Fresh strawberries dressed in a luscious sauce—the perfect complement for this silky, smooth Strawberry Cheesecake!
I’ve said it before, and I’ll say it again—I love cheesecake! There’s just something extraordinary about how cheesecake glides over the tongue, tickling the taste buds with its sweet, delicate flavor. And, while blueberry might be my favorite, strawberry cheesecake is a close second. Yes, I’ll eagerly enjoy dulce de leche, chocolate peanut butter cup, vanilla bean, and a host of other decadent flavors from Cheesecake Factory. But give me a nice, homemade cheesecake, topped with fresh berries, and I’m one happy girl.
What makes strawberry cheesecake so popular? My guess is the topping. There’s nothing like a sweet, glossy strawberry glaze. If you’re anything like me, you make a little extra because there’s no such thing as too much strawberry glaze. And if you prefer a thicker glaze, let it simmer for a little longer on the stove. It will continue to thicken as it cooks.
While we’re discussing various options, let’s talk about the lemon zest. When added to cheesecake, it helps balance the richness of the filling and adds a fresh flavor. I also use gluten-free graham cracker crumbs when I make this, and it turns out equally delicious.
Now, there’s also some debate as to whether quartered, halved, or whole strawberries are best on cheesecake. That’s a matter of personal preference. I’ve tried each way, and they all work in my book. The only way to improve upon perfection like this is with a dollop of whipped cream, right? Of course, right! After all, what isn’t better with whipped cream?
Tricks for perfect cheesecake
One issue that plagues anyone who attempts to make cheesecake is the dreaded crack on top. The best way to avoid cracks is by using a water bath. The humidity from the water bath helps reduce the film that can form on the top of the cheesecake. However, anyone who has ever had water leak into their springform pan knows that a soggy crust is a death sentence for cheesecake. One way to avoid this is to wrap a double layer of foil around the outside of the springform pan, ensuring it is high enough to prevent water from seeping in.
Another option is to place a pan of hot water on the bottom rack in the oven (I let the water get hot as the oven preheats). That helps provide the desired humidity. If you try this method, I still recommend wrapping your springform pan in foil to promote even cooking.
Other tips and tricks:
- Set the eggs, cream cheese, and sour cream out on the counter at least one hour before starting preparation. Room temperature ingredients combine more evenly and prevent a lumpy batter.
- Add the eggs one at a time and do not overmix the batter. Keep the mixer on low speed and blend just until everything is incorporated to prevent excessive air, which can cause the cheesecake to crack.
- Gently tap your filled springform pan on the counter a few times to remove air bubbles before baking.
How do I store leftovers?
Leftover strawberry cheesecake should be stored tightly covered or in an airtight container. Refrigerate for up to 4 days. You can also freeze the entire cheesecake or slices tightly wrapped in plastic. Store it in a freezer-safe container or resealable bag for up to 3 months. Defrost the frozen cheesecake in the refrigerator until thawed.
Serving suggestions
Strawberry cheesecake is the perfect ending to any meal. I enjoy it with lighter dishes such as Salade Niçoise or a protein-rich Steak Salad. It’s equally good following creamy mains like Lemon Ricotta Pasta, Vegetable Lasagna, or this delightfully rich Crack Chicken Recipe.
You can even serve the cheesecake after a hearty dinner of Green Chile Stew, Skillet Shepherd’s Pie, or Mexican Ground Beef Skillet. And, although this dessert is perfect as is, why not add a dollop of Strawberry Whipped Cream to each slice?
Strawberry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
For the Filling:
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3 large eggs at room temperature
- Zest of 1 lemon optional
For the Sauce:
- 1 1/2 pounds fresh strawberries hulled and quartered
- 4 1/2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
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Preheat your oven to 325°F. Prepare a 9-inch springform pan by lightly greasing it.
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan and about 1 inch up the sides. Bake the crust for 10 minutes. Remove and let cool slightly.
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In a large bowl, beat the softened cream cheese until smooth. Add sugar and sour cream, then mix in the vanilla extract and eggs one at a time until just combined. If using, stir in the lemon zest. Pour the filling evenly over the prepared crust.
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Place the springform pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the side of the pan. Bake for 55 minutes, or until the edges are set and the center is slightly jiggly.
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Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.
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For the topping, combine the quartered strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer and allow the strawberries to break down.
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Mix the cornstarch with water to create a slurry, then stir it into the saucepan. Cook for about 2 minutes until the sauce thickens. Let cool, then spoon evenly over the chilled cheesecake before serving.
Nutrition
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