Strawberry cheesecake is a beloved dessert that brings together the rich and creamy goodness of cheesecake with the fresh, sweet taste of strawberries. This classic dessert is perfect for any occasion, whether you’re celebrating a birthday, hosting a dinner party, or simply craving something delicious at home. The combination of the smooth, velvety cream cheese filling and the tart yet sweet strawberry topping creates a delightful experience for your taste buds. In this guide, you will learn everything you need to know to prepare and enjoy this exquisite treat.
Why We Love This Strawberry Cheesecake Recipe
What makes this strawberry cheesecake truly special? It’s the perfect balance of flavors and textures. You get the buttery, crumbly crust that cradles the rich cream cheese filling, while the fresh strawberry sauce on top adds a burst of fruity goodness. This recipe is easy enough for even beginner bakers, yet impressive enough to wow your guests. The process of making it is just as enjoyable as indulging in a slice afterward. With each bite, you’ll experience the lusciousness of the cheesecake complemented by the refreshing notes of strawberries.
Ingredients for Strawberry Cheesecake
To create your own strawberry cheesecake, gather the following ingredients. These items are crucial for achieving the perfect consistency and flavor.
For the crust:
- 2 cups (200 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 32 ounces (904 g) cream cheese, room temperature
- 1 1/3 cups (226 g) granulated sugar
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature, lightly beaten
For the strawberry topping:
- 16 ounces (400 g) whole strawberries, diced
- 2 tablespoons cornstarch
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups (334 g) finely chopped strawberries
How to Make Strawberry Cheesecake Directions
Let’s dive into the preparation process for this fabulous strawberry cheesecake. It’s important to follow each step carefully to achieve the best outcome.
Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and moving the oven rack to the lower third position. This ensures even baking.
Prepare the Springform Pan: Wrap the outer bottom of a 9-inch springform pan with aluminum foil. This step is essential to prevent water from leaking into the pan while baking.
Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well-coated. Press this mixture firmly into the bottom and sides of the prepared springform pan. Bake in the preheated oven for 10 minutes. Once done, remove from the oven and allow it to cool.
Prepare the Filling: After your crust has cooled, reduce the oven temperature to 300°F (150°C). In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, sour cream, vanilla extract, and salt. Mix until all the ingredients are well incorporated.
Add the Eggs: Gently stir in the lightly beaten eggs, mixing until just combined. Be careful not to overmix, as too much air can cause the cheesecake to crack.
Pour and Bake: Carefully pour the cheesecake batter into the cooled crust. To create a water bath, fill a roasting pan with boiling water and place it on the lower rack of the oven. Then, place your cheesecake in the center of the oven on the upper rack. Bake for about 1 hour, or until the edges are set but the center is still slightly jiggly.
Cooling Process: Once the baking time is up, turn off the oven and leave the cheesecake inside for an additional hour. This will help prevent cracks from forming by allowing it to cool gradually. After the hour is up, let it cool at room temperature for about 1.5 hours. Finally, refrigerate it for at least 4 hours, but overnight is best for optimal flavor.
Prepare the Strawberry Sauce: While your cheesecake is chilling, you can prepare the strawberry topping. In a blender, combine the diced strawberries and cornstarch, pureeing until smooth. In a saucepan, combine this strawberry puree with granulated sugar and cook over medium heat until it thickens, stirring occasionally.
Finish the Sauce: Once thickened, remove from heat and stir in the vanilla extract, salt, and chopped strawberries. Allow the sauce to cool for about 40 minutes.
Serve and Enjoy: Once your cheesecake has set, spread the strawberry sauce over the top or serve it alongside each slice.
How to Serve Strawberry Cheesecake
Serving strawberry cheesecake is a truly delightful experience, and how you present it can elevate the entire occasion. Here are some serving suggestions:
Presentation: Once the cheesecake is fully chilled and the strawberry topping is prepared, carefully release the sides of the springform pan. You should have a lovely, smooth cheesecake ready to be sliced. For a beautiful presentation, use a sharp knife dipped in warm water before slicing. This will create clean edges and make the cheesecake look irresistible.
Slice Size: Cut your cheesecake into generous slices. You can offer larger pieces for special occasions or portion out smaller slices for a lighter dessert. Serve each slice on individual plates.
Garnishing: Enhance the appearance of your cheesecake with additional garnish. A sprig of fresh mint, a dusting of powdered sugar, or a few whole strawberries placed artfully on top can add color and sophistication.
Pairing Beverages: Though this recipe does not include any alcoholic ingredients, pairing your cheesecake with a glass of sparkling water or a delightful herbal tea can enhance the flavors of the dessert and provide a refreshing contrast.
Expert Tips for Strawberry Cheesecake
Creating the perfect strawberry cheesecake requires attention to detail. Here are some expert tips that will help you nail this delightful recipe:
Use Room Temperature Ingredients: Ensure all your dairy ingredients, including cream cheese and sour cream, are at room temperature. This helps them blend more smoothly, reducing the risk of lumps in your batter.
Don’t Overmix: When mixing the filling, mix until ingredients are just combined. Overmixing can incorporate too much air, which may cause your cheesecake to crack while baking.
Water Bath Importance: Using a water bath while baking your cheesecake is crucial. The steam created during the baking process helps prevent the cheesecake from cracking and promotes even cooking.
Cooling Gradually: Allowing your cheesecake to cool gradually in the oven and at room temperature minimizes the risk of cracking.
Flavor Enhancements: Don’t be afraid to play with flavors. Adding lemon zest or a splash of almond extract to the cream cheese mixture can offer a delightful twist.
How to Store Strawberry Cheesecake
Proper storage of your strawberry cheesecake is essential to preserving its freshness and flavor. Here’s how you can do it:
Refrigeration: Store any leftover cheesecake in the refrigerator. Place it in an airtight container or cover it well with plastic wrap or aluminum foil. The cheesecake will keep well for up to 5 days in the fridge.
Freezing: If you want to save part of your cheesecake for later, freezing is an option. To freeze, place the cheesecake unadorned in the freezer for a couple of hours until solid. Then, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to indulge, thaw it overnight in the refrigerator.
Variations of Strawberry Cheesecake
While the classic strawberry cheesecake is delicious, there are numerous variations you can try to switch things up. Here are some ideas:
Chocolate Cheesecake: Incorporate cocoa powder into the cream cheese mixture for an indulgent chocolate strawberry cheesecake.
No-Bake Strawberry Cheesecake: For a lighter option, try a no-bake version by using whipped cream and gelatin in place of the eggs and heating steps.
Swirled Strawberry Cheesecake: Create a swirled effect by gently folding some of the strawberry puree into the cream cheese mixture before pouring it into the crust.
Veggie-Friendly Version: Swap out the cream cheese for a dairy-free alternative made of cashews or coconut cream to cater to different dietary preferences.
Cupcake Version: Bake the cheesecake batter in muffin tins for individual-sized cheesecakes. Top each one with strawberry sauce before serving.
Frequently Asked Questions About Strawberry Cheesecake
What is the best kind of cream cheese to use for cheesecake?
Use full-fat cream cheese for the best flavor and texture in your cheesecake. Low-fat options may not result in the desired creaminess.
How do I prevent my cheesecake from cracking?
To prevent cracking, remember to bake in a water bath, avoid overmixing, and allow the cheesecake to cool gradually before chilling it in the refrigerator.
Can I use frozen strawberries for the topping?
Yes! You can use frozen strawberries, but make sure to thaw and drain them properly before using them in the sauce to avoid excess moisture.
How long does a strawberry cheesecake take to set?
For optimal results, refrigerate the cheesecake for at least 4 hours, but overnight is ideal for the best flavor and texture.
Can I make strawberry cheesecake in advance?
Absolutely! In fact, making it a day ahead is ideal as it allows the flavors to meld beautifully.
Strawberry Cheesecake
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Saucepan
Ingredients
- 2 cups graham cracker crumbs (200 g)
- 1/4 cup granulated sugar (50 g)
- 6 tablespoons unsalted butter melted
- 32 ounces cream cheese room temperature (904 g)
- 1 1/3 cups granulated sugar (226 g)
- 1 cup sour cream room temperature (227 g)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs room temperature, lightly beaten
- 16 ounces whole strawberries diced (400 g)
- 2 tablespoons cornstarch
- 1 cup granulated sugar (200 g)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups finely chopped strawberries (334 g)
Instructions
- Preheat oven to 350°F (175°C) and wrap the bottom of a 9-inch springform pan with aluminum foil.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom and sides of the springform pan.
- Bake the crust for 10 minutes, then remove and cool.
- Reduce oven temperature to 300°F (150°C). In a large bowl, beat cream cheese until smooth.
- Gradually add in granulated sugar, sour cream, vanilla extract, and salt. Mix until well combined.
- Gently stir in the lightly beaten eggs until just combined.
- Pour the cheesecake batter into the cooled crust.
- Place a roasting pan filled with boiling water on the lower rack of the oven and the cheesecake on the upper rack. Bake for about 1 hour.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour, then cool at room temperature for 1.5 hours.
- Refrigerate for at least 4 hours, preferably overnight.
- Prepare the strawberry topping by pureeing diced strawberries and cornstarch in a blender. Cook the puree with sugar over medium heat until thickened.
- Stir in vanilla extract, salt, and chopped strawberries, then cool for 40 minutes.
- Spread or serve the strawberry sauce over the cheesecake before serving.
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