Description
Strawberry Cheesecake
Indulge in the delightful flavors of this classic Strawberry Cheesecake! With its creamy filling, crunchy graham cracker crust, and vibrant strawberry topping, it’s the perfect treat for any occasion. Whether you’re serving it at a celebration or enjoying a cozy night in, this cheesecake is bound to impress.
2 cups graham cracker crumbs
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
2 tsp vanilla extract
¼ cup heavy cream
2 cups fresh strawberries, sliced
¼ cup strawberry jam
Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted butter, press into the pan.
3. Beat cream cheese and sugar until smooth. Add sour cream, mix well.
4. Add eggs, one at a time, then vanilla and heavy cream.
5. Pour mixture over crust, bake 55-60 min.
6. Cool in oven for 1 hour, then refrigerate 4 hours.
7. Top with strawberry jam and strawberries before serving.
Prep Time: 80 mins
Kcal: 450 per slice
Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. First, ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature for a smooth, lump-free filling. For the crust, combine the graham cracker crumbs and melted butter thoroughly until the mixture resembles wet sand. Press it firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Pre-bake this crust for 10 minutes at 325°F, then let it cool slightly; this prevents sogginess.
For the filling, beat the softened cream cheese and sugar on medium-low speed for 3-4 minutes until completely smooth. Scrape the bowl down frequently. Add the sour cream and blend just until incorporated. Add eggs one at a time, mixing on low speed only until the yolk disappears after each addition. Over-beating eggs incorporates too much air, which can cause cracks. Finally, mix in the vanilla and heavy cream until just combined. Pour the filling over the crust and smooth the top.
Bake on the center rack for 55-60 minutes. The edges should be set, but the center should still have a slight, gentle jiggle. Turn the oven off, crack the door open with a wooden spoon, and let the cheesecake cool inside for one hour. This gradual cooling is the best defense against cracking. Then, refrigerate for at least 4 hours, preferably overnight.
Serving Suggestions
Serve chilled slices with the fresh strawberry topping. For extra elegance, garnish with a mint leaf or a light dusting of powdered sugar. Pair with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of melted dark chocolate or a raspberry coulis also makes a decadent addition.
How-to Summary
Create a pre-baked graham cracker crust. Mix a smooth cream cheese filling with room-temperature ingredients, avoiding over-beating. Bake until the center is slightly jiggy. Cool gradually in the turned-off oven to prevent cracks. Chill thoroughly before adding a simple topping of sliced strawberries brushed with warmed jam.
Frequently Asked Questions
Can I use frozen strawberries? Yes, for the topping, but thaw and drain them completely to avoid a watery sauce. Pat them dry before arranging.
How do I prevent cracks? Use room-temperature ingredients, avoid over-mixing the eggs, don’t over-bake, and always cool the cheesecake slowly in the turned-off oven.
Can I make this gluten-free? Absolutely. Substitute the graham cracker crumbs with an equal amount of gluten-free cookie crumbs or ground almonds.
How long does it keep? Covered tightly, it lasts up to 5 days in the refrigerator. You can also freeze the plain cheesecake (without topping) for up to 2 months.
My filling is lumpy. What happened? This is almost always because the cream cheese was too cold. Ensure it is fully softened at room temperature for 1-2 hours before starting.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy filling.
- Over-beating the batter after adding eggs, which incorporates too much air and causes cracking.
- Over-baking; the center should still jiggle slightly when done.
- Cooling the cheesecake too quickly on the counter, which shocks it and creates cracks.
- Adding the strawberry topping before the cheesecake is fully chilled, causing it to slide off.
Conclusion
This Strawberry Cheesecake is a timeless dessert that balances a rich, creamy texture with the bright, fresh flavor of strawberries. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a stunning, crack-free result perfect for any gathering. The make-ahead nature of this dessert makes it an ideal, stress-free choice for entertaining, guaranteeing a show-stopping finale to any meal.