When I first tried this strawberry cheesecake recipe, it was a revelation. The smooth, creamy texture paired with the sweet and slightly tangy taste of strawberries instantly won over my family. We’ve tried countless cheesecake recipes over the years, but this one has become a staple at our family gatherings. The compliments from my husband and kids were endless, and it quickly became a favorite dessert request. There’s something almost magical about the combination of strawberries and cheesecake, and this recipe captures it perfectly. Whether you’re a seasoned baker or a novice in the kitchen, this strawberry cheesecake is sure to impress.
Ingredients
The ingredients for this strawberry cheesecake are simple yet essential in achieving that perfect taste and texture. You will need the following:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅓ cup all-purpose flour
- For the topping:
- 1 pound fresh strawberries, hulled and halved
- ¾ cup strawberry jam
- 2 tablespoons water
Instructions
Creating this delicious strawberry cheesecake involves several steps, but the end result is more than worth the effort:
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue to beat until combined. Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition. Finally, blend in the sour cream and flour until the mixture is smooth.
- Bake the cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any drips, and bake for 50-60 minutes or until the center is set but still slightly jiggles.
- Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Prepare the topping: In a small saucepan, combine the strawberry jam and water over low heat until smooth. Arrange the strawberry halves on top of the cooled cheesecake. Brush the strawberries with the jam mixture to glaze.
- Serve: Remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!
Nutrition Facts
This strawberry cheesecake recipe makes 12 servings. Each serving contains approximately 450 calories. While it’s a rich dessert, the fresh strawberries add a delightful touch of fruitiness that balances the creamy richness.
Preparation Time
The total preparation time for this strawberry cheesecake is about 1 hour and 15 minutes, not including chilling time. Here’s a breakdown of the time involved:
- Crust preparation: 15 minutes
- Filling preparation: 20 minutes
- Baking time: 50-60 minutes
- Cooling and chilling time: 4 hours (or overnight)
How to Serve
- Serve chilled for the best texture and flavor.
- Garnish with fresh mint leaves for an added touch of color and freshness.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- For a special occasion, drizzle with melted chocolate or a homemade strawberry sauce.
- Serve alongside a cup of freshly brewed coffee or tea.
Additional Tips
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before starting. This helps them blend smoothly and prevents lumps in the filling.
- Prevent Cracks: To reduce the risk of cracks, try baking the cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with an inch of water.
- Cooling Gradually: Allow the cheesecake to cool gradually by leaving it in the oven with the door slightly ajar after baking. This helps prevent the top from cracking due to sudden temperature changes.
- Chill Thoroughly: For the best texture, let the cheesecake chill in the refrigerator overnight. This ensures it sets properly and enhances the flavor.
- Customize the Topping: Feel free to experiment with different toppings. You can use other fruits like blueberries or raspberries, or even a layer of chocolate ganache for a decadent twist.
FAQ Section
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries. However, make sure to thaw them completely and drain any excess liquid to prevent the topping from becoming too watery.
Q: What can I do if my cheesecake cracks?
A: If your cheesecake cracks, don’t worry! You can easily cover it with the strawberry topping, and no one will notice. Alternatively, you can use whipped cream or a chocolate ganache to mask any imperfections.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake is perfect for making ahead of time. It actually tastes better after chilling overnight, making it an ideal dessert for entertaining.
Q: What is the best way to cut a cheesecake?
A: To achieve clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between each cut to ensure smooth, even slices.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake without the strawberry topping. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. Thaw in the refrigerator before serving.
