Easy Strawberry Cheesecake – If you’re craving a dessert. That’s both creamy. And bursting with fresh berry flavor. This Easy Strawberry Cheesecake is your go-to recipe. With a rich graham cracker crust. A smooth and velvety cheesecake filling. And a luscious strawberry topping. It’s a dessert. That’s sure to impress. Whether you’re entertaining guests. Or treating your family. This cheesecake is the perfect sweet ending. To any meal.
I remember the first time I made this cheesecake. It was a sunny Saturday afternoon. And I wanted to surprise my husband and our little one. With something special. As the cheesecake chilled in the fridge. The anticipation grew. When we finally sliced into it after dinner. The look on their faces was pure joy. My husband couldn’t stop raving. About the creamy texture. And my child? Well, let’s just say. There wasn’t a crumb left on the plate!
What makes this Easy Strawberry Cheesecake truly stands out?
This cheesecake stands out. For its simplicity. And versatility. The smooth, creamy filling. Pairs perfectly with the slightly tart strawberry topping. Making it a crowd-pleaser. For any occasion. Plus, it’s easy to make ahead of time. So you can focus on enjoying the moment. Rather than worrying about last-minute preparations.
What You Need To Make This Easy Strawberry Cheesecake Recipe?
Graham Cracker Crumbs: The foundation of this cheesecake. Is all about that classic graham cracker crunch. Make sure to use fresh crumbs. For a crisp, buttery base. That holds up under the rich filling.
Cream Cheese: For the silkiest, creamiest texture. Full-fat cream cheese is non-negotiable. It’s the heart of the cheesecake. Giving it that luxurious mouthfeel. We all crave. Remember to let it soften at room temperature. This helps avoid lumps. And makes mixing a breeze.
Strawberries: Whether you’re using fresh or frozen. The key is in the ripeness. Fresh strawberries will give you a vibrant, slightly tart topping. While frozen ones release their juices beautifully. Creating a luscious sauce. Don’t skip the step of hulling. And quartering. This ensures each bite is balanced. With the perfect strawberry-to-cheesecake ratio.
Cornstarch: This might seem like a minor player. But it’s what turns your strawberry sauce. From runny to just-right. It thickens the topping. Giving it that glossy finish. That makes the cheesecake so irresistible.
Steps To Make Easy Strawberry Cheesecake:
Step 1: Preheat and Prepare: Start by preheating your oven. Yo 325°F (160°C). This gives the cheesecake. A gentle, even bake. Ensuring that perfect creamy texture.
Step 2: Make the Crust: In a medium bowl. Mix together the graham cracker. With crumbs, granulated sugar, and brown sugar. Pour in the melted butter. And stir. Until the crumbs. Are evenly moistened. Press this mixture firmly into the bottom. And slightly up. The sides of a 9-inch springform pan. A flat-bottomed glass works wonders. For getting an even, compact crust. Set the pan aside.
Step 3: Prepare the Cheesecake Filling: In a large bowl. Beat the softened cream cheese. And sugar together. On medium-low speed. Until the mixture is smooth. And creamy. Don’t rush—scrape down the sides of the bowl as needed. To make sure everything is evenly combined. Stir in the sour cream and vanilla extract. Until just mixed in. Then, add the eggs one at a time. Mixing gently. After each one. The key here. Is not to over-mix. You want to avoid incorporating too much air. Into the batter.
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Step 4: Bake: Pour the cheesecake batter. Over the prepared crust. Spreading it out evenly. Pop it into the preheated oven. And bake for 45-50 minutes. You’ll know it’s done. When the edges are set. But the center still has a slight jiggle. Remove it from the oven. And let it cool at room temperature. Once it’s no longer warm. Transfer it to the fridge. And let it chill for at least 6 hours—overnight is even better!
Step 5: Prepare the Strawberry Topping: While the cheesecake chills. Make the strawberry topping. In a small saucepan. Whisk together the sugar. And cornstarch. Add in half of the strawberries, water, and lemon juice. Cook over medium-low heat. Stirring constantly until the strawberries break down. And the mixture thickens. Into a lovely sauce. Take it off the heat. Stir in the remaining strawberries and butter. And let it cool completely. Before pouring over the chilled cheesecake.
Step 6: Serve and Enjoy: Once everything is set. And ready. It’s time to slice. Into your masterpiece. If you want clean slices. Let the topping set in the fridge. For an hour before serving. If you can’t wait. Don’t worry—just enjoy the sweet, messy goodness. Right away!
Tip:
Patience is your best friend. With this cheesecake. Once it’s baked. Let it cool gradually before chilling. Cheesecakes are notorious for cracking. If they’re cooled too quickly. So resist the urge to speed things up. By tossing it in the fridge right away. Instead, let it come to room temperature first. Also, don’t be tempted to overbake. If the center is slightly jiggly. That’s perfect. It will set up beautifully. As it cools.
Frequently Asked Questions:
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect. For making ahead. It actually tastes better after chilling overnight. So feel free to prepare it the day before serving.
Can I use a different fruit for the topping?
Yes, you can! This recipe is quite versatile. Blueberries, raspberries. Or even a mixed berry topping. Would work beautifully here.
What if I don’t have a springform pan?
While a springform pan is ideal. For easy removal. You can use a regular cake pan. In a pinch. Just be sure to line it with parchment paper. For easier lifting.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Strawberry Cheesecake
Ingredients
For the Crust:
- 1 ½ c 170 grams of graham cracker crumbs
- 2 tbsp of granulated sugar
- 1 tbsp of firmly packed light brown sugar
- 5 tbsp 74 grams of unsalted butter, melted
For the Cheesecake:
- 24 ounces 680 grams of full-fat cream cheese, softened
- 1 c 200 grams of granulated sugar
- ½ c of sour cream
- 1 tsp of vanilla extract
- 3 large eggs lightly beaten (preferably at room temperature)
For the Topping:
- 1 ½ pound of strawberries fresh or frozen, rinsed, hulled, and quartered
- ¼ c 50 grams of granulated sugar
- 1 ½ tbsp of cornstarch refer to the note
- 1 tbsp of lemon juice
- 2 tbsp of water
- 1 tbsp of butter either salted or unsalted
Instructions
- Preheat the Oven: Start by setting your oven. To 325°F (160°C).
- Prepare Graham Cracker Crust: In a medium bowl. Mix together the graham cracker crumbs, granulated sugar, and light brown sugar. Pour in the melted butter. And stir until the crumbs are thoroughly coated. And moistened.
- Press the crumb mixture evenly. Into the bottom. And slightly up. The sides of a 9-inch springform pan. Use the bottom of a glass. To help press the crumbs firmly. Into place. Set the pan aside.
- Make the Cheesecake Filling: In a large mixing bowl. Beat the softened cream cheese. And sugar together. With an electric mixer. On medium-low speed. Until the mixture is smooth. And well-blended. Make sure to scrape down the sides. And bottom of the bowl. To ensure everything. Is evenly mixed.
- Add the sour cream. And vanilla extract. Mixing just until combined.
- Gradually add the eggs. One at a time. Stirring gently after each addition. Be careful not to over-mix. As this can cause the cheesecake. To puff up too much during baking.
- Bake the Cheesecake: Pour the cheesecake batter. Into the prepared crust. Spreading it out evenly. Place the pan in the oven. And bake for 45-50 minutes. The center should still have a slight jiggle. But the rest of the cheesecake. Should be mostly set.
- Once baked. Let the cheesecake cool. At room temperature. Until it is no longer warm. Then, move it to the refrigerator to chill. For at least 6 hours. Or ideally, overnight. Keep the springform pan’s collar on. Until you’re ready to serve.
- Prepare the Strawberry Topping: In a small saucepan. Whisk together the sugar and cornstarch. Add in half of the strawberries. Along with the water. And lemon juice. Set the heat to medium-low. And cook, stirring constantly. Until the strawberries release their juices. And begin to break down. And the sauce thickens.
- Remove the pan from the heat. Then stir in the remaining strawberries. And butter. Until everything is well combined. Transfer the topping to a heatproof bowl. And allow it to cool. Until it’s no longer warm to the touch. You can speed up the cooling process. By placing it in the refrigerator.
- Serve the Cheesecake: Once the strawberry topping is cooled. Pour it over the chilled cheesecake. If you prefer a neat presentation. Let the topping set in the fridge. For about an hour before slicing. And serving. If you can’t wait. Dive in—the topping will be deliciously loose. And messy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
