracks.
- Skipping the water bath: Leads to uneven baking and dry texture.
- Using cold ingredients: Room temperature cream cheese and eggs are crucial.
- Rushing the cooling process: Cheesecake needs gradual cooling to set perfectly.
- Overbaking: The center should still wobble slightly when done.