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Strawberry Cheesecake Recipe

Strawberry Cheesecake Recipe

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4.4 from 120 reviews

This Strawberry Cheesecake is the ultimate indulgent dessert, featuring a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious homemade strawberry topping. Perfect for special occasions, this elegant American classic is baked to perfection in a water bath for a silky texture and then topped with a vibrant, tangy-sweet strawberry sauce.

  • Total Time: 9 hours 40 minutes
  • Yield: 10 servings

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 (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)

For the Strawberry Topping

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

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Lay 4 sheets of foil on a work surface in a cross/star pattern. Place the pan in the center and wrap the foil tightly on all sides, making sure to secure it at least halfway up the pan.
  2. Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully moistened. Pour the mixture into your prepared pan and use a measuring cup to firmly press it into the bottom and about 3/4 of the way up the sides.
  3. Bake the Crust: Bake the crust for 8 minutes or until golden brown. Remove from the oven and set aside to cool. Increase the oven temperature to 400°F (200°C).
  4. Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the cream cheese until it’s smooth and lump-free. Scrape the sides and bottom of the bowl with a spatula and beat again for 1 minute to ensure even texture.
  5. Add Sugar and Cornstarch: Add the granulated sugar and cornstarch to the cream cheese. Beat on medium speed until the mixture is smooth and fluffy, about 2 minutes. Scrape the bowl as needed.
  6. Incorporate Eggs and Dairy: Add the eggs and extra yolk, beating on low just until combined. Add the sour cream, heavy cream, and vanilla extract, and gently stir with a spatula until just combined. Do not overmix.
  7. Set Up the Water Bath: Boil about 6 cups of water. Place the prepared springform pan with crust in a larger pan or roasting dish. Pour the cheesecake filling over the crust. Put the two pans in the oven, then pour the hot water into the outer pan until it reaches halfway up the sides of the springform pan.
  8. Bake the Cheesecake: Bake for 10 minutes at 400°F (200°C), then reduce the temperature to 230°F (110°C) and continue baking for 1 hour. Do not open the oven door during baking.
  9. Cool Gradually: After the hour, turn the oven off and crack the door open a few inches. Leave the cheesecake to cool in the oven for 1 hour. Then remove the cheesecake and let it cool completely at room temperature. Once cooled, refrigerate for at least 8 hours, preferably overnight.
  10. Make Strawberry Topping: While the cheesecake chills, in a medium saucepan combine half of the chopped strawberries with the sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the sugar dissolves and sauce thickens, 4-6 minutes. Remove from heat, stir in the remaining strawberries, and let cool to room temperature. Transfer to a container and chill until ready to serve.
  11. Finish and Serve: When the cheesecake is fully set, release it from the springform pan and place it on a serving platter. Stir the strawberry topping, spoon it generously over the cheesecake, and serve with fresh whipped cream if desired.

Notes

  • For best results, use full-fat cream cheese and sour cream.
  • Don’t overmix the batter after adding the eggs, as this can cause cracks.
  • The water bath helps keep the cheesecake moist and prevents cracking.
  • Letting the cheesecake chill overnight improves flavor and texture.
  • Fresh strawberries make for the best topping, but thawed frozen can substitute in a pinch.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 510
  • Sugar: 37g
  • Sodium: 400mg
  • Fat: 34g
  • Saturated Fat: 19g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.7g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 165mg

Find it online: https://ellarecipe.com/strawberry-cheesecake-recipe/