Strawberry Cheesecake with Fresh Compote is a timeless dessert that marries rich, creamy cheesecake with a vibrant strawberry topping. Set atop a buttery biscuit crust and crowned with a glossy homemade compote and whole berries, this dessert is indulgent, elegant, and irresistibly fruity — the perfect finale to any meal.
Why You’ll Love This Recipe
This cheesecake is a classic done right: silky, vanilla-scented filling with just the right balance of sweetness and tang, baked to perfection atop a crisp, golden crust. The fresh strawberry compote adds a burst of fruitiness and color, while the simplicity of the ingredients ensures that each layer shines. Whether for a dinner party, special occasion, or weekend indulgence, it’s a dessert that looks impressive and tastes even better.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/3 cup unsalted butter, melted
For the filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
For the strawberry topping:
- 1 1/2 cups strawberries, hulled (plus extra for garnish)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Directions
- Preheat the oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
- Mix the biscuit crumbs with melted butter and press firmly into the base of the pan. Bake for 10 minutes, then allow to cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add vanilla extract and sour cream, mixing until well combined. Beat in the eggs one at a time, being careful not to overmix.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake for 40–45 minutes, or until the center is just set with a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the compote, place the strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries begin to break down.
- Stir in the cornstarch mixture and simmer until the sauce thickens. Allow to cool completely.
- Spoon the compote over the chilled cheesecake and garnish with fresh strawberries before serving.
Servings and timing
This cheesecake serves 8 to 10 people.
Preparation time: 25 minutes
Baking time: 45 minutes
Cooling and chilling time: 5 hours (minimum)
Total time: 6 hours 10 minutes
Variations
- Berry Medley: Replace or combine strawberries with blueberries, raspberries, or blackberries.
- Chocolate Swirl: Swirl melted dark chocolate into the filling before baking for a richer variation.
- No-Bake Version: Make a no-bake filling using whipped cream and gelatin for a summer-friendly option.
- Citrus Twist: Add lemon or orange zest to the filling for an extra layer of brightness.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days.
For longer storage, freeze slices individually wrapped and placed in an airtight container for up to one month.
Thaw overnight in the refrigerator before serving.
This dessert does not require reheating and is best served chilled.
FAQs
Can I use frozen strawberries for the compote?
Yes, but thaw them first and expect slightly more liquid; simmer longer to reduce.
How do I know when the cheesecake is done baking?
The edges should be set and the center slightly jiggly. It will firm up as it cools.
What can I use instead of sour cream?
Plain Greek yogurt or crème fraîche are good substitutes.
How can I prevent cracks in my cheesecake?
Avoid overmixing, use a water bath if desired, and cool the cheesecake slowly.
Can I make the cheesecake in advance?
Yes, it can be made 1–2 days ahead and stored in the fridge until ready to serve.
Is it necessary to use a springform pan?
While ideal for easy removal, you can use a deep pie dish or cake pan lined with parchment for a similar result.
Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers or biscuits for the crust.
Can I skip the strawberry topping?
Yes, you can serve it plain, or with another topping like chocolate sauce or lemon curd.
How do I keep the crust from becoming soggy?
Pre-baking the crust helps create a barrier that keeps it crisp.
What is the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between each slice.
Conclusion
Strawberry Cheesecake with Fresh Compote is a luxurious dessert that’s both visually stunning and deeply satisfying. With its creamy filling, buttery crust, and bright fruit topping, it’s a timeless treat that’s perfect for any occasion. Whether served at a festive gathering or as a sweet ending to a family dinner, this cheesecake never fails to impress.
Print
Strawberry Cheesecake with Fresh Compote
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy vanilla cheesecake set on a golden biscuit crust, topped with a sweet-tart homemade strawberry compote and fresh berries — a classic dessert made to impress.
Ingredients
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/3 cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 cups strawberries, hulled (plus extra for garnish)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat oven to 325°F (160°C). Line the base of a springform pan with parchment paper.
- Mix biscuit crumbs and melted butter, press into the base of the pan, and bake for 10 minutes. Let cool completely.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and eggs one at a time, mixing until fully incorporated.
- Pour filling over the cooled crust and smooth the top. Bake for 40–45 minutes until just set in the center. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
- To make the topping, cook strawberries, sugar, and lemon juice in a saucepan over medium heat until softened.
- Add cornstarch mixture and simmer until the compote thickens. Let cool.
- Spoon the cooled compote over the chilled cheesecake and garnish with extra fresh strawberries before serving.
Notes
- Allow the cheesecake to chill overnight for the best texture and flavor.
- Use ripe, in-season strawberries for the most flavorful compote.
- For a smoother filling, ensure all ingredients are at room temperature before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
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