Strawberry cheesecake is a classic dessert that combines the rich, creamy texture of cheesecake with the fresh, fruity sweetness of strawberries. This recipe features a velvety cheesecake with a buttery graham cracker crust, topped with a homemade strawberry sauce for a beautiful and delicious finish. Ideal for holidays, birthdays, or simply as a special treat, this strawberry cheesecake will impress everyone at the table.
Equipment:
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Electric mixer
- Saucepan
- Cooling rack
- Baking sheet
- Aluminum foil (for wrapping the pan)
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
- Prepare the Crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool. - Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and mix until well combined. Next, add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, beating on low speed after each addition until just combined (avoid overmixing to prevent cracking). - Bake the Cheesecake
Wrap the outside of the springform pan in aluminum foil to prevent water from leaking in. Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath for a smoother texture). Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. - Cool and Chill
Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set. - Make the Strawberry Topping
In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices (about 5 minutes). Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the sauce thickens slightly. Remove from heat and allow it to cool before topping the cheesecake. - Assemble and Serve
Once the cheesecake is chilled, remove it from the springform pan. Spoon the strawberry topping over the cheesecake, allowing it to flow down the sides for a beautiful presentation. Slice and serve!
Presentation Ideas:
- Garnish with fresh strawberries or a few mint leaves on top for added color and freshness.
- Drizzle some strawberry sauce around each slice on the plate for an elegant look.
- Serve with a dollop of whipped cream for extra indulgence.
Tips:
- To prevent cracking, make sure not to overmix the batter and bake in a water bath.
- Room temperature ingredients, especially the cream cheese, will result in a smoother filling.
- You can make the strawberry topping a day ahead for easier assembly.
- For a more intense strawberry flavor, blend half of the strawberry topping into a puree and mix with whole strawberry slices.
This strawberry cheesecake is a show-stopping dessert that combines creamy cheesecake with the delightful sweetness of strawberries. It’s a versatile recipe perfect for special occasions or anytime you crave a classic cheesecake with a fruity twist. Enjoy each smooth, rich bite with the vibrant topping, and watch it disappear from the table in no time!
Strawberry Cheesecake Recipe
Creamy and decadent, this strawberry cheesecake is topped with a luscious strawberry sauce for the ultimate dessert indulgence. Perfect for celebrations or a special treat!
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Electric mixer
- Saucepan
- Cooling rack
- Baking sheet
- Aluminum foil (for wrapping the pan)
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- For the Strawberry Topping:
- 1 pound fresh strawberries hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and mix until well combined. Next, add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, beating on low speed after each addition until just combined (avoid overmixing to prevent cracking).
- Bake the Cheesecake
- Wrap the outside of the springform pan in aluminum foil to prevent water from leaking in. Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath for a smoother texture). Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Cool and Chill
- Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
- Make the Strawberry Topping
- In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices (about 5 minutes). Stir in the cornstarch mixture and cook for another 1-2 minutes, or until the sauce thickens slightly. Remove from heat and allow it to cool before topping the cheesecake.
- Assemble and Serve
- Once the cheesecake is chilled, remove it from the springform pan. Spoon the strawberry topping over the cheesecake, allowing it to flow down the sides for a beautiful presentation. Slice and serve!
Leave a Reply