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THE BEST STRAWBERRY CHEESECAKE RECIPE

THE BEST STRAWBERRY CHEESECAKE RECIPE

Indulge in the ultimate dessert experience with this best strawberry cheesecake recipe. This luscious cheesecake features a rich and creamy filling complemented by a vibrant homemade strawberry compote, creating a perfect balance of sweetness and tanginess. Ideal for summer gatherings, birthdays, or simply as a delectable treat for yourself, this cheesecake is sure to impress your guests. With its stunning presentation and delightful flavor combination, it’s an irresistible choice for any occasion. Easy to make with simple ingredients, this recipe will have you creating a show-stopping dessert that everyone will love.

  • Total Time: 1 hour 40 minutes
  • Yield: Serves 12 1x

Ingredients

Scale
  • 190g graham cracker crumbs
  • 35g sugar (about 3 tbsp)
  • 75g melted unsalted butter (about 5 tbsp)
  • 32 oz full-fat cream cheese (4 8oz blocks), at room temperature
  • 325g granulated sugar (1 ½ cups)
  • ½ tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs, room temperature
  • 120g heavy cream (½ cup), room temperature
  • 240g sour cream (1 cup), room temperature
  • 1 tbsp cornstarch
  • 2–3 tablespoons lemon juice
  • 1 lb strawberries, roughly chopped in large chunks
  • 55g sugar (¼ cup)
  • 1 tsp cornstarch
  • Juice of ½ a lemon
  • Fresh strawberries for decoration (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare the crust by mixing graham cracker crumbs with sugar and melted butter. Press firmly into a springform pan and bake for 10 minutes until golden.
  2. In a large bowl, beat room temperature cream cheese until smooth. Gradually mix in granulated sugar and add salt and vanilla. Incorporate eggs one at a time followed by heavy cream and sour cream. Gently stir in cornstarch and lemon juice.
  3. Pour the filling over the cooled crust and bake for about 1 hour or until set around the edges but slightly jiggly in the center. Cool gradually in the oven with the door ajar.
  4. For the strawberry compote, cook chopped strawberries with sugar until softened; thicken with cornstarch mixed in lemon juice.
  5. Allow the cheesecake to cool completely before topping with compote and chilling in the refrigerator for at least four hours or overnight.
  • Author: Natalia
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

Keywords: Use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. Consider baking in a water bath for even cooking.