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Strawberry Cheesecake Recipe

Strawberry Cheesecake Recipe
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4.5 from 83 reviews

This luscious Strawberry Cheesecake features a cinnamon graham cracker crust, a smooth and creamy cheesecake base, and swirls of thick strawberry sauce throughout. Finished with extra strawberry sauce for serving, this showstopping dessert is perfect for any special occasion or summertime treat. Each bite delivers the perfect balance of tangy cream cheese and vibrant strawberry flavor atop a buttery, spiced crust.

  • Author: Emma
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 5 hrs 50 mins
  • Yield: 1 (9-inch) cheesecake
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Crust:

  • 1 ¼ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon (or to taste)

For the Strawberry Sauce:

  • 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
  • 1 tablespoon cornstarch
  • 1 tablespoon water (optional, for thinning sauce if needed)

For the Filling:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ teaspoon vanilla extract
  • 3 large eggs

Instructions

  1. Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, white sugar, and ground cinnamon until evenly combined. Press the mixture firmly into the bottom of an ungreased 9-inch springform pan. Place the pan in the refrigerator and chill for 30 minutes while you prepare the filling. Meanwhile, preheat your oven to 300°F (150°C).
  2. Make the Strawberry Sauce: In a blender, combine the thawed and drained strawberries with the cornstarch. Blend until smooth. Pour the strawberry puree into a saucepan and bring to a boil over high heat, stirring until the sauce is thick and shiny (about 2 minutes). Measure out 1/3 cup of the sauce and set it aside to cool; cover and refrigerate the remaining sauce for serving later.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Gradually beat in the sweetened condensed milk. Mix in the lemon juice and vanilla extract. Add the eggs and beat on low speed just until combined—avoid overbeating.
  4. Layer and Swirl: Pour half of the cream cheese mixture over the chilled crust in the springform pan. Drop half of the reserved (1/3 cup) strawberry sauce by 1/2 teaspoonfuls onto the cream cheese layer. Carefully spoon the remaining cream cheese mixture over this, then drop the rest of the reserved strawberry sauce by 1/2 teaspoonfuls on top. Using a knife, gently swirl through just the top layer to create a marbled effect.
  5. Bake the Cheesecake: Carefully transfer the pan to the preheated oven. Bake until the center is almost set, 45 to 50 minutes. The center will still wobble slightly when shaken.
  6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool on a wire rack for 10 minutes. Run a knife gently around the inside edge of the pan to loosen the cheesecake. Cool for 1 hour at room temperature. Refrigerate for at least 4 hours (or overnight) before removing from the springform pan and serving.
  7. Serve: Serve slices of chilled cheesecake topped with the reserved strawberry sauce. If the sauce is too thick, stir in a bit of water to thin it to your desired consistency.

Notes

  • Let the cream cheese come to room temperature for a smooth, lump-free cheesecake filling.
  • Use a water bath for extra insurance against cracks, though not required by this recipe.
  • Make sure not to overbeat the eggs, as this can cause the cheesecake to crack.
  • For clean slices, rinse your knife in hot water between cuts.
  • Fresh strawberries can be used in place of frozen when in season.
  • The cheesecake can be made up to two days ahead and stored tightly covered in the refrigerator.

Nutrition

Find it online: https://allcookedup.com/strawberry-cheesecake-recipe/