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.
I’ll never forget the first time I made a cheesecake from scratch. It was a rainy Sunday, the kind that makes you crave something sweet and comforting. I had a basket of ripe, fragrant strawberries sitting on the counter, and I decided to turn them into a silky purée to swirl into my cheesecake. The kitchen filled with the scent of fresh berries and sweet cream cheese, and I felt this warm, comforting glow as I poured the mixture into the pan. That’s when I knew: Strawberry Cheesecake with Homemade Purée isn’t just a dessert; it’s a little hug in every bite.
Over the years, I’ve perfected this recipe to be creamy, dreamy, and full of strawberry flavor without being overly complicated. Today, I’m sharing my step-by-step process so you can enjoy this sweet slice of happiness with your family, friends, or just for yourself on a cozy afternoon. Strawberry Cheesecake with Homemade Purée is indulgent yet approachable the kind of dessert that brings people together and sparks joy with every bite.
Why I Love Making This Recipe
There’s something magical about the combination of a rich, creamy cheesecake and the bright, fruity flavor of homemade strawberry purée. Every time I make this dessert, it reminds me of my childhood afternoons spent helping my mom in the kitchen, tasting every batch of berries before they made it into the jam jar.
I love making Strawberry Cheesecake with Homemade Purée because it’s versatile. You can serve it at a birthday party, a family gathering, or even a quiet evening with a cup of tea. And there’s a sense of pride in knowing it’s homemade: from crushing the cookies for the crust to simmering the strawberries until they’re soft and sweet. It’s not just about dessert; it’s about creating memories while cooking.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make this cheesecake truly unforgettable:
For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 600g cream cheese, softened
- 150g granulated sugar
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Homemade Strawberry Purée:
- 300g fresh strawberries, hulled and chopped
- 50g sugar
- 1 tbsp lemon juice
Kitchen Secrets:
- Let your cream cheese sit at room temperature for at least 30 minutes this prevents lumps.
- For extra smooth strawberry purée, push it through a fine mesh sieve.
- To avoid cracking, bake your cheesecake in a water bath if you can — it keeps the temperature gentle and even.
How I Make It, Step by Step
- Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan.
- Mix the crushed digestive biscuits with melted butter until well combined. Press the mixture firmly into the bottom of your pan. Chill in the fridge while you make the filling.
- Beat the softened cream cheese with sugar until smooth and creamy. Add eggs, one at a time, beating gently after each addition.
- Stir in vanilla extract and lemon juice. Fold in double cream until the mixture is silky and smooth.
- Pour half of the cheesecake mixture over the chilled crust.
- Drizzle half of the strawberry purée over the filling, and swirl gently with a knife. Repeat with the remaining cheesecake mixture and purée.
- Bake for 50–60 minutes, or until the edges are set but the center still slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
How I Serve It at Home
I love serving this cheesecake on a simple white plate to let the colors shine. A few fresh strawberries on top add extra charm. I usually slice it with a hot knife to get clean edges, wiping the knife between cuts. Strawberry Cheesecake with Homemade Purée pairs perfectly with a cup of tea, coffee, or even a glass of chilled sparkling water on a warm day.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in the fridge, covered with cling film, for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
- Make-Ahead: You can prepare the crust and purée a day ahead. Assemble and bake the next day for a stress-free dessert.
100-Word Short Version
Strawberry Cheesecake with Homemade Purée is my go-to dessert for cozy afternoons. I start with a buttery digestive biscuit crust, layer on creamy, dreamy cheesecake filling, and swirl in homemade strawberry purée made from fresh, sweet berries. Baked gently to perfection, chilled overnight, and served with fresh strawberries on top, it’s rich, luscious, and full of love. Perfect for family gatherings or a quiet treat for yourself, this cheesecake is easy to make but feels indulgent. Every bite tastes like a hug creamy, sweet, and bright with strawberries, making it a dessert that truly brings people together.
Recipe Card Section
⏱️ Time
- Prep: 20 min
- Cook: 60 min
- Chill: 4 hrs
- Total: 5 hr 20 min
🛒 Ingredients
Crust: <ul><li>200g digestive biscuits, crushed</li><li>100g unsalted butter, melted</li></ul> **Filling:** <ul><li>600g cream cheese, softened</li><li>150g granulated sugar</li><li>200ml double cream</li><li>3 large eggs</li><li>1 tsp vanilla extract</li><li>1 tbsp lemon juice</li></ul> **Strawberry Purée:** <ul><li>300g fresh strawberries, hulled and chopped</li><li>50g sugar</li><li>1 tbsp lemon juice</li></ul>
👩🍳 Instructions <ol><li>Preheat oven to 160°C (320°F). Grease a 9-inch springform pan.</li><li>Mix crushed biscuits with melted butter, press into pan, and chill.</li><li>Beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla and lemon juice.</li><li>Fold in double cream. Pour half into pan, swirl half of strawberry purée, then repeat.</li><li>Bake 50–60 minutes until edges set but center wobbly.</li><li>Cool 1 hour, then chill at least 4 hours.</li></ol>
📝 Notes
- Room-temperature cream cheese ensures smooth filling.
- Push purée through a sieve for silky texture.
- Use a hot knife for clean slices.
- Can freeze for up to 2 months.
🍽️ Nutrition (per slice)
Calories: 420 kcal
Sugar: 25g
Sodium: 120mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg
Strawberry Cheesecake with Homemade Purée
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 5 hrs 20 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Strawberry Cheesecake with Homemade Purée is a creamy, dreamy dessert made with a buttery biscuit crust, rich cream cheese filling, and fresh strawberry purée swirls. Perfect for family gatherings or cozy afternoons, this cheesecake brings warmth, joy, and a touch of sweetness to every bite.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 200ml double cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 300g fresh strawberries, hulled and chopped
- 50g sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 160°C (320°F). Grease a 9-inch springform pan.
- Mix crushed biscuits with melted butter, press into pan, and chill.
- Beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla and lemon juice.
- Fold in double cream. Pour half into pan, swirl half of strawberry purée, then repeat.
- Bake 50–60 minutes until edges set but center wobbly.
- Cool 1 hour, then chill at least 4 hours.
Notes
- Room-temperature cream cheese ensures smooth filling.
- Push purée through a sieve for silky texture.
- Use a hot knife for clean slices.
- Can freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Conclusion
Making Strawberry Cheesecake with Homemade Purée is more than a recipe it’s an act of love. Every swirl, every bite, tells a story of care and sweetness. I hope this cheesecake fills your kitchen with warmth, your table with smiles, and your heart with joy. Remember, cooking isn’t just about following steps; it’s about making memories, sharing stories, and creating happiness one dessert at a time.