The Best Strawberry Cheesecake Recipe
Treat yourself to my strawberry cheesecake, packed with creaminess, a luxurious texture, and a luscious strawberry compote adding freshness.
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