Strawberry Cheesecake

A Slice of Heaven Awaits

Imagine biting into a creamy, velvety slice of cheesecake topped with fresh, ruby-red strawberries. Can you smell that? It’s like a summer day captured in dessert form! This Strawberry Cheesecake isn’t just any dessert; it’s a showstopper that’ll steal the spotlight at any gathering. Quick to whip up and with minimal fuss, it’ll have your taste buds singing.

Why Make This Recipe

Why should you grab your mixing bowl and get started? Here are a few convincing reasons:

• Easy Clean-Up: Who wants to spend hours in the kitchen? Not me! This one-pan wonder keeps dirty dishes to a minimum.
• Affordable Ingredients: You don’t need to break the bank to impress your guests; this recipe stays friendly to your wallet.
• Family-Approved: This decadent delight will please both kids and adults alike. It’s a guaranteed crowd-pleaser, with no whining at the dinner table!

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups graham cracker crumbs (about 2 sleeves)
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 4 large eggs + 1 yolk
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract
• 6 cups water (for the water bath)
• 1/2 cup granulated sugar (for the strawberry sauce)
• 1 tablespoon cornstarch (for the strawberry sauce)
• 1 tablespoon lemon juice (for brightness)
• 2 pounds fresh strawberries, hulled and finely chopped, divided

Directions

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. Lay 4 sheets of foil in a cross/star pattern on a work surface. Place the pan in the center and wrap the foil tightly, ensuring no tears. Secure it halfway up the sides but not over the rim.
3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are moist, then pour them into the prepared pan. Press evenly into the bottom and about 3/4 of the way up the sides.
4. Bake for 8 minutes or until golden brown. Remove and set aside to cool. Increase the oven temperature to 400°F.
5. In a large mixing bowl, beat the cream cheese until smooth with an electric mixer. Scrape the bowl and beat again for a minute.
6. Add sugar and cornstarch, mixing until fluffy for about 2 minutes. Scrape as needed.
7. Add the eggs and yolk, mixing until well blended. Stir in the sour cream, heavy cream, and vanilla until just combined.
8. Prepare the water bath: Boil about 6 cups of water. Place the springform pan into a larger pan. Pour the filling over the crust, then carefully add the hot water into the outer pan until it reaches halfway up the sides of the springform pan.
9. Bake for 10 minutes, then reduce the heat to 230°F and continue baking for 1 hour (don’t open the door!).
10. After an hour, turn off the oven and crack the door for 1 hour. Let the cheesecake cool on the counter, then refrigerate for at least 8 hours, preferably overnight.
11. For the strawberry sauce, in a saucepan, combine half of the sliced strawberries with sugar, lemon juice, and cornstarch. Cook on medium heat until the sauce thickens. Stir in the remaining strawberries and let cool.
12. Once set, remove the cheesecake from the springform pan. Pour the strawberry sauce on top and serve with fresh whipped cream. Enjoy!

How to Make Strawberry Cheesecake (Overview)

Ready to dive into cheesecake magic? Here’s the breakdown:

1. Start with the crust: Mix, press, and bake! A golden crust is your base.
2. Blend the filling: Whip the cream cheese, add eggs, sour cream, and vanilla. It should be smooth and luscious—like a soft pillow.
3. Water bath magic: This step keeps your cheesecake creamy and prevents cracks. Pour hot water around that pan!
4. Bake, cool, and chill: Patience is key here; let it rest so it firms up perfectly.
5. Strawberry sauce delight: Cook up some strawberries for that sweet, tangy finish.

Pro tip: Don’t skip the cooling step! It makes a world of difference. 🕰️

How to Serve Strawberry Cheesecake

Serving this beauty is half the fun! Here’s how to elevate your dessert game:

• Garnish with whipped cream: It adds a lovely richness and airy texture.
• Add fresh mint leaves: A pop of green makes everything vibrant and fresh.
• Slice it up: The creamy cheesecake paired with the bright strawberry sauce is a feast for the eyes and palate.

A hint of sweetness, a crunch from the crust, and a burst of strawberry flavor—who wouldn’t want that on their dessert table? 🍓

How to Store Strawberry Cheesecake

Keep your cheesecake fresh!

• In the fridge: It lasts about 5-7 days in an airtight container.
• Freezing: Want to keep it longer? Freeze individual slices for up to 3 months. Just remember to wrap them well to avoid freezer burn.
• Reheating: Thaw in the fridge overnight before indulging again. No one wants a frozen cheesecake!

Tips to Make Strawberry Cheesecake

Want to perfect your cheesecake? Here’s what we’ve learned:

1. Use room temperature ingredients: This helps everything blend better, avoiding lumps.
2. Don’t skip the sour cream or heavy cream: They’re non-negotiable for that creamy texture!
3. Let it cool slowly: Cooling in the oven prevents cracks. #CheesecakeGoals
4. Experiment with flavors: Add melted chocolate or caramel drizzle for a twist.

Variation

Feeling adventurous? Here are a few fun twists:

• Lemon Cheesecake: Swap out some vanilla for lemon zest and juice for a refreshing citrus bite.
• Vegan Version: Use cashew cream and a vegan crust made from almonds or oats—delicious and guilt-free!
• Chocolate Lovers’ Dream: Add melted chocolate to the filling and garnish with chocolate shavings for a rich treat.

FAQs

1. Can I make this cheesecake ahead of time?
Absolutely! It’s best when chilled for at least 8 hours—great for party prep.

2. Can I freeze the cheesecake?
You bet! Just make sure to wrap it well. It freezes up to 3 months!

3. What if I don’t have a springform pan?
No worries! A regular pan works too, just be careful when serving. You might need to chill it longer for easy removal.

📌 Pin this recipe for your next cozy dinner night!

Strawberry Cheesecake

A creamy, velvety cheesecake topped with fresh strawberries, this dessert is a guaranteed crowd-pleaser at any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 9 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups graham cracker crumbs (about 2 sleeves)
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted

For the filling

• 4 packages cream cheese, softened (8-ounce each)
• 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 4 large eggs
• 1 yolk egg
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract

For the strawberry sauce

• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice (for brightness)
• 2 pounds fresh strawberries, hulled and finely chopped (divided)

For the water bath

• 6 cups water (for the water bath)

Method

 

Preparation

1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. Lay 4 sheets of foil in a cross/star pattern on a work surface. Place the pan in the center and wrap the foil tightly, ensuring no tears. Secure it halfway up the sides but not over the rim.
3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are moist, then pour them into the prepared pan. Press evenly into the bottom and about 3/4 of the way up the sides.
4. Bake for 8 minutes or until golden brown. Remove and set aside to cool. Increase the oven temperature to 400°F.

Making the filling

1. In a large mixing bowl, beat the cream cheese until smooth with an electric mixer. Scrape the bowl and beat again for a minute.
2. Add sugar and cornstarch, mixing until fluffy for about 2 minutes. Scrape as needed.
3. Add the eggs and yolk, mixing until well blended. Stir in the sour cream, heavy cream, and vanilla until just combined.

Baking

1. Prepare the water bath: Boil about 6 cups of water. Place the springform pan into a larger pan. Pour the filling over the crust, then carefully add the hot water into the outer pan until it reaches halfway up the sides of the springform pan.
2. Bake for 10 minutes, then reduce the heat to 230°F and continue baking for 1 hour (don’t open the door!).
3. After an hour, turn off the oven and crack the door for 1 hour. Let the cheesecake cool on the counter, then refrigerate for at least 8 hours, preferably overnight.

Making the strawberry sauce

1. In a saucepan, combine half of the sliced strawberries with sugar, lemon juice, and cornstarch. Cook on medium heat until the sauce thickens. Stir in the remaining strawberries and let cool.

Serving

1. Once set, remove the cheesecake from the springform pan. Pour the strawberry sauce on top and serve with fresh whipped cream.

Notes

Keep your cheesecake fresh by storing in the fridge for 5-7 days or freeze individual slices for up to 3 months. Use room temperature ingredients for better blending. Experiment with flavors for variations.