I have been trying to find a good strawberry cheesecake recipe that reminds me of the one my grandmother used to make for ages. For years, I have been trying to perfect the recipe, and finally, I have it down.
Now, the easy strawberry cheesecake recipe that I follow makes for a creamy and rich dessert that leaves my family and kids wanting more.
It is a sweet and flavorful dessert, topped with sweet strawberries. I even got compliments that it tastes like strawberry heaven! This homemade strawberry cheesecake is perfect for special occasions and any kind of celebration.
So, today, I will be giving up this amazing cream cheese cheesecake recipe, while telling you about everything you need to know about this baked strawberry cheesecake, like the variations you can try, tips about storing, and all kinds of other cheesecake baking tips and tricks.
Why You’ll Love This Strawberry Cheesecake
- Creamy, sweet, and rich dessert.
- Buttery and flavorful crust.
- Yummy, fresh strawberry topping.
- Great for celebrations, like birthdays, holidays, anniversaries, etc.
- Customizable with different variations and swaps.
Key Ingredients for the Strawberry Cheesecake Recipe
- Crust: For the crust, I use digestive biscuits. You can use any kind ofits that are available to you if you don’t have or don’t want to use Graham Crackers to make the Graham Cracker crust. digestive biscuit.
- Granulated Sugar: Used to sweeten both the crust and the filling. It provides a crisp, golden texture to the base and perfectly balances the tanginess of the cream cheese for a smooth, delicious finish.
- Cream Cheese: This is to make the strawberry cheesecake filling. You can’t make a cheesecake without cream cheese. Just make sure you use a high-quality brand.
- Eggs: I use 3 room-temperature large eggs.
- All-Purpose Flour: Using all-purpose flour to make the cheesecake will give it body.
- Vanilla Essence: Gives the cheesecake more flavor.
- Salt: A little salt will balance the sweetness.
- Lemon Zest: Gives it the classic strawberry cheesecake a zesty flavor.
- Strawberries: Use fresh strawberries to make the filling. You also need some chopped strawberries to add to the topping.
- Cornstarch Slurry: Mix 2 tablespoons of water with 1 teaspoon of cornstarch to make the slurry. Helps with the creamy cheesecake texture.
- Lemon Juice: Gives a tangy flavor.
How to Make Fresh Strawberry Topping
Cooking Strawberries
- Put a pan on the stovetop and turn the heat to medium-high.
- Add freshly chopped strawberries, sugar, vanilla essence, and lemon juice to the pan.
- Mix everything and let it simmer over medium-high heat.
Thickening Sauce
- Simmer for 10 minutes until the strawberries break down completely.
- Add the cornstarch slurry and halved strawberries.
- Mix that and stir until everything is well combined.
Cooling Before Adding
- Cool the topping to room temperature before adding it to the cheesecake.
Tips for Perfect Cheesecake
- You need to do a cheesecake water bath for cheesecake cracking prevention.
- Make sure you avoid overmixing, or the cheesecake will come out too stiff and dry.
- A water bath is also important to make sure the baking is even on all parts.
- You have to cool the cheesecake gradually before putting it in the refrigerator.
How to Serve Strawberry Cheesecake
- To chill the cheesecake properly, you have to be sure you keep it in the refrigerator for about 4 to 6 hours or overnight.
- You can slice clean pieces by warming the knife in hot water before each cut.
- Garnish the cheesecake with strawberry sauce or whipped cream.
- For special occasion serving, make sure you chill the cheesecake properly and add fresh and thoughtful garnishes.
Variations & Helpful Swaps
- No-Bake Strawberry Cheesecake: You can make a no-bake strawberry cheesecake if you are having issues with your oven. But then, you would need to use whipped cream, sweetened condensed milk, or gelatin instead of eggs.
- Mini Cheesecake: You can make mini cheesecake versions by repeating the process with a muffin tin instead of a cake pan.
- Gluten-Free Crust: Make a gluten-free crust by avoiding Graham Crackers or any kind of digestive biscuits with a grain-free base like nut flours.
- Chocolate Drizzle: Instead of using a fresh strawberry sauce topping, you can do a chocolate drizzle, or you could use both.
- Mixed Berry: You could go for a mixed berry version by adding other berries like blueberries, raspberries, blackberries, etc.
Storage & Make-Ahead Tips
- Refrigerator Storage: If you have any leftover strawberry cheesecake, you can store it in the refrigerator to keep it fresh. Just make sure you cover it with plastic wrap and put it in an airtight container.
- Freezing Instructions: If you want to keep the leftovers in the freezer, make sure you place the strawberry cheesecake in a freezer-safe and airtight container.
- Storing Leftovers: You should not store the leftovers at room temperature. It should be refrigerated or frozen.
- Best Containers: You can put the leftovers in a plastic container or even a steel container, as long as the container is airtight.
Strawberry Cheesecake Recipe – Creamy, Rich & Perfectly Sweet
Smooth, creamy, & foolproof strawberry cheesecake recipe that you need to know about. It’s better than the bakery-style ones you can get at the store!
Servings10 Servings
Ingredients
Crust Ingredients
- 16 pieces Digestive Biscuits or Graham Crackers
- 2 tbsp / 24 g Granulated Sugar
- 6 tbsp / 90 ml melted Butter
For Cheesecake
- 500 grams / 1.1 lb Cream Cheese
- 1 & ¼ cup / 250 g Granulated Sugar
- 2 tbsp / 15 g All-Purpose Flour
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 1.5 g Salt
- 1 tsp / 2 g Lemon Zest
- ½ cup / 100 g Greek Yogurt
- 3 medium-sized Eggs
Strawberry Topping
- 250 grams / 0.55 lb chopped Strawberries
- 250 grams / 0.55 lb Strawberries (halved)
- ⅓ cup / 67 g Granulated Sugar
- 1 tsp / 5 ml Vanilla Essence
- 1 tbsp / 15 ml Lemon Juice
- 2 tbsp water + 1 tsp Cornstarch
Equipments
- Saucepan
Instructions
Prepare the Crust
- Take an 8-inch springform pan and grease and line the bottom with parchment paper.
- Ground 16 Graham Crackers or digestive biscuits in a blender to make the base of the crumbs.
- Add sugar and melted butter before mixing everything properly.
- Press the crumb mixture into the bottom and sides of the pan.
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celcius.
- Bake for about 10 minutes.
- Let it cook completely at room temperature.
Make Cheesecake Filling
- Take a bowl and add cream cheese and sugar.
- Beat that using a hand blender at medium-low speed until it turns smooth and is fully combined.
- Add all-purpose flour and beat again to mix well.
- Add vanilla essence, salt, lemon zest, and Greek yogurt before beating to mix everything.
- Now, add 3 eggs, but add the eggs one at a time and mix in between to combine everything well.
Pour Filling into Crust and Bake
- Pour the filling slowly into the pan on top of the crumb you made earlier.
- Preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius.
- Bake for about 55 to 60 minutes.
Cool and Refrigerate
- When baking is finished, the center of the cheesecake filling will still have a slight jiggle.
- Turn the oven off and leave the cheesecake in the hot oven for another 60 minutes with the door slightly open.
- Let it cool down to room temperature.
- Loosely cover and refrigerate overnight.
Make Strawberry Topping
- Put a pan on the stovetop and turn the heat to medium-high.
- Add freshly chopped strawberries, sugar, vanilla essence, and lemon juice to the pan.
- Mix everything and let it simmer over medium-high heat.
- Simmer for 10 minutes until the strawberries break down completely.
- Add the cornstarch slurry and halved strawberries.
- Mix that and stir until everything is well combined.
- Cool the topping to room temperature before adding it to the cheesecake.
Serve and Enjoy!
- Now, take the cheesecake out of the pan and put the strawberry sauce on top.
- Refrigerate the cheesecake for 1 to 2 hours.
- Before you serve the cheesecake, dip your knife in hot water before making each cut to get a perfect slice.
- Serve the cheesecake and enjoy.
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Recipe FAQs
Why did my cheesecake crack?
Cheesecakes usually crack because of overmixing, sudden temperature changes, or a lack of moisture in the oven. To prevent this, always use a water bath to keep the air moist and let the cheesecake cool gradually inside the oven with the door cracked open.
Can I use frozen strawberries?
Yes, you can definitely use frozen strawberries, and they are actually ideal for making a thick, flavorful sauce or topping. Since frozen berries release more moisture as they thaw, simply simmer them slightly longer with your sugar to allow the sauce to thicken properly.
Can I make cheesecake without a water bath?
Yes, you can make cheesecake without a water bath, but to make sure it doesn’t crack and the cheesecake is baked evenly, you need to make a no-bake cheesecake.
Can I bake this in a different pan size?
Yes, you can bake this cheesecake in a different pan size, depending on the size cheesecake you wish to make.
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