Introduction:
Strawberry Cheesecake is a classic dessert that combines a rich and creamy cheesecake base with a sweet and tangy strawberry topping. Perfect for any occasion, this dessert is a crowd-pleaser with its delightful blend of flavors and beautiful presentation. This recipe ensures a smooth, velvety cheesecake with a vibrant strawberry topping that is sure to impress.
Ingredients Quantities:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages (900g total) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) heavy cream
- 4 large eggs, room temperature
For the Strawberry Topping:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup (60ml) water
Optional Additions:
- Whipped cream for serving
- Fresh mint leaves for garnish
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or a flat-bottomed glass to smooth the crust.
- Bake the crust for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
- Add the sugar and vanilla extract, and beat until well combined.
- Add the sour cream and heavy cream, and mix until smooth.
- Add the eggs, one at a time, beating well after each addition. Make sure not to overmix to avoid incorporating too much air.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
4. Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and soften, about 5 minutes.
- In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the strawberries and cook for another 2-3 minutes, or until the sauce thickens.
- Remove from heat and let the strawberry topping cool completely.
5. Assemble the Cheesecake:
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
Tips for Success:
- Make sure all your ingredients are at room temperature to ensure a smooth batter.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
- Use a water bath to help the cheesecake bake evenly and prevent cracking.
Nutritional Estimate:
(Per Serving, based on 12 slices)
- Calories: 470
- Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 160mg
- Sodium: 350mg
- Carbohydrates: 39g
- Fiber: 1g
- Sugars: 31g
- Protein: 7g
Recommendation:
Strawberry Cheesecake is best enjoyed chilled. Serve it with a dollop of whipped cream and a sprig of fresh mint for an extra touch of elegance. This dessert can be made a day ahead, making it perfect for entertaining. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy this delightful dessert that beautifully combines the creamy richness of cheesecake with the fresh, fruity flavor of strawberries!
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