Strawberry cheesecake is a classic dessert loved by many for its creamy texture and sweet, tangy strawberry topping. If you’ve ever wondered, how do I make a strawberry cheesecake?-this guide will walk you through an easy, foolproof recipe that yields a stunning and delicious treat perfect for any occasion.
Ingredients You’ll Need
For the Crust:
– 2 cups graham cracker crumbs
– 2 tablespoons sugar
– 1 teaspoon cinnamon (optional)
– 1 stick unsalted butter, melted
For the Filling:
– 4 packages (8 oz each) cream cheese, softened
– 1 ½ cups granulated sugar
– 3 large eggs, room temperature
– 8 oz sour cream, room temperature
– ¼ cup all-purpose flour
– 1 tablespoon vanilla extract
For the Strawberry Topping:
– 1 ½ pounds fresh strawberries (half halved, half diced)
– ¾ cup granulated sugar
– 2 tablespoons lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– 2 teaspoons cornstarch
– 3 tablespoons water
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until the crumbs are evenly coated and clump together when pressed. Press this mixture firmly into the bottom and slightly up the sides of a 9 or 10-inch springform pan. Chill the crust in the fridge for about 20 minutes to set.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add sugar and flour, mixing well. Add eggs one at a time, beating slowly after each addition to avoid incorporating too much air (which can cause cracks). Mix in sour cream and vanilla extract until just combined. Scrape down the sides of the bowl to ensure even mixing.
3. Bake the Cheesecake
Pour the filling over the chilled crust and smooth the top. Place the springform pan in a larger roasting pan and add hot water halfway up the sides of the springform pan to create a water bath. Bake for 40 to 50 minutes. The edges should be set and slightly puffed, but the center should still jiggle a bit. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Then, remove from the oven and cool on a rack for 2 hours.
4. Chill the Cheesecake
After cooling, loosen the edges with a knife and refrigerate the cheesecake for at least 6 to 8 hours, or overnight, to fully set.
5. Prepare the Strawberry Topping
In a saucepan, combine sugar and cornstarch, then stir in strawberry puree (blend some of the strawberries or use fresh juice), lemon juice, lemon zest, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and boils for about 1-2 minutes. Remove from heat and gently fold in the diced strawberries. Let the topping cool completely.
6. Assemble and Serve
Spread the cooled strawberry topping evenly over the chilled cheesecake. Arrange the halved strawberries on top for a beautiful presentation. Refrigerate for an additional 1-2 hours before serving to allow the topping to set. Serve chilled, optionally with whipped cream.
Tips for the Perfect Strawberry Cheesecake
– Use room temperature ingredients to ensure a smooth, creamy filling.
– Mix eggs slowly to prevent cracks.
– The water bath helps the cheesecake bake evenly and prevents cracking.
– Cooling the cheesecake gradually (in the oven and then at room temperature) reduces cracking.
– Fresh strawberries and homemade topping make a big difference in flavor and appearance.
This strawberry cheesecake is rich, creamy, and bursting with fresh strawberry flavor-a dessert that’s sure to impress family and friends. Whether for a special occasion or a weekend treat, making this cheesecake from scratch is easier than you think and absolutely worth it!
Enjoy your baking adventure!
Would you like tips on making a no-bake strawberry cheesecake or ideas for variations?