Strawberry Cheesecake

August 23, 2023

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This Strawberry Cheesecake is the perfect balance of light & creamy, topped with fresh strawberry sauce!

What is Strawberry Cheesecake?

Strawberry Cheesecake, combines the richness of creamy cheesecake with the refreshing sweetness of strawberries. Made with fresh, ripe strawberries, and a velvety smooth cheesecake filling, this is the ultimate treat for any occasion!

slice of homemade strawberry cheesecake

Ingredients in Strawberry Cheesecake

Don’t be intimidated by cheesecake, it’s easier than you think! I’m here to help along the way, starting with your shopping list, here’s everything you’ll need:

For the Cake Filling:
– Cream Cheese
– Granulated Sugar
– Sour Cream
– Eggs
– Heavy Cream
– Vanilla Extract

For the Crust:
– Graham Crackers
– Granulated Sugar
– Unsalted Butter

For the Strawberry Sauce Topping:
– Fresh Strawberries
– Granulated Sugar
– Water
– Cornstarch
– Salt
– Lemon Juice

homemade strawberry cheesecake with a slice on the side

Baking a Cheesecake Without a Water Bath

Even though a water bath is the traditional route to making cheesecake, it is not only possible but easier to make it without a water bath!

This is done by starting to bake the cheesecake at a high temperature, in this case 400°F for 10 minutes. Once the 10 minutes have ended, it is time to turn the oven temperature down to 225°F and continue to bake it for 1 to 1 ½ hours. This process bakes the cake at a low temperature slowly, resulting in a perfectly baked & creamy cheesecake!

Tips to Prevent a Cheesecake from Cracking

– Avoid over-mixing: Over-mixing the cheesecake batter can introduce excess air into the mixture, which can lead to cracks during baking. Mix the ingredients until they are just combined, and avoid beating the mixture too vigorously.


– Don’t open the oven door: Avoid opening the oven door during the baking process. Sudden changes in temperature or drafts can cause the cheesecake to crack. Check for doneness using a gentle shake or by inserting a toothpick into the center. If it’s slightly jiggly but not wet, it’s done.


– Gradual cooling: After the cheesecake is done baking, allow the cheesecake to cool in the oven for 1 hour, leave the oven door shut & turn the oven off. After the hour, remove the cheesecake from the oven and cool the cake to room temperature. This gradual cooling process helps prevent cracks caused by rapid temperature changes.

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Ingredients

Adjust Servings
2 ¾ cups Cream Cheese, room temperature
1 cup Granulated Sugar
½ cup Sour Cream
4 Eggs
⅓ cup Heavy Cream
½ teaspoon Vanilla Extract
For the Crust & Strawberry Sauce Topping:
2 cups Graham Crackers, crumbs
¼ cup Granulated Sugar
½ cup Unsalted Butter, melted
1 pound Fresh Strawberries, halved
1 pound Fresh Strawberries, mashed/pureed
½ cup Granulated Sugar
¾ cup Water
2 teaspoons Cornstarch
¼ teaspoon Salt
3 teaspoons Lemon Juice

Directions

1.

Make the Crust

Preheat the oven to 350°F. In a bowl, combine the graham crackers crumbs and the ¼ cup granulated sugar. Mix in the melted butter until all the crumbs are coated, it should resemble wet sand. Grease a 9” springform cake pan and line it with parchment paper on the bottom. Press the crust mixture firmly and evenly into the bottom and up the sides of the cake pan, press out excess, especially in the corners. Pre-bake the crust in the preheated oven for 10 minutes until lightly golden. Remove from the oven, set aside, and let it cool completely.
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2.

Start the Filling

Preheat the oven to 400°F. Using a stand mixer fitted with the paddle attachment or a large bowl with a rubber spatula, mix the cream cheese and sugar until completely smooth. Once combined, add in the sour cream and stir until thoroughly mixed.
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3.

Add the Wet Ingredients

Next, add the eggs, one or two at a time until fully incorporated before adding more. Gradually add in the heavy cream and vanilla extract, mix until combined.
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4.

Bake the Cheesecake

Pour the cheesecake filling in the prepared cake pan over the cooled crust, making sure to evenly distribute among the pan. Place the filled pan on a sheet pan and bake in the oven at 400°F for 10 minutes. After the 10 minutes, turn down the oven temperature to 225°F and continue to bake for 1 - 1 ½ hours or until the cake is set (has a slight jiggle in the center).
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5.

Cool the Cheesecake

Once the cheesecake is done baking, allow the cheesecake to cool in the oven for 1 hour, leave the oven door shut & turn the oven off. After the hour, remove the cheesecake from the oven and cool the cake at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight. Make sure the cheesecake is cooled completely before removing it from the pan.
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6.

Make the Strawberry Sauce

In a medium sauce pan, add the pound of mashed/pureed strawberries. To the pureed strawberries, add the water, sugar, cornstarch, and salt. Mix together until fully combined and there are no lumps of cornstarch. Bring the mixture to a boil, stirring constantly and cook until the sauce begins to thicken.
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7.

Cool the Strawberry Sauce

Once the sauce has thickened, remove it from the heat. Stir in the lemon juice and the remaining pound of halved strawberries. Transfer the sauce to a bowl and set aside and cool to room temperature.
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8.

Top with Strawberry Sauce & Serve!

When ready to serve, remove the cheesecake from the pan, transfer to a serving dish and top with the strawberry sauce!
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