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Strawberry Cheesecake Recipe

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4.3 from 12 reviews

This classic Strawberry Cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling, topped with a luscious homemade strawberry sauce and fresh whipped cream. Perfectly balanced in sweetness and bursting with fresh strawberry flavor, it’s an irresistible dessert for any occasion.

Ingredients

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 Topping

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

Instructions

  1. Prepare the crust: Preheat your 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 let cool.
  2. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecake filling.
  3. Mix the filling: In a large bowl, blend the cream cheese, sugar, and flour on low speed until smooth and fully combined, scraping the bowl sides to prevent lumps. Add the sour cream and vanilla extract and mix again on low speed. Then, add eggs one at a time, mixing slowly and scraping the bowl to ensure a smooth, well-incorporated batter.
  4. Bake the cheesecake: Pour the batter evenly over the cooled crust. Bake for 30 minutes. After baking, 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 another 15 minutes. This gradual cooling process helps prevent cracks.
  5. Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for 3 to 4 hours until fully set and chilled.
  6. Make 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—about 15 to 20 minutes. Allow boiling for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and chopped strawberries. Let the topping cool for 15-20 minutes.
  7. Add the topping: Pour the strawberry topping over the chilled cheesecake. You may add it while the cheesecake is chilling to allow it to set together, or let it cool and add just before serving. The sauce will thicken as it cools.
  8. Prepare whipped cream: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  9. Serve: Slice the cheesecake and serve with a dollop of fresh whipped cream if desired.

Notes

  • Using room temperature ingredients helps achieve a smooth cheesecake batter without lumps.
  • Slowly cooling the cheesecake inside the oven prevents cracking on the surface.
  • Pureed strawberries can be made by blending fresh or thawed frozen strawberries.
  • The strawberry topping thickens as it cools, so let it cool before serving to achieve the perfect texture.
  • Make sure to whip the cream just until stiff peaks to avoid over-whipping and turning it into butter.
  • This cheesecake is best served chilled and eaten within 3 days for optimal freshness.

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