Strawberry cheesecake

Felt like having strawberries and my pomegranate is going to expired in 5 days. So, I thought I better bake a cake so I can use my pomegranate. I am using Bath method for this cake.

The cake is moist delicious and beautiful. You can take this cake to friend’s house as bring a plate to share. It’s not a very heavy type of cake and great for when you have a BBQ which is a lot of meat serve and not much salad.

This cake is perfect even for birthday celebration. Let get baking.



4 eggs
155 g caster sugar
115 g plain flour
35 g cornflour
50 g butter, melted plus extra for greasing


250 g cream cheese, room temperature
100 ml sour cream
150 ml thickened cream
100 g caster sugar
100 g plain flour
175 g strawberries, wash and dry, stems removed and cut halves
3 large eggs, room temperature


4-6 strawberries, stems removed and halves
some pepitas
some pomegranate


To make the base

Preheat oven to 180°C. Brush springform pan with melted butter to grease. Line the base and side with baking paper.

Use an electric beater to beat together the eggs and sugar in a medium bowl until the sugar has dissolved; the mixture is thick and pale. Sift the flour and cornflour over the egg mixture and use a large metal spoon gently fold until just combined. Add the butter and fold until just combined. Spoon the mixture into the prepared pan. Bake in oven for 35-40 minutes or until the surface is dry, and cooked when skewer comes out clean. Remove from oven, set aside to cool. Wrap the tin with 4 foils to prevent water from getting in.

Cheesecake filling and decorations

Reduce oven to 150°C. In mixer bowl, mix the cream cheese, sour cream, thickened cream, sugar until well combined on low speed. Scrape down the sides of the bowl.

Add flour mix until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Next mix in the strawberries; mix well to combined.  Then pour the cheesecake filling into base and spread evenly.

Place springform pan inside another larger pan. Fill the larger pan with enough boiling water till about halfway up of the springform pan. Bake for 2 hour.

Turn off heat and leave cheesecake in oven with door closed for 1 hour. Remove cheesecake from oven, to cool then refrigerate until firm, overnight. Remove cheesecake from the pan, then decorate with cut strawberries, pomegranate and pepitas. Sprinkle chocolate powder sprinkles. Refrigerate the cheesecake until ready to serve.

Note: Oven temperature may vary; you might need less time or more say 1 hour 30-40 minutes. You might want to turn off oven with door close 30 minutes and crack open a bit with wooden spoon in between door and leave cheesecake for a further 30 minutes as told by most recipes.

I didn’t crack door open and just turn oven off and leave in for 1 hour. You might not need a lot of plain flour. Adjust the consistency of the batter. If too runny add more flour.



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