Strawberry Cheesecake Recipe

Introduction

This strawberry cheesecake is a luscious dessert combining a buttery graham cracker crust, creamy cheesecake filling, and a vibrant homemade strawberry topping. Topped with fluffy whipped cream, it’s perfect for celebrations or a special treat any time of year.

Ingredients

• 2 1/4 cups (302g) graham cracker crumbs
• 3 tbsp (39g) sugar
• 1/2 cup (112g) salted butter, melted
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 3/4 cup (173g) sour cream, room temperature
• 1 1/2 tbsp vanilla extract
• 3 large eggs, room temperature
• 1 1/2 cups (310g) sugar
• 2 tbsp cornstarch
• 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
• 1/2 tsp vanilla extract
• 2 cups chopped strawberries
• 1/2 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a 9×13-inch pan.
2. Step 2: In a small bowl, mix the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan.
3. Step 3: Bake the crust for 10 minutes, then remove from oven and let it cool.
4. Step 4: Reduce oven temperature to 300°F (148°C).
5. Step 5: In a large bowl, beat the cream cheese, 1 cup sugar, and flour on low speed until smooth and fully combined, scraping the sides as needed to avoid air incorporation.
6. Step 6: Add the sour cream and 1 1/2 tablespoons vanilla extract; mix on low speed until blended.
7. Step 7: Add eggs one at a time, beating slowly after each addition and scraping down the bowl sides to ensure even mixing.
8. Step 8: Pour the cheesecake batter over the cooled crust and spread evenly.
9. Step 9: Bake the cheesecake for 30 minutes at 300°F (148°C).
10. Step 10: Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.
11. Step 11: Crack the oven door open and leave the cheesecake inside for another 15 minutes to cool slowly and prevent cracks.
12. Step 12: Remove the cheesecake and refrigerate for 3-4 hours until completely chilled.
13. Step 13: To make the strawberry topping, in a large saucepan combine 1 1/2 cups sugar and cornstarch. Stir in the pureed strawberries.
14. Step 14: Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil (about 15-20 minutes).
15. Step 15: Boil for 1 1/2 minutes, then remove from heat and stir in 1/2 teaspoon vanilla extract and the chopped strawberries. Let cool for 15-20 minutes.
16. Step 16: Pour the cooled topping over the chilled cheesecake. You may add it while chilling, before serving, or as you serve slices; the topping will thicken further as it cools.
17. Step 17: For the whipped cream, whip the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract on high speed until stiff peaks form.
18. Step 18: Serve cheesecake slices topped with whipped cream, if desired.

Tips & Variations

• Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
• To prevent cracks, avoid mixing at high speed and follow the slow cooling steps carefully.
• For a glossier topping, strain the strawberry puree before cooking to remove seeds.
• Swap chopped strawberries in the topping for raspberries or blueberries for a different flavor.
• If you prefer a firmer topping, cook the puree slightly longer until thicker before adding chopped berries.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the strawberry topping separate if possible to maintain texture, adding it just before serving. Reheat slices slightly at room temperature for best flavor, but avoid microwaving as this can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake can be prepared a day ahead. Make sure to refrigerate it after baking and add the strawberry topping just before serving for the freshest taste.

How do I prevent the cheesecake from cracking?

Mix ingredients on low speed to reduce air bubbles, use room temperature ingredients, and follow the slow cooling steps in the oven to avoid sudden temperature changes that cause cracking.

Strawberry Cheesecake Recipe

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★★★★★

4.6 from 61 reviews

• Author: Thomas
• Total Time: 4 hours 60 minutes
• Yield: 12 servings 1x

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Description

This classic Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a luscious homemade strawberry topping. Perfectly baked and chilled, it finishes with a fluffy vanilla whipped cream to create a rich, fruity dessert that’s ideal for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 2 1/4 cups (302g) graham cracker crumbs
• 3 tbsp (39g) sugar
• 1/2 cup (112g) salted butter, melted

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 3/4 cup (173g) sour cream, room temperature
• 1 1/2 tbsp vanilla extract
• 3 large eggs, room temperature

Strawberry Topping

• 1 1/2 cups (310g) sugar
• 2 tbsp cornstarch
• 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
• 1/2 tsp vanilla extract
• 2 cups chopped strawberries

Whipped Cream

• 1/2 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9×13 inch pan. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool. Reduce oven temperature to 300°F (148°C).
2. Make the cheesecake batter: In a large mixing bowl, blend the cream cheese, sugar, and flour on low speed until smooth and completely combined. Use a low speed to minimize air incorporation, which helps prevent cracks. Scrape down the bowl sides as needed.
3. Add sour cream and vanilla: Mix in the sour cream and vanilla extract on low speed until fully incorporated.
4. Incorporate eggs: Add eggs one at a time, mixing slowly after each addition until just combined. Scrape down the sides of the bowl periodically to ensure uniform mixing.
5. Bake the cheesecake: Pour the batter over the cooled crust, spreading evenly. Bake for 30 minutes at 300°F (148°C).
6. Slow cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes. Then, crack the oven door slightly and leave the cheesecake inside for an additional 15 minutes. This gradual cooling helps prevent cracking.
7. Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for 3 to 4 hours until completely cool and set.
8. Prepare the strawberry topping: In a large saucepan, combine sugar and cornstarch. Stir in the pureed strawberries. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, roughly 15 to 20 minutes. Allow to boil for 1 1/2 minutes, then remove from heat.
9. Finish the topping: Stir in vanilla extract and chopped strawberries. Let the mixture cool for 15 to 20 minutes. Pour the topping over the chilled cheesecake. You can add it while chilling together, let it cool separately before adding, or add topping to each slice before serving. The topping will thicken further as it cools.
10. Make the whipped cream: In a large mixer bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
11. Serve: Slice the cheesecake and serve each piece topped with a dollop of homemade whipped cream, if desired.

Notes

• Using room temperature ingredients helps create a smooth batter and prevents cracking during baking.
• Slow cooling the cheesecake in the oven is key to avoiding cracks on the surface.
• The strawberry topping can be made ahead and refrigerated; allow it to come to room temperature before serving for best texture.
• For cleaner slices, chill the cheesecake thoroughly and use a warm knife dipped in hot water and wiped dry before cutting.
• Make sure the heavy cream is cold before whipping for better volume and stability.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cheesecake, classic cheesecake, homemade cheesecake, strawberry topping, creamy cheesecake