Can I use frozen strawberries for Strawberry Cheesecake?

Yes, frozen strawberries work well for the topping. Just thaw and strain them to remove excess moisture so your Strawberry Cheesecake doesn’t become watery.

How do I keep Strawberry Cheesecake from cracking?

Use a water bath and avoid overmixing the batter. Also, let the Strawberry Cheesecake cool slowly in the oven with the door slightly ajar to prevent sudden temperature changes.

Can I make Strawberry Cheesecake ahead of time?

Absolutely. In fact, Strawberry Cheesecake tastes best after chilling overnight. It’s a perfect make-ahead dessert for parties or holidays.

How long does Strawberry Cheesecake last in the fridge?

Strawberry Cheesecake stays fresh for up to 5 days in the refrigerator when stored in an airtight container or wrapped tightly in plastic wrap.

Strawberry Cheesecake That’s Creamy, Fresh,loverecipeslolyta

Description

Strawberry Cheesecake is the ultimate dessert classic, combining a buttery graham cracker crust, velvety cream cheese filling, and fresh strawberry topping. It’s rich, refreshing, and visually stunning.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

1 tablespoon all-purpose flour

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

2 teaspoons vanilla extract

Strawberry Topping:

2 cups fresh strawberries, sliced

1/4 cup sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base with foil.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.

3. Beat cream cheese until smooth. Add sugar and flour. Mix in eggs one at a time.

4. Blend in sour cream, heavy cream, and vanilla until smooth and creamy.

5. Pour batter into cooled crust. Smooth top and place in a water bath.

6. Bake for 60–70 minutes until center is set but slightly jiggly. Cool in oven for 1 hour, then refrigerate for at least 4 hours or overnight.

7. To make topping, combine strawberries, sugar, and lemon juice in a saucepan. Simmer until juices release. Add cornstarch slurry and cook until thickened. Cool completely.

8. Spoon strawberry topping over chilled cheesecake before serving.

Notes

Use full-fat cream cheese for the creamiest texture.

Chill overnight for best results and clean slices.

Top with fresh strawberries just before serving for the brightest flavor.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 30g
Sodium: 310mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

Keywords: strawberry cheesecake, classic cheesecake with strawberry topping, fresh strawberry dessert