Introduction & Inspiration: Creamy, Dreamy, and Bursting with Fresh Strawberry Flavor
This Strawberry Cheesecake is the ultimate indulgence for cheesecake lovers! I adore its incredibly smooth and creamy texture, its classic graham cracker crust, and its vibrant, fresh strawberry topping. It’s perfect.
The inspiration for this recipe comes from my love for classic New York-style cheesecake. And the desire to incorporate fresh, seasonal strawberries. I wanted a dessert that was both elegant.
I’ve experimented with different variations of cheesecake recipes over the years. And this one is my absolute favorite. It’s a recipe that I’m incredibly proud of.
This Strawberry Cheesecake is perfect for any special occasion, from birthdays to holidays to dinner parties. It’s a guaranteed showstopper. And it’s a celebration of fresh, seasonal flavors.
Nostalgic Appeal (with a Classic Cheesecake Foundation)
Cheesecake, with its rich, creamy filling and its buttery crust, evokes a sense of indulgence and celebration. It reminds me of special occasions, restaurant desserts, and the simple pleasure of a truly decadent treat.
This Strawberry Cheesecake builds upon that classic foundation. With a traditional graham cracker crust and a perfectly smooth and creamy cream cheese filling. It’s a timeless dessert.
There’s something inherently satisfying about the combination of a slightly salty crust, a creamy, tangy filling, and a sweet, fruity topping. It’s a symphony of textures and flavors that’s simply irresistible. It’s comforting.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special treat. It’s a moment of pure culinary bliss.
Homemade Focus (and the Art of Perfect Cheesecake)
I’m a strong advocate for homemade desserts, and this Strawberry Cheesecake is a perfect example of why. Making your own cheesecake allows you to control the ingredients, the flavors, and the texture, creating a dessert that’s far superior.
Store-bought cheesecakes often lack the fresh, vibrant flavor and the perfectly smooth and creamy texture of homemade. When you make it yourself, you can use high-quality ingredients, like real cream cheese, fresh eggs, and fresh strawberries.
This recipe is a testament to the fact that even seemingly complex desserts like cheesecakes can be made at home with a bit of patience and attention to detail. It requires a few key steps, such as baking the cheesecake in a water bath.
It’s a recipe that I encourage everyone to try. It’s a great way to learn the art of perfect cheesecake baking. And to enjoy the satisfaction of creating something truly.
Flavor Goal
The flavor goal of this Strawberry Cheesecake is to achieve a perfect balance of creamy, tangy, and sweet. With a classic graham cracker crust, a smooth and rich cream cheese filling, and a vibrant, fresh strawberry topping.
The graham cracker crust, made with graham cracker crumbs, melted butter, and sugar, provides a buttery, slightly salty base that complements the creamy filling.
The filling, made with cream cheese, sour cream, sugar, flour, salt, eggs, egg yolk, and vanilla bean paste or extract. It is incredibly smooth, rich, and tangy. It’s the heart of the cheesecake.
The strawberry topping, made with fresh strawberries, sugar, lemon juice, and salt. It adds a burst of fresh, sweet, and slightly tart flavor that complements the richness of the cheesecake perfectly.
Ingredient Insights
Let’s delve into the ingredients. For the Crust:
Nonstick cooking spray is used to grease the springform pan and prevent sticking. Graham cracker crumbs form the base of the crust.
Salted butter, melted, binds the crust ingredients together and adds richness. Granulated sugar adds a touch of sweetness.
For the Filling:
Cream cheese, at room temperature, is the key ingredient in the filling. Use full-fat cream cheese for the best results.
Sour cream, at room temperature, adds tanginess and helps to create a smooth and creamy texture. Granulated sugar provides sweetness.
All-purpose flour helps to thicken the filling and prevent cracking. Salt enhances the flavors of the other ingredients.
Large eggs, at room temperature, and 1 large egg yolk, at room temperature, add richness, structure, and help to bind the filling together.
Vanilla bean paste or extract adds a warm, complex flavor that complements the cream cheese and strawberries.
For the Topping:
Fresh strawberries, stemmed and quartered, are the star of the topping. Use ripe, flavorful strawberries for the best results.
Granulated sugar enhances the sweetness of the strawberries. Lemon juice adds a touch of brightness and balances the sweetness.
Salt enhances the flavors.
Essential Equipment
You’ll need a few specialized items for this recipe:
A 9-inch springform pan. This type of pan has a removable bottom, which makes it easy to release the cheesecake cleanly.
Heavy-duty foil: To wrap the springform pan for the water bath.
A large roasting pan: To hold the water bath.
Medium and large bowls: For mixing.
An electric mixer (stand mixer or hand mixer) for making the filling.
A medium saucepan: for making the strawberry topping.
A rubber spatula.
That’s it! While this recipe does require a springform pan and a water bath. The results are worth the effort.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- Nonstick cooking spray
- 2 ¼ cups graham cracker crumbs
- 1 stick salted butter, melted (½ cup)
- 2 Tbsp. granulated sugar
For the Filling:
- 4 8-ounce package cream cheese, at room temperature
- 8 oz. sour cream, room temperature
- 1 ¼ cups granulated sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. salt
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. vanilla bean paste or extract
For the Topping:
- 1 ½ lb. strawberries, stemmed and quartered
- â…“ cup granulated sugar
- 1 Tbsp. lemon juice
- ¼ tsp. salt
These are the quantities as provided in the recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a stunning Strawberry Cheesecake? Here’s a detailed, step-by-step guide:
1. Prepare the Crust and Oven:
For the crust: Preheat the oven to 325°F (160°C).
Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. This is to prevent water from seeping into the pan during the water bath.
Spray the inside of the pan lightly with nonstick cooking spray.
2. Make the Graham Cracker Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even crust.
Bake the crust until golden brown, 10 to 14 minutes.
Cool completely on a wire rack, about 30 minutes.
3. Make the Cream Cheese Filling: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
With the mixer on medium speed, gradually add the sour cream, granulated sugar, all-purpose flour, and salt.
Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
4. Add Eggs and Vanilla:
Reduce the mixer speed to low.
Add the eggs and egg yolk, one at a time, beating until just combined after each addition. Be careful not to overmix.
Continue scraping down the sides and bottom of the bowl as needed.
Stir in the vanilla bean paste or extract.
5. Assemble and Bake in Water Bath:
Pour the filling into the cooled graham cracker crust.
Place the springform pan inside a large roasting pan.
Place the roasting pan into the oven.
Quickly pour hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath, which helps to ensure even baking and prevent cracking.
Bake for 1 hour 10 minutes to 1 hour 20 minutes. Or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.
6. Cool Slowly: Turn the oven off and crack the oven door open.
Leave the cheesecake in the oven for 15 minutes. This helps to prevent cracking by allowing the cheesecake to cool slowly.
7. Cool Completely:
Remove the cheesecake from the water bath.
Transfer the cheesecake to a wire rack.
Let the cheesecake continue cooling to room temperature, about 2 hours.
8. Chill: Place the cheesecake in the refrigerator for at least 8 hours, or preferably overnight, to chill completely. This allows the cheesecake to fully set and develop its flavor.
9. Make the Strawberry Topping: In a medium saucepan, combine 1 pound of the stemmed and quartered strawberries, granulated sugar, lemon juice, and salt over medium heat.
Cook, stirring often, until the strawberries break down and the sauce is thickened, about 20 minutes.
Remove from heat.
Stir in the remaining ½ pound of stemmed and quartered strawberries.
Cool the strawberry topping to room temperature, about 1 hour.
10. Serve:
Run a thin knife or offset spatula along the edge of the pan, between the cheesecake and the pan, before removing the sides of the springform pan.
Top the chilled cheesecake with the cooled strawberry topping just before serving.
Slice and serve. Enjoy your incredible, homemade Strawberry Cheesecake!
Troubleshooting
Here are some potential issues:
Problem: The crust is too crumbly.
Solution: Make sure you’re using enough melted butter to bind the graham cracker crumbs together. You can also add a tablespoon or two of water if needed.
Problem: The crust is soggy.
Solution: Make sure you’re baking the crust until it’s golden brown and set. Also, make sure you’re cooling the crust completely before adding the filling.
Problem: The cheesecake cracks.
Solution: Cheesecakes often crack due to sudden temperature changes. To help prevent cracking, bake the cheesecake in a water bath, cool it slowly in the oven with the door cracked. And then cool it completely at room temperature before chilling it. Also, make sure not to overbeat the batter.
Problem: The cheesecake is too runny.
Solution: Make sure you’re baking the cheesecake long enough. It should be set on the sides and just barely jiggle in the center. Also, make sure you’re chilling the cheesecake for at least 8 hours, or preferably overnight.
Problem: The strawberry topping is too runny.
Solution: Make sure you’re cooking the strawberry topping until it’s thickened. You can also add a bit more cornstarch.
Tips and Variations
Here are a few ideas:
Tip: For an even richer flavor, use brown sugar instead of granulated sugar in the crust.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the filling.
Tip: To make individual cheesecakes, divide the crust and filling among mini springform pans or muffin tins lined with paper liners.
Variation: Use a different type of cookie crumb for the crust, such as vanilla wafers or chocolate graham crackers.
Variation: Add a layer of chocolate ganache to the top of the cheesecake before adding the strawberry topping.
Variation: Use a different type of berry, such as raspberries, blueberries, or blackberries, for the topping.
Variation: Add a swirl of strawberry jam or puree to the cheesecake filling before baking.
Variation: Add lemon zest to the filling.
Serving and Pairing Suggestions
Serving suggestions for your dessert:
Serving Suggestions:
Serve the cheesecake chilled, straight from the refrigerator.
Serve it as a dessert for a special occasion, such as a birthday, holiday, or dinner party.
It’s also perfect for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages and accompaniments.
A cup of coffee or tea.
A glass of dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of milk.
A sparkling beverage.
It is a very versatile dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 450-550
- Protein: 8-10 grams
- Fat: 30-40 grams (mostly from the cream cheese, butter, and sour cream)
- Carbohydrates: 40-50 grams
- Fiber: 1-2 grams
This is a rough estimate. This Strawberry Cheesecake is a rich and decadent dessert, due to the cream cheese, butter, sugar, sour cream, and graham crackers.
It does provide some protein, calcium, and vitamins from the strawberries. It’s best enjoyed in moderation.
You can reduce the fat and calories by using light cream cheese.
Print
Strawberry Cheesecake
Description
This Strawberry Cheesecake is the ultimate indulgence for cheesecake lovers! I adore its incredibly smooth and creamy texture, its classic graham cracker crust, and its vibrant, fresh strawberry topping. It’s perfect
Ingredients
For the Crust:
- Nonstick cooking spray
- 2 ¼ cups graham cracker crumbs
- 1 stick salted butter, melted (½ cup)
- 2 Tbsp. granulated sugar
For the Filling:
- 4 8-ounce package cream cheese, at room temperature
- 8 oz. sour cream, room temperature
- 1 ¼ cups granulated sugar
- 2 Tbsp. all-purpose flour
- ½ tsp. salt
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. vanilla bean paste or extract
For the Topping:
- 1 ½ lb. strawberries, stemmed and quartered
- â…“ cup granulated sugar
- 1 Tbsp. lemon juice
- ¼ tsp. salt
Instructions
1. Prepare the Crust and Oven:
For the crust: Preheat the oven to 325°F (160°C).
Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. This is to prevent water from seeping into the pan during the water bath.
Spray the inside of the pan lightly with nonstick cooking spray.
2. Make the Graham Cracker Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even crust.
Bake the crust until golden brown, 10 to 14 minutes.
Cool completely on a wire rack, about 30 minutes.
3. Make the Cream Cheese Filling: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
With the mixer on medium speed, gradually add the sour cream, granulated sugar, all-purpose flour, and salt.
Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
4. Add Eggs and Vanilla:
Reduce the mixer speed to low.
Add the eggs and egg yolk, one at a time, beating until just combined after each addition. Be careful not to overmix.
Continue scraping down the sides and bottom of the bowl as needed.
Stir in the vanilla bean paste or extract.
5. Assemble and Bake in Water Bath:
Pour the filling into the cooled graham cracker crust.
Place the springform pan inside a large roasting pan.
Place the roasting pan into the oven.
Quickly pour hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath, which helps to ensure even baking and prevent cracking.
Bake for 1 hour 10 minutes to 1 hour 20 minutes. Or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.
6. Cool Slowly: Turn the oven off and crack the oven door open.
Leave the cheesecake in the oven for 15 minutes. This helps to prevent cracking by allowing the cheesecake to cool slowly.
7. Cool Completely:
Remove the cheesecake from the water bath.
Transfer the cheesecake to a wire rack.
Let the cheesecake continue cooling to room temperature, about 2 hours.
8. Chill: Place the cheesecake in the refrigerator for at least 8 hours, or preferably overnight, to chill completely. This allows the cheesecake to fully set and develop its flavor.
9. Make the Strawberry Topping: In a medium saucepan, combine 1 pound of the stemmed and quartered strawberries, granulated sugar, lemon juice, and salt over medium heat.
Cook, stirring often, until the strawberries break down and the sauce is thickened, about 20 minutes.
Remove from heat.
Stir in the remaining ½ pound of stemmed and quartered strawberries.
Cool the strawberry topping to room temperature, about 1 hour.
10. Serve:
Run a thin knife or offset spatula along the edge of the pan, between the cheesecake and the pan, before removing the sides of the springform pan.
Top the chilled cheesecake with the cooled strawberry topping just before serving.
Slice and serve. Enjoy your incredible, homemade Strawberry Cheesecake!
Recipe Summary and Q&A
Let’s recap this delightful Strawberry Cheesecake baking adventure!
Summary: This Strawberry Cheesecake features a classic graham cracker crust, a creamy, tangy cream cheese filling, and a vibrant, fresh strawberry topping. It’s a show-stopping dessert that’s perfect for any special occasion.
Q&A:
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making ahead of time! In fact, it needs to chill for at least 8 hours, or preferably overnight, before serving. You can make it up to 3 days in advance.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake, but the texture of the strawberry topping may change slightly upon thawing. Wrap the cheesecake tightly.
Q: I don’t have a springform pan. Can I use a regular pie plate?
A: I don’t recommend using a regular pie plate, as it will be difficult to remove the cheesecake cleanly.
Q: Can I use frozen strawberries? A: I recommend fresh.
Q: Is the water bath necessary? A: Yes, it helps the cheesecake cook evenly.