Beautiful STRAWBERRY CHEESECAKE is a simple dessert recipe made with easy homemade strawberry sauce and smooth, creamy baked cheesecake.
Our Strawberry Cheesecake recipe is as easy as it gets to make cheesecake at home! Made with simple homemade strawberry sauce, this is a smooth, creamy baked cheesecake recipe you will fall in love with. Calling all cheesecake lovers – this is the excellent cheesecake recipe ever!
This wonderful strawberry cheesecake is the perfect centerpiece for a dinner party. Serve it for a birthday or as a holiday dessert. Everyone will love it!
What makes this the best Strawberry cheesecake recipe?
-It’s decadent and so smooth. This cheesecake is melt-in-your-mouth delicious!
-The ingredients to get this homemade cheesecake is so simple. It will surprise you!
-There is no bain-marie or water bath, getting this cheesecake as easy as it gets and stress-free!
-It’s easy to make ahead of time and serve at a ceremony or for dessert the next day!
INGREDIENTS FOR STRAWBERRY CHEESECAKE
7 oz Graham crackers
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
3.5 oz unsalted butter (melted)
3 packages cream cheese (softened; 8 oz. packages)
3/4 cup superfine sugar
1 1/2 teaspoons vanilla extract
2 large eggs room temp
1 egg yolk room temp
1 cup light sour cream room temp
1/2 lemon juice and zest
Pinch of salt
2/3 cup strawberry sauce
DON’T MISS THE INSTRUCTIONS IN THE NEXT PAGE
How to Pick Strawberries at the Store
No matter what time of year you’re getting them, choosing the best strawberries at the store is always a challenge. It’s all too easy to buy a carton of strawberries that have no taste at all. But if you know how to pick strawberries at the store is easier than you’d think once you’ve learned what to watch out for. Here is some advice to help you choose the highest quality strawberries from the market year-round.
- Check for a bright red color
- Choose smaller berry sizes
- Avoid softness and excess moisture
- Make sure caps are green and fresh
- Buy local if you can
INSTRUCTIONS FOR THE STRAWBERRY CHEESECAKE
Creating the graham cracker crust
1/ Preheat the oven to 160°C / 325°F / 140°C fan-forced. Lubricant and line the base and sides of an 8-inch round springform tin with baking paper.
Use a blender to prepare the crackers to fine crumbs. Join the cinnamon and ginger and pulse to mix (if you don’t have a blender, place the biscuits in a bag and crush them with a rolling pin)
Tip the crumbs into a pan, then mix into the melted butter.
2/ Press firmly into the bottom of the prepared tin. Bake for 12 minutes then set aside while you make the filling.
Creating the cheesecake filling
1/ Using a stand mixer with the paddle attachment, beat the cream cheese on low-med speed for about 3 minutes till smooth and creamy. Scrape down the sides of the bowl as required.
Join the sugar and vanilla and beat well, again scrape down the sides as needed.
Then combine the eggs and extra yolk, one at a time, beating until each is well combined.
Join the sour cream, salt, lemon juice, and zest and beat well. The dough should now be looking completely smooth and glossy.
Pour half of the cheesecake batter over the base.
Putting the strawberry cheesecake together
1/ With a spoon, touch about half the strawberry sauce in small blobs over the top of the cheesecake batter you just added to the base.
Carefully spoon over the remaining cheesecake mixture.
Smooth out the top just a little, then again use a spoon to dollop over the remaining strawberry sauce.
Drag a knife into the little strawberry patches to give it a swirl effect.
2/ Bake for 40-50 minutes on the middle shelf of the oven. There should be a small wobble in the center.
Switch the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
After a half-hour, transfer it from the oven and let it cool at least a further 50 minutes at room temperature before covering (a plate over the top of the tin is fine) and putting it in the fridge to set perfectly. Let it sit for at least 3 hours.
Remove from the pan, serve, and enjoy!
CHECK THE MAGICAL TIPS IN THE NEXT PAGE
TIPS FOR STRAWBERRY CHEESECAKE
The method to stop your cheesecake from cracking is to leave it to cool slowly. You do this by leaving it to cool in the oven for half an hour after the oven has been turned off. Then, transfer it from the oven and let it come to room temperature. Lastly, cover the top and put it in the fridge to finish cooling.
What I love most about our strawberry cheesecake is that there are no unusual steps. No bain-marie, and no water bath! This makes the strawberry cheesecake so simple, even for a total beginner.
It goes straight in the oven and bake for 45 minutes or until there’s just a slight wobble in the center, and voila! Cheesecake perfection!
How long will cheesecake keep?
Cheesecake keeps well in the refrigerator for 5-6 days. So, get your time and enjoy eating it for dessert every day! 😉 You might also want a slice for breakfast. We won’t tell!
Can you freeze cheesecake?
Yes, you can, although, from my own experience,
To freeze, put the strawberry cheesecake on a flat plate or the baking tin base. Then wrap it 3 times in plastic wrap so that it’s very well sealed.
Freeze it for up to a month. Make sure to thaw it in the fridge, and if you’re thawing the whole cheesecake. Give it at least 24 hours to make sure it’s excellently thawed.
STRAWBERRY CHEESECAKE NOTE: A great tip to stop a cheesecake from cracking is to let it cool slowly. You do this by allowing it cool in the oven for half an hour after it has been set off. Then, transfer it from the oven and let it come to room temperature before covering the top and placing it in the fridge to cool completely.
CHEESECAKE SERVING SIZE
This cheesecake is big enough for about 15 slices, so it’s perfect for serving at a party.
And oh, is it so delicious! This is one of my favorite and easiest desserts for a holiday festival. I love serving this strawberry cheesecake!