Brownie-crusted Strawberry Cheesecake

Brownie-crusted Strawberry Cheesecake

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 1 eight-inch cheesecake
Author Connie Veneracion


  • 1 cup whole strawberries cut into small pieces
  • 2 tablespoons milk
  • 500 grams cream cheese at room temperature
  • 1 cup sugar
  • 1 teaspoon salt
  • 4 whole eggs
  • a few drops of red food color


  • Adjust the oven temperature to 300F.
  • Boil water in a kettle.
  • Place the strawberries in the blender. Pour in the milk. Process until smooth. Measure. You should have exactly one cup. If you have less, add more strawberries and process again until smooth.
  • Place the cream cheese in the bowl of your mixer. With the paddle attachment, beat the cream cheese on medium speed until light.
  • Add the sugar and salt to the cheese. Beat for a minute on medium speed.
  • Set the mixer speed to low. With the motor running, add the eggs one at a time and adding the next egg only after the least one has been fully incorporated.
  • Pour in the strawberry mixture and food color. Mix on low speed until fully blended.
  • Pour the strawberry-cheese mixture over the brownie crust.
  • Place the cheesecake pan in a larger baking pan or tray at least two inches in height.
  • Pour boiling water into the larger baking pan. The water should reach halfway up the height of the cheesecake pan.
  • Bake the cheesecake at 300F for three to four hours or until the edges are firm but the center is still slightly jiggly.
  • Place the cheesecake pan on a rack and cool slowly to room temperature. Wrap with foil and cling film. Chill overnight.
  • Run a knife around the cheesecake to separate it from the pan. Release the cheesecake.
  • Brownie-crusted Strawberry Cheesecake
  • Top the brownie-crusted strawberry cheesecake with whipped cream. Slice and serve.