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.
Prep Time
- Time to Prepare: 1 hour
- Time to Cook: 1 hour 15 minutes
- Type of Dish: Desserts
- Style of Cooking: American cuisine
- Estimated Total Time: 2 hours 15 minutes
Ingredients
Creating the best strawberry cheesecake starts with using the finest ingredients. It is recommended that all the ingredients you use be at room temperature.
Cheesecake Crust:
Graham Crackers: Provide a sweet and slightly crunchy base for the cheesecake.
Sugar: Adds sweetness and helps bind the crust together.
Melted Unsalted Butter: Binds the graham crackers and sugar, creating a firm crust.
Cheesecake Batter:
Full-fat cream Cheese: Gives the cheesecake a rich, creamy texture and flavor.
Granulated Sugar: Sweetens the batter and helps to achieve a smooth consistency.
Salt: Enhances the overall flavor by balancing the sweetness.
Vanilla Essence: Adds a warm, aromatic flavor to the batter.
Large Eggs: Provide structure and help the cheesecake to set properly.
Heavy Cream: Adds richness and smoothness to the batter.
Sour Cream: Adds a tangy flavor and a creamy texture.
Cornstarch: Helps to stabilize the batter and prevent cracks in the cheesecake.
Lemon Juice: Adds a hint of tartness and enhances the flavor.
Strawberry Compote:
Strawberries (roughly chopped in large chunks): Provide a fresh, fruity topping with a natural sweetness.
Sugar: Sweetens the compote and helps to create a syrupy consistency.
Cornstarch: Thickens the compote, giving it a better texture for topping.
Lemon Juice: Adds a tangy flavor that complements the sweetness of the strawberries.
Fresh Strawberries for Decoration (optional): Enhance the visual appeal and add a fresh, fruity garnish.
Directions for Making Strawberry Cheesecake
Making the best strawberry cheesecake involves several easy steps, simply follow my guide to get the best results.
1. Bake The Crust
- Ensure that you preheat your oven to 350F (conventional) and prepare a 9″ springform pan by coating the bottom with butter or nonstick oil spray.
- Blend graham crackers, sugar, and melted butter in a food processor until a fine crumb is achieved. I prefer starting with pulsing only the graham crackers to ensure they are thoroughly ground.
- Press the crust firmly into the pan using a spoon or measuring cup. You can bring a thin layer of crust up the sides of the pan or keep it all on the bottom for a thicker crust. Packing the crust tightly will make it crispier.
- Bake the crust for approximately 8 to 10 minutes, then let the strawberry cheesecake crust cool.
2. Prepare The Cheesecake Batter
- Lower the oven temperature to 325F. Ensure that all ingredients are completely at room temperature.
- Firstly, place the cream cheese in the bowl of a stand mixer and use the paddle attachment to mix it on medium speed until it reaches a creamy consistency. It is essential to scrape the sides and bottom of the bowl before continuing to mix. Then, add the sugar and continue to whip for 3-5 minutes until the sugar completely dissolves.
- From now on, it is crucial to avoid overmixing the batter. We aim to keep it creamy rather than airy, so we need to minimize the amount of air incorporated. Begin by cracking the eggs into a separate bowl and gently whisking them. Gradually add the whisked eggs to the batter in two portions, mixing until just blended. Next, incorporate the remaining ingredients, ensuring you sift the cornstarch and whisk until combined. Lastly, scrape the bowl again to ensure everything is thoroughly mixed.
3. Bake The Cheesecake
- To begin, bring 2-3 cups of water to a boil. Next, take 2-3 large sheets of aluminum foil and securely wrap them around the sides and bottom of the pan that holds the pie crust. It is advisable to overlap the foil in a crisscross pattern to protect against potential water seepage.
- To remove large air bubbles, gently tap the pan on your counter about 30-40 times after pouring the batter. Another option is to use a skewer or toothpick to eliminate any remaining air bubbles.
- To ensure your cheesecake bakes perfectly, grab a larger pan (10″ or more) and place it in your oven. Gently pour in the boiling water until you have about 1-2″ in the pan. Now, carefully position the cheesecake pan inside the larger pan and close the oven door.
- Bake your cheesecake for 1 hour and 15-20 minutes, adjusting the time based on your preference for creaminess or firmness. Remember not to open the oven door while baking. After 1 hour and 15 minutes, check the cheesecake by gently shaking the pan to see if the center is jiggly while the sides are firm.
- Take it out of the oven and let it sit at room temperature for 2-3 hours. During this period, the cheesecake will settle and become flat. Then, place it in the fridge (without covering) and let it chill overnight.
Note:
It is essential to refrigerate the cheesecake overnight; otherwise, it will leak all over the place and not set correctly.
4. Make The Strawberry Compote
- The following day, take the cheesecake from the pan and place it on a serving platter.
- For the strawberry compote, combine all the ingredients in a nonstick saucepan and simmer for 5-7 minutes over medium-low heat until a thick, saucy compote is created. The consistency of the mixture will increase further as it cools. Allow it to cool completely.
- Once ready to enjoy, pour the compote over the cheesecake, add some fresh strawberries for decoration, and dig in!
Tip:
Feel free to swap out the strawberries for any berry you prefer!
What is A Substitute for Sour Cream?
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.
What can I substitute for graham crackers since I don’t have any?
It is recommended to use graham crackers, but if you don’t have them, try substituting wheat digestive biscuits for graham crackers.
Can I prepare this strawberry cheese cake ahead of time?
Absolutely! This baked strawberry cheesecake recipe can be prepared ahead of time. And, you can store it in the fridge for a few days. I suggest adding the strawberry compote right before serving to prevent the strawberries from getting too soft and releasing excess water.
Can cheesecake be frozen?
Of course! You can freeze the cheesecake without the compote and let it defrost overnight before enjoying it.
Can I halve this recipe?
You can cut all the measurements in half and bake the cheesecake in a 9″ pan for around 45-50 minutes (for a thinner cheesecake) or in a 6-7″ pan. I’m uncertain about the precise baking time for the 6-7″ pan because I haven’t tried it yet.
Pro Tips for Making Strawberry Cheesecake Recipe
- Avoid overmixing the filling to prevent too much air in the batter, which can cause the cheesecake to rise too much and collapse.
- Refrain from opening the oven while baking the cheesecake to prevent temperature fluctuations that can lead to cracking or falling.
- Plan and allow enough time for the cheesecake to cool, as it requires several hours.
- Use room temperature ingredients for easier mixing, especially if your eggs are cold, warm them up in a bowl of water.
- To bring cream cheese to room temperature, either leave it out overnight or heat it in the microwave for 20 seconds at 50% power.
Nutritional Facts
Calories: 251kcal | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Carbohydrates: 39g | Sugar: 31g | Fiber: 2g | Protein: 3g | Cholesterol: 62mg | Sodium: 194mg | Potassium: 193mg | Calcium: 49mg | Iron: 1mg | Vitamin A: 302IU | Vitamin C: 51mg
Try Out My Other Recipes!
The Best Strawberry Cheesecake Recipe
Ingredients
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
Instructions
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.
- Let the compote cool completely.
- Pour the cooled compote over the cheesecake, add fresh strawberries for decoration, and enjoy!
Video
Notes
- For optimal outcomes, opt for full-fat ingredients
- If you can’t find graham crackers in your area, try searching for wheat digestive biscuits
- To prevent water from seeping in, use a secure springform pan. Alternatively, you can utilize a water bath pan specifically designed for cheesecakes
- Allow your cheesecake to completely cool overnight before serving to ensure it sets properly and has the desired texture
- Feel free to swap out the strawberries with any other type of berries you prefer
