Strawberry Cheesecake

Introduction & Inspiration

I’m a huge fan of cheesecake, and the combination of creamy, tangy cheesecake with fresh, sweet strawberries is simply irresistible. This Strawberry Cheesecake recipe, with its promise of a classic graham cracker crust, a rich and smooth cheesecake filling, and a vibrant homemade strawberry topping, immediately caught my attention!

My inspiration came from a desire to create a show-stopping dessert that was both elegant and relatively straightforward to make. I envisioned a cheesecake that would be perfect for a special occasion, a holiday gathering, or simply a decadent treat to share with loved ones.

My goal was to find a recipe that delivered that classic cheesecake experience – a smooth, creamy filling, a buttery crust, and a beautiful presentation – while incorporating the fresh, bright flavors of strawberries. This Strawberry Cheesecake recipe seemed to fit the bill perfectly.

This recipe could be a perfect gift.

Nostalgic Appeal

Cheesecake, in general, holds a strong nostalgic appeal for many people. It’s a classic dessert often associated with special occasions, celebrations, and indulgent restaurant meals. The creamy texture and rich flavor are undeniably comforting.

The graham cracker crust adds another layer of familiarity, connecting the cheesecake to classic pies, no-bake desserts, and childhood treats.

The use of fresh strawberries as a topping is a classic and timeless pairing with cheesecake, evoking memories of summer desserts and fresh, seasonal flavors.

And the overall presentation of the cheesecake, with its smooth filling, crunchy crust, and vibrant strawberry topping, is reminiscent of elegant bakery creations, evoking a sense of specialness and homemade goodness.

Homemade Focus

This Strawberry Cheesecake recipe is a celebration of homemade baking, emphasizing the fresh flavors and satisfying techniques that make home-baked desserts so special. You’re making every element from scratch – the graham cracker crust, the creamy cheesecake filling, and the vibrant strawberry topping.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re crushing graham crackers, melting butter, beating cream cheese, whipping heavy cream, and cooking down strawberries to create a truly exceptional dessert.

The use of a water bath for baking the cheesecake is a classic technique that ensures a creamy, evenly baked filling, preventing cracks and creating a smooth, luxurious texture.

And the homemade strawberry topping, made with fresh strawberries, sugar, lemon juice, and salt, is far superior to any store-bought topping, offering a bright, fresh, and intensely strawberry flavor.

Flavor Goal

The primary flavor goal of this Strawberry Cheesecake is a perfect balance of creamy, tangy, and sweet flavors, with a crunchy graham cracker crust, a smooth and rich cheesecake filling, and a vibrant, fresh strawberry topping. It’s a dessert that’s designed to be both refreshing and indulgent.

The graham cracker crust, made with graham cracker crumbs, melted butter, and sugar, provides a buttery, slightly sweet, and subtly salty base that complements the creamy filling.

The cheesecake filling, made with cream cheese, sour cream, sugar, flour, salt, eggs, vanilla, and heavy cream offers that signature creamy, tangy, and subtly sweet flavor of cheesecake.

The fresh strawberry topping, cooked down with sugar, lemon juice, and salt, adds a concentrated burst of sweet and tart strawberry flavor, complementing the cheesecake filling beautifully.

The overall effect is a harmonious blend of flavors and textures, creating a truly delicious and satisfying cheesecake experience.

Ingredient Insights

Let’s take a closer look at the ingredients. I’ll avoid specific measurements, focusing on the why behind each component.

For the Crust:

Nonstick cooking spray:

Graham cracker crumbs:

Salted butter, melted:

Granulated sugar:

For the Filling:

Cream cheese, at room temperature: Room temperature is essential for a smooth, lump-free filling.

Sour cream, room temperature:

Granulated sugar:

All-purpose flour: A small amount of flour helps to stabilize the cheesecake and prevent cracking.

Kosher salt:

Large eggs, room temperature, and 1 large egg yolk, room temperature:

Vanilla bean paste or extract:

For the Topping:

Strawberries, stemmed and quartered:

Granulated sugar:

Lemon juice:

Salt:

These are classic cheesecake ingredients.

Essential Equipment

You’ll need standard baking equipment, plus a springform pan. Here’s the list:

A 9-inch springform pan: This is essential for creating the shape of the cheesecake and for easy removal.

Heavy-duty foil: For wrapping the springform pan to prevent leaks in the water bath.

A large roasting pan: For the water bath.

A medium bowl: for the crust.

A stand mixer fitted with the paddle attachment and whisk attachment (or a hand mixer and large bowls): For making the filling and whipping the cream.

A medium saucepan:

Measuring cups and spoons.

This is a standard list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

For the Crust:

• Nonstick cooking spray
• 2 1/4 cups graham cracker crumbs
• 1 stick salted butter, melted (1/2 cup)
• 2 Tbsp. granulated sugar

For the Filling:

• 4 (8-oz.) packages cream cheese, at room temperature
• 8 oz. sour cream, room temperature
• 1 1/4 cups granulated sugar
• 2 Tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 Tbsp. vanilla bean paste or extract

For the Topping:

• 1 1/2 lb. strawberries, stemmed and quartered
• 1/3 cup granulated sugar
• 1 Tbsp. lemon juice
• 1/4 tsp. salt

This is a complete list.

Gather all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

1. Make the Crust:

• Preheat the oven to 325°F (160°C). Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
• In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
• Press the mixture into the bottom and 1 inch up the sides of the springform pan.
• Bake until golden brown, 10 to 14 minutes.
• Cool completely on a wire rack, about 30 minutes.

2. Prepare the Water Bath:

• Bring a large pot of water to a simmer over medium-low heat.

3. Make the Filling:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
• With the mixer on medium speed, gradually add the sour cream, sugar, flour, and salt, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
• Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed.
• Stir in the vanilla bean paste (or extract).

4. Bake the Cheesecake:

• Pour the filling into the cooled crust.
• Place the springform pan into a large roasting pan.
• Place both pans into the oven and quickly pour the hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath, which helps to cook the cheesecake evenly and prevent cracking.
• Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.

5. Cool the Cheesecake:

• Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.
• Remove the cheesecake from the water bath and carefully remove the foil.
• Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours.
• Place in the refrigerator for at least 8 hours to chill completely.

6. Make the Topping:

• In a medium saucepan, combine 1 pound of the strawberries, sugar, lemon juice, and salt over medium heat.
• Cook, stirring often, until the strawberries break down and the sauce is thickened, about 20 minutes.
• Remove from heat. Stir in the remaining ½ lb. strawberries and cool to room temperature, about 1 hour.

7. Serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with strawberry mixture just before serving.

These instructions are clear.

Troubleshooting

Let’s address some potential problems, and how to solve them:

Problem: My graham cracker crust is crumbly. Solution: Make sure you used enough melted butter and pressed the crust firmly into the pan.

Problem: My cheesecake cracked. Solution: Cracking can be caused by overbaking, rapid temperature changes, or overmixing the batter. Make sure to use a water bath, don’t overbake, and don’t overmix the batter after adding the eggs.

Problem: My cheesecake is too soft. Solution: Make sure you chilled it for at least 8 hours, or even overnight, to allow it to set completely.

Problem: My strawberry topping is too runny. Solution: Make sure you cooked it long enough to thicken it properly.

These are helpful tips.

Tips and Variations

This recipe offers many opportunities to personalize.

Tip: For the best flavor, use high-quality cream cheese and fresh, ripe strawberries.

Variation: Use different types of berries, such as raspberries or blueberries, for the topping.

Tip: If you don’t have a springform pan, you can use a regular 9-inch cake pan, but you’ll need to line it with parchment paper that extends up the sides to help you lift the cheesecake out after baking and chilling.

Variation: Add a layer of lemon curd or raspberry jam to the top of the cheesecake before adding the strawberry topping.

Tip: To prevent the cheesecake from sticking to the pan, make sure you wrap the springform pan thoroughly with heavy-duty foil before placing it in the water bath.

Variation: Garnish the cheesecake with whipped cream, chocolate shavings, or other toppings.

It is a very versatile recipe.

Serving and Pairing Suggestions

This Strawberry Cheesecake is a delicious and elegant dessert that’s perfect for any special occasion. Here are some serving ideas:

Serving: Serve the cheesecake chilled, straight from the refrigerator.

Pairing: * It’s perfect for spring and summer gatherings, birthdays, or any time you want a refreshing and flavorful dessert.

• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair it with a cup of coffee, tea, or a glass of dessert wine.

This recipe is a perfect sharing dessert.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A slice of cheesecake (assuming the cheesecake is cut into 8-10 slices) may contain:

• Calories: 450-550 (depending on slice size and toppings)
• Fat: 30-40 grams
• Saturated Fat: 18-25 grams
• Cholesterol: 150-200mg
• Sodium: 250-350 mg
• Total Carbs.: 40-50 grams
• Dietary Fiber: 1-2 grams
• Sugars: 30-40 grams
• Protein: 7-9 grams

This Strawberry Cheesecake is a rich and decadent dessert and should be enjoyed in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary and some FAQs:

Recipe Summary:

Strawberry Cheesecake features a classic graham cracker crust, a creamy, tangy cheesecake filling, and a fresh strawberry topping. It’s baked in a water bath to ensure a smooth, even texture and chilled thoroughly before serving.

Q&A:

Q: Can I make this cheesecake ahead of time? A: Yes! It’s best to make it at least a day ahead to allow the filling to set completely. You can store it in the refrigerator for up to 3 days.

Q: How long will the cheesecake keep in the refrigerator? A: It will keep for up to 3-4 days in the refrigerator, covered tightly.

Q: Can I freeze this cheesecake? A: Yes, you can freeze the cheesecake (without the strawberry topping). Wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Add the strawberry topping just before serving.

Q: I don’t have a stand mixer. Can I use a hand mixer? A: Yes, you can use a hand mixer to make the filling and the whipped cream.

Q: Can I use low-fat ingredients? A: Yes, but the result will not be the same.