If you’ve ever pulled a cheesecake from the oven only to find a cracked top or a soupy center, this Classic Strawberry Cheesecake recipe is for you. I designed this version specifically for beginner to intermediate home bakers using a regular OTG (no stand mixer required).
You’ll get a creamy, sliceable cheesecake with a smooth, crack-free top and a glossy strawberry topping that actually tastes like strawberries — not candy.
Pro tip: Bake it gently in a water bath and cool it slowly in the oven. That single step prevents 90% of cracking and sinking issues.
Why This Recipe Works (The Baking Science)
Cheesecake is essentially a baked custard. Understanding that changes everything.
- Cream cheese + eggs = structure. Eggs set between 70–80°C (158–176°F). Overbake them and they tighten, squeeze out moisture, and crack. Gentle baking keeps the texture silky.
- Sugar delays coagulation. Sugar raises the temperature at which eggs set, giving you a smoother texture and preventing curdling.
- Room-temperature ingredients emulsify properly. Cold cream cheese forms lumps. Warmed (20–22°C / 68–72°F) cream cheese blends smoothly, preventing overmixing — which avoids air bubbles and cracks.
- Water bath = even heat. Water buffers temperature spikes in OTGs, preventing overbaked edges and underbaked centers.
Did you know? Cheesecake doesn’t need to brown deeply. A pale top usually means perfect texture.
Ingredients (with weights and purpose)
For the Crust (8-inch / 20 cm springform)
- Digestive biscuits — 200 g (2 cups crushed) — structure
- Unsalted butter, melted — 90 g (6 tbsp) — binds crumbs
- Pinch salt — balances sweetness
For the Filling
- Full-fat cream cheese — 600 g (21 oz) — main body
- Granulated sugar — 150 g (¾ cup) — sweetness + smooth texture
- Eggs (room temp) — 3 large (150 g without shell) — structure
- Heavy cream (35% fat) — 120 g (½ cup) — richness
- Vanilla extract — 5 ml (1 tsp) — flavor
- Lemon juice — 10 g (2 tsp) — brightness + balances sweetness
- Cornstarch — 10 g (1 tbsp) — stabilizes custard
Strawberry Topping
- Fresh strawberries — 300 g (2 cups chopped)
- Sugar — 50 g (¼ cup)
- Lemon juice — 1 tsp
- Cornstarch slurry — 1 tsp cornstarch + 1 tbsp water
Equipment
Required:
- 8-inch (20 cm) springform pan
- OTG oven
- Large mixing bowl + whisk or hand mixer
- Scale (recommended)
- Baking tray for water bath
- Aluminium foil
Nice to have:
- Parchment circle
- Offset spatula
- Instant-read thermometer
Step-by-Step Instructions (with visual cues)
Step 1: Prepare the Crust
Preheat oven to 170°C (338°F) for 15 minutes.
Mix crushed biscuits with melted butter until it feels like damp sand. Press firmly into lined pan.
Bake 10 minutes on middle rack.
Visual cue: Surface looks matte and slightly set. Cool 10 minutes.
Step 2: Prepare the Filling
Beat cream cheese and sugar on low speed 2–3 minutes until smooth.
Avoid this: High speed = air bubbles = cracks.
Add eggs one at a time. Mix gently. Stir in cream, vanilla, lemon, cornstarch.
Checkpoint: Batter should be thick but pourable, glossy, no visible lumps.
Step 3: Water Bath Setup
Wrap pan base with 2 layers of foil. Place in larger tray. Pour batter over crust. Tap gently to release bubbles.
Pour hot water into outer tray until halfway up sides.
Step 4: Bake
Bake at 160°C (320°F) for 55–65 minutes (middle rack).
Visual cue:
- Edges set and slightly puffed
- Center jiggles like jelly (5–7 cm wobble zone)
Internal temp should read 65–70°C (149–158°F) in center.
Turn oven off. Leave cheesecake inside with door slightly open for 1 hour.
Step 5: Chill
Refrigerate minimum 6 hours (preferably overnight). Texture firms as it chills.
Step 6: Strawberry Topping
Cook strawberries, sugar, lemon on medium heat 5–7 minutes. Add slurry, cook until glossy. Cool fully before spreading.
Correct texture: Thick but spoonable.
Too thin? Simmer longer.
Too thick? Add 1–2 tbsp water.
Troubleshooting (Common Failures & Fixes)
1. Cheesecake cracked
Likely causes: Overbaking, no water bath, overmixing.
Fix: Bake to 68°C internal; mix gently.
2. Sinks in center
Cause: Underbaked.
Fix: Bake 5–10 mins longer next time.
3. Grainy texture
Cause: Cold cream cheese.
Fix: Bring to room temp 1 hour before.
4. Gummy center
Cause: Too much cornstarch.
Fix: Stick to 10 g only.
5. Pale and too soft after chilling
Cause: Didn’t chill long enough.
Fix: Minimum 6 hrs.
6. Water leaked into crust
Cause: Poor foil wrapping.
Fix: Use heavy-duty foil + double wrap.
Substitutions & Variations
Egg-Free
Replace eggs with:
- 200 g thick yogurt + 20 g cornstarch
Texture slightly softer.
Dairy-Free
Use plant cream cheese + coconut cream. Results slightly less tangy.
Gluten-Free
Use gluten-free biscuits (same weight).
Flavor Variations
- Add 1 tbsp lemon zest for citrus version
- Replace strawberries with blueberries
- Add 50 g melted dark chocolate for swirl
Scaling Guide
| Pan Size | Cream Cheese | Sugar | Eggs |
|---|---|---|---|
| 6-inch | 400 g | 100 g | 2 |
| 8-inch | 600 g | 150 g | 3 |
Bake time reduces by 10–15 minutes for 6-inch.
Storage, Make-Ahead & Freezing
Fridge: 4 days in airtight container.
Freezer: Up to 2 months (without topping). Wrap tightly.
Thaw overnight in fridge. Add fresh topping before serving.
Do not freeze with fruit topping — texture becomes watery.
Serving Suggestions
- Serve slightly chilled (not ice-cold)
- Pair with whipped cream
- Add lemon zest for contrast
- Dust edges lightly with powdered sugar
Balance sweet cheesecake with slightly tart topping.
FAQs
Can I skip water bath?
Yes, but bake at 150°C and expect minor cracks.
Can I halve recipe?
Yes, use 6-inch pan.
Best cream cheese brand?
Use full-fat block style, not spreadable tub.
Can I bake in air fryer?
Only 6-inch pan at 150°C; check early.
How prevent cracks?
Low mixing speed + slow cooling = key.
Notes From My Kitchen (Testing Log)
Batch 1: Baked at 170°C. Cracked. Too hot.
Batch 2: Reduced to 160°C + water bath. Perfect texture.
Batch 3: Tried skipping cornstarch. Slightly softer slices.
Batch 4: Tested dairy-free version. Good flavor, softer structure.
Final Choice: 160°C, 10 g cornstarch, slow cooling. Best balance of creamy + stable.
I tested 3 bake temperatures and 2 egg ratios before finalizing this version.
Nutrition & Disclaimer
Approximate per slice (1/12):
Calories: 380
Protein: 6 g
Fat: 28 g
Carbs: 25 g
Values are estimates; adjust for brands and portion size. Keep refrigerated and consume within safe storage windows.
Conclusion
This Classic Strawberry Cheesecake recipe is designed for real home kitchens — OTG ovens, hand mixers, and all. The gentle bake, proper cooling, and exact measurements guarantee a smooth, creamy texture without stress.
Once you master this base, you can customize it endlessly.
Final Thoughts
Cheesecake rewards patience. Don’t rush the cooling. Don’t skip the chill. And don’t panic at the jiggle — that wobble is exactly what you want.
If you try this recipe, I’d love to hear what adjustments worked in your kitchen.
