Mary Berry Strawberry Cheesecake is made of graham crackers, butter, sugar, cream cheese, eggs, sour cream, vanilla, strawberries, cornstarch, and lemon juice. It serves 12 and takes about 6 hours including chilling time.
More Mary Berry Recipes:
- Mary Berry’s Boiled Fruit Cake
- Mary Berry Mississippi Mud Pie
- Mary Berry Apple And Blackberry Crumble
💗 Why You’ll Love This Strawberry Cheesecake Recipe:
- Rich and Creamy: The combination of cream cheese and sour cream creates a luxuriously smooth texture.
- Fresh Strawberry Flavor: The strawberry topping adds a bright, fresh taste.
- Perfect Sweetness: Balanced sweetness that’s not overwhelming.
- Versatile Dessert: Great for various occasions, from casual to fancy.
- Textural Contrast: The crunchy graham cracker crust contrasts nicely with the creamy filling.
- Visually Appealing: The vibrant strawberry topping makes it a feast for the eyes.
❓ What Is Mary Berry Strawberry Cheesecake Recipe?
Mary Berry’s Strawberry Cheesecake recipe features a graham cracker crust, a creamy filling made with cream cheese, eggs, sugar, sour cream, and vanilla, and is topped with a fresh strawberry sauce made with strawberries, sugar, and lemon juice.
🍓 Mary Berry Strawberry Cheesecake Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 ½ tablespoons butter – melted
- 1 ½ tablespoons sugar
- pinch of salt
Cheesecake Filling
- 2 8oz packages cream cheese – softened
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Strawberry Topping
- 1 ½ lbs strawberries
- 1 ½ teaspoons cornstarch
- 3 to 6 tablespoons sugar – adjust as needed
- 1 ½ tablespoons lemon juice
🍰 How To Make Mary Berry Strawberry Cheesecake
- Warm the oven up to 350°F. Put a round of parchment paper on the bottom of your springform pan to make it easy to take the cake out. After that, wrap the pan twice in heavy-duty metal foil.
- Grain cracker crumbs should be made in a food blender. You could also use a rolling pin or cooking mallet to crush them in a bag that can be closed again.
- Put the crumbs, sugar, and salt in a bowl and heat the butter. It should feel like wet sand and stay in shape when you press on it. Fill the pan with the crumbs and press them down hard so they cover the whole bottom and sides.
- Put it in the oven for eight to ten minutes. Put away.
- Get the batter ready: Turn the heat down to 325°F. With a hand mixer or a stand mixer with a paddle attachment, beat the eggs, sugar, sour cream, vanilla, and salt with the melted cream cheese until the mixture is smooth and creamy.
- In the middle, scrape down the sides and bottom. Last, slow down the machine for one to two minutes to get rid of the big air bubbles.
- Water bath: Pour the batter into the springform pan, and then hit the pan on a kitchen table lined with a kitchen towel to get rid of any air bubbles. Add hot water up to a few inches of the side of the bigger roasting pan and place the springform pan inside it. This will make a water bath.
- Heat the oven to 325°F and bake for 75 minutes. To open the oven door, turn off the oven and use a wooden spoon. After an hour, take the cheesecake out of the oven and let it cool down slowly.
- Cool down: Take the cake out of the water bath and peel off the foil. It should be put in the fridge for at least 4 hours or overnight after it has reached room temperature with an open lid.
- Cut the strawberries in half and set them away. Use a mixer or food processor to blend the other half of the strawberries into a smooth paste. Put the purée in a pot and add the sugar, cornstarch, and lemon juice. Mix the ingredients together. Bring it to a boil over medium-high heat.
- Take it off the heat and add the strawberry halves. If you think it needs it, add more sugar or lemon juice and taste again.
- Add one teaspoon of water at a time if you need to. Keep in mind that the sauce will get thicker as it cools. Put strawberry sauce on top and serve.
- Put some of the strawberry topping that has been chilled on the side and then add it to the cheesecake. Dipped in hot water and wiped dry before each slice, use a thin knife to cut the bread into pieces. Serve and have fun!
💭 Recipe Tips
- Crust Consistency: Ensure the graham cracker mixture resembles wet sand for a firm crust.
- Cream Cheese: Use room temperature cream cheese for a smoother filling.
- Sour Cream: Adds creaminess and slight tanginess. Ensure it’s at room temperature for better blending.
- Even Cooking: Tap the pan to remove air bubbles for even cooking and to prevent cracks.
- Water Bath: The water bath helps cook the cheesecake gently and evenly, reducing cracking.
- Don’t Rush Cooling: Let the cheesecake cool gradually in the oven, then in the fridge, to prevent cracks.
- Strawberry Topping: Adjust sugar in the topping based on the sweetness of the strawberries.
☕ What Pairs Nicely With Strawberry Cheesecake?
Strawberry Cheesecake pairs nicely with coffee, tea, sparkling wine, fresh berries, whipped cream, chocolate sauce, mint leaves for garnish, and light, fruity sorbets for a refreshing contrast in flavors.
🎚 How To Store Leftovers Strawberry Cheesecake?
- Refrigeration: Store leftover Strawberry Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
- Freezing: Freeze slices in airtight containers or tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw in the refrigerator before serving.
🚫 Do You Need To Reheat Leftovers Strawberry Cheesecake?
No, you don’t need to reheat leftover Strawberry Cheesecake it’s best served chilled. Just remove it from the refrigerator and let it sit briefly at room temperature before serving.
FAQs
What if my strawberry cheesecake cracks while baking?
If your strawberry cheesecake cracks while baking, it’s often due to overmixing or sudden temperature changes. Cover with strawberry topping or whipped cream to hide the cracks.
How will I know when strawberry cheesecake is done baking?
When strawberry cheesecake is done, the edges will be set but the center will still be slightly wobbly. It will firm up as it cools avoid overbaking.
Can I make strawberry cheesecake using a water bath?
Yes, you can make strawberry cheesecake using a water bath it helps cook the cheesecake evenly, prevents cracks, and ensures a smooth, creamy texture.
Why is my strawberry cheesecake too liquidy?
If your strawberry cheesecake is too liquidy, it might be underbaked, overmixed, or the ingredients, especially cream cheese and eggs, were not at room temperature before mixing.
Why is my strawberry cheesecake runny?
A runny strawberry cheesecake can result from underbaking, insufficient chilling time, using low-fat cream cheese, or not properly measuring ingredients, especially the wet components like sour cream and eggs.
Try More Mary Berry Recipes:
Mary Berry Strawberry Cheesecake Nutrition Facts
Amount Per Serving
- Calories 482
- Total Fat 26g
- Saturated Fat 12g
- Trans Fat 0.3gg
- Cholesterol 67mg
- Sodium 377mg
- Potassium 229mg
- Total Carbohydrates 59g
- Dietary Fiber 1.8g
- Sugars 45g
- Protein 5.8g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Strawberry Cheesecake
Description
Mary Berry Strawberry Cheesecake is made of graham crackers, butter, sugar, cream cheese, eggs, sour cream, vanilla, strawberries, cornstarch, and lemon juice. It serves12 and takes about 6 hours including chilling time.
Ingredients
Graham Cracker Crust
Cheesecake Filling
Strawberry Topping
Instructions
- Warm the oven up to 350°F. Put a round of parchment paper on the bottom of your springform pan to make it easy to take the cake out. After that, wrap the pan twice in heavy-duty metal foil.
- Grain cracker crumbs should be made in a food blender. You could also use a rolling pin or cooking mallet to crush them in a bag that can be closed again.
- Put the crumbs, sugar, and salt in a bowl and heat the butter. It should feel like wet sand and stay in shape when you press on it. Fill the pan with the crumbs and press them down hard so they cover the whole bottom and sides.
- Put it in the oven for eight to ten minutes. Put away.
- Get the batter ready: Turn the heat down to 325°F. With a hand mixer or a stand mixer with a paddle attachment, beat the eggs, sugar, sour cream, vanilla, and salt with the melted cream cheese until the mixture is smooth and creamy.
- In the middle, scrape down the sides and bottom. Last, slow down the machine for one to two minutes to get rid of the big air bubbles.
- Water bath: Pour the batter into the springform pan, and then hit the pan on a kitchen table lined with a kitchen towel to get rid of any air bubbles. Add hot water up to a few inches of the side of the bigger roasting pan and place the springform pan inside it. This will make a water bath.
- Heat the oven to 325°F and bake for 75 minutes. To open the oven door, turn off the oven and use a wooden spoon. After an hour, take the cheesecake out of the oven and let it cool down slowly.
- Cool down: Take the cake out of the water bath and peel off the foil. It should be put in the fridge for at least 4 hours or overnight after it has reached room temperature with an open lid.
- Cut the strawberries in half and set them away. Use a mixer or food processor to blend the other half of the strawberries into a smooth paste. Put the purée in a pot and add the sugar, cornstarch, and lemon juice. Mix the ingredients together. Bring it to a boil over medium-high heat.
- Take it off the heat and add the strawberry halves. If you think it needs it, add more sugar or lemon juice and taste again.
- Add one teaspoon of water at a time if you need to. Keep in mind that the sauce will get thicker as it cools. Put strawberry sauce on top and serve.
- Put some of the strawberry topping that has been chilled on the side and then add it to the cheesecake. Dipped in hot water and wiped dry before each slice, use a thin knife to cut the bread into pieces. Serve and have fun!
Notes
- Crust Consistency: Ensure the graham cracker mixture resembles wet sand for a firm crust.
- Cream Cheese: Use room temperature cream cheese for a smoother filling.
- Sour Cream: Adds creaminess and slight tanginess. Ensure it’s at room temperature for better blending.
- Even Cooking: Tap the pan to remove air bubbles for even cooking and to prevent cracks.
- Water Bath: The water bath helps cook the cheesecake gently and evenly, reducing cracking.
- Don’t Rush Cooling: Let the cheesecake cool gradually in the oven, then in the fridge, to prevent cracks.
- Strawberry Topping: Adjust sugar in the topping based on the sweetness of the strawberries.
Mary Berry Strawberry Cheesecake