Classic Strawberry Cheesecake Recipe

Get ready for a delightful, creamy dessert that will transport you to a world of sweet summertime. This strawberry cheesecake is a classic twist on the beloved dessert, and it’s about time I share the recipe with you!

Made completely from scratch and without the need for a water bath, this strawberry cheesecake is a real crowd-pleaser. With a crisp graham cracker crust, a smooth and creamy vanilla filling, and a vibrant strawberry topping, it’s the perfect dessert for any occasion.

You won’t believe how easy it is to make this delicious treat. Plus, I’ve included a how-to video to guide you through the process. So, let’s get started!

What You’ll Need

Before we begin, let’s gather the key ingredients for this scrumptious strawberry cheesecake. Don’t worry, you probably already have most of them in your kitchen. Here are a few important notes:

Cream cheese: Make sure to use full-fat, brick-style cream cheese for the best texture.
Eggs: Room temperature eggs are crucial to ensure smooth results without cracks.
Sour cream: Adds a depth of flavor to the cheesecake. You can also use full-fat Greek yogurt as a substitute.
Strawberries: Use fresh, ripe strawberries for the best flavor. You can also use frozen berries if you prefer.
Cornstarch: Provides stability to the strawberry topping, but it may slightly affect the color.

Remember, this is just an overview of the ingredients. For the detailed recipe, please scroll down to the bottom of the post!

Step 1: Prepare the Graham Cracker Crust

In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until the crumbs are moistened.
Press the mixture into the bottom and sides of a springform pan, making sure to go high up the sides. This helps prevent cracks. Set it aside.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Stir in sour cream and vanilla extract until well combined.
Add the eggs one at a time, mixing just until combined after each addition.
Pour the filling into the prepared springform pan and bake at 325F for 45-50 minutes, until the cheesecake is mostly set but still jiggly in the center.
Let the cheesecake cool at room temperature, then refrigerate for at least 6 hours or overnight.

Step 3: Prepare the Strawberry Topping

Whisk together sugar and cornstarch in a small saucepan. Add water, lemon juice, and half of the strawberries.
Cook over medium-low heat, stirring constantly, until the berries break down and the sauce thickens.
Remove the sauce from heat, stir in butter and remaining strawberries, and let it cool in a heatproof bowl.
Spoon the cooled topping over the chilled cheesecake, slice, and serve.

Q: Could I add strawberries to the batter? A: While you could add strawberries to the batter, it may affect the texture of the cheesecake and make it mushy. It’s best to keep them as a topping.

Q: How do I avoid cracks without a water bath? A: To prevent cracks, make sure the crust goes higher up the sides of the pan than the batter. Allow the cheesecake to cool slowly before refrigerating.

Q: Can I make this with an Oreo crust? A: While a graham cracker crust is recommended, you can make an Oreo crust by combining crushed Oreo cookies with melted butter.

Enjoy this classic strawberry cheesecake with its irresistible strawberry topping. It’s the perfect dessert for any occasion, and even better when shared with loved ones. Let’s bake together and create sweet memories!

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon light brown sugar, firmly packed
5 tablespoons unsalted butter, melted

For the Cheesecake

24 oz cream cheese, softened (use full-fat)
1 cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten (room temperature preferred)

For the Topping

1 ½ lb fresh or frozen strawberries, rinsed, hulled, and quartered
¼ cup granulated sugar
1 ½ tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons water
1 tablespoon butter (salted or unsalted)

Instructions

Preheat your oven to 325F.

Graham Cracker Crust

In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter.
Press the mixture evenly into the bottom and up the sides of a 9” springform pan. Set aside.

Cheesecake Filling

In a large mixing bowl, combine softened cream cheese and sugar until smooth and creamy.
Stir in sour cream and vanilla extract until just combined.
Add the eggs, one at a time, stirring until just combined after each addition.
Pour the batter evenly into the prepared springform pan and bake for 45-50 minutes.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 6 hours or overnight.

Strawberry Topping

In a small saucepan, whisk together sugar and cornstarch. Add half of the strawberries, water, and lemon juice.
Cook over medium-low heat, stirring constantly, until the berries release their juices and the sauce thickens.
Remove the sauce from heat, stir in butter and remaining strawberries, and let it cool in a heatproof bowl.
Spoon the cooled topping over the chilled cheesecake, slice, and serve.
Make sure all your cheesecake ingredients are at room temperature before starting for a smooth texture.
Avoid opening the oven frequently or too soon to prevent cracks.
Store the cheesecake covered in the refrigerator for up to 5 days.

Now that you have the complete recipe, it’s time to start baking! Enjoy creating this delicious strawberry cheesecake and share the joy with your family and friends. Happy baking!

Bonus Recipe: Brown sugar caramel pound cake

The aroma of freshly baked cake, the rich caramel drizzle, and the satisfying sweetness of brown sugar – these are the elements that come together in the irresistible Brown Sugar Caramel Pound Cake. This delectable dessert is not only easy to make but also budget-friendly, making it a delightful treat for any occasion. In this article, we will explore the ingredients, preparation steps, and the delightful experience that this cake offers.

The Ingredients

The beauty of the Brown Sugar Caramel Pound Cake lies in its simplicity, using everyday ingredients that come together to create a harmonious blend of flavors. Here are the key components:

Butter: 1 ½ cups of softened butter form the base of the cake, lending a rich, creamy texture and a buttery flavor that is quintessential in pound cakes.
Brown Sugar: A combination of 2 cups of light brown sugar and 1 cup of granulated sugar provides the cake with its distinctive sweetness and a hint of caramel flavor.
Eggs: 5 large eggs add moisture, structure, and richness to the cake batter.
Flour: 3 cups of all-purpose flour, combined with baking powder and a pinch of salt, give the cake its structure and texture.
Milk: 1 cup of whole milk adds moisture and helps create a tender crumb.
Toffee Chips: A delightful addition, a bag of toffee chips (such as Heath) adds bits of toffee goodness, creating pockets of sweetness throughout the cake.
Pecans: Chopped pecans, 1 cup, provide a delightful crunch and a nutty flavor that pairs wonderfully with the caramel.

The Preparation

Creating this heavenly cake involves several straightforward steps:

Preparing the Pan: Preheat your oven to 325°F and prepare a 12-cup Bundt pan by either spraying it with cooking spray or greasing it and dusting it with flour.
Creaming the Butter and Sugar: In a mixing bowl, beat the softened butter until it becomes creamy. Add the brown and granulated sugars, and continue beating until the mixture is light and fluffy.
Adding the Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This step helps create a smooth and even texture.
Combining Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet batter, alternating with the milk, and mix until just combined.
Adding Toffee Chips and Pecans: Stir in the toffee chips and chopped pecans, distributing them evenly throughout the batter.
Baking: Spoon the batter into the prepared Bundt pan and bake for approximately 85 minutes, or until a wooden pick inserted into the cake comes out clean. To prevent excessive browning, you can cover the cake with foil while baking.
Cooling: Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.

The Caramel Drizzle

No Brown Sugar Caramel Pound Cake would be complete without its signature caramel drizzle. Here’s how to make it:

In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently.
Once boiling, reduce the heat to a simmer and continue whisking for 8 minutes until the caramel thickens.
Remove from heat and whisk in the butter and vanilla extract. Let the caramel cool for 5 minutes before using.

The Experience of Enjoyment

Slicing into a Brown Sugar Caramel Pound Cake is a moment of sheer delight. The cake’s texture is perfectly tender, with the toffee chips adding pockets of sweetness and the pecans providing a satisfying crunch. The rich and buttery flavor of the cake pairs seamlessly with the luscious caramel drizzle, creating a symphony of tastes that dance on the palate.

In conclusion, the Brown Sugar Caramel Pound Cake is a testament to the beauty of simplicity in baking. With readily available ingredients and straightforward preparation steps, it delivers a dessert that is both delicious and satisfying. This cake is a delightful addition to any gathering, whether it’s a family dinner, a potluck, or a special celebration.

So, the next time you’re in the mood for a sweet treat that brings together the goodness of brown sugar, the allure of caramel, and the comfort of a classic pound cake, consider whipping up this easy and budget-friendly masterpiece. Share it with loved ones, savor each bite, and relish in the delightful experience that is the Brown Sugar Caramel Pound Cake.