Welcome to the best-baked strawberry cheesecake recipe. The recipe is perfect for cheesecake lovers. With fresh strawberries and a creamy filling, strawberry cheesecake is a dessert that everyone will enjoy. If you love to enjoy strawberries and cheesecake, then you deserve a good strawberry cheesecake recipe.
Cheesecake strawberry is simple to make and tastes fantastic and you can imagine a sweet, creamy cheesecake topped with juicy strawberries to activate your taste buds. Get ready to impress your family and friends with the best cheesecake recipe strawberry dessert.
Cheesecake Crust: – 35 g sugar about 3 tbsp – 75 g melted unsalted butter about 5 tbsp – 190 g graham crackers Cheesecake Batter: – ½ tsp salt – 32 oz full-fat cream cheese 4 8oz blocks – 325 g granulated sugar 1 ½ cups – 4 large eggs – 1 tsp vanilla essence – 240 g sour cream 1 cup – 120 g heavy cream ½ cup – 2-3 tablespoon lemon juice – 1 tbsp cornstarch
Strawberry compote: – 55 g sugar ¼ cup – 1 lb strawberries roughly chopped in large chunks – 1 tsp cornstarch – ½ lemon juice – Fresh strawberries for decoration optional
Bake the Crust – Preheat oven to 350°F. – Grease a 9″ springform pan with butter or nonstick spray. – Mix graham crackers, sugar, and melted butter in a food processor until smooth. – Press the crust mix into the pan, covering the bottom and sides. – Bake for 8-10 minutes. Let it cool. Make the Cheesecake Batter – Lower the oven temperature to 325°F. – Make sure all ingredients are at room temperature. – Beat the cream cheese in a mixer until creamy, scraping the bowl to mix evenly.
– Add sugar and mix for 3-5 minutes until fully combined. – Whisk eggs separately and add in two parts, mixing until just blended. – Sift in cornstarch and mix until combined. Scrape the bowl again. Bake the Cheesecake – Boil 2-3 cups of water. – Wrap the outside of the springform pan with 2-3 large sheets of aluminum foil. – Pour the batter into the pan. Tap the pan on the counter 30-40 times to remove air bubbles. Use a skewer to pop any bubbles. – Place a larger pan in the oven and pour in the boiling water until 1-2 inches deep.
– Put the cheesecake pan inside the larger pan and close the oven. – Bake for 75-80 minutes. Do not open the oven door. – After 75 minutes, gently shake the pan to check if the center is jiggly while the sides are firm. – Let the cheesecake cool at room temperature for 2-3 hours. Then, refrigerate overnight without covering. Make the Strawberry Compote – Remove the cheesecake from the pan and place it on a serving platter. – For the compote, combine strawberries and other ingredients in a nonstick saucepan. Simmer for 5-7 minutes over medium-low heat until thick.
If you can’t afford store-bought sour cream, I strongly suggest making your own. It’s really simple, you just need to combine 1 cup of heavy cream, ¼ cup of milk, and one tablespoon of lemon juice or vinegar in a sealed container or mason jar. Leave it to rest at room temperature for 12-24 hours, after that give it a good stir, and your homemade sour cream is ready to go.
Of course! You can freeze the cheesecake without the compote and let it defrost overnight before enjoying it.