Strawberry Drizzle Cheesecake

Cheesecake is one of those desserts that is indulgent, creamy and utterly irresistible. Whether you’re dining at a posh restaurant or treating yourself at home, cheesecake is always a showstopper. But what truly elevates this dessert to the next level is a drizzle of strawberry purée or syrup. The combination of the luscious cheesecake and the vibrant, fruity sweetness of strawberries is a match made in culinary heaven.

At its core, cheesecake is a wonderful blend of textures. The base, often made from crushed biscuits, adds a satisfying crunch that contrasts beautifully with the creamy filling. This filling is where the magic happens – smooth, rich, and just the right amount of tangy. Whether it’s baked or chilled, every forkful of cheesecake offers a luxurious experience.

Now, let’s talk about the strawberry drizzle. There’s something about the flavour of fresh strawberries that complements cheesecake so perfectly. The purée or syrup, made from ripe strawberries, has a delightful balance of tartness and sweetness. When poured over the cheesecake, it not only enhances the flavour but also adds a pop of colour that makes the dessert visually stunning.

The beauty of a strawberry drizzle lies in its versatility. It can be a delicate swirl atop the cheesecake, creating an elegant design, or a generous cascade for those who love an extra hit of fruity goodness. The bright red hue against the creamy white cheesecake is a feast for the eyes, and the aroma of fresh strawberries is simply intoxicating.

What makes this pairing so special is the harmony of flavours. The richness of the cheesecake is balanced by the light, refreshing strawberry drizzle. It’s the kind of dessert that satisfies your sweet tooth without overwhelming your palate. Whether enjoyed at the end of a celebratory meal or as a treat to brighten your day, cheesecake with a strawberry drizzle is always a winner.

So, the next time you’re savouring this iconic dessert, take a moment to enjoy it. The creamy texture, the crumbly base, and the vibrant burst of strawberry – it’s a perfect mix of flavours and textures that never fails to delight.

Strawberry Drizzle Cheesecake

Summary: This cheesecake is a creamy, indulgent dessert with a crunchy biscuit base and a vibrant strawberry drizzle that adds a touch of fruity sweetness. Perfect for any occasion, it’s a dessert that’s as beautiful as it is delicious.

4.95 from 40 votes

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Course: Dessert

Cuisine: Greek

Keyword: Biscuits, Eggs, Strawberry, Strawberry Cheesecake, Strawberry Sauce

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Chilling: 2 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 10 Slices

Calories: 526kcal

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Ingredients

 

MetricImperial

For the base:

• 200 g digestive biscuits or similar crushed
• 75 g unsalted butter melted

For the filling:

• 600 g cream cheese softened
• 150 g caster sugar
• 200 ml double cream
• 3 large eggs free range
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the strawberry drizzle:

• 250 g fresh strawberries hulled
• 50 g caster sugar
• 1 tbsp lemon juice

Instructions

Prepare the Base:

• Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix the crumbs with the melted butter until fully combined. Press the mixture into the base of a 23cm (9-inch) springform tin, ensuring it’s evenly spread and compact. Chill in the fridge while you prepare the filling.
  200 g digestive biscuits, 75 g unsalted butter

Make the Filling:

• Preheat your oven to 160°C (140°C fan) or 325°F. In a large bowl, beat the cream cheese and sugar until smooth.
  600 g cream cheese, 150 g caster sugar
• Add the double cream, eggs, vanilla extract and lemon juice, mixing until fully incorporated. Pour the mixture over the chilled base and smooth the top.
  200 ml double cream, 3 large eggs, 1 tsp vanilla extract, 1 tbsp lemon juice

Bake:

• Place the tin on a baking tray and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the centre. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for about an hour. Once cooled, transfer to the fridge and chill for 4-6 hours or overnight.

Make the Strawberry Drizzle:

• While the cheesecake is chilling, make the strawberry drizzle. Blend the strawberries, sugar and lemon juice in a blender until smooth. For a smoother consistency, strain the purée through a fine sieve to remove seeds. Chill the drizzle until ready to serve.
  250 g fresh strawberries, 50 g caster sugar, 1 tbsp lemon juice

Serve:

• Remove the cheesecake from the tin and transfer to a serving plate. Drizzle the strawberry purée over the top, allowing it to cascade down the sides. Slice and serve with extra drizzle if desired.

Nutrition

Calories: 526kcal | Carbohydrates: 42g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 320mg | Potassium: 197mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1374IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 1mg