Strawberry Cheesecake

Strawberry cheesecake is a delicious dessert that perfectly combines the creamy richness of cheesecake with the fresh sweetness of strawberries. It’s a delightful treat for any occasion, whether it’s a family gathering or a simple weekend dessert. The layers of smooth cheesecake on a buttery graham cracker crust, topped with juicy strawberries, make it irresistible.

Why Make This Recipe

There are many reasons to try making strawberry cheesecake at home. First, it’s a classic dessert that everyone loves. Second, it allows you to impress family and friends with your baking skills. Finally, it’s a great way to use fresh strawberries when they are in season. Plus, homemade cheesecake tastes far better than any store-bought version!

How to Make Strawberry Cheesecake

Ingredients:

2 cups graham cracker crumbs
3 tbsp sugar (for crust)
5 tbsp unsalted butter, melted
1/8 tsp salt (for crust)
2 lbs full-fat cream cheese, softened
1 1/2 cups sugar (for filling)
1/4 tsp salt (for filling)
2 tsp vanilla extract
1 tbsp fresh lemon juice (for filling)
1 tbsp cornstarch
4 eggs, room temperature
1 cup sour cream, room temperature
1 lb fresh strawberries, diced
6 tbsp sugar (for topping)
1 tbsp fresh lemon juice (for topping)
1/2 tsp vanilla extract (for topping)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and position the rack in the lower third.
Prepare the Pan: Wrap a double layer of extra-large aluminum foil tightly around the bottom and sides of a 9-inch springform pan to prevent water from seeping in during the water bath.
Make the Crust: In a bowl, mix together the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10-12 minutes, then set aside to cool. Lower the oven temperature to 325°F (163°C).
Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until light and fluffy. Mix in the salt, vanilla, lemon juice, and cornstarch.
Add the Eggs: Beat in the eggs one at a time on low speed, ensuring each egg is fully incorporated before adding the next. Finally, mix in the sour cream until the batter is smooth.
Bake the Cheesecake: Pour the cheesecake batter into the cooled crust. Place the springform pan into a roasting pan. Pour boiling water into the roasting pan, filling it halfway up the sides of the springform pan (water bath). Bake at 325°F for 1 hour 40-50 minutes, until the edges are set and the center slightly jiggles.
Cool the Cheesecake: Turn off the oven and leave the door slightly ajar. Let the cheesecake sit in the oven for 1 hour. Afterward, remove the cheesecake from the water bath and dry the bottom of the pan. Run a knife around the edges to loosen it, then let the cheesecake cool to room temperature.
Chill the Cheesecake: Once cooled, cover the cheesecake and refrigerate for at least 5 hours or overnight.
Make the Strawberry Topping: In a saucepan, combine half of the strawberries, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens (8-10 minutes). Remove from heat, stir in the vanilla extract and the remaining strawberries, then let the topping cool to room temperature.
Serve: Spread the strawberry topping over the chilled cheesecake. Slice and enjoy!

How to Serve Strawberry Cheesecake

Serve the strawberry cheesecake chilled, with extra strawberry topping on the side if desired. It pairs well with whipped cream or vanilla ice cream for an extra special treat.

How to Store Strawberry Cheesecake

Store any leftover strawberry cheesecake in the refrigerator. Cover it properly with plastic wrap or in an airtight container. It will last for up to 5 days in the fridge.

Tips to Make Strawberry Cheesecake

Make sure your cream cheese is softened to room temperature for a smooth filling.
Don’t rush the chilling process; the longer it sits in the fridge, the better it will taste.
Use fresh strawberries for the best flavor, or you can use frozen ones if fresh are not available.

Variation

For a chocolate twist, you can add cocoa powder to the cheesecake batter or drizzle melted chocolate over the top before serving. You can also try mixing in other fruits like blueberries or raspberries for a mix of flavors.

FAQs

1. Can I use low-fat cream cheese?
While you can use low-fat cream cheese, keep in mind that it may affect the texture of the cheesecake. The flavor might not be as rich as with full-fat cream cheese.

2. How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly. It will continue to set as it cools.

3. Can I make this cheesecake in advance?
Yes! Strawberry cheesecake is great for making in advance. It actually tastes better if you allow it to chill overnight.