Strawberry Cheesecake
User Reviews
5.0
141 reviews
Excellent
Strawberry Cheesecake
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Try my show-stopping strawberry cheesecake recipe to wow your guests. It’s rich and creamy, with the perfect balance of sweet-tart flavors. Perfect chilled dessert for the summer!
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Ingredients
For the Crust:
- 2¼ cups Graham cracker crumbs (270 g)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted (70 g)
For the Filling:
- 3 (8-ounce/227g) 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
For the Topping:
- 2 pounds fresh strawberries halved and divided (900g)
- ¾ cup water (180ml)
- ½ cup granulated sugar (100g)
- 1 tablespoon lemon juice (optional)
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
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 crumbs and sugar. Stir in butter until well incorporated and mixture holds together when tightly squeezed. Transfer the mixture to the prepared pan. Using a tall flat-bottomed glass, press the graham cracker mixture into the bottom and 1 inch up the sides of the pan. (I find it easiest to start with the sides, then press the remaining crumbs into the bottom.) Place the pan on a rimmed 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 completely.
For the Filling:
- In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese. Beat on medium-low speed until very smooth, about 2 minutes. Add the sugar and salt and beat until fully incorporated, about 2 minutes more, stopping to scrape down the sides of the bowl a few times during mixing.
- Add the sour cream, lemon zest, and vanilla. Beat on medium speed until fully incorporated, about 1 minute. Scrape down bowl. Add the eggs, and beat just until fully combined, about 1 minute, stopping to scrape down the bowl once during mixing. Pour the filling into the cooled crust. (It should come up over the side of the crust and will be very full).
- Bake for 15 minutes. Reduce the oven temperature to 300°F and bake until lightly puffed, the filling around edges is set, and the center has a slight jiggle, about 1 hour. Leaving the oven door shut, 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. Loosely cover with a tea towel or paper towel and refrigerate overnight or for at least 6 hours.
For the Topping:
- In a medium saucepan, combine 1 pound of strawberries, water, sugar, and lemon juice if using. Sprinkle with cornstarch and stir to combine.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Boil for 5 minutes. Using a potato masher, mash the strawberries until they are very broken 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 lukewarm.
- When ready to serve, run a knife around the edge of the cheesecake. Release the spring and removed the sides. Transfer the cheesecake to a serving plate and top with the cooled strawberry sauce. Refrigerate the cheesecake covered for up to 4 days.
Notes
- Bring refrigerated ingredients to room temperature. Set the cream cheese, sour cream, and eggs out in advance so they warm to room temperature. This will help them blend better for a smooth, creamy cheesecake filling with no lumps.
- A simple way to remove air bubbles. Once you pour the strawberry cheesecake filling into the pan, tap it gently on the counter to pop air bubbles.
- Swap the strawberries for other fruit. Try the topping with other berries like blackberries, raspberries, or blueberries. Or, replace them with peels and sliced peaches or plums!
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
265mg
(11%)
Potassium
267mg
(8%)
Fiber
3g
(12%)
Sugar
60g
(120%)
Vitamin A
428IU
(9%)
Vitamin C
67mg
(74%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 265mg | 11% |
| Potassium | 267mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 60g | 120% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 67mg | 74% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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