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Strawberry Cheesecake with fresh strawberry topping and whipped cream
Kolby Chandler

Strawberry Cheesecakes Recipe

Tried-and-tested strawberry cheesecake recipe, featuring a velvety cream cheese filling on a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 376
Ingredients Method

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

Method
 

Strawberry Puree
  1. 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.
  2. 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.
  3. Pre heat oven to 350 F and grease a 9 inch springform pan (or 6 4in spring pans) . Line the bottom with parchment paper for an easier release.Y
  4. 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
  1. 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.
  2. Spread crumb mixture in the bottom on the springform, evenly, pressing it over the bottom and about halfway up the sides.
  3. Bake for 10 minutes. Set aside and let cool completely
  4. 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
  1. Preheat oven to 450 F
  2. 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.
  3. Reduce speed of stand mixer to medium low and add eggs in one at a time letting them fully mix in between each addition.
  4. Add sour cream and vanilla. Let mix until fully incorporated
  5. Drop scoops of cheesecake batter all over the crust, covering it completely and then even it out.
  6. Place cheesecake springform inside the roasting pan. Carefully add boiling water to the roasting pan, about half way up the side of the springform.
  7. 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.
  8. 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.)