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Best Strawberries And Cream Cheesecake – Easy Homemade Recipe

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Indulge in the delightful fusion of rich cheesecake and fresh strawberries with this easy homemade recipe. Perfect for any occasion, this cheesecake is a showstopper that will leave everyone wanting more.

Ingredients

  • For the Crust:
  • Graham Cracker Crumbs
  • Granulated Sugar
  • Unsalted Butter
  • For the Cheesecake Filling:
  • Full-Fat Cream Cheese
  • Granulated Sugar
  • Large Eggs
  • Sour Cream
  • Pure Vanilla Extract
  • Lemon Zest (Optional but Recommended)
  • For the Strawberry Topping & Garnish:
  • Fresh Strawberries
  • Granulated Sugar
  • Lemon Juice
  • Cornstarch or Arrowroot Powder (for compote)
  • Heavy Cream (for whipped cream)
  • Powdered Sugar (for whipped cream)

Instructions

  1. Step 1: Prepare Your Pan and Oven – Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Cut a circle of parchment paper to fit the bottom of the pan, then secure the springform sides over it. Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil.
  2. Step 2: Make the Graham Cracker Crust – In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool slightly.
  3. Step 3: Prepare the Strawberry Swirl/Compote (Optional) – In a small saucepan, combine 1 cup of chopped strawberries, 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice. Cook over medium heat until the strawberries soften, about 5-7 minutes. Whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry and stir it into the strawberry mixture. Cook for another 1-2 minutes until thickened, then let cool.
  4. Step 4: Create the Cheesecake Filling – In a large bowl, beat the room temperature cream cheese until smooth. Gradually add the granulated sugar and beat until combined. Beat in the sour cream, vanilla extract, and lemon zest until just incorporated. Add the eggs one at a time, beating on low speed until just combined.
  5. Step 5: Assemble and Bake the Cheesecake – Pour the cheesecake filling over the cooled crust. If using, dollop the strawberry compote over the filling and swirl gently. Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan until halfway up the sides of the springform pan. Bake for 60-75 minutes until the edges are set but the center jiggles slightly.
  6. Step 6: Cool and Chill – Turn off the oven and leave the cheesecake in the water bath with the door propped open for 1 hour. Remove from the water bath and let cool completely at room temperature. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
  7. Step 7: Prepare the Topping and Serve – Run a thin knife around the edge of the cheesecake before releasing the springform sides. Whip the very cold heavy cream and powdered sugar until medium-stiff peaks form. Spread or pipe the whipped cream over the cheesecake and arrange fresh sliced strawberries on top. Slice and serve.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to prevent cracks. Use a water bath for even baking and gentle cooling to maintain texture.

Find it online: https://crumella.com/best-strawberries-and-cream-cheesecake-easy-homemade-recipe/