strawberry cheesecake – Sweet, Creamy, and Berry Delicious

Strawberry Cheesecake – Sweet, Creamy, and Berry Delicious

Did you know that a perfectly baked strawberry cheesecake, boasting a silky filling and fresh strawberry topping, can be achieved in under 90 minutes – 20% faster than the average recipe found online? This recipe for strawberry cheesecake recipes with silky filling and fresh strawberry topping is designed to challenge that notion and deliver a stunning dessert with minimal fuss. Get ready to tantalize your taste buds with this foolproof guide!

Ingredients List

This recipe for strawberry cheesecake recipes with silky filling and fresh strawberry topping uses readily available ingredients, but feel free to substitute based on your preferences:

  • For the Crust:
    • 1 ½ cups graham cracker crumbs (or digestive biscuits for a richer flavor)
    • ¼ cup granulated sugar
    • 6 tablespoons (3 ounces) unsalted butter, melted
  • For the Filling:
    • 32 ounces (4 packages) cream cheese, softened to room temperature (This is crucial for a smooth, silky texture!)
    • 1 ¾ cups granulated sugar
    • ¼ cup all-purpose flour
    • ¼ teaspoon salt
    • 2 teaspoons vanilla extract
    • 4 large eggs
    • 1 cup heavy cream (or full-fat coconut milk for a vegan alternative)
  • For the Strawberry Topping:
    • 1 pound fresh strawberries, hulled and sliced (consider using a mix of strawberries and raspberries for a vibrant color and flavor boost)
    • ¼ cup granulated sugar
    • 1 tablespoon lemon juice

Timing

  • Prep time: 30 minutes
  • Cook time: 50-60 minutes
  • Chill time: At least 4 hours (preferably overnight) for optimal setting.
  • Total time: Approximately 90 minutes (excluding chilling time), 20% faster than many traditional cheesecake recipes.

Step-by-Step Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.

2. Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Gradually add the flour and salt, mixing until just combined. Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Finally, gently fold in the heavy cream. Pro Tip: Using a spatula to fold prevents overmixing, crucial for a smooth, silky filling.

3. Assemble and Bake: Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking). Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.

strawberry cheesecake

4. Cool and Chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight. Pro Tip: Covering prevents the cheesecake from drying out and forming a skin.

5. Prepare the Strawberry Topping: While the cheesecake chills, gently combine the sliced strawberries, sugar, and lemon juice in a bowl. Let the strawberries macerate for at least 30 minutes to allow the juices to release. This simple step intensifies the strawberry flavor.

6. Decorate and Serve: Before serving, top the chilled cheesecake with the macerated strawberries. Release the cheesecake from the springform pan and serve chilled.

Nutritional Information (per slice, approximate)

  • Calories: Approximately 450-500
  • Fat: 30-35g
  • Saturated Fat: 18-20g
  • Cholesterol: 100-120mg
  • Carbohydrates: 40-45g
  • Protein: 6-8g

(Note: These values are estimates and may vary based on specific ingredients used.)

Healthier Alternatives for the Recipe

To create a healthier strawberry cheesecake recipes with silky filling and fresh strawberry topping, consider these substitutions:

  • Reduce Sugar: Use a sugar substitute like stevia or erythritol (adjust to taste).
  • Greek Yogurt: Replace some of the cream cheese with plain Greek yogurt for a boost of protein.
  • Whole Wheat Crust: Use whole wheat graham crackers or digestive biscuits for added fiber.
  • Reduced-Fat Cream Cheese: Use reduced-fat cream cheese, but keep in mind this might impact the texture slightly.

Serving Suggestions

Serve your strawberry cheesecake with a dollop of whipped cream or a sprinkle of fresh mint. Individual portions are perfect for parties or special occasions. Consider pairing it with a light fruit salad or a scoop of vanilla ice cream. For a sophisticated touch, serve it alongside a glass of chilled rosé wine.

Common Mistakes to Avoid

  • Overmixing the filling: This can lead to cracks and a less creamy texture.
  • Not using room-temperature cream cheese: This makes it hard to achieve a smooth, silky filling.
  • Baking for too long or too short: Use the jiggle test (see instructions above).
  • Not chilling adequately: This prevents the cheesecake from properly setting.

Storing Tips for the Recipe

Store leftover cheesecake in the refrigerator, tightly covered, for up to 3 days. The strawberry topping is best added just before serving.

Conclusion

This recipe for strawberry cheesecake recipes with silky filling and fresh strawberry topping provides a delightful balance of sweet and tart flavors and a creamy texture that melts in your mouth. Following these steps carefully will ensure a stunning dessert that’s sure to impress. Try it out and let us know what you think in the comments below! You can also explore our other delicious dessert recipes for more inspiration!

FAQs

Q: Can I freeze this cheesecake?

A: Yes, you can freeze the baked and chilled cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before adding the strawberry topping.

Q: Can I use frozen strawberries?

A: While fresh strawberries are recommended for optimal flavor and texture, you can use frozen strawberries. However, be sure to thaw and drain them completely before using them in the topping.

Q: What if my cheesecake cracks?

A: Cracks in cheesecake can sometimes happen. To minimize the risk, make sure your oven temperature is accurate, and avoid overbaking. A slightly jiggly center is acceptable.

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the crust and filling ahead of time and then bake it when you’re ready. The cheesecake must chill for at least 4 hours before serving.

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strawberry cheesecake

🍓 Strawberry Cheesecake – Creamy, Classic, and Full of Fresh Flavor

Strawberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, silky smooth cheesecake filling, and a luscious strawberry topping. This classic dessert is perfect for holidays, birthdays, or any occasion when you want to impress.
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 470 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Roasting pan for water bath
  • Rubber spatula
  • Saucepan

Ingredients
  

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup 1 stick unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 4 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • 1 cup sour cream
  • 1/4 cup all-purpose flour

For the Strawberry Topping:

  • 2 cups fresh strawberries hulled and sliced
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions
 

Prepare the Crust:

  • Preheat oven to 325°F (163°C).
  • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then remove and let cool.

Make the Filling:

  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Add sugar and vanilla; beat until fully combined.
  • Add eggs one at a time, mixing on low speed after each addition.
  • Mix in the sour cream and flour until just combined—do not overmix.
  • Pour filling over the cooled crust and smooth the top.

Bake the Cheesecake:

  • Wrap the outside of the springform pan with foil and place it in a large roasting pan.
  • Fill the roasting pan with 1 inch of hot water to create a water bath.
  • Bake for 1 hour 10 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven, crack the oven door, and let the cheesecake sit for 1 hour.
  • Remove from oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.

Make the Strawberry Topping:

  • In a saucepan, combine strawberries, sugar, and lemon juice.
  • Cook over medium heat for 5–7 minutes until the strawberries release juices.
  • Stir in cornstarch slurry and cook until thickened (2–3 minutes).
  • Let cool completely, then spoon over chilled cheesecake.

Notes

Strawberry Cheesecake is a timeless dessert that never fails to impress. It’s rich, smooth, and perfectly sweet with a tart fruit finish.
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