If you have a sweet tooth and love the creamy richness of cheesecake combined with the fresh, fruity burst of berries, this Strawberry Cheesecake Recipe is about to become your new best friend. It’s a luscious dessert that brings together a buttery graham cracker crust, a silky smooth cream cheese filling, and a vibrant homemade strawberry sauce swirled right into the cake. Whether you’re celebrating a special occasion or just treating yourself on a cozy evening, this recipe promises a delightful experience from the very first bite to the last.
Ingredients You’ll Need
This Strawberry Cheesecake Recipe calls for a handful of simple ingredients that work together beautifully to create a dessert that tastes like a dream. Each component plays an important role, whether it’s building the perfect crust, lending creaminess to the filling, or adding that irresistible strawberry flair.
- Graham cracker crumbs: Provides a crunchy, buttery foundation for the crust that sets the stage for everything else.
- Granulated sugar: Sweetens both the crust and filling, balancing the tang of the cream cheese and strawberries.
- Unsalted butter, melted: Binds the crust ingredients together and infuses richness.
- Fresh strawberries, hulled and chopped: The star of the show, bringing natural sweetness and vibrant color for the sauce.
- Lemon juice: Adds a bright, zesty note that enhances the strawberry flavor.
- Cornstarch: Ensures the strawberry sauce thickens perfectly without any grit.
- Cream cheese, softened: The creamy heart of the cheesecake, lending that classic tang and smooth texture.
- Vanilla extract: Deepens the flavor with warm, sweet undertones.
- Eggs: Provide structure and richness to the filling, helping it set beautifully.
- Sour cream: Adds a subtle tang and extra creaminess to the cheesecake.
- Heavy cream: Makes the filling luxuriously smooth and light.
How to Make Strawberry Cheesecake Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks, then grease it lightly to ensure the cheesecake releases easily. Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl, mixing thoroughly. Press this mixture firmly into the bottom of your pan to create a solid, even base that will hold up nicely under the filling.
Step 2: Making the Strawberry Sauce
In a saucepan, toss together the chopped strawberries, sugar, and lemon juice. Cook this over medium heat for about five minutes until the strawberries release their juices, making the mixture wonderfully fragrant. Stir in the cornstarch slurry and continue cooking for a few minutes until the sauce thickens into a glossy, luscious topping. Set it aside to cool while you prepare the cheesecake filling.
Step 3: Crafting the Filling
Beat the softened cream cheese on medium speed until it’s flawlessly smooth, free of lumps. Gradually add the sugar followed by the vanilla extract, mixing until everything is well combined. Incorporate the eggs one at a time, blending gently each time to keep the mixture fluffy and light. Finally, fold in the sour cream and heavy cream until the filling is silky and velvety, ready for layering over your crust.
Step 4: Assembling and Baking
Pour half of the cheesecake filling evenly over the crust. Spoon dollops of the strawberry sauce randomly across the surface, then top with the remaining filling. Use a knife to swirl the sauce gently through the cheesecake, creating a beautiful marbled effect that looks as stunning as it tastes. Place the springform pan inside a larger baking dish, then pour hot water halfway up the sides to make a water bath, which helps the cheesecake bake evenly without cracks.
Step 5: Baking and Cooling
Bake the cheesecake for about 1 hour and 10 minutes. The edges should look set while the center remains slightly jiggly, indicating a perfect creamy consistency. Cool the cheesecake in the oven with the door cracked for an hour to prevent cracks from sudden temperature changes, then refrigerate it for at least four hours, or better yet, overnight. This chilling process is key for the cheesecake to firm up and the flavors to meld beautifully.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Presentation is part of the fun, especially with such a gorgeous dessert. Fresh whole strawberries or strawberry halves scattered on top bring a fresh pop of color and texture that’s impossible to resist. Consider sprinkling a dusting of powdered sugar or adding a few mint leaves for a little extra elegance and a refreshing contrast.
Side Dishes
Although this Strawberry Cheesecake Recipe stands proudly on its own, pairing it with a cup of freshly brewed coffee or a light dessert wine like Moscato can create a divine symphony of flavors. For a complementary contrast, serve alongside subtly tart lemon sorbet or a small bowl of mixed berries.
Creative Ways to Present
If you’re looking to impress guests, slice the cheesecake into individual portions and drizzle each serving with extra warm strawberry sauce. For a fun twist, serve in clear glasses as mini parfaits layered with crust crumbs, cheesecake filling, and strawberry sauce, perfect for an elegant buffet or party setting.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, cover the cheesecake tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to five days, making it a great make-ahead dessert for any gathering.
Freezing
This Strawberry Cheesecake Recipe also freezes beautifully. Wrap the whole cheesecake or individual slices securely in plastic wrap followed by foil or place them in airtight containers. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Cheesecake is best enjoyed chilled, so it doesn’t require reheating. If you prefer a slightly less cold slice, simply let it sit at room temperature for 15-20 minutes before serving to soften the texture and enhance the flavors.
FAQs
Can I use frozen strawberries for the sauce?
Absolutely! Frozen strawberries work well too. Just make sure to thaw and drain any excess liquid before cooking to avoid a watery sauce.
How do I prevent cracks on the cheesecake?
Using a water bath during baking and cooling the cheesecake gradually inside the oven helps minimize cracks by preventing rapid temperature changes.
Is it necessary to use a springform pan?
While a springform pan makes removing the cheesecake easier, a regular round pan can work if it’s well greased and lined with parchment paper, but be careful when unmolding.
Can I substitute sour cream with something else?
Yes, Greek yogurt is a great substitute that similarly enhances creaminess and adds a gentle tang to the filling.
How long does the baking process take?
The cheesecake bakes for 1 hour and 10 minutes, plus additional cooling and refrigeration time of at least 4 hours before serving, so plan accordingly for the best results.
Final Thoughts
Making this Strawberry Cheesecake Recipe is like giving yourself a sweet hug on a plate. It’s a recipe full of love, fresh flavors, and creamy texture that’s sure to bring smiles around the table. Whether you’re a cheesecake veteran or trying it for the first time, dive in and enjoy every delicious moment!
Print
Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Strawberry Cheesecake features a buttery graham cracker crust, a creamy, smooth cream cheese filling, and a vibrant, tangy strawberry sauce swirled throughout. Baked in a water bath to ensure a silky texture, this dessert is perfect for special occasions or a delightful treat anytime.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
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
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 the Oven: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent water seepage and lightly grease the sides.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Set aside while you prepare the filling and sauce.
- Prepare the Strawberry Sauce: In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the strawberries release their juices. Stir in the cornstarch mixture and continue cooking until the sauce thickens. Remove from heat and allow it to cool to room temperature.
- Make the Cheesecake Filling: Beat the softened cream cheese on medium speed until smooth and creamy using an electric mixer. Add sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing after each addition, then fold in the sour cream and heavy cream until the batter is smooth and consistent.
- Assemble and Bake: Pour half of the cheesecake filling over the crust in the pan. Spoon dollops of the cooled strawberry sauce over the filling, then pour the remaining cheesecake filling on top. Use a knife or skewer to swirl the strawberry sauce through the filling to create a marbled effect.
- Prepare for Water Bath: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. This water bath helps cook the cheesecake gently and prevents cracking.
- Bake the Cheesecake: Bake in the preheated oven for 1 hour and 10 minutes. The cheesecake edges should be set, while the center remains slightly jiggly when gently shaken.
- Cool and Chill: Turn off the oven and let the cheesecake cool in the oven, with the door slightly ajar, for 1 hour. Afterward, remove from the water bath, unwrap the foil, and refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
- Using room temperature eggs and cream cheese ensures a smooth batter without lumps.
- Make sure the foil on the springform pan is tightly wrapped to prevent water from leaking into the cheesecake during the water bath.
- If you prefer a less sweet strawberry sauce, reduce the sugar to 2 tablespoons.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Cheesecake tastes best after chilling overnight as flavors meld and texture firms up.
