Delia Smith Strawberry Cheesecake Recipe

This classic baked strawberry cheesecake has a buttery biscuit base, a smooth and gently tangy cream cheese filling, and a glossy pile of fresh strawberries on top. The texture is rich and creamy without being heavy, and the topping adds a bright, summery sweetness. It’s very doable for a confident beginner, you just need a little patience while it cools and chills. Total time is about 6 hours 30 minutes, including chilling time.

Ingredients

For the biscuit base

• 200g digestive biscuits, finely crushed
• 100g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly sweeter base)
• Pinch of fine salt

For the cheesecake filling

• 900g full-fat cream cheese, at room temperature
• 200g caster sugar
• 1 tbsp plain flour
• 3 large eggs, at room temperature
• 1 large egg yolk
• 200ml sour cream (or full-fat crème fraîche)
• 2 tsp vanilla extract
• Finely grated zest of 1 lemon
• Pinch of fine salt

For the strawberry topping

• 400g fresh strawberries, hulled (leave small ones whole, halve large ones)
• 3 tbsp strawberry jam (or redcurrant jelly for a more classic finish)
• 1 tsp lemon juice
• 1 tbsp water

How to Make This Strawberry Cheesecake

• Prepare the oven and tin: Preheat the oven to 180°C or 160°C fan. Grease a 23cm springform tin and line the base with baking parchment. If you plan to bake with a water bath, wrap the outside of the tin in a double layer of foil to help prevent leaks.
• Make the base: Tip the crushed digestives into a bowl and stir through the melted butter, caster sugar (if using), and a pinch of salt. The mixture should look evenly moistened, like wet sand.
• Press and bake the base: Press the crumbs firmly into the tin, using the back of a spoon or the base of a glass to get it compact and level. Bake for 10 minutes, then set aside to cool for about 10 minutes while you make the filling.
• Lower the oven temperature: Reduce the oven to 160°C or 140°C fan. This gentler heat helps the cheesecake bake evenly and keeps the texture creamy.
• Mix the filling (keep it gentle): Beat the cream cheese until smooth, then mix in the sugar and flour. Add the eggs and yolk one at a time, mixing on low speed and stopping as soon as each one disappears into the batter. This is the easiest way to avoid a cracked top.
• Finish the filling and fill the tin: Stir in the sour cream, vanilla, lemon zest, and salt. Pour the mixture onto the cooled base and smooth the top. Tap the tin lightly on the worktop to bring up any large air bubbles.
• Bake until gently set: Bake for 55 to 65 minutes, until the edges look set but the centre still has a soft wobble, like set custard. If the top begins to brown too much, loosely tent with foil for the final 10 to 15 minutes.
• Cool slowly (this matters): Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. Then remove it and cool to room temperature. Once cool, cover and chill for at least 4 hours, ideally overnight, for the cleanest slices.
• Top with strawberries: Warm the jam with lemon juice and water until smooth, then cool to lukewarm. Arrange the strawberries on the chilled cheesecake and brush with the glaze for a glossy finish.
• Slice and serve: Run a thin knife around the edge, release the tin, and transfer to a serving plate. For neat slices, warm your knife under hot water, wipe it dry, and cut.

Tips

How do I stop my cheesecake from cracking?

Two things help most: do not overmix once the eggs go in, and cool it slowly. The one-hour rest in the switched-off oven with the door slightly open makes a noticeable difference.

Why is my cheesecake lumpy?

Lumps usually come from cold cream cheese. Let it sit at room temperature for 60 to 90 minutes, then beat it smooth before adding anything else. If it still looks a bit grainy, keep mixing briefly at low speed, scraping the bowl well.

How do I know when it’s baked properly?

The edges should look set and slightly puffed, but the centre should still wobble gently when you nudge the tin. If the whole surface ripples like liquid, it needs longer. If it is completely firm in the centre, it is likely overbaked and may turn a bit dry after chilling.

Do I need a water bath?

Not strictly. A water bath can reduce cracking, but this recipe bakes well without one as long as you use the lower temperature and the slow cooling step. If you do use a water bath, keep the foil wrap snug to protect the crust from water sneaking in.

Serving Suggestions

• A dusting of icing sugar just before serving
• A spoonful of lightly whipped cream on the side
• Extra fresh berries for a mixed berry topping
• Fresh mint leaves for a simple, neat finish

Storage

Room temperature

Because of the dairy filling, keep it out for no more than 2 hours total. Serve it chilled for the best texture.

Refrigerator

Store covered in the fridge for up to 4 days. If possible, add the strawberry topping the day you plan to serve so the fruit stays fresh and glossy.

Freezing

Freeze the cheesecake without the strawberry topping for the best result. Wrap slices (or the whole cheesecake) tightly in cling film, then a layer of foil, and freeze for up to 2 months. Thaw overnight in the fridge. Add fresh strawberries after thawing.

Nutrition

• Calories: 555 kcal
• Carbohydrates: 45 g
• Protein: 9 g
• Fat: 38 g
• Saturated Fat: 22 g
• Sodium: 380 mg

Nutrition values are estimates and will vary depending on the brands you use and how the cheesecake is sliced.

FAQs