Top Tier Strawberry Cheesecake Recipe!
I want to start off by saying, I have a special relationship with cheesecake, especially strawberry cheesecake. So, this strawberry cheesecake recipe is for sure one of my all time favorites.
Sweet tooth? Try these other sweet treats: The Best Apple Bread Pudding Recipe & Strawberry Bundt Cake
This recipe is the perfect balance of creamy, tangy, and sweet, topped with a luscious strawberry topping. Whether you’re hosting a special occasion or simply craving a delectable treat, this strawberry cheesecake is bound to steal the show and become your new go-to dessert. Let’s dive into the recipe and create a masterpiece that will leave everyone begging for more!
Why this is the Best cheesecake recipe:
- First, Perfect Balance of Flavors: This strawberry cheesecake recipe has been carefully crafted to strike the perfect balance of flavors. The cream cheese provides a rich and tangy base, complemented by the sweetness of the sugar and the subtle tartness of the sour cream. The vanilla extract adds a delightful aromatic touch that enhances the overall taste.
- Creamy and Velvety Texture: The combination of cream cheese, sour cream, and heavy cream results in a velvety smooth texture that melts in your mouth. The careful incorporation of ingredients ensures a creamy filling without any lumps or graininess.
- Flawless Crust: The graham cracker crust provides a buttery and crunchy foundation that complements the creamy filling perfectly. It’s easy to make and adds a delightful contrast of textures to the dessert.
- Most important, Tried and Tested Techniques: The recipe includes tips for success, such as using softened cream cheese, incorporating ingredients one at a time, and baking the cheesecake in a water bath. These techniques ensure a crack-free and evenly baked cheesecake.
- Luscious Strawberry Topping: The strawberry topping adds a burst of fruity freshness to each bite. The sauce is made from fresh strawberries, sugar, cornstarch, water, and a touch of lemon juice, making it a vibrant and delicious addition to the cheesecake.
- Versatile Toppings: The recipe offers four alternate toppings, allowing you to customize the cheesecake according to your preferences or the occasion. Whether you opt for a decadent chocolate ganache, tangy raspberry coulis, rich blueberry compote, or a caramel drizzle, you’re guaranteed a delightful experience.
- Freezer-Friendly: The cheesecake can be frozen without the topping, providing flexibility for preparing it in advance for special occasions.
What you need for this cheesecake recipe
- Graham Cracker Crumbs: The foundation of our cheesecake. These golden crumbs add a delightful crunch and a buttery flavor that perfectly complements the creamy filling.
- Melted Butter: Binds the graham cracker crumbs together to create a sturdy and mouthwatering crust.
- Granulated Sugar: Balances the tanginess of the cream cheese and enhances the overall sweetness of the strawberry cheesecake.
- Cream Cheese: The star of the show! Its rich and velvety texture forms the heart of this cheesecake, providing the luxurious creaminess that we all adore.
- Eggs: Bind the filling together and contribute to its smooth and delicate consistency.
- Vanilla Paste: Elevates the flavor profile and adds a wonderful aromatic touch to the cheesecake.
- Sour Cream: Introduces a subtle tanginess, making the filling irresistibly creamy and balanced.
Making the graham cracker crust
- In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and 1/3 cup of melted butter. Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom and about an inch up the sides of your 9-inch springform pan. For a 4-inch pan option, follow the same steps and adjust the quantities accordingly.
- Refrigerate the crust while you prepare the filling.
Tips for success for this strawberry cheesecake recipe
- Make sure the cream cheese is softened for a smooth and lump-free filling.
- Use a mixer on low speed when adding the eggs, as overmixing can result in cracks in the cheesecake.
- For a velvety texture, incorporate the ingredients one at a time fully blended before adding the next.
- Lastly, be patient during the baking process. Low and slow is the way to go, preventing cracks and ensuring an even bake.
Baking in a water bath
- First, Preheat your oven to 450°F (160°C).
- Wrap the outside of the springform pan securely with aluminum foil to prevent water from seeping in.
- Place the wrapped pan inside a larger baking dish or roasting pan.
- Carefully pour hot water into the larger pan, creating a water bath that reaches about halfway up the sides of the springform pan.
- Bake the cheesecake as per the recipe instructions.
Making the strawberry puree
- Combine fresh strawberries (sliced in half), granulated sugar, lemon juice, and 1 teaspoon of lemon juice in a saucepan.
- Next, cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften (approximately 5-7 minutes).
- Finally, Strain (optional) and allow the topping to cool before spreading it over the cheesecake.
Alternate toppings for the Cheesecake:
- Blueberry Compote: Cook blueberries with sugar and lemon juice until they burst and form a rich compote.
- Chocolate Ganache: Melt dark chocolate with heavy cream to create a decadent chocolate ganache topping.
- Raspberry Coulis: Blend raspberries with sugar and strain to create a smooth and tangy raspberry coulis.
- Lastly, Caramel Drizzle: Warm store-bought caramel sauce and drizzle it generously over the cheesecake.
Frequently Asked Questions about thids cheesecake Recipe
Q: Can I use a different type of cookie for the crust?
A: Absolutely! You can substitute graham crackers with crushed Oreos or digestive biscuits for a unique twist.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze it without the topping. Wrap it securely in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before adding the topping.
If you loved this Strawberry cheesecake recipe, let me know in the comments. Follow me on TikTok and Instagram for more delicious recipes!
Strawberry Cheesecakes Recipe
Tried-and-tested strawberry cheesecake recipe, featuring a velvety cream cheese filling on a buttery graham cracker crust.
Ingredients
Strawberry Puree
- 16 oz strawberries washed, hulled, and sliced
- 2/3 cup sugar
- 1 tsp lemon juice
- dash salt
Graham Cracker Crust
- 170 g graham cracker crumbs about 12 whole crackers
- 6 tbs melted butter unsalted
- 1 tbs sugar
Cheesecake
- 4 8oz cream cheese packages room temperature
- 1 1/4 cup sugar
- 6 small eggs
- 1/4 cup sour cream
- 2 tsp vanilla paste
Instructions
Strawberry Puree
- In a sauce pot, over medium heat, combine all berries, sugar, and lemon juice. Stir and let it cook, uncovered. Make sure to stir every few minutes. Let the berries simmer for about 20 minutes, some of the liquid will cook down.
- Take the sauce pot off heat and puree the mixture either with an immersion blender or in a separate blender. Strain and set aside to cool.
- Note: You will need a large roasting pan for the water bath (One that’s bigger and longer than the springform. I use the aluminum foil disposable roasting pan).
Graham Cracker Crust
- In a small bowl, food proccessor, or ziplock bag break up graham cracker into crumbs. Add melted butter, sugar, and salt. Mix well until a sandy texture.
- Spread crumb mixture in the bottom on the springform, evenly, pressing it over the bottom and about halfway up the sides.
- Bake for 10 minutes. Set aside and let cool completely
- Place 2 sheets of heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes.
Cheesecake
- Preheat oven to 450 F
- In a stand mixer equipped with the paddle attachment, beat softened cream cheese and 1 1/4 cup white sugar on medium for 3 minutes, until smooth and creamy.
- Reduce speed of stand mixer to medium low and add eggs in one at a time letting them fully mix in between each addition.
- Add sour cream and vanilla. Let mix until fully incorporated
- Drop scoops of cheesecake batter all over the crust, covering it completely and then even it out.
- Place cheesecake springform inside the roasting pan. Carefully add boiling water to the roasting pan, about half way up the side of the springform.
- Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.
- Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.(You don't actually have to take the cheesecake out of the springform pan until ready to add toppings.)
