One rainy weekend, with the scent of lemon zest clinging to my fingertips and the low hum of music drifting from the kitchen speaker, I decided to shake things up. I wasn’t aiming for a celebration cake or a rustic tart—just something sweet, familiar, but with a twist that made it feel new again. That’s when this Strawberry Cheesecake Delight happened, not out of a craving, but curiosity. What if I brought together the elegance of cheesecake, the brightness of fresh strawberries, and the grounding warmth of browned butter?

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I had a few containers of strawberry Greek yogurt waiting in the fridge, some cream cheese softening on the counter, and just enough homemade jam left in the jar to spread something magical on top. The crust? I went with browned butter, not out of obligation, but because its rich, nutty scent always reminds me of quiet mornings and warm kitchens.

What came out of the oven that day was more than just dessert. It was comforting and creamy with a surprise zing from the lemon zest and a tangy freshness from the yogurt. I remember slicing into it, the jam glistening on top like stained glass, and thinking, this isn’t just a recipe—it’s a mood.

Since then, this cheesecake has made its way to potlucks, quiet brunches, and even one unexpected birthday. It’s that reliable kind of dessert that feels special but doesn’t ask too much of you. And once it’s chilled and crowned with fresh berries, it’s a showstopper every time.

Short Description

This Strawberry Cheesecake Delight features a zesty browned butter crust, a creamy filling with strawberry Greek yogurt and condensed milk, and a fruity jam topping—perfect for any gathering or just a cozy weekend treat.

Key Ingredients

For the Crust:

1¼ cups plain flour (150g)
½ tsp baking powder
1 egg
3 tbsp sugar (40g)
½ cup browned butter, cooled (120g)
Grated zest of 1 lemon

For the Filling:

3 eggs
2½ tbsp cornstarch (30g)
⅓ cup creamy condensed milk (80g)
16 oz cream cheese, softened (450g)
½ cup strawberry-flavored Greek yogurt (100g)
⅓ cup heavy cream (80g)
½ cup white sugar (100g)

For the Topping:

Strawberry jam (for finishing)
1 cup fresh or frozen strawberries (200g)
Optional: Mint or rosemary sprigs for garnish

Tools Needed

Mixing bowls (medium and large)
Electric mixer or stand mixer
Silicone spatula
8 or 9-inch cheesecake mold or springform pan
Oven
Cooling rack
Small saucepan (if making homemade jam or browning butter)

Cooking Instructions

Step 1: Prepare the Crust

Mix sugar and lemon zest together in a bowl until fragrant. Add flour and baking powder, then stir in the egg and cooled browned butter.

Mix until a soft, cohesive dough forms. Press evenly into the bottom of your cheesecake mold. Aim for an even layer with no gaps.

Step 2: Par-Bake the Base

Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes until slightly golden and set. Let it cool slightly while you prepare the filling.

Step 3: Create the Creamy Base

In a small bowl, mix cornstarch and heavy cream until smooth and lump-free. In another bowl, combine Greek yogurt and condensed milk. Stir until silky.

Step 4: Beat the Cheese Mixture

In a large bowl, beat cream cheese, sugar, and eggs together for 5–10 minutes until light, airy, and fluffy. Slowly incorporate the yogurt mixture and cornstarch-cream blend. Mix gently until the batter is smooth and glossy.

Step 5: Assemble and Bake

Pour the filling over the cooled crust. Give the pan a gentle shake to level out the top. Bake at 350°F (175°C) for one hour.

Then, turn off the oven, leave the door closed, and let the cheesecake rest inside for another 10 minutes. This helps minimize cracks on the surface.

Step 6: Chill and Finish

Remove the cheesecake and allow it to cool completely to room temperature. Then refrigerate for at least 4–6 hours, preferably overnight, until fully set.

Step 7: Add Topping and Serve

Spread a generous layer of strawberry jam over the chilled cake. Top with fresh or frozen strawberries and decorate with mint or rosemary if desired. Slice with a hot knife for clean cuts.

Why You’ll Love This Recipe

– Bright and creamy with a hint of lemon

– Uses real strawberries and jam for bold flavor

– No water bath needed—just simple baking

– Perfect texture: not too dense, not too fluffy

– Balanced sweetness that’s not overpowering

– Great for any occasion—brunch, dessert, or tea

– Has a rustic homemade charm with gourmet results

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the Batter
Overbeating can introduce too much air and cause the cheesecake to crack.
Solution: Mix until just combined once wet ingredients are added.

Mistake 2: Not Cooling the Crust
If the crust is too warm, the filling might melt before baking.
Solution: Always let the crust cool for at least 5 minutes before pouring in the filling.

Mistake 3: Skipping the Rest Period in the Oven
Removing the cheesecake too quickly may cause collapse or surface cracks.
Solution: Always let the cake sit in the turned-off oven for 10 minutes.

Mistake 4: Using Cold Ingredients
Cold cream cheese can lead to lumpy batter.
Solution: Bring all dairy ingredients to room temperature before mixing.

Mistake 5: Rushing the Chill Time
The texture won’t be fully set if it hasn’t chilled long enough.
Solution: Chill for at least 6 hours, or preferably overnight.

Serving and Pairing Suggestions

– Serve chilled as-is for a clean presentation

– Add a dusting of powdered sugar or a drizzle of melted white chocolate

– Perfect with a cup of Earl Grey tea, cappuccino, or even a glass of rosé

– Lovely with a side of fresh fruit like raspberries, blueberries, or sliced kiwi

– Works beautifully as a centerpiece dessert at brunch or garden parties

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container or covered in plastic wrap. Keeps well for 4–5 days.

Freezing: Freeze slices individually wrapped in parchment and foil. Keeps up to 2 months.

Reheating (optional): If you prefer it slightly warm, microwave a slice for 10 seconds—but note that the texture may soften.

Transporting: Chill it well before travel and keep it in a cooler bag to prevent melting or smudging.

FAQs

1. Can I make this cheesecake without strawberry yogurt?
Yes, you can substitute plain or vanilla Greek yogurt. Add a bit of mashed strawberries or strawberry puree for the flavor.

2. What can I use instead of strawberry jam?
Try raspberry, mixed berry, or even a light lemon curd for a tangy twist.

3. How do I know when the cheesecake is done baking?
The center should jiggle slightly but not be liquid. The edges will look firm and slightly puffed.

4. Can I use low-fat cream cheese?
You can, but the texture might be less creamy and rich. Full-fat versions give the best results.

5. Do I need a water bath?
Not for this recipe. Letting it rest in the turned-off oven after baking prevents cracks naturally.

Tips & Tricks

– Always taste your batter—just a tiny bit—to check sweetness and lemon balance

– Line the bottom of the pan with parchment for easier removal

– Run a knife along the edge of the cake once out of the oven to prevent cracking as it cools

– Use a hot, dry knife for clean slices

– For deeper flavor, roast strawberries with a splash of balsamic before using as topping

Recipe Variations

1. Lemon-Blueberry Cheesecake Delight

Replace strawberry yogurt with lemon-flavored Greek yogurt

Swap strawberry jam and topping with blueberry jam and fresh blueberries

Add a few drops of lemon extract to the filling

2. Chocolate Swirl Cheesecake

Omit fruit topping

Melt ½ cup dark chocolate and swirl into the cheesecake batter before baking

Dust with cocoa powder or shaved chocolate before serving

3. Mango-Passionfruit Cheesecake

Use vanilla yogurt and swirl in ¼ cup mango puree

Top with passionfruit jam or coulis instead of strawberry

Garnish with toasted coconut and fresh mint

Final Thoughts

Strawberry Cheesecake Delight is one of those desserts that looks elegant enough for a special event but feels familiar and cozy when served at the kitchen table. The browned butter adds a whisper of nuttiness that lingers after every bite, while the strawberry notes tie everything together with a gentle sweetness.

It’s fun to make, easy to share, and always met with smiles—whether from my neighbors or my own family around the table. Each time I revisit this recipe, it brings a little joy and a lot of flavor. And if you’re like me—someone who loves baking with both structure and soul—this one will find its place in your favorites too.

Strawberry Cheesecake Delight

Strawberry Cheesecake Delight has a zesty browned butter crust, creamy strawberry yogurt filling, and a fruity jam topping—great for gatherings or cozy weekends.

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Ingredients

For the Crust:

1¼ cups plain flour 150g
½ tsp baking powder
1 egg
3 tbsp sugar 40g
½ cup browned butter cooled (120g)
Grated zest of 1 lemon

For the Filling:

3 eggs
2½ tbsp cornstarch 30g
⅓ cup creamy condensed milk 80g
16 oz cream cheese softened (450g)
½ cup strawberry-flavored Greek yogurt 100g
⅓ cup heavy cream 80g
½ cup white sugar 100g

For the Topping:

Strawberry jam for finishing
1 cup fresh or frozen strawberries 200g
Optional: Mint or rosemary sprigs for garnish

Instructions

Mix sugar and lemon zest in a bowl until it smells fresh and citrusy. Add the flour and baking powder. Stir in the egg and cooled browned butter.
Mix everything until a soft dough forms. Press it evenly into the bottom of your cheesecake pan. Make sure there are no gaps.
Preheat the oven to 350°F (175°C).
Bake the crust for 10 minutes until lightly golden. Set it aside to cool a little while you make the filling.
In a small bowl, stir the cornstarch and heavy cream until smooth.
In another bowl, mix the Greek yogurt and condensed milk until combined.
In a large bowl, beat the cream cheese, sugar, and eggs for 5 to 10 minutes until fluffy and light.
Slowly add the yogurt mixture and the cornstarch blend. Stir gently until the batter is smooth.
Pour the batter over the cooled crust. Shake the pan lightly to even out the top.
Bake at 350°F (175°C) for 1 hour. Turn off the oven, leave the cake inside with the door closed for 10 minutes to help prevent cracks.
Take the cheesecake out of the oven and let it cool to room temperature. Then chill in the fridge for 4 to 6 hours or overnight until it’s fully set.
Spread strawberry jam on top of the chilled cheesecake. Add fresh or frozen strawberries.
Garnish with mint or rosemary if you like. Use a warm knife to slice cleanly.