Gordon Ramsay Strawberry Cheesecake Recipe

A classic baked strawberry cheesecake: a buttery graham cracker crust, a dense, creamy filling with a little lemon and sour cream for tang, and a glossy fresh strawberry topping. Gordon Ramsay has made versions of strawberry cheesecake on TV, and this is my home-baked take on the classic. The full quantities are in the recipe card below.

How to stop it cracking

Cracks are the biggest cheesecake worry, and they’re nearly always caused by one of three things: air beaten into the batter, too much heat, or cooling too fast.

1. Start with room-temperature ingredients. Cold cream cheese stays lumpy, and you end up beating it longer to smooth it out, which whips in air that later cracks the top. Take the cream cheese and eggs out an hour ahead.
2. Mix on low, just until smooth. Add the eggs one at a time and stop as soon as each one disappears.
3. Bake gently. Use a moderate oven. A water bath isn’t essential, but it keeps the heat even and the filling extra creamy. If you use one, wrap the base of the springform pan tightly in foil so no water gets in.
4. Cool slowly. When it’s done, the edges should be set and the center should still wobble slightly. Turn off the oven, prop the door open a crack and let it cool inside for an hour before moving it to the fridge.

Ingredient notes

• Cream cheese: use full-fat. Reduced-fat versions give a softer, less stable filling.
• Sour cream: adds tang and keeps the texture smooth. Greek yogurt works in a pinch.
• Crust: graham crackers are traditional. Digestive biscuits or crushed golden Oreos also work well.
• Strawberries: fresh are best. Out of season, warm frozen berries with a little sugar for a quick compote.
• Quick glaze: loosen strawberry preserves with a tablespoon each of lemon juice and water.

Cheesecake Recipes

Strawberry Cheesecake

Classic baked strawberry cheesecake with a graham cracker crust, silky cream cheese filling, and fresh strawberry glaze.

Chef Gordon Ramsay Recipes

Prep
25 minutes

Cook
1 hour 10 minutes

Total
5 hours 35 minutes

Serves
8 servings

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Ingredients

1 1/2 cups (150 g) graham cracker crumbs1/4 cup (50 g) granulated sugar (for crust)6 tablespoons (85 g) unsalted butter, melted3 (8 oz / 226 g) packages cream cheese, softened (24 oz total)1 cup (200 g) granulated sugar1 tablespoon lemon zest1 teaspoon vanilla extract3 large eggs, room temperature1 cup (240 g) sour cream2 cups (300 g) fresh strawberries, hulled and halved3/4 cup (240 g) strawberry preserves or glaze1 tablespoon water or lemon juice (to loosen glaze)1 cup (240 ml) heavy cream, whipped to soft peaks2 tablespoons powdered sugar (optional, for whipped cream)

Instructions

01

Preheat oven

Preheat the oven to 325°F (160°C) and position a rack in the lower third of the oven.

02

Make crust

Combine graham cracker crumbs and 1/4 cup sugar in a bowl, stir in melted butter until evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan.

03

Bake crust

Bake the crust for 8 minutes, then remove from the oven and set aside while you prepare the filling.

04

Beat cream cheese

In a large bowl, beat softened cream cheese and 1 cup sugar on medium speed until smooth and free of lumps.

05

Add flavorings

Beat in lemon zest and vanilla, then add eggs one at a time, mixing until just combined — avoid overbeating.

06

Add sour cream

Fold in the sour cream until the batter is smooth and pourable, scraping down the bowl as needed.

07

Bake filling

Pour the filling over the prepared crust, place the springform pan in a larger roasting pan, add hot water to come halfway up the pan sides (optional water bath), and bake for 55–70 minutes until the center is set but slightly wobbly.

08

Cool slowly

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

09

Chill and glaze

Refrigerate the cooled cheesecake at least 4 hours (preferably overnight); before serving, warm strawberry preserves with 1 tablespoon water or lemon juice and spoon over the top, then garnish with fresh strawberries and whipped cream.

Chef Tips

• Soften cream cheese fully to avoid lumps; beat gently and scrape the bowl.
• Bake in a water bath or place a pan of hot water on the rack below to reduce cracking.
• Chill fully before glazing to ensure the top sets cleanly and slices neatly.

Variations

• No-bake: replace the baked filling with cream cheese beaten with sugar and folded into whipped cream, then chill to set.
• Almond crust: add 1/4 teaspoon almond extract to the crust, or swap 1/4 cup of crumbs for chopped toasted almonds.
• Mixed berry: top with strawberries, raspberries and blueberries.

Making it ahead

Cheesecake is better made a day ahead; the texture firms up overnight. Keep it wrapped in the fridge and add the strawberry topping and any whipped cream just before serving. It freezes well for up to a month without the topping; thaw it overnight in the fridge.

For a no-bake option, try my Red Velvet Cheesecake Cups. Other fruit desserts include the Blueberry Cream Tart, the Easy Lemon Cake and the Strawberry Layer Cake.