Strawberry cheesecake is a classic dessert that never goes out of style. With its creamy, smooth texture and the sweet, tangy flavor of fresh strawberries, it’s a treat that appeals to both young and old alike. Recently, I had the opportunity to make this delightful dessert for a family gathering, and the response was overwhelmingly positive. The rich, velvety cheesecake paired with the juicy burst of fresh strawberries created a symphony of flavors that had everyone asking for seconds. Even those who usually shy away from desserts were drawn in by the vibrant colors and the irresistible aroma. It was a hit, and I can confidently say that this strawberry cheesecake recipe is one for the books.
Ingredients
Creating the perfect strawberry cheesecake requires a selection of fresh and high-quality ingredients. Here’s what you’ll need:
- For the crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- For the cheesecake filling:
- 4 (8-ounce) packages of cream cheese, softened
- 1 1/4 cups of sugar
- 1 teaspoon of vanilla extract
- 4 large eggs
- 2/3 cup of sour cream
- 1/3 cup of heavy cream
- For the strawberry topping:
- 1 pound of fresh strawberries, hulled and sliced
- 1/4 cup of sugar
- 2 tablespoons of water
- 1 tablespoon of lemon juice
- 1 tablespoon of cornstarch
Instructions
Making a strawberry cheesecake from scratch may seem daunting, but with clear instructions, it becomes an achievable and rewarding task. Follow these steps to create a dessert that is sure to impress:
- Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs and sugar together. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the sour cream and heavy cream until the batter is smooth.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, spreading evenly. Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for about 1 hour, or until the center is just set and jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Allow it to cool at room temperature for about 2 hours, then refrigerate for at least 4 hours, or overnight, until completely chilled.
- Prepare the strawberry topping: In a medium saucepan, combine the sliced strawberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and boils. Remove from heat and let it cool completely.
- Serve: Once the cheesecake is chilled, remove it from the springform pan and transfer it to a serving plate. Spoon the cooled strawberry topping over the cheesecake. Slice and serve.
Nutrition Facts
This strawberry cheesecake recipe is not only delicious but also provides a satisfying indulgence. Here are the nutrition facts per serving:
- Servings: 12
- Calories per serving: Approximately 450 calories
Preparation Time
Making this strawberry cheesecake requires a bit of planning, but the results are worth every minute spent in the kitchen. Here’s a breakdown of the preparation time:
- Preparation time: 30 minutes
- Baking time: 1 hour
- Cooling and chilling time: 6 hours
- Total time: Approximately 7 hours and 30 minutes
How to Serve
Serving strawberry cheesecake can be a delightful experience that complements the effort you’ve put into making this dessert. Here are some suggestions for serving:
- Serve each slice with a dollop of whipped cream for added richness.
- Garnish with a mint leaf for a touch of freshness and color contrast.
- Pair with a glass of dessert wine or coffee for an elegant dining experience.
- For a festive touch, sprinkle some white chocolate shavings on top.
- Accompany with a side of vanilla ice cream for those who enjoy an extra indulgence.
Additional Tips
To ensure your strawberry cheesecake turns out perfectly, consider these additional tips:
- Use room-temperature ingredients to ensure a smooth and even batter.
- Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
- Refrigerate the cheesecake overnight for the best texture and flavor.
- For a more intense strawberry flavor, consider adding a layer of strawberry puree between the crust and the filling.
- Always use fresh strawberries for the topping to enhance the dessert’s flavor and appearance.
FAQ Section
Here are some frequently asked questions about strawberry cheesecake:
- Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before cooking to prevent a watery topping.
- How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center jiggles slightly when the pan is gently shaken. It will continue to set as it cools.
- Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it refrigerated until you are ready to serve.
- What’s the best way to slice the cheesecake?
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This prevents sticking and ensures neat slices.
- Can I freeze leftover cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap or foil, and place it in an airtight container. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.