How To Make The Best Strawberry Cheesecake
This strawberry cheesecake recipe is a stunning summer dessert featuring a golden graham cracker crust, creamy cheesecake base, and heaps of fresh summer strawberries.
Servings: 12
Equipment
- 1 Stand Mixer or handheld electric mixer
Ingredients
- 2 ½ cups crushed graham cracker crumbs
- 2 tablespoons white sugar
- 8 tablespoons melted butter 113 grams
- 5 blocks of cream cheese 250 grams per block
- 1 ½ cups white sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs
- 3 egg yolks
- ¾ cup full fat sour cream
- 4 cups frozen sliced strawberries or fresh
- 1 cup white sugar
- 2 tablespoons cornstarch
- ¼ teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 pint fresh strawberries 340 grams
Instructions
- Make the Crust. Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.
- Press ⅔ of the mixture into the bottom of a 9-inch springform pan and the remaining ⅓ around the sides of the pan. Use a flat-bottomed glass or measuring cup to press it firmly in place. Chill for at least 30 minutes while you make the filling.
- Prepare the Cheesecake Filling. Preheat the oven temperature to 350° Fahrenheit. In the bowl of a stand mixer or in large bowl with a handheld electric mixer, beat the softened cream cheese until smooth with the sugar.
- Add the eggs and yolks one at a time, scraping the bowl as needed. Stir in the sour cream and vanilla until smooth.
- Pour the cheesecake batter over the chilled crust and gently tap the pan on the counter to release air bubbles.
- Bake the Cheesecake. Place a casserole dish filled with hot water on the lower oven rack to create steam. Set the cheesecake on the upper rack. Bake cheesecake for 1 hour and 10 minutes, or until the center is just set. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight. A little cracking is fine—it’ll be covered with sauce.
- Make the Strawberry Sauce. Whisk together sugar and cornstarch in a small bowl. In a medium saucepan, combine frozen strawberries, the sugar-cornstarch mixture, and cook over medium heat until thick and bubbling, about 5 – 10 minutes. Remove from heat and stir in vanilla and lemon juice.
- Strain through a fine mesh sieve to remove seeds and pulp. Let cool completely.
- Assemble and Serve. Quarter fresh strawberries and toss with the cooled strawberry sauce. Spoon over the cooled cheesecake just before serving. Enjoy!
Notes
- Be sure to use room temperature ingredients for the filling!
- Don’t worry too much about cracking because the sauce and strawberry topping will cover it.
- Check doneness with a gentle jiggle. The edges should be set, and the center should wobble slightly, like set Jell-O.
- Strain the strawberry sauce – Pressing it through a sieve makes it silky smooth and removes seeds for a clean finish.
Nutrition
Serving: 12servings | Calories: 415kcal | Carbohydrates: 66g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 211mg | Potassium: 218mg | Fiber: 2g | Sugar: 53g | Vitamin A: 503IU | Vitamin C: 52mg | Calcium: 62mg | Iron: 2mg