Strawberry Cheesecake

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Strawberry cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright, fruity flavor of fresh strawberries. This dessert is perfect for any occasion, whether it’s a birthday party, holiday gathering, or a simple family dinner. It is not just delicious but also a feast for the eyes!

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Making strawberry cheesecake at home is easier than you might think. With the right ingredients and a little patience, you can create a show-stopping dessert that will impress your friends and family. The creamy filling paired with the fruity sauce makes it a balanced treat. Plus, making it from scratch ensures that you control the ingredients and taste.

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How to make Strawberry Cheesecake

Ingredients:

• 2 cups graham cracker crumbs (about 2 sleeves)
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 4 large eggs + 1 yolk
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 6 cups water (for the water bath)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 pounds fresh strawberries, hulled and finely chopped, divided

Directions:

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. Lay 4 sheets of foil in a cross/star pattern on a work surface. Place the pan in the center and wrap the foil tightly on all sides, ensuring there are no tears. Secure it at least halfway up the side of the pan, but not over the rim.
3. In a medium bowl, combine graham cracker crumbs with sugar and melted butter. Mix well until the crumbs are moist, then pour them into the prepared springform pan. Press the crumbs evenly into the bottom and about 3/4 of the way up the sides.
4. Bake the crust for 8 minutes, or until golden brown. Once done, remove from the oven and allow it to cool. Increase the oven temperature to 400°F.
5. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add sugar and cornstarch, beating on medium speed until fluffy.
6. Add the eggs and egg yolk, mixing on low speed until blended. Stir in sour cream, heavy cream, and vanilla using a spatula.
7. For the water bath, boil 6 cups of water. Place the springform pan into a larger pan. Pour the filling over the crust and carefully add the hot water to the outer pan, reaching halfway up the springform pan.
8. Bake for 10 minutes, reduce the heat to 230°F, and continue baking for 1 hour without opening the door.
9. After baking, turn off the oven and leave the cheesecake to cool inside for 1 hour.
10. Once cooled, transfer the cheesecake to the counter to cool completely, then refrigerate for at least 8 hours or overnight.
11. To make the strawberry topping, combine half the strawberries with sugar, lemon juice, and cornstarch in a saucepan. Cook on medium heat until thickened, then stir in remaining strawberries and let cool.
12. Once the cheesecake has set, remove it from the springform pan, top with the strawberry sauce, and serve with fresh whipped cream. Enjoy!

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How to serve Strawberry Cheesecake

Strawberry cheesecake can be served as a delightful centerpiece at parties or family gatherings. Slice it into wedges and place on dessert plates. Garnish with extra strawberries and a dollop of whipped cream for an extra touch of elegance.

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How to store Strawberry Cheesecake

To keep your strawberry cheesecake fresh, store it in the refrigerator. Cover it with plastic wrap or aluminum foil to prevent it from absorbing odors. It can last up to 4-5 days in the fridge. If you have leftover strawberry sauce, store it in an airtight container in the refrigerator as well.

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Tips to make Strawberry Cheesecake

1. Use room temperature cream cheese for a smooth filling.
2. Don’t skip the water bath; it helps prevent cracks in the cheesecake.
3. Allowing the cheesecake to cool in the oven helps it to set better and keeps it creamy.
4. For added flavor, consider mixing in a teaspoon of almond extract with the filling.

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Variation

You can tweak the strawberry cheesecake by adding a swirl of chocolate ganache on top or mixing in crushed cookies into the crust for added texture. Fruit toppings can also be swapped with raspberries or blueberries for a diverse flavor profile.

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FAQs

1. Can I make this cheesecake ahead of time?
Yes! Strawberry cheesecake is perfect for making a day or two in advance. Just keep it covered in the refrigerator.

2. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before use to avoid excess moisture.

3. How do I know when the cheesecake is done?
The edges should be set, but the center will look slightly jiggly. It will firm up as it cools.

For more delicious ideas and recipes, check out this creamy strawberry cheesecake overnight oats for a delightful breakfast option!

Strawberry Cheesecake

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 78 minutes
• Total Time: 8 hours 48 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy and fruity strawberry cheesecake, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 4 large eggs + 1 yolk
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 6 cups water (for the water bath)
• 1/2 cup granulated sugar (for topping)
• 1 tablespoon cornstarch (for topping)
• 1 tablespoon lemon juice
• 2 pounds fresh strawberries, hulled and finely chopped, divided

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Instructions

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. Lay 4 sheets of foil in a cross/star pattern on a work surface. Place the pan in the center and wrap the foil tightly on all sides.
3. Combine graham cracker crumbs with sugar and melted butter in a medium bowl. Mix well, then pour into the prepared springform pan.
4. Press the crumbs evenly into the bottom and about 3/4 of the way up the sides.
5. Bake the crust for 8 minutes, or until golden brown. Allow it to cool and increase the oven temperature to 400°F.
6. Beat the cream cheese with an electric mixer until smooth. Add sugar and cornstarch, beating until fluffy.
7. Add the eggs and egg yolk, mixing on low speed until blended. Stir in sour cream, heavy cream, and vanilla using a spatula.
8. Boil 6 cups of water for the water bath. Place the springform pan into a larger pan, pour the filling over the crust and carefully add the hot water to the outer pan.
9. Bake for 10 minutes, reduce the heat to 230°F, and continue baking for 1 hour.
10. Turn off the oven and leave the cheesecake to cool inside for 1 hour.
11. Transfer the cheesecake to the counter to cool completely, then refrigerate for at least 8 hours or overnight.
12. Combine half the strawberries with sugar, lemon juice, and cornstarch in a saucepan. Cook until thickened, then stir in remaining strawberries and let cool.
13. Remove the cheesecake from the springform pan, top with the strawberry sauce, and serve with whipped cream.

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Notes

Use room temperature cream cheese for a smooth filling. Don’t skip the water bath to prevent cracks.

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Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 28g
• Sodium: 350mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 90mg