If you’re craving a dessert that perfectly balances creamy richness with fresh, fruity brightness, this Strawberry Cheesecake Recipe is your go-to indulgence. Imagine a buttery graham cracker crust, a luxuriously smooth cream cheese filling, and a vibrant crown of fresh strawberries glazed with sweet jam drawing you in with every bite. It’s a classic dessert that feels special but comes together with simple ingredients and straightforward steps, making it perfect for any occasion when you want to impress with a homemade treat.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this cheesecake—it’s all about how each element adds to the final flavor and texture. From the crunchy crust to the silky cream cheese blend and the fresh strawberries on top, each component plays a crucial role.
- Graham cracker crumbs (1 1/2 cups): Provides the perfect crunchy, buttery base for the crust that holds everything together.
- Granulated sugar (1/4 cup + 1 cup): Sweetens both the crust and the creamy filling just right without overpowering the tartness of the berries.
- Unsalted butter, melted (1/2 cup): Adds richness and helps bind the crust crumbs firmly.
- Cream cheese, softened (4 packages – 8 oz each): The star of the filling, giving cheesecake its signature smooth and tangy profile.
- Vanilla extract (1 teaspoon): Enhances the flavor with floral, sweet undertones that marry beautifully with the strawberries.
- Large eggs (4): Provide structure and help create that luscious, creamy texture when baked.
- Sour cream (1/2 cup): Adds a subtle tang and velvety consistency to the filling.
- Heavy cream (1/2 cup): Boosts the richness to make the cheesecake irresistibly smooth and decadent.
- Fresh strawberries, hulled and halved (2 cups): Bring freshness, color, and a juicy burst that balances the creamy filling perfectly.
- Strawberry jam (1/4 cup, warmed): Creates a glossy, sweet glaze to keep the strawberry topping beautiful and flavorful.
How to Make Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, stir together the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until everything looks like wet sand. Then, press this mixture firmly into the bottom of a 9-inch springform pan, making sure the layer is even. Bake for 10 minutes, then set it aside to cool — this little step ensures a crisp base that won’t get soggy with the creamy filling.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until it’s perfectly smooth with no lumps. Add the 1 cup of sugar and vanilla extract, continuing to beat until the mixture becomes light and fluffy — this aeration is key for a creamy, delicate texture. Incorporate the eggs one at a time, beating well after each addition to keep the batter silky. Finally, blend in the sour cream and heavy cream, mixing just until smooth; overmixing here can create cracks during baking.
Step 3: Bake the Cheesecake
Pour the velvety filling over the cooled crust, smoothing the top gently. Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly – it will finish cooking as it cools. Once the time’s up, turn off the oven, crack the door open, and let the cheesecake rest inside for an hour. This slow cooling helps prevent cracks and keeps the texture creamy.
Step 4: Chill and Add the Strawberry Topping
Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to fully set and develop flavor. Just before serving, beautifully arrange the fresh halved strawberries on top and brush them with the warmed strawberry jam for a shiny, irresistible glaze that seals in freshness and sweetness.
How to Serve Strawberry Cheesecake Recipe
Garnishes
Adding a little extra flair to your strawberry cheesecake elevates the experience. Fresh mint leaves sprinkled on the top can add a pop of color and a light herbal contrast. A dusting of powdered sugar or a swirl of whipped cream on the side complements the sweet and tangy flavors perfectly.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of coffee or a glass of sparkling wine to balance the richness. For a fruity companion, a fresh fruit salad or a few raspberries and blueberries served alongside can add freshness and make the dessert feel even more celebratory.
Creative Ways to Present
If you want to impress guests, serve the cheesecake on a beautiful cake stand with slices already plated and garnished with extra strawberry slices and a drizzle of chocolate or caramel sauce. Alternatively, try creating mini cheesecakes in individual jars or ramekins for a charming, personalized touch that’s fun to share.
Make Ahead and Storage
Storing Leftovers
Leftover strawberry cheesecake keeps wonderfully in the fridge for up to 4 days. Simply cover it with plastic wrap or store it in an airtight container to maintain its moisture and prevent it from absorbing any other flavors.
Freezing
To save for later, you can freeze the cheesecake by wrapping it tightly in plastic wrap and then in foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and taste. Keep the strawberry topping separate if possible, to avoid sogginess.
Reheating
Cheesecake is best served chilled, so reheating isn’t usually recommended. However, if you prefer it slightly less cold, let it sit at room temperature for 15 to 20 minutes before serving to soften the texture and enhance the flavors.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture that can make the topping watery. Frozen strawberries are a convenient substitute when fresh berries are out of season.
What does sour cream do in the cheesecake?
Sour cream adds a subtle tang and richness, which balances the sweetness and helps keep the cheesecake creamy and smooth, preventing it from becoming too dense.
Why does the cheesecake crack sometimes?
Cracking usually happens from overmixing the batter, baking at too high a temperature, or cooling the cake too quickly. Following the recipe’s gentle mixing and slow cooling steps helps minimize this issue.
Can I make this cheesecake gluten-free?
Yes! Substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Just make sure to check that your other ingredients are gluten-free as well.
How do I know when the cheesecake is done baking?
Look for a cheesecake whose edges are set but the center still jiggles slightly when you gently shake the pan. It will firm up perfectly as it cools and chills.
Final Thoughts
There’s something truly special about making and sharing this Strawberry Cheesecake Recipe. It’s a dessert that brings joy with its creamy texture, sweet-tart strawberry topping, and classic charm. Whether for a family celebration or a cozy night in, this recipe is sure to become one of your favorites. So go ahead, dive in, and make something delicious today!
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Strawberry Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic American strawberry cheesecake featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling, topped with fresh strawberries and a shiny glaze of warm strawberry jam. Perfectly baked to achieve a luscious texture that is rich but balanced with the freshness of the fruit.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
Topping
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup strawberry jam, warmed for topping
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter, mixing until thoroughly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the oven for 10 minutes, then remove and allow it to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and the vanilla extract, continuing to beat until the mixture is light and fluffy. Add the eggs one at a time, thoroughly mixing after each addition to ensure a smooth batter. Blend in the sour cream and heavy cream until the filling is perfectly smooth.
- Bake the cheesecake: Pour the cream cheese filling into the cooled crust, spreading it evenly. Place the pan back in the oven and bake for 55 to 65 minutes. The cheesecake is done when the center is almost set but still slightly jiggly. Once baked, turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven after cooling and refrigerate for at least 4 hours, preferably overnight, to firm up and develop flavors fully.
- Add the topping: Before serving, arrange the fresh hulled and halved strawberries evenly over the top of the chilled cheesecake. Brush the strawberries with warmed strawberry jam to give a beautiful glossy finish and extra sweetness.
Notes
- For a firmer texture, chill the cheesecake overnight.
- You can use frozen strawberries for the topping if fresh aren’t available—just thaw and drain them first.
- Add a splash of lemon juice to the batter for a slight tang and enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
