Strawberry Cheesecake Recipe

Indulge in the creamy, tangy, and sweet delight of this classic Strawberry Cheesecake. This dessert perfectly balances a rich cheesecake filling with a buttery cookie crust, topped with a fresh and vibrant strawberry glaze. Ideal for any special occasion or as a weekend treat, this Strawberry Cheesecake will impress your family and friends with its stunning presentation and irresistible flavor. Follow this simple, step-by-step recipe to create a dessert that looks as good as it tastes.

Cuisine: American
Prep Time: 30 mins
Cook Time: 55 mins
Chilling Time: 6 hours
Total Time: 7 hours 25 mins
Servings: 12

Ingredients

Cookie Crust:

2 cups (200g) cookie crumbs
8 tbsp (120g) unsalted butter, melted

Cheesecake Filling:

16 oz (500g) cream cheese, softened
2 tbsp all-purpose flour
1 tsp vanilla extract
1/2 cup sour cream
1 1/2 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature

Strawberry Topping:

1 lb (500g) fresh strawberries (1/2 diced, 1/2 halved)
2 tbsp lemon juice
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp cornstarch
2 tbsp water

Instructions

Preheat and Prepare Pan:
- Preheat the oven to 320°F (160°C). Grease an 8-inch springform pan and line the bottom with a parchment round. Grease the sides.

Make the Crust:
- In a medium bowl, mix together the cookie crumbs and melted butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pan.

Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the flour, vanilla extract, sour cream, granulated sugar, and lemon zest. Beat until just combined.
- Beat in the eggs, one at a time, until just incorporated.

Bake the Cheesecake:
- Pour the cheesecake filling into the prepared crust and spread it evenly.
- Bake for 55-60 minutes, until the center is nearly set.
- Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours.

Prepare the Strawberry Topping:
- In a saucepan over medium heat, combine the diced strawberries, lemon juice, granulated sugar, and vanilla extract. Simmer for about 10 minutes until the mixture becomes syrupy.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the saucepan and cook until the mixture thickens.
- Add the halved strawberries and cook for an additional minute. Remove from heat and let cool slightly.

Assemble and Serve:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving plate.
- Spread the strawberry topping evenly over the top, arranging the halved strawberries face-down.
- Chill the assembled cheesecake for an additional 2 hours before slicing and serving.

Tips for the Best Cheesecake

Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
Slow Cooling: Cooling the cheesecake slowly in the oven helps prevent cracks.
Adjust Topping Thickness: Adjust the thickness of the strawberry topping by adding more water or cornstarch slurry as needed.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for 2-3 days.