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Baked Strawberry Cheesecake Recipe

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4.2 from 15 reviews

This Baked Strawberry Cheesecake features a rich, creamy cream cheese filling on a buttery graham cracker crust, finished with a luscious homemade strawberry topping. Baked in a water bath for a smooth texture, this classic dessert is perfect for special occasions and strawberry lovers.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 5 Tablespoons unsalted butter, melted
  • 1/8 teaspoon salt

Cheesecake Filling

  • 2 lbs. full fat cream cheese, softened to room temperature
  • 1½ cups sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon cornstarch
  • 4 eggs, room temperature
  • 1 cup sour cream, room temperature

Strawberry Topping

  • 1 lb. fresh strawberries, diced
  • 6 Tablespoons sugar
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 350°F and position the oven rack in the lower third.
  2. Prepare Pan: Place a double layer of extra-large aluminum foil under a 9-inch springform pan, wrapping the sides tightly to prevent water from seeping in during the water bath baking.
  3. Make Crust: Combine graham cracker crumbs, sugar, melted butter, and salt. Press evenly into the bottom and sides of the springform pan. Bake for 10-12 minutes until lightly set, then set aside to cool.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F for baking the cheesecake filling.
  5. Beat Cream Cheese: Beat the softened cream cheese in a mixing bowl until smooth and creamy, ensuring no lumps remain.
  6. Add Sugar and Flavorings: Gradually beat in sugar until the mixture is light and fluffy, then mix in salt, vanilla extract, lemon juice, and cornstarch until combined.
  7. Incorporate Eggs: Add eggs one at a time at low mixer speed, mixing just until smooth to avoid incorporating excess air into the batter.
  8. Mix in Sour Cream: Beat in the sour cream gently until fully incorporated, maintaining the creamy texture.
  9. Prepare Water Bath: Place the springform pan inside a larger roasting pan. Pour the cheesecake batter into the springform pan and smooth the top. Carefully pour boiling water into the roasting pan halfway up the side of the springform pan, making sure no water drips onto the batter.
  10. Bake Cheesecake: Bake at 325°F for 1 hour and 40-50 minutes until the edges are set but the center slightly jiggles.
  11. Cool in Oven: Turn off the oven and crack the door slightly open. Let the cheesecake sit inside for 1 hour to gradually cool.
  12. Chill Cheesecake: Remove the springform pan from the water bath, dry the pan bottom thoroughly, then run a thin knife around the edges to loosen the cake. Allow it to cool to room temperature before covering and refrigerating it for at least 5 hours or overnight.
  13. Release Cake: After chilling, run a thin knife around the cake edges again and release the springform pan ring. Transfer the cheesecake onto a serving plate.
  14. Prepare Strawberry Topping: In a saucepan, combine half of the diced strawberries with sugar and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
  15. Finish Topping: Remove the saucepan from heat, stir in vanilla extract and the remaining fresh strawberries. Let cool to room temperature.
  16. Apply Topping: Spread the cooled strawberry topping evenly over the chilled cheesecake before serving.

Notes

  • Using a water bath while baking helps prevent cracks and ensures a smooth, creamy cheesecake texture.
  • Make sure all dairy ingredients and eggs are at room temperature to avoid lumps in the batter.
  • Do not overbeat the eggs to prevent incorporating too much air, which can cause cracking.
  • Letting the cheesecake cool gradually in the oven reduces the chance of cracks.
  • Chilling the cheesecake for several hours or overnight is key to achieving the perfect firm texture.
  • The strawberry topping can be prepared a day in advance and refrigerated for convenience.
  • Use fresh and ripe strawberries for the best flavor and natural sweetness in the topping.

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