How To Make a Delicious Strawberry Cheesecake
Indulge in the sweet and creamy delight of “Summertime Bliss: Strawberry Cheesecake,” a dessert that combines the rich, velvety texture of classic cheesecake with the fresh, juicy sweetness of strawberries. This cheesecake is perfect for any occasion, from family gatherings to elegant dinners, offering a refreshing taste that’s as visually appealing as it is delicious. Its vibrant strawberry topping not only enhances the flavor but also makes it a stunning centerpiece for your dessert table.
Why You’ll Love Strawberry Cheesecake:
- Rich and Creamy: The cheesecake base is smooth and lusciously creamy, providing the perfect contrast to the fresh fruit topping.
- Fresh Strawberry Flavor: Topped with a glossy strawberry sauce and fresh strawberries, it offers a burst of summery freshness.
- Versatile: Perfect for special occasions or casual get-togethers, and can be customized with different fruit toppings.
- Make-Ahead Friendly: Ideal for preparing in advance, allowing the flavors to meld beautifully as it chills.
Ingredients Notes For Strawberry Cheesecake:
- Graham Cracker Crust: Made from crushed graham crackers mixed with melted butter and a touch of sugar, forming a firm and buttery foundation.
- Cream Cheese: Full-fat cream cheese works best for the richest texture and flavor.
- Sugar: Sweetens the cream cheese filling.
- Eggs: Bind the filling, helping it set into a smooth, creamy texture upon baking.
- Vanilla Extract: Enhances the flavor of the cheesecake.
- Sour Cream: Adds a slight tang and extra creaminess to the cheesecake.
- Strawberries: Used both in the sauce and as a fresh topping. Choose ripe, sweet strawberries for the best flavor.
- Lemon Juice: Adds brightness to the strawberry topping, balancing the sweetness.
Recipe Steps:
- Prepare the Crust:
- Mix crushed graham crackers with melted butter and sugar. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling:
- Beat the cream cheese until smooth, then add sugar and vanilla, mixing until well combined. Add eggs one at a time, mixing on low speed just until incorporated. Stir in sour cream.
- Pour the filling over the prepared crust and smooth the top.
- Bake the Cheesecake:
- Preheat the oven to 325°F (163°C). Place the springform pan in a larger baking pan and fill the outer pan with hot water to create a water bath. Bake for 50-60 minutes or until set but still slightly jiggly in the center.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare the Strawberry Topping:
- Combine fresh or frozen strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down and the sauce thickens. Let cool.
- Chill and Serve:
- Once the cheesecake has cooled, spread the strawberry topping over it. Refrigerate the cheesecake for at least 4 hours or overnight.
- Garnish with fresh strawberry slices before serving.
Storage Options:
- Refrigerate: Store the cheesecake in the refrigerator for up to 5 days.
- Freeze: You can freeze the cheesecake without the strawberry topping for up to 2 months. Thaw in the refrigerator overnight and add fresh topping before serving.
How To Make a Delicious Strawberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 4 packages 8 ounces each cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
For the Strawberry Topping:
- 2 cups fresh strawberries hulled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch dissolved in 1/4 cup water for thickening
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add granulated sugar, sour cream, and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
- Pour the filling over the crust in the springform pan.
Bake the Cheesecake:
- Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set.
- Turn off the oven, leave the door slightly open, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Chill the Cheesecake:
- After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight.
Prepare the Strawberry Topping:
- In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and vanilla extract.
- Cook until the strawberries are soft and the sugar has dissolved. Stir in the cornstarch mixture and bring to a boil. Simmer for a few minutes until the sauce thickens.
- Let the strawberry topping cool completely before spreading over the chilled cheesecake.
Serve:
- Once the strawberry topping has set, release the cheesecake from the springform pan.
- Slice and serve the cheesecake with additional fresh strawberries if desired.
