Indulge in the creamy, tangy, and sweet delight of this classic Strawberry Cheesecake. This dessert perfectly balances a rich cheesecake filling with a buttery cookie crust, topped with a fresh and vibrant strawberry glaze. Ideal for any special occasion or as a weekend treat, this Strawberry Cheesecake will impress your family and friends with its stunning presentation and irresistible flavor. Follow this simple, step-by-step recipe to create a dessert that looks as good as it tastes.
Cuisine: American
Prep Time: 30 mins
Cook Time: 55 mins
Chilling Time: 6 hours
Total Time: 7 hours 25 mins
Servings: 12
Ingredients
Cookie Crust:
- 2 cups (200g) cookie crumbs
- 8 tbsp (120g) unsalted butter, melted
Cheesecake Filling:
- 16 oz (500g) cream cheese, softened
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups granulated sugar
- Zest of 1 lemon
- 3 large eggs, at room temperature
Strawberry Topping:
- 1 lb (500g) fresh strawberries (1/2 diced, 1/2 halved)
- 2 tbsp lemon juice
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornstarch
- 2 tbsp water
Instructions
- Preheat and Prepare Pan:
- Preheat the oven to 320°F (160°C). Grease an 8-inch springform pan and line the bottom with a parchment round. Grease the sides.
- Make the Crust:
- In a medium bowl, mix together the cookie crumbs and melted butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pan.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the flour, vanilla extract, sour cream, granulated sugar, and lemon zest. Beat until just combined.
- Beat in the eggs, one at a time, until just incorporated.
- Bake the Cheesecake:
- Pour the cheesecake filling into the prepared crust and spread it evenly.
- Bake for 55-60 minutes, until the center is nearly set.
- Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours.
- Prepare the Strawberry Topping:
- In a saucepan over medium heat, combine the diced strawberries, lemon juice, granulated sugar, and vanilla extract. Simmer for about 10 minutes until the mixture becomes syrupy.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the saucepan and cook until the mixture thickens.
- Add the halved strawberries and cook for an additional minute. Remove from heat and let cool slightly.
- Assemble and Serve:
- Remove the chilled cheesecake from the springform pan and transfer it to a serving plate.
- Spread the strawberry topping evenly over the top, arranging the halved strawberries face-down.
- Chill the assembled cheesecake for an additional 2 hours before slicing and serving.
Tips for the Best Cheesecake
- Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
- Slow Cooling: Cooling the cheesecake slowly in the oven helps prevent cracks.
- Adjust Topping Thickness: Adjust the thickness of the strawberry topping by adding more water or cornstarch slurry as needed.
Storage
- Store leftover cheesecake in an airtight container in the refrigerator for 2-3 days.