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Double-Layer Strawberry Cheesecake Recipe

Double-Layer Strawberry Cheesecake Recipe
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★★★★★

4.8 from 10 reviews

Indulge in the delightful flavors of a Double-Layer Strawberry Cheesecake that features a classic cheesecake layer paired with a luscious strawberry layer, all nestled on a buttery biscuit crust.

Ingredients

Scale

For the Crust:

  • 200g (about 2 cups) digestive biscuits or graham crackers, crushed
  • 100g (7 tbsp) unsalted butter, melted
  • 1 tbsp sugar (optional)

For the Cheesecake Layers:
Bottom Layer – Classic Cheesecake:

  • 400g (14 oz) cream cheese, room temperature
  • 100g (1/2 cup) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g (1/2 cup) sour cream or plain Greek yogurt

Top Layer – Strawberry Cheesecake:

  • 300g (10 oz) cream cheese
  • 100g (3.5 oz) fresh strawberries, pureed
  • 80g (1/3 cup) sugar
  • 1 tsp lemon juice
  • 1 egg
  • 1 tbsp cornstarch

For the Strawberry Topping:

  • 200g (7 oz) fresh strawberries, sliced
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch + 2 tbsp water (optional, for thicker topping)

Instructions

  1. Prepare the Crust: Preheat your oven to 170°C (340°F). Mix the crushed biscuits with melted butter (and sugar if using). Press the mixture firmly into the bottom of a springform pan (20–22 cm / 8–9 inch). Bake for 10 minutes. Let cool while you prepare the filling.
  2. Make the Bottom Cheesecake Layer (Classic): Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream until fully combined. Pour this mixture over the cooled crust and smooth the top.
  3. Bake the First Layer: Bake for 20–25 minutes, until the edges are set but the center is slightly jiggly. Remove from oven and let it rest for 10–15 minutes while you prepare the next layer.
  4. Make the Strawberry Layer: In a separate bowl, beat cream cheese until smooth. Add sugar, strawberry puree, lemon juice, and mix. Add egg and cornstarch; beat until the mixture is smooth and pink. Gently spoon over the first (slightly cooled) layer and smooth the top.
  5. Bake Again: Reduce oven temperature to 150°C (300°F). Bake for another 30–35 minutes, or until set around the edges with a slight wobble in the center. Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour. Chill in the fridge for at least 6 hours or overnight.
  6. Make the Strawberry Topping: In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until juicy and softened (5–7 minutes). Optional: mix cornstarch and water, add to the strawberries, and stir until thickened. Let cool completely.
  7. Assemble and Serve: Spoon the strawberry topping over the chilled cheesecake. Decorate with fresh strawberries or mint leaves for extra flair. Slice and enjoy!

Notes

  • For a smoother texture, bring all ingredients to room temperature before using.
  • Bake in a water bath if you want a crack-free top.
  • You can replace strawberries with raspberries or blueberries for variation.

Nutrition

Keywords: Double-Layer Strawberry Cheesecake, Cheesecake Recipe, Strawberry Cheesecake, Dessert Recipe

Find it online: https://maicook.com/double-layer-strawberry-cheesecake-recipe/