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If you have a soft spot for creamy, dreamy desserts that burst with fresh fruit flavor, this Strawberry Cheesecake Recipe is going to become your new best friend. With its perfectly buttery graham cracker crust, velvety cream cheese filling, and a luscious homemade strawberry topping, every bite feels like a little celebration. Whether you’re serving it at a special occasion or simply craving a sweet treat, this Strawberry Cheesecake Recipe strikes the ideal balance between rich indulgence and bright, fruity freshness that everyone will adore.
Ingredients You’ll Need
The magic of this Strawberry Cheesecake Recipe starts with simple, classic ingredients that each play an important role in creating its irresistible texture and flavor. From the crunchy crust to the silky filling and the vibrant topping, every component comes together beautifully with ingredients you probably already have at home.
- Graham cracker crumbs: Provide the buttery, crunchy base that holds the cheesecake together perfectly.
- Granulated sugar: Sweetens both the crust and the filling without overpowering the natural flavors.
- Unsalted butter: Adds richness to the crust and helps bind the crumbs into a firm layer.
- Cream cheese: The star of the filling, bringing that classic creamy, tangy cheesecake taste and silky texture.
- Sour cream: Adds a subtle tang and extra moisture that keeps the filling perfectly smooth.
- Lemon zest: Brightens the filling with fresh citrus notes to balance the richness.
- Vanilla extract: Infuses the cheesecake with warm, comforting flavor layers.
- Eggs: Provide structure, helping the cheesecake set properly without cracking.
- Fresh strawberries: Key for that luscious topping and fresh bursts of fruity sweetness throughout.
- Water and cornstarch: Create a thick, glossy strawberry sauce that coats the cheesecake beautifully.
- Lemon juice (optional): Enhances the strawberry topping with a little zing and brightness.
How to Make Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Preheat your oven to 350°F and lightly spray a 9-inch springform pan with baking spray. Mix the graham cracker crumbs with sugar and melted butter until the mixture holds together when squeezed. Press the crumbs firmly into the bottom and about an inch up the sides of the pan using a flat-bottomed glass for even thickness. Bake for 10 to 15 minutes until fragrant and golden at the edges, then let it cool completely. This crust is the foundation of the cheesecake, giving it that satisfying crunch and buttery flavor.
Step 2: Make the Filling
In your stand mixer, beat the room temperature cream cheese on medium-low until ultra smooth—this step is crucial for a silky filling. Add sugar and salt, then mix again until fully combined. Next, incorporate sour cream, lemon zest, and vanilla extract, blending everything evenly. Slowly mix in the lightly beaten eggs, being careful not to overbeat. Pour this luscious filling into your cooled crust; it will come right up over the edge, promising a rich, thick cheesecake. The combination of tangy cream cheese and bright lemon zest makes every bite truly irresistible.
Step 3: Bake the Cheesecake
Bake your cheesecake first at 350°F for 15 minutes, then lower the heat to 300°F and bake for about an hour until the edges set and the center jiggles slightly when shaken. Turn off the oven but leave the cheesecake inside for an hour, allowing it to cool gently and preventing cracks. Afterward, bring it to room temperature, cover loosely, and refrigerate for at least six hours or overnight. This resting time is key to developing the cheesecake’s creamy consistency and rich flavors.
Step 4: Prepare the Strawberry Topping
Simmer one pound of fresh halved strawberries with water, sugar, and optional lemon juice in a saucepan over medium heat. Sprinkle cornstarch in and stir to thicken the mixture as it boils. Mash the strawberries as they soften to create a luscious sauce, cooking for about 10 minutes until thickened. Remove from heat and stir in the remaining pound of fresh strawberries and vanilla extract, then let cool to lukewarm. This fresh topping adds a vibrant, sweet punch that complements the creamy filling perfectly.
Step 5: Assemble and Chill
Carefully run a knife around the edge to loosen the cheesecake, then unlock the springform pan and transfer the cheesecake to a serving plate. Spoon the cooled strawberry sauce generously over the top. Refrigerate the finished cheesecake, covered, for up to four days—though it’s so delicious, it rarely lasts that long. This final touch brings together creamy, crunchy, and fruity textures for a dessert experience you’ll want to savor again and again.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Enhance your Strawberry Cheesecake Recipe presentation with a sprinkle of fresh mint leaves for a pop of green and refreshing aroma. Consider adding a few whole strawberries or delicate white chocolate shavings for an elegant touch that makes your dessert look as incredible as it tastes.
Side Dishes
Pair this decadent cheesecake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add creaminess and contrast. For a lighter side, fresh fruit salad or a cup of berry-infused herbal tea creates a perfect balance, rounding out the dessert experience without overwhelming the palate.
Creative Ways to Present
For parties or festive occasions, serve individual mini cheesecakes in clear parfait glasses layered with crushed graham crackers and strawberry sauce. Another fun idea is to drizzle extra strawberry reduction artistically across the plate or dust the cheesecake top with powdered sugar for elegance. Presentation really brings this Strawberry Cheesecake Recipe to life in charming and memorable ways.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Strawberry Cheesecake Recipe should be tightly wrapped with plastic wrap or stored in an airtight container in the refrigerator. This will keep them fresh and moist for up to four days, allowing you to enjoy every delicious bit.
Freezing
You can freeze the cheesecake either whole or in individual slices wrapped tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to maintain the ideal texture and flavor of the Strawberry Cheesecake Recipe.
Reheating
This cheesecake is best enjoyed chilled, so reheating is generally not recommended. Instead, allow frozen slices to thaw slowly in the fridge to preserve the creamy texture and fresh strawberry flavor that make this dessert so special.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for topping this cheesecake because they hold their texture and flavor better. However, if you only have frozen, thaw and drain them well before making the topping to avoid excess moisture diluting the sauce.
How do I prevent cracks on the cheesecake surface?
To avoid cracks, make sure all ingredients are at room temperature before mixing and bake the cheesecake gently at a lower temperature for longer. Cooling the cheesecake slowly with the oven door closed also helps maintain a smooth surface.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies for the crust. The filling and topping are naturally gluten-free, so the recipe adapts easily to your dietary needs.
Is it necessary to refrigerate the cheesecake overnight?
Yes, chilling the cheesecake overnight or for at least six hours allows it to set fully and develop the best texture and flavor. It’s worth the wait for that perfect creamy bite.
Can I use a different fruit topping?
Definitely! While strawberries are classic, you can swap the topping with blueberries, raspberries, or even a mixed berry sauce. Just adjust the cooking times for the sauce accordingly to get the right thickness.
Final Thoughts
This Strawberry Cheesecake Recipe is truly a showstopper that feels like a warm hug in dessert form. Its layers of rich cream cheese filling, buttery crust, and fresh strawberry goodness come together in a way that’s both comforting and celebratory. I can’t wait for you to try it, share it, and fall in love with it just like I have. Happy baking and even happier indulging!
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Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 9 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Cheesecake features a buttery graham cracker crust, a creamy smooth cream cheese filling, and a luscious homemade strawberry topping. Baked to perfection, this dessert is perfect for special occasions or any time you crave a rich, fruity treat.
Ingredients
Crust
- 2¼ cups graham cracker crumbs (270 g)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted (70 g)
Filling
- 3 (8-ounce/227 g) blocks cream cheese, room temperature
- 1¼ cups granulated sugar (250 g)
- ¼ teaspoon salt
- ½ cup sour cream, room temperature (120 g)
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature and lightly beaten
Topping
- 2 pounds fresh strawberries, halved and divided (900 g)
- ¾ cup water (180 ml)
- ½ cup granulated sugar (100 g)
- 1 tablespoon lemon juice (optional)
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with baking spray. In a medium bowl, mix the graham cracker crumbs and sugar. Stir in melted butter until mixture sticks together when pressed. Press the mixture into the bottom and 1 inch up the sides of the pan using a flat-bottomed glass. Place pan on a rimmed baking sheet.
- Bake the Crust: Bake for 10 to 15 minutes until fragrant and edges start to turn golden. Remove from oven and let crust cool completely.
- Make the Filling: In a stand mixer with a whisk attachment, beat cream cheese on medium-low speed until very smooth (about 2 minutes). Add sugar and salt, beat for 2 more minutes, scraping sides to combine fully. Add sour cream, lemon zest, and vanilla extract; beat on medium speed for 1 minute. Scrape down bowl, then add eggs and beat just until combined, about 1 minute. Pour filling into cooled crust.
- Bake the Cheesecake: Bake at 350°F for 15 minutes. Reduce oven temperature to 300°F (150°C) and continue baking for about 1 hour, until edges are set and center slightly jiggles. Turn off oven, leave cheesecake inside for 1 hour with door closed. Remove and cool to room temperature, cover loosely and refrigerate overnight or at least 6 hours.
- Make the Strawberry Topping: In a medium saucepan, combine 1 pound of strawberries, water, sugar, and optional lemon juice. Sprinkle with cornstarch and stir well. Place over medium heat, bring to a boil, stirring frequently. Boil for 5 minutes, then mash strawberries with a potato masher until broken down. Continue cooking until sauce thickens, about 10 minutes. Remove from heat and stir in remaining 1 pound of strawberries and vanilla extract. Let cool to lukewarm.
- Serve: Run a knife around cheesecake edges, release springform sides, and transfer to a serving plate. Top with cooled strawberry sauce. Refrigerate covered for up to 4 days.
Notes
- Use room temperature ingredients for a smooth, creamy filling without lumps.
- Press crust firmly to prevent crumbling when cutting cheesecake.
- Do not overbeat eggs; mix gently to avoid cracks on cheesecake surface.
- Cool cheesecake slowly in the oven for best texture and to avoid cracking.
- Strawberry topping can be made a day ahead and refrigerated.
- Store leftover cheesecake covered in refrigerator for up to 4 days.
