Strawberry Cheesecake Recipe
User Reviews
5
Strawberry Cheesecake Recipe
Description
The cheesecake is prepared by first pressing a graham cracker crumb crust mixed with melted butter and sugar into a springform pan and baking it briefly to set. The cream cheese filling is whipped until smooth with sugar, then eggs are added one at a time with sour cream and vanilla to create a rich, silky texture. The filling is poured onto the crust and baked at high heat surrounded by foil to prevent cracking and ensure even baking.
After baking, the cheesecake is cooled and topped with a mixture of thinly sliced strawberries combined with sugar and lemon juice, highlighting fresh fruitiness and adding a refreshing contrast to the creamy cheesecake. Additional strawberry slices are used for garnish.
This classic dessert is best baked in a conventional oven with careful temperature control to avoid cracks and ensure even baking. It is an ideal choice for special occasions and can be chilled before serving to set the texture fully.
The balance of textures — crunchy crust, creamy filling, and juicy strawberries — creates a satisfying bite. The lemon juice in the topping adds brightness and enhances the strawberry flavor without overpowering the sweet richness of the cheesecake.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs from 15-16 whole crackers
- 8 Tbsp butter melted, unsalted
- 2 Tbsp granulated sugar
For the Cheesecake:
- 2 lb cream cheese room temperature (4 packages, 8-oz each)
- 1 cup granulated sugar
- 5 egg room temperature, large
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
For the Strawberry Topping
- 1 lb strawberries rinsed, hulled and thinly sliced, plus 1/2 lb more to garnish
- 1/3 cup granulated sugar or more to taste
- 1 Tbsp lemon juice from 1/2 Lemon
Instructions
How to Make the Cheesecake
- Prep: Preheat the oven to 350˚F with a rack in the center of your oven. Line the bottom of a 9-inch springform pan with parchment for an easier release.
- In a medium bowl, combine graham crackers with sugar then stir in melted butter. Mix until moistened. Press crumbs into your prepared pan, going 3/4 of the way up the sides. Bake in the center of the oven at 350˚F for 8 minutes then cool to room temperature.
- Increase the oven to 450˚F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising.
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and 1 cup sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
- Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- Reduce speed to low and add sour cream and vanilla and mix just until incorporated. Pour batter over the cooled crust.
How to Bake Cheesecake in a Water Bath
- Boil a pot of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan.
- Carefully transfer the cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and, without opening the door, bake an additional 65-75 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.
- Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer the pan to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.
How to Make Strawberry Topping
- In a medium saucepan, combine chopped strawberries, lemon juice, and sugar. Set over medium heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20-23 minutes, or until the sauce is thickened. Cool to room temperature then refrigerate until serving.
- When ready to serve the cheesecake, garnish the top with fresh halved or quartered strawberries. Serve slices of cheesecake generously drizzled with the strawberry sauce topping.
Notes
- Use a conventional oven instead of convection to avoid uneven baking or cracks.
- Preheat the oven fully before baking and consider using an oven thermometer to ensure an accurate temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 531kcal | 27% |
| Carbs | 43g | |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 166mg | 55% |
| Sodium | 361mg | 15% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1368IU | 27% |
| Vitamin C | 23mg | 26% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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