Go Back
+ servings

Strawberry Cheesecake with Red Wine Strawberry Compote

This strawberry cheesecake will have you swearing against the cheesecakes you buy in the market. With a kickass compote this has the making of the best cheesecake ever!
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 8 serving


For the cheesecake Filling

  • 200 gms cream cheese softened
  • 100 gms cheese Mascarpone softened
  • 1 cup cream Chilled
  • 1/2 tsp unflavour gelatin
  • 1 cup icing sugar
  • 1/4 cup strawberry compote

For the Cookie base

  • 200 gms digestive biscuit
  • 1/3 cup butter softened

For the Red Wine strawberry Compote

  • 1 cup strawberry chopped
  • 1/2 cup red wine
  • 3 kaffir lime leaves
  • 1 red chilli
  • 1/2 cup sugar


  • For the compote : mix all the compote ingredients and bring to boil in a heavy bottom pan. Reduce the heat and let it simmer till thick and strawberries are soft. This should take about 15 minutes on low heat. Keep aside for cooling.
  • For the biscuit base : Powder the digestive biscuits in the mixer or crush them in a ziploc packet using a rolling pin. Mix in the softened butter and line this in the springform pan or individual dessert cups if you are using them. Let it chill in the fridge while you assemble the cheesecake filling.
  • Whip the softened cream cheese, mascarpone and sugar together till soft and smooth. Add the strawberry compote. Mix well and keep aside.
  • Whip the cream into soft peaks. Ok while we are here, I get to hear so many cribs about cream not whipping and I understand the plight. As a country we are severely lacking in a good whipping/heavy cream product. There are a couple of decent imported ones in the market that one could use but they do kill your pocket very badly. What I have figured out over time is that with a little effort Amul cream (or even the new whipping cream by them) does whip to soft peaks. I chill the cream packet and cut in length ways and let go of all the thin liquid that flows. Do not shake the packet before doing this. Then keep the packet in the fridge for chilling again for 2 hours. Now whip the cream in a bowl which has been chilled as well. Yes I know its a little hard work but it's worth it.
  • Melt the gelatin in 2 tbsp warm water. The best way to do this with Indian gelatin is to soak the gelatin in water for about 5 minutes and then microwave it for 10-12 seconds. Please keep an eye on it, you do not want to let it boil or else it won't work.
  • Mix the melted gelatin in the cheese mixture.
  • Now fold the whipped cream into the cheese mixture gently. Use a silicon spatula or a perforated spoon for doing this. Perforated spoon helps in maintaining the lightness you have built into the whipped cream.
  • Pour this mixture on the set biscuit base and let it chill for an hour.
  • After an hour, take it out of the fridge and pour the compote on top and chill for another hour before serving.


If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!