Indulge in the ultimate dessert experience with this Rich and Creamy Strawberry Cheesecake. This classic cheesecake features a buttery graham cracker crust, a smooth and luscious cream cheese filling, and a vibrant strawberry topping that adds the perfect balance of sweetness and tang.
Every bite of this cheesecake is a delight, with the creamy texture of the filling complemented by the slight crunch of the crust and the fresh flavor of the strawberries. Whether you’re serving it at a special occasion or enjoying a slice with your afternoon coffee, this cheesecake is sure to impress and satisfy. Its beautiful presentation and exquisite taste make it a standout dessert that will leave everyone asking for seconds.
Full Recipe:
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs (from 15-16 whole crackers)
- 8 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
For the Cheesecake:
- 2 lb cream cheese, room temperature (4 packages, 8 oz each)
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
For the Strawberry Topping:
- 1 lb strawberries, rinsed, hulled, and thinly sliced, plus 1/2 lb more to garnish
- 1/3 cup granulated sugar (or more to taste)
- 1 Tbsp lemon juice (from 1/2 lemon)
Directions:
- How to Make the Cheesecake:
Prep:
- Preheat the oven to 350˚F (175˚C) with a rack in the center.
- Line the bottom of a 9-inch springform pan with parchment paper for easier release.
Make the Crust:
- In a medium bowl, combine graham cracker crumbs with 2 Tbsp sugar.
- Stir in melted butter until the mixture is moistened.
- Press the crumbs into the prepared pan, going 3/4 of the way up the sides.
- Bake in the center of the oven at 350˚F for 8 minutes, then cool to room temperature.
Prepare the Cheesecake Batter:
- Increase the oven temperature to 450˚F (230˚C).
- Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides, ensuring there are no rips. Fan the foil out slightly at the top to keep the rim clear for rising.
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
- Reduce speed to medium and add eggs one at a time, letting each incorporate before adding the next and scraping down the bowl as needed.
- Reduce speed to low and add sour cream and vanilla extract, mixing just until incorporated.
- Pour the batter over the cooled crust.
- How to Bake Cheesecake in a Water Bath:
- Boil a pot of water (boil more than you think you’ll need).
- Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges, about halfway up the sides of the springform pan.
- Carefully transfer the cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes.
- Reduce the heat to 225˚F (110˚C) and, without opening the door, bake an additional 65-75 minutes, or until the center of the cheesecake wobbles slightly when you jolt the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes, then transfer the pan to a wire rack to cool completely.
- Cover and chill in the refrigerator overnight to fully set before slicing.
- How to Make Strawberry Topping:
- In a medium saucepan, combine 1 lb chopped strawberries, 1 Tbsp lemon juice, and 1/3 cup sugar.
- Set over medium heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20-23 minutes, or until the sauce is thickened.
- Cool to room temperature, then refrigerate until serving.
- To Serve:
- When ready to serve the cheesecake, garnish the top with fresh halved or quartered strawberries.
- Serve slices of cheesecake generously drizzled with the strawberry sauce topping.
Tips:
- Ensure all ingredients are at room temperature before starting to achieve a smooth batter.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
- The water bath helps to create a moist environment, preventing cracks and ensuring even baking.
Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Cooling Time: 4 hours | Total Time: 6 hours
Kcal: 450 kcal per serving (approximate) | Servings: 12 servings
Here are some additional tips and information about this recipe:
Tips for Making the Best Strawberry Cheesecake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting to achieve a smooth batter.
- Water Bath: The water bath helps to create a moist environment, preventing cracks and ensuring even baking.
- Cooling: Allow the cheesecake to cool gradually to prevent cracking. Let it cool in the oven with the door slightly open before transferring to the fridge.
Variations and Serving Suggestions
- Fruit Toppings: Experiment with other fruit toppings like raspberries, blueberries, or a mixed berry compote for variety.
- Chocolate Swirl: Add a chocolate swirl to the cheesecake batter for a rich twist.
- Serving Ideas: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Storage Tips
- Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cover the cheesecake to prevent it from drying out.
- Freezing: The cheesecake can be frozen without the strawberry topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Nutritional Information
Here’s a brief look at the nutritional content per serving (approximate values):
- Calories: 450 kcal per serving
- Carbohydrates: 40g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Fiber: 1g
- Sugar: 30g
Possible Questions About This Recipe
- Can I use a different type of crust?
- Yes, you can use a cookie crust, such as Oreos or digestive biscuits, instead of graham crackers.
- What if my cheesecake cracks?
- Minor cracks can be covered with the strawberry topping. To prevent cracks, avoid overmixing the batter and use a water bath.
- Can I make this cheesecake without a water bath?
- Yes, but the texture may be slightly different, and the risk of cracking increases. Bake at a lower temperature for a longer time if skipping the water bath.
- How do I know when the cheesecake is done?
- The cheesecake is done when the edges are set, but the center still wobbles slightly. It will continue to set as it cools.
- Can I use frozen strawberries for the topping?
- Yes, but thaw them completely and drain any excess liquid before cooking them with sugar and lemon juice.
- Can I use low-fat cream cheese?
- Full-fat cream cheese gives the best texture and flavor, but you can use low-fat cream cheese for a lighter version.
- How do I remove the cheesecake from the springform pan?
- Run a knife around the edges of the cheesecake before releasing the springform pan. Use a spatula to transfer it to a serving plate if needed.
- Can I add gelatin to the topping?
- Yes, adding a bit of gelatin can help thicken the topping and give it a glossy finish.
- What if my crust is too crumbly?
- Ensure the crust mixture is well-moistened with butter. Press it firmly into the pan to help it hold together.
- Can I make this cheesecake ahead of time?
- Yes, cheesecake can be made 1-2 days in advance and stored in the refrigerator until ready to serve.
Conclusion
This Classic Strawberry Cheesecake is a rich and creamy dessert that’s sure to impress. With its perfect balance of textures and flavors, it’s an ideal choice for any special occasion or simply to satisfy your sweet tooth. Enjoy baking and sharing this delightful cheesecake with your loved ones!