Shelia S.: "Delicious and creamy, this cheesecake was a breez…" Read More

This seasonal dessert is perfect during the summer seasons. Strawberries blossom during these seasons and is at it's ripest peak. Tr our Strawberry Cheesecake recipe to get a element of what this season can taste like. Let us know about your experience baking this Strawberry Cheesecake recipe in the comments below. You can also give a star rating for this Strawberry Cheesecake recipe as well. Happy Baking!


  • 1 1/4 cups graham crackers (ground)
  • 2 tablespoons sugar
  • 60 grams butter (melted)
  • 950 grams cream cheese (melted at room temperature.)
  • 1 1/4 cups sugar
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon vanilla
  • 450 grams strawberries
  • 1/2 teaspoon gelatin powder
  • 1 tablespoon cold water
  • 1/4 cup sugar
  • 1 tablespoon lemon juice


  1. Preheat the oven to 180C.
  2. Mix the graham crackers, 2 tablespoons sugar, and butter in a bowl.
  3. Pour the mixture into a cheesecake pan, spread and pat it down into the pan until the crust is firm and even.
  4. Bake for 10 minutes.
  5. Remove the pan from the oven and let cool.
  6. Cover the pan with aluminum foil and lower the oven temperature to 170C.
  7. Beat the cream cheese using a food processor until it has a soft texture and no lumps.
  8. While it beats, add the eggs one by one, sugar, heavy whipping cream, and vanilla.
  9. Pour the mixture in the pan.
  10. Fill a shallow pan with some water, place the pan inside, and bake for 70 minutes.
  11. Turn off the oven and let the pan sit in it for 2 hours.
  12. Remove the pan from the oven and store it in the freezer overnight.
  13. Chop 1/2 cup strawberries.
  14. Mix the gelatin powder and the cold water in a small bowl. Let it sit until it has a spongy texture.
  15. Heat the chopped strawberries, sugar, and lemon juice in a cooking pot on medium-low until boiling, then cook for 5 more minutes.
  16. Turn off the stove and strain the strawberries. You will have a strawberry syrup.
  17. Mix the syrup with the gelatin, let it sit in the refrigerator until it thickens, and dispose of the chopped strawberries.
  18. Cover the top of the cheesecake with the remaining strawberries and syrup, and serve.
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NutritionView more



Calories520Calories from Fat330
Total Fat37g57%
Saturated Fat21g105%
Trans Fat
Calories from Fat330
Total Carbohydrate41g14%
Dietary Fiber1g4%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Shelia S. 7 Jun 2015
Delicious and creamy, this cheesecake was a breeze to make. I used Neufchâtel cheese to cut out some of the calories. I loved the texture of the cake, but next time I may use more crackers to create a thicker crust. Overall it was a great cheesecake.