Strawberry Cheesecake Recipe
This Strawberry Cheesecake is a creamy, rich dessert with a buttery graham cracker crust, smooth and tangy cream cheese filling, and a fresh strawberry topping. It’s perfect for any occasion and sure to impress with its balance of sweet, tart, and creamy flavors.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream (or Greek yogurt for a tangier flavor)
- 2 tablespoons all-purpose flour (optional, helps prevent cracking)
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice (optional, helps enhance strawberry flavor)
- 1 tablespoon cornstarch (optional, for thicker syrup)
- 1/4 cup water (for syrup)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
- Add the melted butter and mix until everything is well combined and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan (or a regular 9-inch round cake pan, if you don’t have a springform pan). Use the back of a spoon or your fingers to pack it tightly and evenly.
- Bake the crust for about 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla extract. Beat until combined.
- Add the eggs, one at a time, beating well after each addition. Be sure not to overmix.
- Stir in the sour cream and flour (if using), mixing until fully combined.
- Pour the cream cheese mixture into the cooled graham cracker crust.
- Smooth the top with a spatula, then tap the pan gently on the counter to remove any air bubbles.
3. Bake the Cheesecake:
- Place the cheesecake in the oven and bake at 325°F (160°C) for about 50-60 minutes.
- The edges should be set, but the center will still be slightly jiggly when you gently shake the pan.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for about 1 hour inside the oven. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight.
4. Make the Strawberry Topping:
- In a small saucepan, combine the sliced strawberries, sugar, and lemon juice (optional).
- Cook over medium heat for about 5-10 minutes, stirring occasionally, until the strawberries release their juices and the sugar dissolves.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the saucepan with the strawberries and stir to combine.
- Continue cooking for another 2-3 minutes, until the syrup thickens.
- Remove the saucepan from the heat and let the strawberry topping cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake has chilled, remove it from the springform pan (if using) and place it on a serving platter.
- Spoon the strawberry topping over the top of the cheesecake, spreading it out evenly.
- Garnish with additional fresh strawberries if desired.
6. Serve:
- Slice and serve the cheesecake chilled. It pairs wonderfully with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent touch.
Tips for Success:
- Prevent Cracking: To prevent the cheesecake from cracking during baking, be sure not to overmix the batter. Also, avoid opening the oven door during baking. Let the cheesecake cool gradually in the oven with the door slightly ajar before refrigerating.
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free filling.
- Thicker Strawberry Sauce: If you prefer a thicker topping, increase the cornstarch to 2 tablespoons and cook the syrup a bit longer until it reaches your desired consistency.
- Freezing: If you want to make the cheesecake ahead of time, you can freeze it before adding the strawberry topping. Just wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before adding the topping and serving.
Storage:
- Refrigeration: Store leftover cheesecake in an airtight container in the fridge for 4-5 days.
- Freezing: You can freeze the cheesecake (without the strawberry topping) for up to 2-3 months. Wrap it well in plastic wrap and foil. To serve, let it thaw overnight in the refrigerator and then add the topping before serving.
This Strawberry Cheesecake is a showstopper that combines a buttery graham cracker crust, rich and creamy cheesecake filling, and a sweet, tangy strawberry topping. Whether for a special occasion or just a treat to enjoy at home, it’s a perfect dessert for any time of year!
