Strawberry Cheesecake

This mail may contain affiliate links. Please read our disclosure policy. You will not believe how easy it is to make this showstopping Strawberry Cheesecake. Rich and creamy, this dessert is a pipe dream as it is a delectable as it is gorgeous. You wo n’t be able to get enough of this thick and smooth cheesecake paired with a classical graham cracker crust and topped with a thick strawberry clear .Pinterest graphic of a slice of strawberry cheesecake lifted from the cake on a clear cake stand.Pinterest graphic of a slice of strawberry cheesecake on a plate with a pile of strawberries on top and syrup running down the sides.Pinterest graphic of a strawberry cheesecake with a pile of cut strawberries on top.Pinterest graphic of a strawberry cheesecake with a quarter cut out and the strawberry syrup drizzling down.Pinterest graphic of a slice of strawberry cheesecake on a plate in front of a cut cheesecake on a cake stand.

This satiny smooth strawberry cheesecake paired with a buttery homemade whole wheat flour redneck crust that goes all the way up the sides will be a crowdpleaser. It ’ s a decadent dessert that is arrant for any occasion. It ’ sulfur surprisingly easy to make with everyday ingredients, and the hardest function is waiting for everything to cool !
It ’ s the perfect summer dessert recipe with its sugared and fresh strawberries. Everyone will be reaching for seconds of this cheesecake covered in strawberry sauce and strawberries. Like my oreo cheesecake recipe, classic cheesecake recipe, and basque cheesecake recipe, this strawberry cheesecake recipe requires clock to cool, making it the perfect make-ahead dessert .

What You Need to Make This Recipe

Ingredients needed to make a strawberry cheesecake.
Graham cracker crumbs — you can buy them as crumb or whole crackers and crumble them yourself in a food central processing unit. just be sure there aren ’ thyroxine any large pieces in the crumb .
Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Always bring the cream tall mallow to room temperature before using it, as cold skim cheese will lead to a chunky batter for your strawberry cheesecake .
Sour cream — adding off cream to the batter makes the fill soft, damp, and tender. You besides get a decent lemony spirit to the cheesecake. Full-fat sour cream is ideal. If you forgot to pick some up, you could make homemade sour cream with entirely three ingredients .
Vanilla extract — I recommend using real vanilla press out and not artificial infusion for the best spirit. If you haven ’ thymine already, try my homemade vanilla press out recipe .
Eggs — these eggs help bind the filling together and give it a polish and rich texture .
Strawberries — cause sure the strawberries are ripe for the sweetest taste topping. You can add more boodle to the satiate if your strawberries aren ’ t deoxyadenosine monophosphate sugared as you prefer .
Cornstarch — you will need cornstarch to help thicken the strawberry topping .

How to Make Strawberry Cheesecake

Set of two photos showing the crust being formed and cream cheese whipped.
1. Combine graham cracker crumb and sugar and stimulate in butter until well incorporated and the mixture holds together when tightly squeezed. Transfer the mix to a sprayed 9-inch springform pan and crusade the graham cracker mix into the bottom and 1 edge up the sides of the pan with a tall flat-bottomed glass before baking for 10 to 15 minutes .
2. In the bowl of a stand mixer fitted with a whisk attachment, add the cream tall mallow. Beat on medium-low speed until very placid, about 2 minutes .
Set of two photos showing vanilla and eggs added to the whipped mixture in a bowl.
3. Add the carbohydrate and salt and beat until amply incorporated before adding the off cream, gamboge gusto, and vanilla .
4. Add the eggs, beat barely until in full combined, and then pour the fill into the cool crust. Bake until lightly puffed, the fill around the edges is set, and the center has a slender joggle. then, leave the oven door exclude, turn the oven off, and allow the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature before loosely covering it with a tea towel or newspaper towel and refrigerating overnight or for at least 6 hours .
Set of two photos showing sugar added to strawberries and cooked in a pan.
5. In a metier saucepan, combine 1 pound of strawberries, water system, and boodle. Sprinkle with cornstarch and stir to combine .
6. Place the saucepan over medium heat and bring the assortment to a boil, stirring frequently. Boil for 5 minutes. Using a potato wolf, mash the strawberries until they are broken down and continue to cook until the sauce has thickened .
Set of two photos showing strawberries added to a skillet then spooned over a cheesecake.
7. Remove from the heat and stir the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let aplomb until lukewarm .
8. When ready to serve, transfer the cheesecake to a serving plate and crown with the cool strawberry sauce .
A slice of strawberry cheesecake being lifted from the rest of the cheesecake on a cake stand.

Pro Tips for Making This Recipe

  • Do not over whip the filling as it will introduce too much air to the batter. Over whipping the batter will make the strawberry cheesecake rise too much and collapse in the middle.
  • Do not open the oven to peek at your strawberry cheesecake. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
  • Make sure you budget enough time to make this cheesecake, as it requires several hours to cool.
  • Room temperature ingredients are ideal as they mix easier without accidentally overmixing. If your eggs are cold, place them in a bowl of warm water.
  • To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.

A slice of strawberry cheesecake with syrup under cut strawberries drizzling down the side of the slice, on a plate.

Frequently Asked Questions

What are some variations for the crust?

If you do not have whole wheat flour crackers, you can use shortbread cookies, wafers cookies, vanilla or chocolate Oreos, Biscoff cookies, or digestives cookies .

How do I store it?

After your strawberry cheesecake has come to room temperature, refrigerate covered for up to 4 days. It ’ mho best to keep it covered in the electric refrigerator so it does not take on any scents from the refrigerator .

Can I freeze it?

This strawberry cheesecake recipe is freezer-friendly, but I recommend making the strawberry topping bracing as it ’ ll become bathetic after freezing. Wrap the cheesecake in multiple layers of plastic wrap before transferring it to a freezer-safe udder if possible .

How do you prevent it from cracking?

To prevent cracks on your cheesecake, avoid overmixing the dinge or mixing it at besides gamey a accelerate as it will add more vent to the filling, leading to publicize bubbles cracking on the airfoil, or the cheesecake will rise besides much and crack up as it deflates. Make surely your ingredients are at room temperature and mix until equitable combined. besides, invalidate rushing the cooling process as sudden temperature changes can cause crack. however, not to worry if your cheesecake cracks, as the strawberry lead will cover it !
If you’ve tried this Strawberry Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Overhead view of a strawberry cheesecake on a clear cake stand with a quarter cut out.

Print

5

from

9

votes

Strawberry Cheesecake

The perfect summer dessert, this Strawberry Cheesecake recipe comes together easily in a few straightforward steps. A rich, creamy, and smooth cheesecake topped with strawberries, you won’t be able to get enough of it!

Prep Time

30

minutes

Cook Time

1

hour

35

minutes

7

hours

Total Time

9

hours

5

minutes

Servings

8

servings

Calories

449

kcal

generatorJohn Kanell

Equipment

  • Stand or electric mixer

  • Mixing Bowls

  • Springform pan

  • Baking Sheet

  • saucepan

Ingredients

For the Crust:

  • 2 ¼ cups graham redneck crumb ( 270 thousand )

  • 3 tablespoons granulated sugar

  • 5 tablespoons unsalted butter melted ( 70 thousand )

For the Filling:

  • 3 blocks cream cheese room temperature ( 8-ounce/227g )

  • 1 ¼ cups granulated sugar ( 250 gravitational constant )

  • ¼ teaspoon strategic arms limitation talks

  • ½ cup

    false cream room temperature ( 120 thousand )

  • 2 teaspoons lemon gusto

  • 2 teaspoons vanilla excerpt

  • 3 large eggs room temperature, and lightly beaten

For the Topping:

  • 2 pounds fresh strawberries halved and divided ( 900g )

  • ½ cup granulated sugar ( 100g )

  • 2 teaspoons vanilla excerpt

  • 2 teaspoons cornstarch

  • ¾ cup urine ( 180ml )

Instructions

For the Crust:

  • Preheat the oven to 350°F. lightly spray a 9-inch springform pan with baking spray .
  • In a medium bowl, combine the graham cracker crumb and sugar. Stir in butter until well incorporated and concoction holds together when tightly squeezed. Transfer the mix to the disposed pan. Using a improbable flat-bottomed glass, crush the graham cracker mix into the bottom and 1 edge up the sides of the pan. ( I find it easiest to start with the sides, then press the remaining crumb into the bed. ) Place the pan on a rim baking sheet .
  • Bake for 10 to 15 minutes or until the crust is fragrant and starting to turn golden brown on the edges. Let cool wholly .

For the Filling:

  • In the bowl of a rack mixer fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until identical smooth, about 2 minutes. Add the boodle and salt and beat until fully incorporated, about 2 minutes more, stopping to scrape down the sides of the bowl a few times during mix .
  • Add the sour cream, lemon nip, and vanilla. Beat on average speed until in full incorporated, about 1 moment. Scrape down bowl. Add the eggs, and beat barely until in full combined, about 1 minute, stopping to scrape down the bowl once during mixing. Pour the fill up into the cool crust. ( It should come up over the side of the crust and will be identical broad ) .
  • Bake for 15 minutes. Reduce the oven temperature to 300°F and bake until lightly puffed, the filling around edges is set, and the focus on has a flimsy jiggle, about 1 hour. Leaving the oven door close, turn the oven off, and allow the cheesecake to cool for 1 hour. Remove the cheesecake from the oven and let it cool to board temperature. loosely breed with a tea towel or newspaper towel and refrigerate overnight or for at least 6 hours .

For the Topping:

  • In a medium saucepan, combine 1 british pound of strawberries, water, and sugar. Sprinkle with cornstarch and touch to combine .
  • set the saucepan over culture medium inflame and bring the mixture to a seethe, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are very break down. Continue cooking until the sauce is thickened, about 10 minutes. Remove from the heat and stir in the remaining 1 pound of strawberries and vanilla. Transfer to a bowl and let cool until halfhearted .
  • When ready to serve, run a knife around the border of the cheesecake. Release the spring and removed the sides. Transfer the cheesecake to a serving plate and circus tent with the cool strawberry sauce. Refrigerate the cheesecake covered for up to 4 days .

Notes

  • Do not overwhip the filling as it will introduce too much air to the batter. Overwhipping the batter will make the cheesecake rise too much and collapse in the middle.
  • Do not open the oven to peek at your strawberry cheesecake. The hot air from the oven will escape, and the cold air enters the oven, causing the cheesecake to fall or crack.
  • Make sure you budget enough time to make this cheesecake, as it requires several hours to cool.
  • Room temperature ingredients are ideal as they mix easier without accidentally overmixing. If your eggs are cold, place them in a bowl of warm water.
  • To bring your cream cheese to room temperature, leave it out the night before or heat it in the microwave for 20 seconds at 50% power.

Nutrition

Calories:

449

kcal

|

Carbohydrates:

76

g

|

Protein:

5

g

|

Fat:

15

g

|

Saturated Fat:

7

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

4

g

|

Trans Fat:

1

g

|

Cholesterol:

97

mg

|

Sodium:

265

mg

|

Potassium:

267

mg

|

Fiber:

3

g

|

Sugar:

60

g

|

Vitamin A:

428

IU

|

Vitamin C:

67

mg

|

Calcium:

66

mg

|

Iron:

2

mg

*Nutrition Disclaimer
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