Strawberry Cheesecake Recipe

Strawberry cheesecake recipe is one of those desserts that instantly brings joy to the table. With its buttery, crunchy crust, creamy, tangy filling, and sweet, luscious strawberry topping, it’s no wonder this treat is loved worldwide. Perfect for celebrations, gatherings, or simply indulging at home, a strawberry cheesecake is both a crowd-pleaser and a comforting classic.

A Brief History of Cheesecake Recipe:

The origins of cheesecake can be traced back to ancient Greece, where it was considered a source of energy and even served to athletes during the first Olympic Games in 776 BC. Over the centuries, cheesecake evolved as it made its way through Europe, with countries like Italy, France, and Germany adding their own twists.

The New York-style cheesecake we know today, made with cream cheese, was popularized in the 19th century. The addition of strawberries as a topping became a hallmark of American dessert culture, combining the tangy richness of the cake with the natural sweetness of the berries.

Strawberry Cheesecake Recipe

Pinklady

The origins of cheesecake can be traced back to ancient Greece, where it was considered a source of energy and even served to athletes during the first Olympic Games in 776 BC. Over the centuries, cheesecake evolved as it made its way through Europe, with countries like Italy, France, and Germany adding their own twists.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine Ancient Greece

Servings 8 Slices

Equipment

• 9-inch (23cm) springform pan
• Large mixing bowls
• Hand or stand mixer
• Rubber spatula
• Medium saucepan
• Measuring cups and spoons
• Baking sheet
• Aluminum foil

Ingredients

  

For the crust:

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted

See also  How To Make The Best Mexican Cornbread From Scratch

For the filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream
• 1 tbsp lemon juice

For the topping:

• 2 cups (300g) fresh strawberries, hulled and sliced
• ½ cup (100g) granulated sugar
• 1 tbsp cornstarch
• ¼ cup (60ml) water

Instructions

 

• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly.
• Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
• Make the Filling

  In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract, sour cream, and lemon juice. Mix until fully combined, but don’t overmix to avoid incorporating too much air.
• Pour the filling over the cooled crust, smoothing the top with a spatula.
• Bake the Cheesecake

  Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
• Place the pan in a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the pan (water bath method ensures even cooking and prevents cracking).
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
• Prepare the Strawberry Topping

  In a saucepan, combine strawberries, sugar, and cornstarch. Add water and stir until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes).
• Let the topping cool completely before spreading it over the cooled cheesecake.
• Chill and Serve

  Refrigerate the cheesecake for at least 4 hours or overnight.
• Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
• Slice, serve, and enjoy!

Video

Keyword Strawberry Cheesecake Recipe

Similar Recipes to Try:

Blueberry Cheesecake: Swap strawberries for fresh blueberries and follow the same steps.
Chocolate Cheesecake: Add cocoa powder to the filling and drizzle chocolate ganache on top.
Lemon Cheesecake: Use lemon zest and juice in the filling for a tangy twist.
No-Bake Cheesecake: Skip the oven and set the filling in the fridge for a fuss-free option

Frequently Asked Questions About Strawberry Cheesecake Recipe:

1. Can I use frozen strawberries for the topping?

Yes, but make sure to thaw and drain them first to avoid excess moisture.

2. What can I use instead of graham crackers for the crust?

Digestive biscuits, vanilla wafers, or Oreo cookies (without the filling) work well.

3. Why is my cheesecake cracking?

Overmixing the batter or skipping the water bath can cause cracks. Always bake gently and cool slowly.

4. Can I make this recipe gluten-free?

Yes, use gluten-free graham crackers or an almond-flour-based crust.

5. What’s the best way to store cheesecake?

Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days.

6. Can I freeze cheesecake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

7. How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle.

8. Can I make a no-bake version of this recipe?

Yes, skip baking the filling and crust. Let them set in the fridge for at least 6 hours.

9. What’s a substitute for sour cream?

Plain Greek yogurt or crème fraîche works as a great substitute.

10. Can I make mini cheesecakes with this recipe?

Yes, use a muffin tin with liners and adjust the baking time to about 20-25 minutes.

Conclusion:

Strawberry cheesecake is a delightful dessert that offers the perfect balance of textures and flavors. Whether you’re new to baking or a seasoned pro, this recipe is simple enough to follow and guaranteed to impress. So, roll up your sleeves, and create this classic treat to wow your family and friends!

YouTube Video Credits:
Preppy Kitchen