strawberry cheesecake, oh how I love you! The first bite of this creamy, dreamy dessert always takes me back to summer picnics with my grandmother. She had a way of making everything taste like love, and her strawberry cheesecake was no exception. Now I am sharing with you, my version of strawberry cheesecake; a simple recipe that captures the essence of those cherished memories.
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Why You Will Love This strawberry cheesecake Recipe
This strawberry cheesecake recipe is more than just a dessert; it is a slice of pure comfort. It’s incredibly easy to make and perfect for any occasion. Here's what makes it so special:
- Simple Ingredients: No fancy ingredients required! Most can be found in your pantry or local grocery store.
- Easy to Make: This is a foolproof recipe, even for beginner bakers.
- Incredible Flavor: The classic combination of creamy cheesecake and sweet strawberries is utterly irresistible.
- Perfect for Sharing: A guaranteed hit at potlucks, family gatherings, or a simple weeknight treat.
I remember when I first tried to recreate my grandmother's cheesecake. It wasn't perfect at first but with a few tweaks, I finally nailed it. This recipe is a testament to her delicious creation. Follow us on Pinterest for more delicious recipes like this!
Ingredients Needed for This strawberry cheesecake Recipe
Here’s everything you will need to create this delightful treat:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
How to Make This strawberry cheesecake Recipe
Follow these simple steps to create your own delectable strawberry cheesecake:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9 inch springform pan.
- Bake crust for 8 to 10 minutes, or until lightly browned. Let cool slightly.
- While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Stir in vanilla extract. Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Pour the filling over the prepared crust.
- Bake for 55 to 65 minutes, or until the center is almost set but still has a slight jiggle.
- Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
- While the cheesecake is cooling, prepare the strawberry topping. In a saucepan, combine strawberries, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly, until the sauce has thickened.
- Let the strawberry topping cool slightly.
- Once the cheesecake has cooled completely, spread the strawberry topping evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. For a delicious Gluten Free Cheesecake alternative, check out this related recipe.
- Run a thin knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan. Enjoy!
How to Serve This strawberry cheesecake Recipe
Serving this strawberry cheesecake is just as important as making it! Here are a few ideas:
- Classic Slice: Simply cut into wedges and serve.
- Whipped Cream Dollop: Top each slice with a dollop of freshly whipped cream.
- Chocolate Garnish: Drizzle melted chocolate over the top for an extra touch of decadence.
- Mint Sprig: Garnish with a fresh mint sprig for a pop of color. If you are looking for more baking recipes, check out this great collection of Spring Baking Bars.
How to Store This strawberry cheesecake Recipe
Proper storage ensures your strawberry cheesecake stays fresh and delicious:
- Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze cheesecake for up to 2 months. Wrap individual slices tightly in plastic wrap and then foil before freezing.
- Reheating: There's no need to reheat cheesecake. Simply thaw frozen slices in the refrigerator before serving.
Tips to Make This strawberry cheesecake Recipe
Here are a few tips to help you achieve cheesecake perfection:
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter.
- Don't Overmix: Overmixing can incorporate too much air into the batter, leading to cracks.
- Water Bath: For an even more decadent cheesecake, consider baking it in a water bath. Wrap the bottom of the springform pan in foil and place it in a larger pan filled with hot water.
- For those who enjoy strawberries on the go, you might like our Gluten Free Blueberry Hand Pies recipe.
Helpful Notes for This strawberry cheesecake Recipe
Here are some extra clarifications that might be helpful while baking:
- Cream Cheese: Use full fat cream cheese for the best flavor and texture.
- Springform Pan: A springform pan is essential for easy removal of the cheesecake.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- If your cheesecake cracks a little, it is still delicious, and the strawberry topping will cover it!
Variation of This strawberry cheesecake Recipe
Feel free to experiment with different flavors and toppings:
- Chocolate Swirl: Swirl melted chocolate into the cheesecake batter before baking.
- Lemon Zest: Add lemon zest to the filling for a bright, citrusy flavor.
- Blueberry Topping: Substitute blueberries for the strawberries in the topping.
- Oreo Crust: Try an Oreo crust instead of a graham cracker crust.
Frequently Asked Questions
How do I prevent my strawberry cheesecake from cracking?
Bake your strawberry cheesecake in a water bath to ensure even heat distribution and prevent cracking. Also, avoid overbaking, as this can also lead to cracks.
Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries for the topping. Be sure to thaw them completely and drain any excess liquid before using them to prevent a soggy topping.
How long does strawberry cheesecake last in the refrigerator?
Strawberry cheesecake can last in the refrigerator for up to 5 days if stored properly. Cover it tightly with plastic wrap or store it in an airtight container to maintain its freshness.
What is the best type of cream cheese to use for cheesecake?
Full-fat cream cheese is recommended for the best texture and flavor in cheesecake. Using low-fat cream cheese can result in a less creamy and rich cheesecake.
Conclusion
I hope you enjoy making this strawberry cheesecake recipe as much as I do. It is a classic dessert that the whole family will love. So go ahead, bake a strawberry cheesecake and create some sweet memories of your own. Share your results with us and let us know how it turned out!
Strawberry Cheesecake: The EASY Ultimate Recipe
This creamy strawberry cheesecake is a classic dessert that is easy to make and perfect for any occasion. A graham cracker crust, smooth cheesecake filling, and sweet strawberry topping combine for an irresistible treat.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours (including chilling)
Yield: 12 servings
Category: Dessert
Cuisine: American
Nutrition:
Protein: 5g
Carbs: 40g
Fat: 20g
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- 1. Preheat oven to 350°F (175°C).
- 2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9 inch springform pan.
- 3. Bake crust for 8 to 10 minutes, or until lightly browned. Let cool slightly.
- 4. While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat cream cheese and sugar until smooth and creamy.
- 5. Stir in vanilla extract. Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
- 6. Pour the filling over the prepared crust.
- 7. Bake for 55 to 65 minutes, or until the center is almost set but still has a slight jiggle.
- 8. Turn off the oven and let the cheesecake cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
- 9. While the cheesecake is cooling, prepare the strawberry topping. In a saucepan, combine strawberries, sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly, until the sauce has thickened.
- 10. Let the strawberry topping cool slightly.
- 11. Once the cheesecake has cooled completely, spread the strawberry topping evenly over the top.
- 12. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- 13. Run a thin knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan
Notes
- For best results, use full fat cream cheese and fresh strawberries. Allow the cheesecake to cool completely before adding the strawberry topping to prevent the topping from seeping into the cheesecake. Refrigerate for at least 4 hours to allow the cheesecake to set completely.
