Strawberry Cheesecake Recipe

This strawberry cheesecake recipe is amazing! My creamy and light classic cheesecake recipe is finished off with a delightful strawberry topping. The cheesecake is nestled in a simple graham cracker base that adds a touch of texture to each bite. Who needs the Cheesecake Factory?

It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last few years. One of my secrets is the hot water bath. It keeps the cheesecake top from cracking.

My most popular cheesecake recipe on this site is a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake. You guys seem to love cheesecakes as much as I do.

Cheesecake is a decadent, delicious and well-loved desserts. It’s impressive and delicious. Don’t be nervous about trying to make this! It’s really not difficult and it is well worth any effort.

Today, with summer around the corner, we’re celebrating my supremely creamy cheesecake which I’ve topped it off with a homemade fresh strawberry topping. This has been my go-to cheesecake recipe for many years now. It’s absolutely delicious.

There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. Not that I’m suggesting you do this, but you might even be able to enjoy more than one slice without feeling bogged down and heavy.

Depending on where you live, strawberries are coming into season in a matter of days or weeks. Truly, there is no better way to highlight this bright red, juicy summer fruit than to make a strawberry topping for cheesecake.

If it’s too hot to make a baked cheesecake, give this no bake strawberry cheesecake a try! It’s just as delightful.

The crust for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Mix all this together in a large bowl until the mixture resembles wet sand. Press the crumb mixture into the bottom and halfway up the sides of a springform cake pan. Bake it in a 350°F oven for 10 minutes then let it cool completely.

Strawberry Cheesecake

A light and creamy cheesecake topped with sweet strawberry sauce topping. It’s undoubtedly the best cheesecake you’ll ever have. There are quite a few steps but each one is straightforward and easy to follow.

Prep: 45min

Total: 4h20min

Serving Size: 20 servings

Nutrition Facts: calories 366 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Protein 4 grams protein, Saturated Fat 12 grams saturated fat, servingSize 20 servings, Sodium 267 milligrams sodium, Sugar 30 grams sugar

Ingredients:

• 2 cups (200 g) graham cracker crumbs, about 2 sleeves
• 1/4 cup (50g) granulated sugar
• 6 tablespoons unsalted butter, melted
• 32 ounces (904 g) cream cheese, room temperature
• 1 1/3 cups (266 g) granulated sugar
• 1 cup (227 g) sour cream, room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs, room temperature, lightly beaten
• 16 ounces (400 g) whole strawberries, diced
• 2 tablespoons cornstarch
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups (334 g) finely chopped strawberries

Instruction:

1. Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
2. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
3. Reduce the oven temperature to 300ºF.
4. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
5. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth.
6. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
7. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
8. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
9. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool at room temperature for about 1 1/2 hours. Cover and refrigerate for at least 4 hours or overnight. Remove the sides of the pan And transfer the cheesecake to a serving platter.
10. Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
11. Cook over medium heat, stirring constantly until thickened, about 15 minutes.
12. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
13. Spread the topping evenly over the cheesecake or over individual slices just before serving.

Amazing Strawberry Cheesecake Recipe

FAQ

Is cheesecake better baked or unbaked?

What is the difference between New York style cheesecake and regular cheesecake?

What not to do when making cheesecake?

1. Get Your Crust Right. …
2. Don’t Go Low-fat. …
3. Don’t Use Cold Ingredients. …
4. Do I Really Have to Do a Water Bath? …
5. Don’t Overbake. …
6. Don’t Rush the Cooling Process. …
7. Don’t Leave It Out.