Strawberry Cheesecake
User Reviews
5
Strawberry Cheesecake
Description
The crust is made from graham cracker crumbs mixed with sugar and melted butter, pressed onto the bottom and up the sides of a springform pan, then baked until golden for a firm base. The filling consists of softened cream cheese beaten until smooth with sugar, salt, sour cream, lemon zest, vanilla, and lightly beaten eggs, producing a dense yet silky custard that sets during baking.
The topping sauce simmers halved fresh strawberries with water, sugar, and cornstarch to create a glossy fruit layer with brightness from added vanilla and optional lemon juice. Served chilled, this cheesecake offers contrasting textures: a crisp crust, smooth filling, and juicy fresh strawberry topping.
Bringing dairy ingredients to room temperature before mixing helps achieve a lump-free batter. Popping air bubbles in the batter by gently tapping the pan reduces cracking. Alternative fruits can substitute the strawberries for variation without compromising texture. The cheesecake works well as a centerpiece dessert for celebrations or casual occasions.
Ingredients
For the Crust:
- 2¼ cups graham cracker crumbs (270 g)
- 3 tablespoons granulated sugar
- 5 tablespoons butter melted (70 g, unsalted
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 egg room temperature, and lightly beaten
For the Topping:
- 2 pounds strawberry halved and divided (900g, fresh
- 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 all refrigerated ingredients to room temperature before mixing to ensure smooth filling.
- Tap the filled pan gently on the countertop to release air bubbles and prevent cracks in the baked cheesecake.
- Fresh strawberry topping can be substituted with other berries or sliced stone fruits like peaches or plums.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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