Strawberry Cheesecake
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5.0
57 reviews
Excellent
Strawberry Cheesecake
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My strawberry cheesecake recipe makes a smooth, creamy vanilla cheesecake crowned with a brightly flavored fresh strawberry topping. It's 100% from scratch and made WITHOUT a water bath! Recipe includes a how-to video!
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Ingredients
For the Crust
- 1 ½ cups Graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons unsalted butter, melted
For the Cheesecake
- 24 oz cream cheese softened (use full-fat)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
For the Topping
- 1 ½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup granulated sugar
- 1 ½ Tablespoon cornstarch see note
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter salted or unsalted
Instructions
- Preheat your oven to 325F (160C).
Graham Cracker Crust
- In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
Cheesecake Filling
- In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.
- Stir in the sour cream and vanilla extract until just combined.
- Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.
- Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).
- Allow the cheesecake to cool at room temperature until it's no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
Strawberry Topping
- In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.
- Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.
- Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.
Equipments used:
Notes
- Fresh or frozen will work. If using fresh, I weigh my strawberries before hulling/quartering
- Cornstarch makes for a thicker, more stable topping. Once the topping has cooled completely, it will be easier to cut and won’t spill over the sides of the pan or be messy. If you prefer a looser consistency or intend to simply spoon the topping over individual slices after cutting, you may omit this ingredient.
- Cover springform pan with foil or plastic wrap and store in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
443kcal
(22%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
119mg
(40%)
Sodium
275mg
(11%)
Potassium
213mg
(6%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
1062IU
(21%)
Vitamin C
34mg
(38%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 443kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 275mg | 11% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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