Strawberry Cheesecake - with Gluten Free Crust
For baking strawberry:
  • Strawberry, ripe- 1 lb or ½ Kg
  • Light Corn Syrup or honey- 2 tbsp
For making crust
  • Ground graham crackers- 1 cup
  • Butter, unsalted melted- 3 tbsp
  • Sugar- 3 tbsp
If you are making gluten free crust
  • Ground almonds- ½ cup
  • Ground flax seeds- ½ cup
  • Note: you could even use ground walnuts
For making cheese batter
  • Creme cheese, low-fat- 16 ounce, room temperature
  • Mascarpone cheese- 16 ounce, room temperature
  • Sugar- 1 cup
  • Salt- ¼ tsp
  • Eggs, large, room temperature- 2
  • Vanilla extract- 1½ tsp
  1. Let the eggs and cheese reach room temperature.
  2. Preheat the oven to 300 F.
  3. In a baking pan lined with aluminum foil, add the strawberries and drizzle it with corn syrup or honey.
  4. Bake for 1 hour 30 minutes till the syrup thickens and the strawberries have turned deep red and cooked well.
  5. If the syrup hasn't thickened well, don't worry drain the excess liquid.
  6. Mash the strawberries using a potato masher to a smooth and thick constituency, it shouldn't be watery. Keep aside, let cool completely.
  7. You could even cook the strawberries taken in a pan over stove top.
  8. Increase the oven temperature to 350 F.
  9. If using ground graham crackers: combine the ground graham crackers along with 3 tbsp sugar and 3 tbsp melted butter in a bowl.
  10. If making gluten free crust: combine ground almonds and ground flaxseeds along with sugar and melted butter in a bowl.
  11. Line the bottom of a 9 inch springform pan with parchment paper or wax paper.
  12. Add the prepared crust into the pan, spread it evenly and press the mixture into the bottom of the pan.
  13. Bake it at 350 F for 10 minutes till the crust turns firm.
  14. Remove the pan from the oven, let cool completely.
  15. Now, reduce the oven temperature to 325 F.
Making the cheese cake batter
  1. Add the creme cheese to an electric stand mixer bowl, fitted with paddle attachment. Mix at medium-low speed until creamy, about 2 minutes.
  2. Scrape down the sides of the bowl, add the sugar gradually and beat it, add the salt and beat it.
  3. The mixture would turn slightly liquid after being mixed with sugar.
  4. Scrape down the sides of the bowl.
  5. Add eggs, 1 at a time, mixing well after each addition.
  6. Scrape down the sides, add the vanilla extract.
  7. Add mascarpone cheese, beat until very creamy without any lumps for 3 minutes
  8. At first the batter will have lumps, keep beating at medium speed till it forms very creamy.
  9. The cheesecake batter is ready.
  10. Now save 2 cups of the cheese batter.
  11. To the remaning cheese batter, add the mashed strawberries, combine well with a spatula.
  12. Pour the strawberry cheese batter over the prepared crust into the pan.
  13. Smoothen the top layer with the spatula.
  14. Now, pour the remaining cheese batter without the strawberry over the strawberry-cheese layer.
  15. Smoothen the top with a spatula.
  16. Wrap the exterior of the springform pan in 2 layers of aluminum foil, place the pan on a large roasting pan.
  17. Fill the roasting pan with boiling water till it reaches halfway up the sides of the springform pan.
  18. If you don't have roasting pan, use rimmed baking sheets or pans, place the springform pan on it, fill ¾ th of the pan with water.
  19. Bake at 325 F for 1 hour 10 minutes or until set. The batter shouldn't be watery.
  20. Remove the springform pan from water bath, place on a wire rack to cool.
  21. Refrigerate for at least 4 hours or overnight, (refrigeration is very important).
  22. After it's chilled, the cheesecake would set well.
  23. Unlock the springform pan.
  24. Using a sharp knife, slice the cheesecake and serve chilled.
  25. Before serving, I dusted the cheesecake with cocoa powder, this is just optional.
  26. It's time to indulge!!!
  27. This cheesecake tastes better the next day.
Always allow the eggs and cheese to reach room temperature.
Mashed strawberries should be of thick constituency, if it's watery drain some of the water.
Only use springform pan for making cheesecake, else it could fall apart while removing from the pan.
Refrigerate the cheesecake after it has cooled down.
If you want more crust, double the recipe.
You could even make this without the crust, just bake the cheesecake batter.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at