Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my favorite memories is baking with my mum on rainy afternoons. The kitchen would fill with warmth, laughter, and the sweet scent of strawberries. That’s where I first discovered the magic of a Strawberry Cheesecake Using Strawberry Sauce. It’s creamy, indulgent, and the perfect way to make any occasion feel special. Today, I want to share my version with you simple, comforting, and full of love. Whether it’s for a family gathering, a birthday, or just because, this cheesecake will make everyone smile.
This cheesecake recipe is rich, yet light, with a buttery crust, smooth cream cheese filling, and topped with luscious strawberry sauce. I use fresh strawberries whenever I can they make all the difference. You can enjoy it chilled on a summer evening or bring a touch of sweetness to a cozy winter afternoon. Every bite tells a story, just like my kitchen stories with my mum.
Why I Love Making This Strawberry Cheesecake Using Strawberry Sauce
I love making this cheesecake because it’s more than dessert; it’s an experience. From crushing the biscuits for the crust to watching the filling set perfectly, each step feels like a hug. The strawberry sauce is my favorite part vibrant, tangy, and sweet, it brings the whole cheesecake to life. It’s a recipe I’ve perfected over the years, and every time I make it, I feel like I’m sharing a piece of my heart with whoever’s lucky enough to taste it.
What makes it even more special is how versatile it is. You can make the crust with graham crackers, digestive biscuits, or even a chocolatey base if you’re feeling indulgent. The cream cheese filling is smooth and slightly tangy, balancing perfectly with the sweetness of the strawberry sauce. And the sauce itself is easy to make, yet feels like a gourmet touch that impresses everyone.
Ingredients & Little Kitchen Secrets
For the crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 2 tbsp sugar
For the filling:
- 500g cream cheese, softened
- 150g caster sugar
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
For the strawberry sauce:
- 250g fresh strawberries, hulled and chopped
- 50g sugar
- 1 tsp lemon juice
Little Kitchen Secrets:
- Make sure your cream cheese is soft at room temperature to avoid lumps in the filling.
- Use fresh strawberries for the sauce frozen works, but fresh brings brightness and flavor.
- Don’t overbake the cheesecake; it should have a slight wobble in the center when done. It will set as it cools.
How I Make It, Step by Step
- Preheat your oven to 160°C (320°F) and line a 23cm springform tin with baking paper.
- Crush the digestive biscuits in a food processor or by hand in a ziplock bag. Mix with melted butter and sugar until evenly combined. Press into the base of the tin and chill for 10 minutes.
- In a large bowl, beat the softened cream cheese with caster sugar until smooth.
- Add eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and lemon zest.
- Whip the double cream to soft peaks and fold gently into the cream cheese mixture.
- Pour the filling over the chilled base and smooth the top with a spatula.
- Bake for 50–60 minutes. The edges should be set, but the center slightly wobbly. Cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
- For the strawberry sauce, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the strawberries release their juices and the sauce thickens slightly. Let cool.
- Pour the sauce over the cheesecake just before serving.
How I Serve It at Home
I love serving this cheesecake straight from the fridge on a simple white plate, letting the strawberry sauce cascade down the sides. A few fresh strawberry slices on top add a pop of color. It’s perfect for afternoon tea, dessert after dinner, or even a picnic on a sunny day. Pair it with a cup of Earl Grey or a glass of chilled sparkling water for a truly cozy experience.
Storage, Reheating & Make-Ahead Tips
- Store in an airtight container in the fridge for up to 4 days.
- The cheesecake can be made a day ahead in fact, it tastes even better when the flavors have mingled overnight.
- The strawberry sauce can be prepared in advance and stored in the fridge for up to 2 days.
- Avoid freezing the cheesecake with the sauce on top; freeze plain if needed.
100-Word Short Version
This Strawberry Cheesecake Using Strawberry Sauce is a creamy, indulgent dessert that’s perfect for any occasion. A buttery digestive biscuit base supports a smooth cream cheese filling, finished with a vibrant homemade strawberry sauce. Softened cream cheese, whipped double cream, and a touch of vanilla create the perfect balance of richness and lightness. Bake until slightly wobbly, chill to set, then top with sweet, tangy strawberries for a fruity hug in every bite. Simple, comforting, and full of love, this cheesecake brings family and friends together. Make it ahead and enjoy the joy it brings.
Recipe Card Section
⏱️ Time:
Prep: 20 mins | Cook: 55 mins | Chill: 4 hrs
🛒 Ingredients
Crust: <ul><li>200g digestive biscuits, crushed</li><li>100g unsalted butter, melted</li><li>2 tbsp sugar</li></ul>
Filling: <ul><li>500g cream cheese, softened</li><li>150g caster sugar</li><li>200ml double cream</li><li>3 large eggs</li><li>1 tsp vanilla extract</li><li>Zest of 1 lemon</li></ul>
Strawberry Sauce: <ul><li>250g fresh strawberries, hulled and chopped</li><li>50g sugar</li><li>1 tsp lemon juice</li></ul>
👩🍳 Instructions <ol><li>Preheat oven to 160°C and line a 23cm springform tin with baking paper.</li><li>Mix crushed biscuits, melted butter, and sugar; press into tin and chill 10 mins.</li><li>Beat cream cheese with sugar until smooth.</li><li>Add eggs one at a time, then vanilla and lemon zest.</li><li>Whip double cream to soft peaks and fold into cream cheese mixture.</li><li>Pour filling over base and smooth top.</li><li>Bake 50–60 mins until edges set, center slightly wobbly. Cool, then chill 4 hrs or overnight.</li><li>Cook strawberries, sugar, and lemon juice until thickened; cool and pour over cheesecake before serving.</li></ol>
📝 Notes:
- Soft cream cheese prevents lumps.
- Fresh strawberries give the best flavor.
- Slight wobble in the center ensures creamy texture.
- Can make ahead and store in fridge up to 4 days.
🍽️ Nutrition:
Per slice (1/12th): 380 calories 🍰 | Sugar 24g 🍓 | Fat 25g 🧈 | Saturated Fat 15g | Protein 6g | Carbs 30g | Fiber 1g | Sodium 180mg | Cholesterol 120mg
Strawberry Cheesecake Using Strawberry Sauce
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 5 hrs 15 mins
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This **Strawberry Cheesecake Using Strawberry Sauce** is a creamy, indulgent dessert with a buttery biscuit base, smooth cream cheese filling, and vibrant homemade strawberry sauce. Perfect for family gatherings, birthdays, or cozy afternoons at home.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 2 tbsp sugar
- 500g cream cheese, softened
- 150g caster sugar
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 250g fresh strawberries, hulled and chopped
- 50g sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 160°C and line a 23cm springform tin with baking paper.
- Mix crushed biscuits, melted butter, and sugar; press into tin and chill 10 mins.
- Beat cream cheese with sugar until smooth.
- Add eggs one at a time, then vanilla and lemon zest.
- Whip double cream to soft peaks and fold into cream cheese mixture.
- Pour filling over base and smooth top.
- Bake 50–60 mins until edges set, center slightly wobbly. Cool, then chill 4 hrs or overnight.
- Cook strawberries, sugar, and lemon juice until thickened; cool and pour over cheesecake before serving.
Notes
Soft cream cheese prevents lumps. Fresh strawberries give the best flavor. Slight wobble in the center ensures creamy texture. Can make ahead and store in fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Conclusion
This Strawberry Cheesecake Using Strawberry Sauce is more than just dessert it’s a celebration of memories, family, and love in the kitchen. Every bite brings back those cozy afternoons spent baking with my mum, and I hope it does the same for you. It’s simple, comforting, and filled with joy. Serve it to your loved ones, watch them smile, and feel the warmth of homemade goodness. Remember, cooking isn’t just about food it’s about creating memories that last a lifetime. ❤️