Why You’ll Love This Strawberry Cheesecake
Strawberry cheesecake is the perfect dessert that combines rich, creamy flavors with a fresh, fruity twist. The combination of smooth cream cheese and tangy strawberries makes each bite a delightful experience. Whether you’re celebrating a special occasion, hosting friends, or just treating yourself, this strawberry cheesecake will surely impress. It’s easy to prepare and can be made ahead of time, making it a great choice for any gathering.
Why Make This Recipe
This recipe stands out for its simplicity and delicious flavor. If you love strawberries and cheesecake, this is the perfect blend of both. With a buttery graham cracker crust and a creamy filling topped with fresh strawberries, you can’t go wrong. Plus, the recipe includes easy-to-follow steps that even beginner bakers can master. Making this cheesecake at home allows you to customize it to your taste and impress your family and friends with a homemade treat!
What You Need for Strawberry Cheesecake
To prepare this delightful strawberry cheesecake, gather the following ingredients:
- 200g / 7oz Arnott’s Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1)
- 120g / 8 tbsp unsalted butter, melted
- 1 lb / 500g cream cheese, softened (Note 2)
- 2 tbsp plain flour (all-purpose flour)
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, sub sour cream)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon
- 3 eggs, at room temperature
- 500g / 1 lb strawberries, half diced and half halved
- 2 tbsp lemon juice OR water (Note 3)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
How to Make Strawberry Cheesecake
Preparation
- Preheat your oven to 160°C (320°F).
- Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper.
Cheesecake Biscuit Base
- In a food processor, crush the Marie crackers or graham crackers until fine.
- Add the melted butter to the crushed crackers and pulse until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake the crust in the preheated oven for about 10 minutes, then allow it to cool.
Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the plain flour, vanilla extract, and sour cream. Mix until combined.
- Gradually add the caster sugar and lemon zest, blending until well incorporated.
- Beat in the eggs, one at a time, ensuring each egg is mixed in completely before adding the next.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- Bake in the oven for 45-50 minutes, or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake inside to cool for an hour. Remove from the oven and let it chill in the fridge for at least 4 hours, or overnight for best results.
Strawberry Topping for Cheesecake
- In a small saucepan, combine the diced strawberries, lemon juice (or water), and white sugar over medium heat.
- Cook for about 5 minutes, stirring occasionally, until the strawberries soften.
- In a small bowl, mix the cornflour/cornstarch with 2 tablespoons of water until smooth. Add this mixture to the saucepan and stir until the sauce thickens.
- Remove from heat and let it cool. Once cooled, gently fold in the halved strawberries.
Best Ways to Serve Strawberry Cheesecake
When serving strawberry cheesecake, it’s best to slice it into wedges. You can serve it plain or drizzle some extra strawberry sauce on top. Garnish with a dollop of whipped cream and a sprig of mint for a touch of elegance. This cheesecake pairs wonderfully with coffee or tea, making it a delightful end to any meal.
How to Store Strawberry Cheesecake
To store leftover cheesecake, cover it tightly with plastic wrap or place it in an airtight container. Refrigerate it for up to five days. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn. To thaw, simply place it in the refrigerator overnight before serving.
Easy Tips to Make Strawberry Cheesecake
- Ensure your cream cheese is at room temperature for a smoother filling.
- Don’t overmix the batter after adding the eggs to prevent cracks in your cheesecake.
- For a richer flavor, consider adding a bit of lemon zest or a splash of almond extract to the filling.
- If your cheesecake cracks during baking, don’t worry—adding the strawberry topping will cover it up perfectly!
Try These Variations of Strawberry Cheesecake
If you want to switch things up, consider these delicious variations:
- Chocolate Strawberry Cheesecake: Add cocoa powder to the cheesecake filling and top with chocolate ganache.
- No-Bake Strawberry Cheesecake: Skip the baking step by using whipped cream instead of eggs for a lighter texture.
- Mini Strawberry Cheesecakes: Use muffin tins to create bite-sized versions of this dessert. Perfect for parties and gatherings!
Common Questions About Strawberry Cheesecake
1. Can I use different fruits?
Yes! You can replace strawberries with other fruits like blueberries, raspberries, or peaches, depending on what you enjoy.
2. Can I make this cheesecake in advance?
Absolutely! This cheesecake tastes even better after a day or two in the fridge as the flavors meld.
3. What do I do if my cheesecake cracks?
If your cheesecake cracks during baking, don’t stress! You can cover it with the fresh strawberry topping, and no one will know.
Final Thoughts
Making strawberry cheesecake at home is rewarding and allows you to savor the creamy sweetness paired with fresh strawberries. It’s a delightful dessert that’s sure to impress anyone who tries it. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and results in a lovely treat. Enjoy the process and the delicious taste of your homemade strawberry cheesecake!
Ready to Give It a Try?
Now that you have all the information you need, it’s time to gather your ingredients, preheat that oven, and start baking. Your tasty strawberry cheesecake awaits, and we can’t wait for you to enjoy it! Happy baking!
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Strawberry Cheesecake
- Total Time: 270 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and creamy strawberry cheesecake featuring a buttery graham cracker crust and fresh strawberry topping, perfect for any occasion.
Ingredients
- 200g Arnott’s Marie crackers or 28 Graham Cracker squares
- 120g unsalted butter, melted
- 500g cream cheese, softened
- 2 tbsp plain flour
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups caster sugar
- Zest of 1 lemon
- 3 eggs, at room temperature
- 500g strawberries, half diced and half halved
- 2 tbsp lemon juice or water
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 160°C (320°F).
- Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper.
- In a food processor, crush the Marie crackers or graham crackers until fine.
- Add the melted butter to the crushed crackers and pulse until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake the crust for about 10 minutes, then allow it to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the plain flour, vanilla extract, and sour cream. Mix until combined.
- Gradually add the caster sugar and lemon zest, blending until well incorporated.
- Beat in the eggs, one at a time, ensuring each egg is mixed in completely before adding the next.
- Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
- Bake in the oven for 45-50 minutes, or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake inside to cool for an hour. Let it chill in the fridge for at least 4 hours, or overnight for best results.
- In a small saucepan, combine the diced strawberries, lemon juice, and white sugar over medium heat.
- Cook for about 5 minutes, stirring occasionally, until the strawberries soften.
- Mix the cornflour/cornstarch with 2 tablespoons of water until smooth. Add this to the saucepan and stir until the sauce thickens.
- Remove from heat and let it cool. Once cooled, gently fold in the halved strawberries.
Notes
Serve with a dollop of whipped cream and a sprig of mint. Can be stored in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American