Introduction & Inspiration: A Classic Dessert with a Fruity Twist
This Strawberry Cheesecake is the epitome of a classic, elegant dessert! I love its creamy, smooth texture, its buttery pecan-graham cracker crust, and its beautiful topping of fresh strawberries in a glistening glaze.
The inspiration for this recipe comes from my love for cheesecake. And a desire to create a version that was both impressive and relatively easy to make. I wanted a show-stopping dessert.
I’ve always been a fan of the combination of cheesecake and fruit. And strawberries are a perfect complement to the rich, creamy filling. It’s a classic pairing.
This Strawberry Cheesecake is perfect for special occasions, holidays, or any time you want to treat yourself and your loved ones to a truly delicious dessert. It’s a guaranteed crowd-pleaser. And a beautiful centerpiece.
Nostalgic Appeal (and the Elegance of a Perfect Cheesecake)
Cheesecake, with its creamy filling and its signature crust, evokes a sense of nostalgia and classic dessert traditions. It reminds me of special celebrations, family gatherings, and the simple pleasure of a rich, decadent treat.
This Strawberry Cheesecake takes that familiar dessert. And adds a fresh, fruity twist with the beautiful topping of glazed strawberries. It is a timeless recipe.
There’s something inherently satisfying about the combination of a smooth, creamy cheesecake filling, a buttery crust, and sweet, juicy strawberries. It’s a flavor and texture combination that’s both comforting and elegant.
It’s the kind of dessert that’s perfect for making a statement at a dinner party. Or for enjoying as a special treat any time. A slice of pure indulgence.
Homemade Focus (and the Rewards of a 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. And it results.
Store-bought cheesecakes often lack the fresh flavor, the perfectly smooth texture, and the beautiful presentation that you can achieve with homemade. When you bake from scratch, it makes a difference.
This recipe, while involving several components, is still very approachable. The crust is easy to make, the filling is straightforward, and the strawberry glaze is simple.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the satisfaction of making a truly impressive dessert from scratch. It’s a baking achievement.
Flavor Goal: Creamy, Tangy, and Fruity Perfection
The flavor goal of this Strawberry Cheesecake is to achieve a perfect balance of creamy, tangy cheesecake filling, a buttery, nutty crust, and sweet, juicy strawberries in a glistening glaze.
The crust, made with ground pecans, graham cracker crumbs, and melted butter. Provides a buttery, nutty, and slightly salty base that complements the creamy filling perfectly.
The filling, made with cream cheese, sugar, lemon juice, vanilla extract, and eggs. Is the heart of the cheesecake. It’s incredibly creamy, smooth, and tangy.
The sour cream topping adds an extra layer of creaminess and tanginess. The strawberry glaze, made with cornstarch, water, strawberry jelly, orange-flavored liqueur (or lemon juice), and optional red food coloring.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust:
Ground pecans add a nutty flavor and a slightly crunchy texture. Graham cracker crumbs form the base of the crust.
Melted butter binds the crust ingredients together and adds richness.
For the Filling:
Cream cheese, softened, is the key ingredient in the filling. Use full-fat cream cheese. Granulated sugar provides sweetness.
Lemon juice adds a touch of tanginess that balances the richness of the cream cheese. Vanilla extract enhances the flavor.
Large eggs, room temperature and lightly beaten, add richness and structure.
For the Topping:
Sour cream creates a creamy, tangy layer on top of the cheesecake. Granulated sugar adds sweetness. Vanilla extract enhances the flavor.
For the Strawberry Glaze:
Cornstarch thickens the glaze. Water is used to dissolve the cornstarch.
Strawberry jelly provides the strawberry flavor and sweetness. Orange-flavored liqueur or lemon juice adds a touch of citrusy flavor.
Red food coloring (optional) enhances the red color of the glaze. Whole fresh strawberries, halved, are the star of the topping.
Essential Equipment
You’ll need a few essential baking tools:
A 10-inch springform pan. This type of pan is essential for making cheesecake.
Large and medium bowls: for mixing.
An electric mixer (handheld or stand mixer).
A rubber spatula.
A saucepan: for making the strawberry glaze.
That’s it! The equipment list is relatively straightforward. The key is to have a good-quality 10-inch springform pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
CRUST:
- ¾ cup ground pecans
- ¾ cup graham cracker crumbs
- 3 tablespoons butter, melted
FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-¼ cups sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
TOPPING:
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
STRAWBERRY GLAZE:
- 2 tablespoons cornstarch
- ¼ cup water
- 1 jar (12 ounces) strawberry jelly
- 3 tablespoons orange-flavored liqueur or lemon juice
- Red food coloring, optional
- 1 quart whole fresh strawberries, halved
Remember to use fresh, high-quality ingredients whenever possible. Especially the cream cheese, eggs, and strawberries.
Step-by-Step Instructions
Ready to bake a truly impressive Strawberry Cheesecake? Here’s a detailed, step-by-step guide:
1. Prepare the Crust:
Preheat the oven to 350°F (175°C).
Combine the ground pecans, graham cracker crumbs, and melted butter in a medium bowl.
Mix until well combined.
Press the mixture onto the bottom of a 10-inch springform pan.
2. Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
Beat in the lemon juice and vanilla extract.
Add the lightly beaten eggs.
Beat on low speed just until blended. Be careful not to overbeat the filling, as this can cause the cheesecake to crack.
Spoon the filling over the crust.
3. Bake: Bake in the preheated oven until the filling is almost set, 45-50 minutes. The center should still be slightly jiggly.
4. Cool and Prepare Topping:
Cool the cheesecake on a wire rack for 15 minutes.
Meanwhile, for the topping, combine the sour cream, granulated sugar, and vanilla extract in a small bowl.
Mix until well combined.
5. Add Topping and Bake Again: Spread the sour cream topping evenly over the cheesecake.
Return the cheesecake to the oven and bake for 5 minutes more.
6. Cool and Chill:
Cool the cheesecake on a wire rack for 1 hour.
Refrigerate overnight, covering when completely cooled. Chilling the cheesecake overnight allows it to set completely and develop its full flavor.
7. Make the Strawberry Glaze: Several hours before serving, prepare the glaze.
In a saucepan, combine the cornstarch and water until smooth.
Add the strawberry jelly.
Cook over medium-high heat, stirring constantly, until the jelly is melted and the mixture has thickened.
Remove from the heat.
Stir in the orange-flavored liqueur (or lemon juice) and, if desired, red food coloring.
Cool the glaze to room temperature.
8. Assemble and Serve:
Just before serving, loosen and remove the sides of the springform pan.
Arrange the halved fresh strawberries on top of the cheesecake.
Spoon the cooled glaze over the strawberries, allowing some to drip down the sides of the cake.
Serve immediately and enjoy your beautiful and delicious Strawberry Cheesecake!
Troubleshooting
Possible baking issues:
Problem: The cheesecake is cracked.
Solution: Make sure you’re not overbeating the filling. Also, make sure you’re baking the cheesecake at the correct temperature and not overbaking it. A water bath can also help prevent cracking.
Problem: The cheesecake is too soft.
Solution: Make sure you’re baking the cheesecake long enough. Also, make sure you’re chilling it thoroughly overnight before serving.
Problem: The crust is soggy.
Solution: Make sure you’re pressing the crust firmly into the pan. You can also pre-bake the crust for a few minutes before adding the filling.
Problem: Strawberries are bleeding. Solution: Use fresh strawberries, and add just before serving.
Problem: Glaze is too thick/thin. Solution: Adjust consistency.
Tips and Variations
Here are a few extra tips:
Tip: For an even smoother cheesecake filling, use room-temperature cream cheese and eggs.
Tip: To prevent the cheesecake from sticking to the pan, you can line the bottom of the springform pan with parchment paper.
Tip: To prevent the cheesecake from cracking, you can bake it in a water bath (wrap the bottom of the springform pan in foil and place it in a larger pan filled with hot water).
Variation: Use different types of berries, such as raspberries or blueberries, instead of strawberries.
Variation: Add a layer of chocolate ganache to the bottom of the crust before adding the filling.
Variation: Decorate the cheesecake with whipped cream, chocolate shavings, or edible flowers.
Variation: Omit the glaze, and serve with fresh berries.
Variation: Use a different type of crust, such as an Oreo crust.
Serving and Pairing Suggestions
This cheesecake goes well:
Serving Suggestions:
Serve the cheesecake chilled, straight from the refrigerator.
Serve it as a dessert for a special occasion, a holiday gathering, or any time you want to impress your guests.
It’s a beautiful and delicious centerpiece for any dessert table.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of dessert wine, such as a Moscato d’Asti or a Sauternes.
A glass of milk.
A sparkling wine, such as Prosecco or Champagne.
It is a dessert staple.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 400-500
- Protein: 8-10 grams
- Fat: 25-35 grams (mostly from the cream cheese, butter, and eggs)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a general estimate. This Strawberry Cheesecake is a relatively rich and decadent dessert. Due to the cream cheese, sugar, butter, and eggs.
It does provide some protein and calcium from the cream cheese and eggs. And some vitamins and antioxidants from the strawberries.
You can reduce the sugar content by using a sugar substitute.
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Strawberry Cheesecake
Description
This Strawberry Cheesecake is the epitome of a classic, elegant dessert! I love its creamy, smooth texture, its buttery pecan-graham cracker crust, and its beautiful topping of fresh strawberries in a glistening glaze
Ingredients
CRUST:
- ¾ cup ground pecans
- ¾ cup graham cracker crumbs
- 3 tablespoons butter, melted
FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1–¼ cups sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
TOPPING:
- 2 cups sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
STRAWBERRY GLAZE:
- 2 tablespoons cornstarch
- ¼ cup water
- 1 jar (12 ounces) strawberry jelly
- 3 tablespoons orange-flavored liqueur or lemon juice
- Red food coloring, optional
- 1 quart whole fresh strawberries, halved
Instructions
1. Prepare the Crust:
Preheat the oven to 350°F (175°C).
Combine the ground pecans, graham cracker crumbs, and melted butter in a medium bowl.
Mix until well combined.
Press the mixture onto the bottom of a 10-inch springform pan.
2. Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
Beat in the lemon juice and vanilla extract.
Add the lightly beaten eggs.
Beat on low speed just until blended. Be careful not to overbeat the filling, as this can cause the cheesecake to crack.
Spoon the filling over the crust.
3. Bake: Bake in the preheated oven until the filling is almost set, 45-50 minutes. The center should still be slightly jiggly.
4. Cool and Prepare Topping:
Cool the cheesecake on a wire rack for 15 minutes.
Meanwhile, for the topping, combine the sour cream, granulated sugar, and vanilla extract in a small bowl.
Mix until well combined.
5. Add Topping and Bake Again: Spread the sour cream topping evenly over the cheesecake.
Return the cheesecake to the oven and bake for 5 minutes more.
6. Cool and Chill:
Cool the cheesecake on a wire rack for 1 hour.
Refrigerate overnight, covering when completely cooled. Chilling the cheesecake overnight allows it to set completely and develop its full flavor.
7. Make the Strawberry Glaze: Several hours before serving, prepare the glaze.
In a saucepan, combine the cornstarch and water until smooth.
Add the strawberry jelly.
Cook over medium-high heat, stirring constantly, until the jelly is melted and the mixture has thickened.
Remove from the heat.
Stir in the orange-flavored liqueur (or lemon juice) and, if desired, red food coloring.
Cool the glaze to room temperature.
8. Assemble and Serve:
Just before serving, loosen and remove the sides of the springform pan.
Arrange the halved fresh strawberries on top of the cheesecake.
Spoon the cooled glaze over the strawberries, allowing some to drip down the sides of the cake.
Serve immediately and enjoy your beautiful and delicious Strawberry Cheesecake!
Recipe Summary and Q&A
Let’s recap this delicious Strawberry Cheesecake baking journey!
Summary: This Strawberry Cheesecake features a buttery pecan-graham cracker crust, a creamy, tangy cheesecake filling, a sour cream topping, and a beautiful topping of fresh strawberries in a glistening glaze. It’s a classic dessert.
Q&A:
Q: Can I make this cheesecake ahead of time?
A: Yes, you must make this cheesecake ahead of time! It needs to chill overnight to set completely. You can make it up to 2 days in advance.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a springform pan. Can I use a different type of pan?
A: It’s best to use a springform pan for cheesecake, as it makes it easy to remove the cheesecake from the pan without damaging it.
Q: Can I use low-fat ingredients? A: You can, but the texture and flavor will change.
Q: My cheesecake is browning too quickly. A: Check oven temperature, consider a water bath.