The Best Baked Strawberry Cheesecake Gluten-Free Option
This is THE BEST strawberry cheesecake youll ever try! With a creamy, rich strawberry filling and a syrupy strawberry topping, it bursts with flavor and is easy to makeno water bath needed!
Ingredients
For the Cheesecake Crust:
225 g 2 cups finely crushed digestive biscuits
Use gluten-free if needed
75 g stick unsalted butter, melted 杻
For the Strawberry Cheesecake Filling:
50 g 2 cups freeze-dried strawberry slices
200 g 1 cup caster or granulated sugar
600 g 2 cups full-fat cream cheese 燎
115 g cup full-fat plain or Greek-style yogurt 拏
3 large eggs 讀
tsp vanilla bean paste or 1 tsp vanilla extract
20 g 3 tbsp cornflour UK/cornstarch US
Red food coloring optional
For the Strawberry Topping:
320 g 2 cups strawberries, halved or quartered
50 g cup caster or granulated sugar
1 tbsp lemon juice
tsp vanilla bean paste or 1 tsp vanilla extract
Instructions
For the Crust: 1 Preheat the oven to 350ºF 180ºC. Line an 8-inch 20 cm springform pan with baking paper, including the sides.
2 Mix crushed biscuits with melted butter until it resembles wet sand. Press it into the pan, forming a 1 inch 4 cm rim.
3 Bake for 10 minutes, then cool.
For the Strawberry Cheesecake Filling: 1 Lower the oven temperature to 285ºF 140ºC.
2 Blend freeze-dried strawberries with sugar until powdered.
3 In a large bowl, mix cream cheese and yogurt until smooth. Add eggs one by one, vanilla, strawberry sugar, and cornstarch. Stir gently.
4 Optionally, add red food coloring for a vibrant pink. Pour the filling into the crust.
5 Bake for about 55 minutes, until the edges are set and the center wobbles slightly.
6 Let cool in the oven with the door ajar, then refrigerate for at least 4 hours.
For the Topping: 1 Mix strawberries, sugar, lemon juice, and vanilla. Let them sit for 1-2 hours or overnight.
2 Drain the juice and reduce it over medium heat until syrupy.
3 Combine the syrup with the strawberries and set aside.
Assembling: 1 Remove the chilled cheesecake from the pan.
2 Spoon the strawberry topping over the cheesecake just before serving.
Enjoy this beautifully rich, strawberry-packed cheesecake!
Storage: Keeps in the fridge for 4-5 days.
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