Strawberry Cheesecake

Strawberry Cheesecake is a delightfully creamy and tangy dessert that’s topped with a luscious strawberry sauce. It’s not heavy or overly sweet either. I think it’s a perfect treat for any special occasion, and if you’re not a strawberry fan, feel free to use a different fruit topping.

It will still be undeniably delicious! If you’re looking for a rich and creamy dessert that’s not overly sweet, you’ve come to the right place. When you make a velvety cheesecake and pair it with a vibrant, fruity topping, you get the perfect dessert. The addition of strawberries just sends it over the top. I’ve really been in the mood for a fresh and indulgent treat, and this dreamy cheesecake reminds me of celebrations and gatherings. Not a fan of strawberries? Don’t worry, it’s still delicious with any topping you choose!

Kitchen Equipment Needed

• Springform pan (9-inch)
• Mixing bowls
• Electric mixer
• Spatula
• Food processor or rolling pin (for crushing graham crackers)
• Saucepan

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 32 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup all-purpose flour

Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Directions

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
   • Bake the crust for 10 minutes, then remove from the oven and let it cool.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
   • Add the sugar and continue to beat until well combined and creamy.
   • Mix in the sour cream and vanilla extract.
   • Add the eggs one at a time, beating on low speed after each addition until just combined.
   • Add the flour and mix until smooth.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust.
   • Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
   • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
   • Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Prepare the Strawberry Topping:
   • In a saucepan, combine the sliced strawberries, sugar, and lemon juice.
   • Cook over medium heat until the strawberries release their juices and the mixture comes to a boil.
   • In a small bowl, mix the cornstarch with water until dissolved. Add this mixture to the saucepan.
   • Continue to cook, stirring constantly, until the sauce thickens.
   • Remove from heat and let the strawberry topping cool to room temperature.
5. Serve:
   • Before serving, spread the cooled strawberry topping over the chilled cheesecake.
   • Slice and enjoy!

Prep Time:

30 minutes

Cook Time:

1 hour

Total Time:

5 hours (including cooling and chilling time)

Nutrition (per serving, based on 12 servings):

• Calories: 450
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Sodium: 300mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 6g

Enjoy this creamy and tangy Strawberry Cheesecake as a delicious and indulgent dessert for any special occasion!

Strawberry Cheesecake

Strawberry Cheesecake is a delightfully creamy and tangy dessert that’s topped with a luscious strawberry sauce. It’s not heavy or overly sweet either.

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Equipment

• Springform pan (9-inch)
• Mixing bowls 
• Electric mixer
• Spatula
• Food processor or rolling pin (for crushing graham crackers)
• Saucepan

Ingredients

  

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter melted
• Cheesecake Filling:
• 32 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• Strawberry Topping:
• 2 cups fresh strawberries hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

 

• Prepare the Crust:
• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
• Bake the crust for 10 minutes, then remove from the oven and let it cool.
• Make the Cheesecake Filling:
• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
• Add the sugar and continue to beat until well combined and creamy.
• Mix in the sour cream and vanilla extract.
• Add the eggs one at a time, beating on low speed after each addition until just combined.
• Add the flour and mix until smooth.
• Bake the Cheesecake:
• Pour the cheesecake filling over the cooled crust.
• Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
• Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
• Prepare the Strawberry Topping:
• In a saucepan, combine the sliced strawberries, sugar, and lemon juice.
• Cook over medium heat until the strawberries release their juices and the mixture comes to a boil.
• In a small bowl, mix the cornstarch with water until dissolved. Add this mixture to the saucepan.
• Continue to cook, stirring constantly, until the sauce thickens.
• Remove from heat and let the strawberry topping cool to room temperature.