Wild Strawberry Cheesecake

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While we were on holiday in Tuscany, my brother celebrated his 36th birthday. Our family tradition is to always have the same cake at our birthdays, a layered cake with light sponge biscuits dipped in coffee, custard cream and whipped cream (I used the recipe for my Wimbledon Cake last year).

This year however my mum decided to skip the tradition and made a Wild Strawberries Cheesecake, using strawberries she picked from our garden in Rome!

It was so good, I had to share the recipe with you!

Wild Strawberry Cheesecake


For the base

  • 30g brown sugar
  • 160g butter
  • 240g Digestive biscuits


For the filling

  • 1 tsp vanilla extract
  • 100ml double cream
  • 20g cornflour
  • juice of 1/2 lemon
  • 3 eggs
  • 500g cream cheese
  • 90g caster sugar
  • pinch of salt


For the sauce

  • 350g wild strawberries
  • 100g caster sugar
  • 125ml water



The sauce

Cook the strawberries in a pot, with sugar and water, until you have a sauce. Prepare the wild strawberry sauce in advance, as it should be completely cool down when you spread it over the cheesecake.

Wild Strawberry Cheesecake

The cake

Using your hands or a food processor, break the biscuits until they are crumbled. Pour the crumbs into a medium bowl, add the sugar and the melted butter. Combine all the ingredients and fill a pan with the crumbly mixture.

Grease a 24cm (9") springform cake pan. Line the pan with a disc of baking parchment paper the same diameter as the bottom of the pan and a strip of the same height as the edge.

Press the biscuit mixture over the bottom and about 2.5cm (1") up the sides of the pan. Cover and refrigerate for at least one hour.

Preheat oven to 180 °C. In a large bowl, combine the eggs, vanilla extract and caster sugar. Then add the cream cheese, mixing well until the mixture is creamy and without any lumps.

Stirring constantly, add the lemon juice, cornflour, two pinches of salt and the double cream.

Remove the pan from the fridge and pour the mixture. Bake for 30 minutes at 180 °C, then lower the temperature to 160 °C and bake the cake for other 30-40 minutes.

Switch the oven off, open it slightly and let the cheesecake rest inside for half an hour.

Spread the wild strawberry sauce on top of the cheesecake and serve.

This entry was posted in #Wild Strawberries, #Cheesecake, #Baking, #Recipes, #Italy, #Cake by Giulia Mulè. Bookmark the permalink.

Your thoughts

Henry 08/07/2013 17:19

This looks delicious!

I have a few wild strawberries in the garden but no way enough for 350g :(

Do you know where I can get some in London?