Get ready to dive into the creamy, dreamy world of homemade strawberry cheesecake. This recipe is packed with real strawberries for that fresh, fruity flavor you crave.
Why This Recipe Works
- Real strawberries bring a fresh, vibrant flavor that outshines any artificial substitute.
- The perfect balance of creamy and tangy ensures every bite is a delight.
- A buttery graham cracker crust adds the ideal crunch to complement the smooth filling.
- Simple, straightforward steps make this recipe accessible to bakers of all levels.
- Customizable toppings and variations let you make it your own.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 2 lbs cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberry puree
- 1/2 cup sour cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Blender or food processor
Instructions
Step 1: Prepare the Crust
Mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let cool. Tip: Use the bottom of a measuring cup to press the crust evenly.
Step 2: Make the Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract, strawberry puree, and sour cream until just combined. Pour over the cooled crust. Tip: Don’t overmix to avoid air bubbles.
Step 3: Bake the Cheesecake
Bake at 325°F for 55-60 minutes until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Tip: This gradual cooling helps prevent cracks.
Step 4: Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Step 5: Serve
Garnish with fresh strawberries or a strawberry sauce before serving.
Tips and Tricks
For the smoothest filling, ensure all ingredients are at room temperature before mixing. To prevent water from seeping into the springform pan during baking, wrap the outside with aluminum foil. For an extra smooth puree, strain the strawberries after blending. If you’re short on time, you can use a water bath to speed up the cooling process, but patience is key for the best texture.
Recipe Variations
- Swap strawberries for raspberries or blueberries for a different berry flavor.
- Add a layer of chocolate ganache between the crust and filling for a chocolatey twist.
- Incorporate lemon zest into the filling for a citrusy kick.
- Top with a mix of berries for a colorful presentation.
- Use a gluten-free graham cracker alternative for a gluten-free version.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in your cheesecake. Fresh strawberries are preferred for the best flavor and texture.
How do I prevent cracks?
Avoid overmixing the batter and cool the cheesecake gradually as directed. Cracks don’t affect taste, so don’t stress too much!
Can I make this recipe ahead of time?
Absolutely! Cheesecake tastes even better the next day, making it a perfect make-ahead dessert.
Summary
This strawberry cheesecake is a showstopper, blending fresh strawberries with creamy, tangy cheesecake on a buttery crust. Follow the steps and tips for a dessert that’s as beautiful as it is delicious.