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Strawberry cheesecake with strawberries in ginger syrup

Australian Gourmet Traveller recipe for strawberry cheesecake with strawberries in ginger syrup.

By Emma Knowles
  • 40 mins preparation
  • 1 hr 20 mins cooking plus resting, cooling, chilling
  • Serves 10
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Strawberry cheesecake with strawberries in ginger syrup


  • For greasing: melted butter
  • 750 gm softened cream cheese
  • 500 gm mascarpone
  • 190 gm raw caster sugar
  • Finely grated rind of 2 limes and juice of 1
  • 4 eggs
  • 250 gm sour cream
  • 140 gm strawberries, coarsely chopped
Sweet ginger pastry
  • 125 gm softened butter
  • 30 gm pure icing sugar, sieved
  • 125 gm plain flour
  • 2 tsp ground ginger
Strawberries in ginger syrup
  • 300 gm raw caster sugar
  • 2 tbsp ginger, cut into julienne
  • Juice of 2 limes
  • 500 gm strawberries (about 2 punnets), coarsely chopped


  • 1
    For sweet ginger pastry, preheat oven to 150C. Beat butter and icing sugar in an electric mixer until light and fluffy (2-3 minutes), sieve over flour and ground ginger, stir to combine. Turn onto a work surface, bring together with the heel of your hand, roll out to 4mm thick and line the base of a 27cm-diameter, 5cm-deep fluted tart tin, trimming edges. Refrigerate to rest (30 minutes), prick with a fork, blind bake until light golden (15-20 minutes), remove weights, bake until crisp (4-5 minutes), cool.
  • 2
    Lightly brush sides of tart tin with butter. Process cream cheese, mascarpone, 165gm raw caster sugar, lime rind and juice in a food processor until smooth, scrape down sides then add 3 eggs, one at a time, processing to combine. Pour over pastry, bake until just set (40-45 minutes).
  • 3
    Process sour cream, strawberries and remaining raw caster sugar in a food processor until smooth, add remaining egg and process to combine. Ladle over cheesecake and bake until just set (8-10 minutes). Cool, then refrigerate until completely chilled (4-5 hours).
  • 4
    Meanwhile, for strawberries in ginger syrup, combine raw caster sugar and 250ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the simmer, add ginger, cook until ginger is translucent and liquid is reduced to a light syrup (5-6 minutes). Remove from heat, add lime juice and half the strawberries, refrigerate until chilled. Add remaining strawberries, serve with cheesecake.