Get ready to indulge in the creamiest, dreamiest Strawberry Cheesecake! With a buttery graham cracker crust, velvety cheesecake filling, and a luscious homemade strawberry topping, this dessert is pure perfection. Whether you’re baking for a special occasion or just craving something sweet, this fail-proof recipe will have everyone asking for seconds.

Let’s dive into the ingredients and step-by-step instructions to create this irresistible treat! 🍓🍰

 

Ingredients for Strawberry Cheesecake

Crust

  • 2 cups graham cracker crumbs (about 2 sleeves)
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted

Filling

  • 4 (8-ounce) packages of cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 4 large eggs plus 1 egg yolk
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 6 cups water (for the water bath)

Strawberry Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 pounds fresh strawberries, hulled and finely chopped (divided)

Steps to Make the Perfect Strawberry Cheesecake

Step 1: Prepare Your Springform Pan

  1. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Lay 4 sheets of foil on your countertop in a cross/star pattern. Place the pan at the center and tightly wrap the foil around the pan’s sides to prevent water from leaking into the batter during the water bath.

Step 2: Make the Crust

  1. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl.
  2. Mix until the crumbs are fully moistened.
  3. Press the mixture evenly into the springform pan’s bottom and about 3/4 up the sides using a measuring cup.
  4. Preheat the oven to 350°F and bake the crust for 8 minutes or until lightly golden. Remove from the oven to cool and increase the temperature to 400°F.

Step 3: Prepare the Filling

  1. Beat the softened cream cheese in a large mixing bowl with an electric mixer until smooth.
  2. Add the sugar and cornstarch, then mix until fluffy and lump-free.
  3. Gradually mix in the eggs and egg yolk on low speed. Stir in the sour cream, heavy cream, and vanilla extract until fully combined. Avoid overmixing to prevent cracks in the cheesecake.

Step 4: Assemble and Bake

  1. Pour the filling into the cooled crust.
  2. For the water bath, place the springform pan inside a large roasting dish. Carefully pour hot (almost boiling) water into the dish, ensuring it comes about halfway up the sides of the springform pan.
  3. Bake the cheesecake at 400°F for 10 minutes. Then, reduce the oven temperature to 230°F and bake for another hour without opening the door.
  4. Once baked, turn off the oven, crack the door slightly, and allow the cheesecake to cool for 1 hour in the residual heat. Then, cool completely at room temperature before refrigerating for at least 8 hours or overnight.

Step 5: Prepare the Strawberry Topping

  1. Combine half of the chopped strawberries with sugar, lemon juice, and cornstarch in a medium saucepan over medium heat. Stir and cook until the sugar dissolves and the sauce thickens.
  2. Remove from heat, stir in the remaining strawberries, and allow the topping to cool completely before refrigerating.

Step 6: Serve and Enjoy

  1. Remove the cheesecake from the springform pan once fully set. Spread the strawberry topping evenly over it.
  2. Slice using a sharp knife dipped in hot water (cleaning the knife after each slice for neat cuts).
  3. Serve and enjoy your decadent strawberry cheesecake!

Tips for the Best Results

  • Use Room-Temperature Ingredients: This ensures the filling blends evenly for a smoother texture.
  • Don’t Overmix: Overmixing can trap air bubbles, causing the cheesecake to crack or sink.
  • Avoid Opening the Oven Door Too Early: A steady temperature is key to plush, creamy cheesecake.

Storing Your Cheesecake

  • Refrigerate: Cover loosely with plastic wrap and store in the fridge for 3–4 days.
  • Freeze: Double wrap leftover plain cheesecake in plastic and foil, freezing it for up to 3 months. Thaw overnight in the fridge before serving with topping.
  • Avoid Freezing Topping: The strawberries may turn mushy when thawed.

Enjoy crafting this rich, creamy dessert that’s as elegant as it is delicious!

Summary of Changes:

  1. Focused on Ingredients and Steps: Removed excessive narrative and highlighted exact quantities and direct instructions for clarity.
  2. Organized into Sections: Created clear sections for crust, filling, and topping, plus steps to simplify the process.
  3. Added Practical Tips: Incorporated actionable advice for best results and storage.
  4. Streamlined Language: Removed fluff, ensuring concise and easy-to-follow instructions.

 

Can I use a different type of crust for my strawberry cheesecake?

Yes, you can substitute graham cracker crumbs with crushed cookies like Oreos or digestive biscuits for a different flavor.

Is it necessary to use heavy cream in the filling?

While heavy cream adds richness and creaminess, you can substitute it with additional sour cream if needed.

How do I know when the cheesecake is fully baked?  

The cheesecake should be set around the edges but slightly jiggly in the center; it will firm up as it cools.

What can I substitute for sour cream?  

You can use plain Greek yogurt or crème fraîche as a substitute for sour cream in the filling.

How do I store leftover cheesecake?  

Store leftover cheesecake in the refrigerator, covered loosely with plastic wrap, for up to 3-4 days.

Is there a way to reduce sugar in the recipe?

You can reduce the sugar by 1/4 cup without significantly affecting the texture, but taste may vary.

Can I freeze my strawberry cheesecake?  

Yes, you can freeze plain cheesecake (without topping) for up to 3 months. Just ensure it’s well wrapped before freezing.