This Strawberry Cheesecake is made with a graham cracker crust, a creamy cheesecake filling, and a scrumptious strawberry sauce! The creaminess of the cheesecake mixed with the brilliant, fruity sauce makes this dessert excellent for strawberry season, or any time.
Simple Do-it-yourself Strawberry Cheesecake
Given the massive variety of cheesecake recipes, I’m clearly a fan of a very good cheesecake. I simply love how dense, creamy and scrumptious it’s. And as soon as I began baking them, there was no turning again. As difficult as they appear, they’re really pretty easy with the correct recipe and suggestions.
This strawberry cheesecake recipe positively falls into the class of one in every of my favorites. There’s something about hotter climate that enhances my longing for gentle, fruity desserts. This strawberry cheesecake actually hits the spot. If you happen to loved my 9X13-inch strawberry cheesecake, you need to do that extra traditional tackle the dessert. I used my traditional cheesecake recipe as the bottom, and it’s so darn good!
Made in a 9-inch springform pan, this traditional strawberry cheesecake has a buttery, melt-in-your-mouth graham cracker crust topped with a easy, creamy vanilla cheesecake filling. The tanginess of the filling is complimented superbly by the sweetness of the strawberry sauce that ties the dessert collectively. It truly is the proper dessert as we transfer into spring and summer time. So hop within the kitchen and whip up this mouthwatering, gentle, fruity deal with for you and your family members.
Why You’ll Love this Cheesecake Recipe
That is such a pleasant springtime dessert for a lot of causes. Listed here are just a few of my favourite issues about it.
- Texture. I like all cheesecakes. They’re so thick and creamy. This one particularly actually hits the spot in that regard. It’s a traditional. Scrumptious.
- The strawberry sauce. This sauce is to die for. It’s made with a strawberry puree base, somewhat than water, which supplies it a lot taste. You’ll have loads of it so be sure you avoid wasting. Drizzle it over your slice or use it individually as a topping in your yogurt or vanilla ice cream.
- Balanced. Cheesecake by nature has a little bit of a tangy high quality to it. I like this cheesecake as a result of that tang is complimented superbly by the sweetness of the graham cracker crust in addition to the strawberry sauce.
- Excellent for spring. I like a light-weight and fruity dessert for spring. This cheesecake matches the invoice. The fragile vanilla filling topped off with plentiful strawberry sauce is ideal in your subsequent social gathering.
What You’ll Want
This recipe requires easy elements, a lot of which you would possibly have already got in your kitchen. Here’s a checklist of what you will want. Scroll to the recipe beneath for detailed measurements.
Crust
- Graham cracker crumbs: You’ll want about 17 full sheets of graham crackers.
- Sugar: For a contact of sweetness.
- Salt: For taste.
- Unsalted butter: You’ll need it to be melted to carry the crust collectively.
Cheesecake
- Cream cheese: This must be room temperature in order that it combines correctly along with your different elements and doesn’t provide you with a lumpy filling. I like to recommend full fats, brick-style cream cheese.
- Sugar: Granulated sugar is greatest.
- All-purpose flour: You need to use your favourite 1:1 gluten-free flour as a substitute and even cornstarch (half the quantity).
- Bitter cream: For a brilliant creamy filling. Begin with room-temperature bitter cream. It can incorporate extra simply with the opposite elements, supplying you with a smoother filling.
- Vanilla extract: For taste.
- Eggs: You need massive eggs at room temperature.
Strawberry Topping
- Chopped strawberries: These might be pureed to make the bottom of the sauce.
- Sugar: For sweetness and moisture within the sauce.
- Cornstarch: For thickening.
- Vanilla extract: For a contact of taste.
- Quartered strawberries
- Salt: Only a pinch, for taste.
Methods to Make Strawberry Cheesecake
A Graham Cracker crust, a vanilla cheesecake filling, and a pleasant strawberry sauce is all it takes. Right here’s a fast rundown of find out how to make strawberry cheesecake. Scroll to the recipe beneath for extra detailed directions.
Make the Crust
- Prep. Preheat oven to 325°F, line the underside of a 9-inch springform pan with parchment paper, and grease the edges.
- Combine collectively the crust elements
- Press the crust into the underside and up the edges of the pan.
- Bake for 10 minutes.
- Leak-proof the pan. Cowl the surface of the pan with aluminum foil. Try my submit on find out how to leak-proof your water tub.
Make Filling and Bake
- Beat collectively the cream cheese, sugar, and flour on low velocity till easy.
- Add the bitter cream and vanilla extract and blend on low velocity till properly mixed.
- Add the eggs separately, mixing till easy after every addition.
- Make a water tub. Pour the cheesecake batter into the crust and place the leak-proofed springform pan in a bigger pan. Fill the bigger pan partway with water.
- Bake for 1 hour and quarter-hour. Try my submit on find out how to inform in case your cheesecake is finished baking.
- Cool regularly. Flip off the oven and depart the door closed for half-hour earlier than cracking the oven and permitting the cheesecake to sit down for a further half-hour.
- Chill. Take away the cheesecake from the oven and water tub, wrap it in plastic wrap, and refrigerate for no less than 5 hours.
Make Strawberry Sauce
- Puree the strawberries in a meals processor.
- Mix the sugar and cornstarch in a saucepan, whisk collectively till easy, and stir within the strawberry puree.
- Deliver the combination to a boil over medium warmth, stirring consistently, and permit it to boil for one minute.
- End it off. Add the vanilla extract, quartered strawberries, and salt and stir.
- Chill within the fridge for 2-3 hours.
Assemble and Serve
- Put it on a platter. Take away the cheesecake from the springform pan and place it on a serving plate.
- Add the sauce both to the highest of the cheesecake or drizzle it over particular person slices.
Suggestions for Success
I think about myself considerably of a cheesecake aficionado. I’ve spent years studying Methods to Make a Excellent Cheesecake. Listed here are a few of my extra important findings.
- Begin with room-temperature elements. When making the filling, begin with room-temperature cream cheese, bitter cream, and eggs. The elements will combine collectively extra easily, saving you from a clumpy filling.
- Combine slowly and never an excessive amount of. Relating to the filling, overmixing or mixing at too excessive of a velocity will incorporate extra air into the cheesecake. This will trigger the highest to crack.
- Use a springform pan. It actually makes all the distinction. The perimeters of a springform pan launch after the cheesecake has cooled, permitting you to take away the cake from the pan mess-free.
- Make a water tub. It would seem to be a trouble however you received’t remorse it. A water tub produces steam that wafts all through the oven, serving to to make sure that the cheesecake cooks evenly and stays good and moist. Simply make sure that to leak-proof your water tub!
- Don’t open the oven. Opening the oven will trigger the steam from the water tub to flee, interrupting the baking course of and doubtlessly resulting in an inconsistently cooked, sunken cheesecake.
- Don’t overbake. The cheesecake will proceed to bake in the course of the gradual cooling course of, so it will be important to not overbake. The middle of the dessert might sound a bit jiggly when it’s executed baking, however it is going to set. You’ll see. Try my submit on How To Inform When Your Cheesecake Is Completed for extra data.
- Cool regularly. The gradual cooling course of outlined on this recipe is essential to the baking course of. The cheesecake will proceed to bake because it sits within the turned-off, closed oven in addition to in the course of the time it sits within the cracked oven. Taking the dessert out of the oven proper when the bake time is over will end in an under-done cheesecake.
Methods to Retailer Cheesecake
If you end up with leftover strawberry cheesecake, go forward and retailer the whole cake in an hermetic cake provider and place it within the fridge. Will probably be good for as much as 4 days. Retailer any further strawberry sauce within the fridge in a separate hermetic container for as much as 1 week.
Alternatively, you may slice the cheesecake and retailer the slices in a single layer in an hermetic container within the fridge. Need to study extra? Try my submit on How To Retailer Cheesecake.
Can I Freeze Cheesecake?
Completely. Cheesecake freezes fairly properly. On this case, I like to recommend freezing the strawberry sauce and the cheesecake individually.
- For the sauce. Seal the sauce in an hermetic container and retailer it within the freezer for as much as 6 months.
- For the cheesecake. Place the dessert within the freezer for an hour or so to agency up (that is known as flash freezing) earlier than wrapping it in a few layers of plastic wrap and inserting it within the freezer. Alternatively, you may organize slices of cheesecake in a single layer in an hermetic container and retailer them within the freezer. In both case, the cheesecake will stay edible for as much as 3 months.
When it comes time to get pleasure from, switch the cheesecake and the sauce to the fridge and permit them to thaw in a single day. Assemble the cake as you usually would and dig in.
Extra Cheesecake Recipes to Attempt
If you happen to ask me, cheesecake actually is one of the best edible factor on this world. This strawberry cheesecake is so enjoyable (and excellent for spring) however I’ve a plethora of different cheesecake recipes so that you can strive. Right here come just a few of my favorites.
Watch How To Make It
Learn Transcript
Recipe
Strawberry Cheesecake
Prep Time: 1 hour
Cooling: 5 hours
Cook dinner Time: 1 hour 25 minutes
Complete Time: 7 hours 25 minutes
Yield: 14 slices
Class: Desserts
Technique: Baking
Delicacies: American
Description
This perfect-for-summer strawberry cheesecake is made up of a candy Graham Cracker crust, a creamy cheesecake filling, and a fruity strawberry sauce. Yummy!
Substances
Crust
- 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp (65g) sugar
- 1/8 tsp salt
- 8 tbsp (112g) unsalted butter, melted
Cheesecake
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all function flour
- 1 cup (230g) bitter cream
- 1 1/2 tbsp vanilla extract
- 4 massive eggs, room temperature
Strawberry Topping
- 1 lb strawberries, chopped
- 1 1/2 cups (310g) sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 cups quartered strawberries
- pinch of salt
Directions
Make the Crust
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the edges.
- Mix the crust elements in a small bowl. Press the combination into the underside and up the edges of the springform pan.
- Bake the crust for 10 minutes, then put aside to chill.
- Cowl the outsides of the pan with aluminum foil in order that water from the water tub can’t get in (or see how I put together my pan for a water tub). Set ready pan apart.
Make Filling and Bake
- Scale back oven temperature to 300°F (148°C).
- In a big bowl, beat the cream cheese, sugar and flour on low velocity till properly mixed and easy. You’ll want to use low velocity to scale back the quantity of air added to the batter, which might trigger cracks. Scrape down the edges of the bowl.
- Add the bitter cream and vanilla extract and blend on low velocity till properly mixed.
- Add the eggs separately, mixing slowly to mix after every addition. Scrape down the edges of the bowl as wanted to ensure every little thing is properly mixed.
- Pour the cheesecake batter into the crust.
- Place the springform pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the springform pan. The water mustn’t go above the highest fringe of the aluminum foil on the springform pan.
- Bake for 1 hour quarter-hour. The middle must be set, however nonetheless jiggly. (See find out how to inform in case your cheesecake is finished baking).
- Flip off the oven and depart the door closed for half-hour. The cheesecake will proceed to prepare dinner, however slowly start to chill as properly.
- Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps forestall cracking.
- Take away the cheesecake from the oven and water tub wrapping and permit to chill to room temperature, then refrigerate till agency, 5-6 hours or in a single day.
Make Strawberry Sauce
- Add the chopped strawberries to a meals processor and puree. You must have 1 1/2 cups of puree. Pressure the puree to take away the seeds, if desired.
- Mix the sugar and cornstarch in a big saucepan. Whisk them collectively till no lumps of cornstarch stay, then stir within the strawberry puree.
- Cook dinner over medium warmth, stirring consistently till combination thickens and are available to a boil, about 5-10 minutes. Enable to boil for one minute, then take away from warmth. Stir in vanilla extract, quartered strawberries and salt. Set within the fridge to chill utterly, about 2-3 hours.
Assemble and Serve
- When the cheesecake and strawberry sauce have completed cooling, take away the cheesecake from the springform pan and place on a serving plate (see find out how to take away a cheesecake from a springform pan). You possibly can add the strawberry sauce to the highest of the cheesecake or simply add it to slices as you slice and serve it. If you happen to add the strawberry sauce on high of the cheesecake, you’ll have some leftover. Use that for serving extra sauce with slices.
- Retailer cheesecake properly lined or in an air tight provider within the fridge. Retailer the sauce in an hermetic container. Cheesecake is greatest if eaten inside 3-4 days. The strawberry sauce must be good for as much as per week.
Diet
- Serving Dimension: 1 Slice
- Energy: 537
- Sugar: 49.1 g
- Sodium: 488.2 mg
- Fats: 28.2 g
- Carbohydrates: 65 g
- Protein: 7.6 g
- Ldl cholesterol: 125.5 mg
Key phrases: simple cheesecake recipe, strawberry cheesecake, strawberry desserts
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