This strawberry cheesecake recipe is a rich and creamy dessert with a delicious strawberry topping. With a smooth, velvety filling on a graham cracker crust and a sweet burst of fresh strawberries, this cheesecake is perfect for any special occasion or just a weekend treat. Whether you’re a cheesecake lover or just craving something sweet, this strawberry cheesecake recipe will satisfy your dessert cravings.
Ingredients:
Ingredients for the strawberry cheesecake recipe:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 lb fresh strawberries, sliced
- 1/4 cup strawberry jam
Execution
Step-by-Step Method for the strawberry cheesecake recipe:
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream until well combined.
- Bake the cheesecake: Pour the cream cheese mixture over the cooled crust. Smooth the top with a spatula. Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours or overnight.
- Prepare the topping: In a small saucepan, gently heat the strawberry jam until it becomes smooth and runny. Arrange the sliced strawberries on top of the cooled cheesecake and drizzle with the warm jam.
- Serve: Slice and serve the strawberry cheesecake chilled, and enjoy!
Tips:
For the best strawberry cheesecake recipe:
- Use room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps and ensure a smooth filling.
- Prevent cracks: To prevent cracks in the cheesecake, bake it in a water bath or place a pan of hot water on the lower rack of the oven while baking.
- Chill before serving: Cheesecake needs time to chill and set properly, so make sure to refrigerate it for at least 4 hours or overnight before serving.
- Add a twist: You can mix a little lemon zest into the filling for a hint of citrus or use different fruit toppings like blueberries or raspberries for variety.
FAQs:
- Can I make cheesecake ahead of time? Yes, cheesecake is a great make-ahead dessert. You can make it a day or two in advance and store it in the refrigerator until ready to serve.
- Can I freeze cheesecake? Yes, you can freeze cheesecake. Wrap individual slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
- What can I serve with strawberry cheesecake? This cheesecake is delicious on its own, but you can serve it with whipped cream or extra fresh strawberries on the side.
- How do I store leftovers? Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
