Are you craving a dessert that’s both rich and refreshing? Look no further than this Strawberry Cheesecake Recipe! Combining a smooth, creamy filling with a vibrant swirl of fresh strawberry sauce and a crisp graham cracker crust, this cheesecake is sure to become a favorite for any occasion. Whether you’re hosting a dinner party, celebrating a special event, or simply indulging in a sweet treat, this strawberry cheesecake promises to deliver delightful flavors in every bite.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Strawberry Sauce:
2 cups fresh strawberries, hulled and chopped
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream
Directions:
Preheat and Prep the Pan:
Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks and lightly grease the pan.
Make the Graham Cracker Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of your springform pan to form an even crust layer, then set aside.
Prepare the Strawberry Sauce:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the strawberries start to release their juices. Add the cornstarch mixture and continue to cook for another 1-2 minutes, until the sauce thickens. Remove from heat and let the sauce cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat cream cheese on medium speed for 2-3 minutes until smooth. Add sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed until just incorporated. Finally, fold in sour cream and heavy cream for a silky, smooth filling.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the graham cracker crust. Drop spoonfuls of the strawberry sauce over this layer, then pour the remaining cheesecake filling on top. Use a knife to gently swirl the strawberry sauce through the filling for a marbled effect.
Create a Water Bath:
Place the springform pan in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the pan. This water bath will help the cheesecake bake evenly without cracks.
Bake and Cool the Cheesecake:
Bake for 1 hour and 10 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve with Extra Strawberry Sauce:
Before serving, top the cheesecake with additional strawberry sauce for an extra burst of flavor.
Serving Tips:
Chill Before Serving: This cheesecake is best served cold. For a clean and creamy texture, refrigerate the cheesecake for at least 4 hours, preferably overnight. This also helps intensify the flavors.
Garnish for Extra Appeal: Just before serving, top each slice with a spoonful of extra strawberry sauce or fresh strawberry slices for a vibrant look. A sprinkle of powdered sugar or a dollop of whipped cream adds a touch of elegance.
Clean Cuts: Use a sharp knife dipped in warm water for each cut to get clean slices. Wipe the blade between each slice to keep the presentation neat.
Storage Tips:
Refrigerate Properly: Cover the cheesecake tightly with plastic wrap or foil and store it in the fridge. It will stay fresh for up to 5 days.
Freezing for Longer Storage: To freeze, wrap individual slices or the whole cheesecake (without the fresh strawberry garnish) in plastic wrap, then in foil to prevent freezer burn. Place in an airtight container and freeze for up to 3 months.
Thawing: When ready to eat, transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to maintain texture and flavor.
Related Recipes:
FAQs:
Can I use frozen strawberries for the strawberry sauce?
Yes, you can use frozen strawberries if fresh ones aren’t available. Thaw the strawberries first and drain any excess water before cooking them down with sugar and lemon juice. The sauce may take a bit longer to thicken since frozen strawberries release more liquid.
Why did my cheesecake crack?
Cheesecake can crack if it’s overbaked or if there’s too much air in the batter. Mixing at a low speed helps prevent excess air bubbles, and baking the cheesecake in a water bath provides even, gentle heat. Cracks can also happen if the cheesecake cools too quickly, so letting it cool gradually in the oven with the door cracked open helps.
Can I make this cheesecake without a water bath?
Yes, but the water bath provides a gentle and even heat that helps prevent cracks. If you skip the water bath, try placing a baking pan filled with hot water on a rack below the cheesecake to create a similar effect, or bake it at a slightly lower temperature to reduce the risk of cracking.
How far in advance can I make this cheesecake?
You can make the cheesecake up to 3 days in advance. Store it tightly wrapped in the refrigerator, and wait until just before serving to add the strawberry sauce garnish to keep it fresh and vibrant.
Conclusion:
This Strawberry Cheesecake Recipe is a delightful dessert that combines creamy richness with fresh, fruity sweetness. Its elegant presentation and irresistible taste make it perfect for any celebration or as a special treat for yourself. Follow these easy steps to create a stunning cheesecake that will impress your family and friends. Enjoy the perfect slice of heaven with every bite!
📖 Recipe:
Print
Strawberry Cheesecake
- Total Time: 6 hours 30 minutes (including cooling and chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This creamy and delicious Strawberry Cheesecake Recipe features a graham cracker crust, a velvety cream cheese filling, and a swirl of homemade strawberry sauce. Topped with a sweet strawberry glaze, each bite is bursting with fresh fruit flavor and rich texture, making it the perfect dessert for any special occasion.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Strawberry Sauce:
2 cups fresh strawberries, hulled and chopped
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil and grease lightly.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the pan and set aside.
- Prepare the Strawberry Sauce: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until juices are released. Add cornstarch mixture and cook until thickened. Let cool.
- Make the Filling: Beat cream cheese on medium speed until smooth. Add sugar and vanilla, mixing until combined. Add eggs one at a time, then fold in sour cream and heavy cream until smooth.
- Assemble and Bake: Pour half of the filling over the crust. Drop spoonfuls of strawberry sauce over the filling, then add the remaining cheesecake mixture. Use a knife to swirl the sauce for a marbled effect.
- Place the springform pan in a larger baking dish. Fill halfway up with hot water for a water bath.
- Bake for 1 hour and 10 minutes, until edges are set and center is slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
Storage: Store in the refrigerator for up to 5 days or freeze individual slices wrapped tightly for up to 3 months.
Room Temperature Ingredients: Using room temperature cream cheese and eggs ensures a smooth filling.
Avoiding Cracks: The water bath prevents cracks and keeps the cheesecake creamy.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 460 kcal
