Valentine’s Day is almost here. When the celebration involves a roasted strawberry cheesecake, we are so excited, we cannot wait! With blended roasted strawberries folded in the cheesecake, a hidden strawberry jammy centre and a strawberry jelly, you cannot miss the strawberry in this dessert. Topped with more fresh strawberries and whipped cream, this swoon-worthy dessert is sure to win over many hearts 😉

We love cheesecake! Last year, we wanted to make a dessert which everyone would enjoy for a special dinner. Our wonderful hosts are cheesecake enthusiasts and our fellow guests love strawberries. Therefore, we decided to make a strawberry version of our favourite no-bake cheesecake. We had the fabulous idea of adding a purée of roasted strawberries into the cheesecake. The roasting not only removes moisture from the strawberries but also intensifies their flavour. The result was a creamy cheesecake with a delicate yet unmistakable strawberry taste. Everyone absolutely loved it!

We could think of no better dessert to share for V-day. This recipe starts off with a traditional biscuit base. The next step is to slow roast strawberries. Whilst this takes a while, the roasting berries fill the room with a wonderful smell. Once cooled, the roasted strawberries get puréed and folded into a cheesecake filling. As a final layer, a jelly made with fresh strawberries adds a gorgeous touch of red to the dessert. We also add a strawberry jammy filling, for an element of strawberry surprise but this is entirely optional. Finally, to crown it off, some fresh strawberries and whipped cream. It does not get any better!

A slice of strawberry cheesecake in there foreground in a black side place and a copper spoon next to it. The rest of the cheese cake set on a black cake stand, a stack of 2 black tea cups in the background and a white flower in a black pitcher

Questions you may have about Roasted Strawberry Cheesecake

Can I skip the roasting?
Unfortunately not! This step not only enhances the taste but also removes moisture from the strawberries so the cheesecake is not too soft.

A strawberry cheese cake with a thin layer of strawberry jelly topped with fresh strawberries set on a black cake stand. A stack of 2 black tea cups in the background and a white flower in a black pitcher

Roasted Strawberry Cheesecake

Light and airy roasted strawberry cheesecake with a delicate yet unmistakable strawberry flavour; topped with fresh berries and whipped cream.

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Prep Time 30

Cook Time 1

Course Dessert

Servings 1 small (15cm) cheesecake

Ingredients

For the Crust

100 g digestive cookies, broken into pieces
60 g butter, softened

For The Roasted Strawberries

250 g fresh strawberries, quartered
2 tbsp granulated sugar

For the Cheesecake

250 g cream cheese, softened
50 g icing sugar
200 ml whipping cream, cold
½ tsp lemon juice
½ tsp vanilla extract

For the Strawberry Jelly

40 g fresh strawberries, quartered
100 ml water
1 tsp sugar
1 sheet gelatine

For the decoration (optional)

a few fresh strawberries
30 ml whipping cream

Instructions

For the pan

Start by preparing a 15 cm spring form or push pan. Line the bottom of the pan with a circular piece of baking paper. Line the sides of the pan with a piece of plastic sheet (you can stick 2 sheets together to line the entire circumference of the pan).

For the Crust

Combine the broken up digestive cookies and softened butter in the bowl of a food processor.
Pulse a couple of times until a crumb consistency is achieved.
Gently press the mixture into the bottom of the pan, levelling off the crust layer.

For the Roasted Strawberries

Pre-heat oven to 140°C (or 285°F).
Combine the quartered strawberries and sugar into a small baking dish.
Bake for 40 minutes to 1 hour until the strawberries have shrunken and are bathing in a thick, red and sticky syrup (Note: the edges of the syrup may start to take on a brownish hue. Remove from the oven before the syrup turns too brown)
Cool and reserve.

For the Cheesecake

In a large bowl, beat the softened cream cheese, icing sugar, lemon juice and vanilla until smooth.
Blend half of the roasted strawberries and mix the purée into the cheesecake mixture.
Whisk the cold whipping cream (with an electric whisk or by hand), until soft peaks are reached.
Gently fold the whipped cream into the strawberry cheesecake mixture. Fold in a couple tablespoons of the whipped cream to loosen the cheesecake before adding the remaining whipped cream.
Place the remaining half of the roasted strawberries over the crust, making sure to leave a 2 cm gap from the edge.
Add the cheesecake mixture gently on top of the roasted strawberries and level off the surface.
Place in the fridge to cool and set (allow to set for at least 30 minutes before adding the jelly layer).

For the Strawberry Jelly

To some cold water in a small bowl, add the gelatine leaf to bloom and soften.
Place the strawberries, sugar and water into a small pot and simmer on medium heat for 15 minutes, until the liquid has taken on the reddish hue of the strawberries.
Fish out the strawberries from the mixture. Squeeze the cold water from the gelatine and place into the hot strawberry liquid to dissolve.
Allow the jelly to cool to room temperature, before gently pouring over the cheesecake. Tip: it is helpful to pour the jelly mixture over the back of a spoon held on top of the cheesecake.
Allow to set in the fridge for 4 hours to overnight.
To unmould, gently run a sharp knife around the edge of the plastic sheet. Remove from the pan and peel off the plastic sheet.

For the decor (optional)

Place whole and halved strawberries over the jelly. Finish by piping some whipped cream.