Shortcrust base

  • 180 grams (6.35 ounces) shortbread cookies
  • 50 grams (1.76 ounces or 1/4 cup) sugar
  • 70 grams (2.47 ounces or 1/3 cup) butter

Cheese layer

  • 440 grams (15.52 ounces or 1.85 cups) cream cheese
  • 50 grams (1.76 ounces or 1/4 cup) sugar
  • 2 large eggs
  • 40 grams (1.41 ounces or 3 tablespoons) milk
  • 40 grams (1.41 ounces or 3 tablespoons) heavy cream
  • 1 teaspoon vanilla extract


  • 400 grams (14.11 ounces or 2.67 cups) strawberries
  • 1 tablespoon cornstarch
  • 100 grams (3.53 ounces or 1/2 cup) sugar
  • 1 tablespoon lemon juice


  • Food Processor

    To easily crush the shortbread cookies into fine crumbs. If you don't have a food processor, a zip-lock bag and a rolling pin will work too!

  • Springform Pan

    Essential for creating a perfect cheesecake shape. Grease it lightly with butter to ensure easy release.

  • Mixing Bowls

    You'll need a few mixing bowls: one for the crust, one for the cheese layer, and one for the sauce.

  • Spatula

    For spreading the cheesecake batter evenly and for mixing ingredients thoroughly.

  • Saucepan

    To prepare the strawberry sauce. Make sure it’s heavy-bottomed to prevent burning.


Step 1

1. The calculation in the recipe is for a square mold 7.90 x 7.90 inches (20 x 20 cm), or a ring mold with a diameter of 7.00 inches (18 cm). Ensure your mold is well-greased or lined with parchment for easy removal.

Step 2

2. Grind the cookies into fine crumbs. Add the melted butter and sugar, mixing until well combined. A food processor works well for this step. Take a board or a large plate, put parchment and a mold on top (grease it lightly with butter). Spread the crumb mixture evenly across the bottom and press firmly to compact. Place it in the freezer for 20 minutes. Freezing helps to firm up the base for easier handling.

Step 3

3. For the cheese layer, place the cream cheese in a large bowl. Add the sugar, eggs, milk, and heavy cream, stirring thoroughly after each addition. Ensure the cream cheese is at room temperature for a smoother mixture. Preheat the oven to 248°F (120°C). Transfer the cookie base to a baking sheet and pour the cheese mixture over it. Bake for 30-40 minutes until the cheesecake is just set with a slight wobble in the center. Remove from the oven and let it cool slightly. Baking at a low temperature helps prevent cracks.

Step 4

4. For the sauce, finely chop the strawberries and transfer them to a saucepan. Immediately add the sugar and cornstarch, mixing well to dissolve the cornstarch. Place the pan over medium heat, bring to a boil, and cook for another 2-3 minutes while stirring constantly. Remove from heat and let it cool slightly. Pour the sauce over the cheesecake. Stir constantly to avoid lumps and burning.

Step 5

5. Place the cheesecake in the refrigerator to stabilize for 6 hours or overnight. Once set, carefully run a knife around the edges to release the sides, remove the frame, and cut into squares. Chilling overnight allows the flavors to blend and the texture to firm up perfectly.


Ah, serving time! This is when your masterpiece truly shines. For an elegant presentation, slice your cheesecake into uniform squares. Drape each serving with an extra spoonful of strawberry sauce for that luxurious touch. Pair it up with a dollop of whipped cream or a sprinkle of powdered sugar to add that extra flair. Perfect for tea time, a backyard brunch, or as a stunning dessert after dinner. Feeling adventurous? Add a few fresh mint leaves or a couple of whole strawberries on top for a pop of color. And don’t forget that a hot cup of coffee or a frothy cappuccino pairs beautifully with a slice (or two) of this creamy delight. Bon appétit!


Want to make this cheesecake gluten-free? Simply swap out the shortbread cookies for gluten-free cookies. Make sure the butter and sugar quantities remain the same. To adapt this recipe for a vegan diet, replace the cream cheese with a vegan cream cheese, and substitute the eggs with a mixture of flaxseed and water (1 tablespoon flaxseed mixed with 3 tablespoons water per egg). Use plant-based milk and cream options to keep that creamy texture intact. Now everyone can enjoy a slice of this delicious cheesecake!


  • How can I prevent my cheesecake from cracking?

    Ensure all ingredients are at room temperature before mixing, and avoid overbaking. The center should still be a bit jiggly when you remove it from the oven.

  • Can I use a different type of fruit for the sauce?

    Absolutely! Feel free to substitute the strawberries with blueberries, raspberries, or even a mixed berry combination.

  • How do I store the leftover cheesecake?

    Store it in an airtight container in the refrigerator for up to three days. You can also freeze it for up to a month, but make sure to wrap it tightly in plastic wrap, then foil.

  • Is it possible to make mini cheesecakes with this recipe?

    Yes, you can use a muffin pan lined with cupcake liners for mini versions. Adjust the baking time accordingly – they usually take around 20 minutes.

  • Can I make the cheesecake crust without a food processor?

    Yes, you can place the cookies in a zip-lock bag and crush them with a rolling pin until fine.

  • Does the cheese layer have to be baked at exactly 248F?

    While a low and slow bake at 248F ensures a smooth texture, you can bake at 300F for a shorter amount of time. Monitor closely to avoid overbaking.

Nutrition facts

Cheesecake bars with strawberry
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):300 - 350
Total Fat:22g
Saturated Fat:13g
Total Carbohydrate:25g
Total Sugars:18g