Baked Strawberry Cheesecake

Baked Strawberry Cheesecake

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This recipe for a baked strawberry cheesecake is like a dessert in two layers. The bottom layer is a rich and creamy cheesecake, and the top layer features fresh strawberries and cream.
Servings: 6
Calories: 431


  • 3 oz self-raising flour
  • 1 oz cornflour
  • 3 oz butter
  • fresh milk for mixing
  • 4 oz fresh strawberries hulled and sliced
  • 8 oz medium-fat curd cheese
  • 2 oz caster sugar
  • 2 eggs separated
  • 5 floz fresh soured cream


  • Put the flour and cornflour in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then add a little milk to mix.
  • Roll out on a lightly floured work surface and use to line a 23 cm (9 inch) spring form tin. Bake blind at 200°C (400°F) mark 6 for 10 minutes, until set.
  • Arrange the strawberries on top of the pastry case.
  • Blend together the cheese, sugar, egg yolks and soured cream. Whisk the egg whites until stiff and gently fold into the mixture. Pour on top of the strawberries and bake at 180°C (350°F) mark 4 for 40-45 minutes, until firm. Serve hot or cold.
Calories: 431 kcal
Carbohydrates: 26 g
Protein: 14 g
Fat: 30g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 138 mg
Sodium: 386 mg
Potassium: 102 mg
Fiber: 1 g
Sugar: 11 g
Vitamin A: 589 IU
Vitamin C: 11 mg
Calcium: 314 mg
Iron: 1 mg
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