Decadent Strawberry Cheesecake: A Summertime Delight!
There’s something about strawberries and cheesecake that feels like the essence of summer. Whether it’s a family gathering, a special occasion, or just a way to treat yourself after a long week, this strawberry cheesecake recipe is sure to impress. Rich, creamy, and topped with vibrant strawberries, it combines classic flavors in a delightful way. Let’s dive into the delicious details!
Ingredients
For the Crust:
- 2 1/2 cups graham crumbs
- 3 tablespoons granulated sugar
- 10 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces full-fat cream cheese, brick style preferred
- 1 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch (also known as corn flour)
- 3/4 cup sour cream (14% MF recommended)
- 3 large eggs
- Hot water, for the water bath
For the Strawberry Topping:
- 1 lb strawberries, cored & sliced
- 1/3 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (160°C).
- Wrap the outside of a 9-inch springform pan with aluminum foil, covering it thoroughly to prevent any leaks.
- Making the Crust:
- In a medium bowl, mix the graham crumbs with sugar. Add the melted butter and combine until it resembles wet sand.
- Firmly press this mixture into the bottom and up the sides (about 2/3 of the way) of your prepared pan. Bake for 10 minutes, then remove from the oven, leaving the oven on.
- Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Incorporate the lemon juice and cornstarch, then the sour cream.
- Add the eggs one at a time, mixing on low just until combined. Pour this filling into the crust.
- Baking the Cheesecake:
- Set the filled springform in a large roasting pan. Pour hot water into the roasting pan until it reaches about an inch up the sides of the springform.
- Bake for 50-65 minutes. The center should wobble slightly if nudged. Once done, let it cool in the water bath, then refrigerate for at least 6 hours.
- Strawberry Topping:
- Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Mix cornstarch with water and add to the strawberries once they begin to boil.
- Cook until the mixture thickens. Allow to cool slightly before topping the chilled cheesecake.
- To Serve:
- Run a knife around the edges of the cheesecake, then remove the sides of the springform pan. Top with the strawberry mixture, slice, and serve!
Nutritional Information
- Calories: 450 kcal per serving
- Servings: 12
Total Time Required
- Prep Time: 20 minutes
- Cooking Time: 65 minutes
- Additional Time: About 6 hours for cooling and setting
- Total Time: Approximately 7 hours and 25 minutes
This strawberry cheesecake is not just a dessert; it’s an experience. Each bite combines the buttery crunch of the crust with the smooth, rich filling, and the sweet, tart strawberry topping. Enjoy this luscious dessert at your next summer party or whenever you need a little slice of happiness!
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Strawberry Cheesecake
- Total Time: 6 hours 85 minutes
- Yield: 12 1x
Description
The Strawberry Cheesecake is a classic dessert that perfectly combines a buttery graham cracker crust, a rich and creamy cheesecake filling, and a fresh strawberry topping. Each bite offers a delightful contrast of textures and flavors, making it a favorite for any occasion.
Not only is this cheesecake visually stunning, with its vibrant strawberry topping, but it’s also a joy to make. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, ensuring you end up with a show-stopping dessert that will impress your guests and satisfy your sweet tooth.
Ingredients
Crust
2 1/2 cups graham crumbs
3 tablespoons granulated sugar
10 tablespoons unsalted butter, melted
Cheesecake Filling
24 ounces full-fat cream cheese, use brick style
1 1/4 cup granulated sugar
1 tablespoon lemon juice, freshly squeezed
1 tablespoon cornstarch, AKA corn flour
3/4 cup sour cream, I use 14% MF
3 large eggs
Hot water, for the water bath
Strawberry Topping
1 lb strawberries, weighed before coring & slicing
1/3 cup granulated sugar
2 tablespoons lemon juice, freshly squeezed
1 tablespoon cornstarch, AKA corn flour
2 tablespoons water
Instructions
Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil, wrapping it at least 3-4 times so that the bottom and sides are covered, ensuring all seams are covered.
Graham Crumb Crust: In a medium bowl, stir together the crumbs and sugar. Then stir in the melted butter until it feels like wet sand. Pour the mixture into the springform pan, pressing it down into the base and up the sides of the pan to about 1/2 to 2/3 up the sides. Bake in the preheated oven for 10 minutes. Remove from the oven, keeping the oven turned on.
Cheesecake Filling: In a very large bowl, beat together the cream cheese and sugar until smooth. Turn off the mixer and scrape down the sides and bottom of the bowl as needed. Mix in the lemon juice and cornstarch, followed by the sour cream. With the mixer on low, beat in the eggs one at a time until just combined. Stop mixing as soon as the eggs are incorporated.
Baking & Cooling the Cheesecake: Place the springform pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake batter into the pan and smooth the top. Pour hot water into the roasting pan to about 1 inch (2 cm) of water. Place the whole thing in the oven and bake for about 50-65 minutes, or until the cheesecake looks just set on top (except for perhaps in the very middle). If you give the pan a gentle nudge, the cheesecake should still wobble like jello but shouldn’t wobble like a liquid. Remove the roasting pan from the oven. Gently trace around the sides of the pan using a thin, sharp knife to ensure that the crust doesn’t stick to the pan. Let the cheesecake cool in the roasting pan until it reaches room temperature (about 1-2 hours). Take the springform pan (with the cheesecake inside) out of the roasting pan. Cover the cheesecake (still in the springform pan) with aluminum foil and refrigerate for 6 hours for the cheesecake to set.
Strawberry Topping: Core the strawberries and slice them into thick slices or quarters. Place the strawberries, sugar, and lemon juice in a medium saucepan and bring to a gentle boil with stirring over low-medium heat. Add the cornstarch and water to a small bowl or cup to dissolve the cornstarch. Add the cornstarch mixture to the gently boiling strawberries and stir for about 3-5 minutes, or until the juices of the strawberries come out and the liquid starts to thicken.
Serving: Remove the cheesecake from the fridge. Gently trace around the outside edges of the pan with a sharp knife again, and unclamp the outer ring of the springform pan. Carefully spoon the strawberry topping on top of the cheesecake, or optionally, top each slice of cheesecake after cutting. Slice with a sharp knife, ensuring that you go all the way through the crust.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 450 kcal