Strawberry Glazed Cheesecake

An Easy Recipe for a Creamy, Rich, and Beautiful Summer Dessert

Decadently creamy, perfectly sweet, and bursting with the flavor of ripe strawberries, this Strawberry Glazed Cheesecake is always a showstopper. It’s a stunning baked dessert—essentially the strawberry-topped version of a classic New York-style cheesecake—perfect for spring and summer when strawberries are at their peak.

With a crunchy, buttery digestive biscuit crust, a rich and silky cream cheese filling, and a vibrant homemade strawberry glaze, this cheesecake is almost too pretty to eat. Almost.

Whether you’re making it for a picnic, birthday, or summer barbecue, this dessert is guaranteed to impress.

🍓 What Is Strawberry Glazed Cheesecake?

Cheesecake has a long, rich history—dating all the way back to ancient Greece, where it was served to athletes at the first Olympic Games in 776 BC. The Romans later adopted and spread it across Europe, with each region adding its own twist. In the 19th century, the invention of cream cheese in 1872 revolutionized the recipe into what we recognize today as New York-style cheesecake.

Our version features the beloved combination of a biscuit crust, creamy filling, and a fresh strawberry topping.

👩‍🍳 Tips for the Best Strawberry Glazed Cheesecake

• Use room temperature ingredients. Especially cream cheese, sour cream, and eggs—for a smoother batter.

• Create a steamy oven. Place a bowl of hot water in the oven while baking to reduce cracking.

• Cool gradually. After baking, turn the oven off and leave the door slightly open for an hour.

• Chill thoroughly. Refrigerate the cheesecake for at least 4 hours (ideally overnight) before adding the glaze or serving.

❓ Frequently Asked Questions

Can I substitute the cream cheese?
Yes! Use mascarpone or a 50/50 mix of ricotta and Greek yogurt for a similar texture and flavor.

Can I use other types of biscuits for the crust?
Absolutely. Graham crackers, chocolate cookies, or any crispy biscuits work well.

Why is my crust crumbly?
It likely needs more butter or firmer pressing into the pan.

How can I prevent cracks in the cheesecake?
Avoid overmixing, don’t overbake, and cool slowly. A water bath or steam in the oven helps too.

How do I know when it’s baked?
The edges should be set and slightly puffed, but the center should still jiggle a bit—it will firm up as it cools.

Can I make it ahead?
Yes, it’s even better after resting overnight in the fridge.

Can I freeze it?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

🧊 How to Store Strawberry Glazed Cheesecake

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