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Strawberry Cheesecake Recipe

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3.9 from 33 reviews

  • Author: Ezabella
  • Total Time: 2 hours 30 minutes plus chilling time (minimum 4 hours to overnight)
  • Yield: 8 servings

Description

This classic Strawberry Cheesecake recipe features a creamy, smooth cheesecake baked in a graham cracker crust, topped with a luscious homemade strawberry sauce. The cheesecake is baked in a water bath for a silky texture and chilled overnight for the perfect slice. A fresh and fruity strawberry topping complements the rich filling, making it an irresistible dessert for any occasion.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 2 ½ tablespoons butter, melted
  • 1 ½ tablespoons sugar
  • Pinch of salt

Cheesecake Filling

  • 2 (8 oz) packages cream cheese, softened
  • 2 eggs
  • ⅔ cup sugar
  • ⅔ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Strawberry Topping

  • 1 ½ lbs strawberries
  • 1 ½ teaspoons cornstarch
  • 3 to 6 tablespoons sugar (adjust as needed)
  • 1 ½ tablespoons lemon juice

Instructions

  1. Preheat oven: Preheat the oven to 350°F. Line the bottom of a springform pan with a parchment paper round for easy removal and double wrap the pan with heavy-duty aluminum foil to prepare for the water bath.
  2. Make crust: Process graham crackers into crumbs using a food processor or crush them in a bag with a rolling pin. Mix crumbs with melted butter, sugar, and salt until the mixture holds together like wet sand. Press firmly into the bottom and sides of the pan. Bake for 8 to 10 minutes, then set aside.
  3. Prepare cheesecake batter: Reduce the oven temperature to 325°F. Beat softened cream cheese, eggs, sugar, sour cream, vanilla extract, and salt on medium-high using a stand or hand mixer until smooth and creamy, scraping down the bowl halfway through. Lower speed to the minimum and mix 1–2 minutes to remove air bubbles.
  4. Set up water bath: Pour batter into the crust-lined springform pan. Tap the pan on a kitchen towel-lined counter to release air bubbles. Place the springform pan inside a larger roasting pan and add hot water a few inches up the side to create a water bath.
  5. Bake cheesecake: Bake at 325°F for 75 minutes. Turn the oven off, crack the door open using a wooden spoon, and let the cheesecake cool gradually in the oven for 1 hour.
  6. Chill cheesecake: Remove the cheesecake from the water bath and unwrap the foil. Let it cool to room temperature, then loosely cover and refrigerate for at least 4 hours or overnight to set.
  7. Make strawberry topping: Halve half the strawberries and set aside. Puree the other half in a blender or food processor. Pour puree into a pot, add cornstarch, sugar, and lemon juice, then heat over medium-high stirring constantly until it boils and thickens.
  8. Combine topping: Turn off heat and stir in the strawberry halves. Adjust sweetness or acidity with additional sugar or lemon juice as needed. Add water by teaspoon increments if the sauce becomes too thick. Allow the sauce to cool and thicken further.
  9. Serve: Spread the cooled strawberry topping evenly over the chilled cheesecake, reserving some for serving on the side. Use a thin knife warmed in hot water and wiped dry between slices for neat cuts. Serve and enjoy!

Notes

  • Note 1: If you don’t have graham crackers, digestive biscuits or similar can be used for the crust.
  • Note 2: Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
  • Note 3: Sour cream can be substituted with Greek yogurt for a tangier flavor but may slightly alter texture.
  • Use heavy-duty aluminum foil to prevent water from seeping into the pan during the water bath.
  • Cooling the cheesecake gradually in the oven helps prevent cracking.
  • The strawberry sauce thickens more as it cools, so adjust thickness accordingly while hot.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/strawberry-cheesecake-recipe/