Indulge in a slice of heaven with this classic Strawberry Cheesecake recipe. Featuring a rich, creamy filling, a buttery graham cracker crust, and a vibrant, fresh strawberry topping, this dessert is a guaranteed showstopper. Perfect for celebrations or a simple weekend treat, this recipe guides you through creating a flawless cheesecake that is both decadent and delicious, sure to impress your friends and family.
List of Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Strawberry Topping:
- 1 lb fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
How to cook Strawberry Cheesecake? Step By Step Instruction
Follow these simple steps to bake the perfect cheesecake from scratch.
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Once baked, remove it from the oven and let it cool completely.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add 1 cup of sugar and the vanilla extract, continuing to mix until everything is well combined. Add the eggs one at a time, mixing on low speed after each addition just until the yolk is blended. Finally, gently stir in the sour cream and flour until just combined. Be careful not to overmix.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Bake for 55-60 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool down slowly, which helps prevent cracking.
Step 4: Prepare the Strawberry Topping
While the cheesecake is cooling, you can prepare the topping. In a medium saucepan, combine the quartered strawberries, 1/3 cup of sugar, and the lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the sauce has thickened, which should take about 10 minutes. Set aside to cool.
Step 5: Assemble and Chill
Once the cheesecake and the strawberry topping have both cooled, gently pour the topping over the cheesecake. Cover and refrigerate for at least 4 hours, but overnight is best for the flavors to fully develop and the cheesecake to set completely.
Answering Your Cheesecake Curiosities
Can I use frozen strawberries for the topping?
Yes, you can definitely use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before you start cooking the topping to avoid a watery sauce.
How can I tell when my cheesecake is perfectly baked?
The key is to look for edges that are firm and set, while the center (about a 3-inch circle) is still slightly wobbly. It will continue to set as it cools.
Is it possible to make this cheesecake ahead of time?
Absolutely! This cheesecake is an excellent make-ahead dessert. It actually tastes better the next day. You can prepare it 1-2 days in advance and keep it stored in the refrigerator.
What’s the best way to store leftover cheesecake?
To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator. It will stay delicious for up to 5 days.
Pro Tips for a Flawless Cheesecake
- Room Temperature is a Must: For the smoothest, creamiest cheesecake filling, ensure your cream cheese, eggs, and sour cream are all at room temperature before you begin mixing.
- Try a Water Bath: To prevent cracks and ensure an evenly baked, ultra-creamy cheesecake, consider baking it in a water bath. Simply wrap the outside of your springform pan in a few layers of heavy-duty aluminum foil and place it in a larger roasting pan filled with about an inch of hot water.
- Patience Pays Off: Chilling the cheesecake overnight is highly recommended. This allows it to fully set and the flavors to meld together for the best possible taste and texture.
Strawberry Cheesecake Recipe
Equipment
- 9-inch springform pan
- electric mixer
- Medium saucepan
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Strawberry Topping
- 1 lb fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Beat softened cream cheese until smooth. Mix in 1 cup sugar and vanilla. Add eggs one at a time, mixing on low. Stir in sour cream and flour until just combined.
- Pour filling over the crust. Bake for 55-60 minutes until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- In a saucepan, cook strawberries, 1/3 cup sugar, and lemon juice over medium heat for about 10 minutes until thickened. Let cool.
- Pour the cooled strawberry topping over the cooled cheesecake. Refrigerate for at least 4 hours, or preferably overnight, before serving.