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The Best Strawberry Cheesecake Recipe

★★★★★

4.7 from 94 reviews
  • Author: Julian
  • Total Time: 2 hours 15 minutes plus overnight chilling
  • Yield: 12 servings 1x

Description

This best strawberry cheesecake recipe combines a classic creamy cheesecake with a buttery graham cracker crust and a fresh, tangy strawberry compote topping. Baked in a water bath for smooth texture and chilled overnight, it delivers rich, velvety flavors balanced by fresh fruitiness. Perfect for celebrations or an indulgent dessert, this cheesecake is detailed with step-by-step instructions for an impressive homemade treat.

Ingredients

Scale

Crust Ingredients

  • 190g graham crackers
  • 35g sugar (about 3 tbsp)
  • 75g melted unsalted butter (about 5 tbsp)

Cheesecake Batter

  • 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 tablespoon lemon juice

Strawberry Compote

  • 1 lb strawberries, roughly chopped in large chunks
  • 55g sugar (1/4 cup)
  • 1 tsp cornstarch
  • Juice of 1/2 a lemon
  • Fresh strawberries for decoration (optional)

Instructions

  1. Bring Ingredients to Room Temperature: Ensure all ingredients for the cheesecake are at room temperature to allow for smooth mixing and a creamy batter.
  2. Preheat Oven and Prepare Crust: Preheat your conventional oven to 350°F. In a food processor, grind graham crackers, sugar, and melted butter until smooth. Butter the bottom of a 9-inch springform pan, then press the crust mixture tightly into the bottom and slightly up the edges. Bake the crust for 8 minutes, then reduce oven temperature to 325°F.
  3. Make Cheesecake Batter: Beat the cream cheese for 2-3 minutes until smooth, scraping down the bowl sides. Add sugar and beat for 3-5 minutes until well combined. In a separate bowl, lightly whisk eggs to avoid incorporating too much air, then slowly add to the batter, mixing on low speed just until combined.
  4. Add Remaining Ingredients: Add cream, sour cream, lemon juice, salt, vanilla essence, and cornstarch to the batter. Mix at low speed just until combined, scraping the bowl sides to ensure even mixing.
  5. Prepare for Baking: Pour the batter over the baked crust in the springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during baking.
  6. Bake in a Water Bath: Place a large tray filled with 1-2 inches of boiling water on the oven rack. Place the foil-wrapped cheesecake pan in the water bath and bake for 75-80 minutes. Avoid opening the oven; the cheesecake should have firm edges and a very jiggly center when done.
  7. Cool and Chill: Let the cheesecake cool at room temperature for 2-3 hours, then refrigerate overnight to set fully and enhance texture and flavor.
  8. Prepare Strawberry Compote: In a nonstick saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over low heat for 5-7 minutes, stirring until thick and saucy. Cook longer for softer compote or less time for firmer strawberry chunks. Cool compote completely before serving.
  9. Assemble and Serve: Remove the cheesecake from the springform pan and transfer to a serving stand. Spread the cooled strawberry compote evenly over the cheesecake. Decorate with fresh strawberries if desired. Slice, serve, and enjoy your delicious strawberry cheesecake!

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps and achieve a smooth batter.
  • Lightly whisk eggs to prevent excess air in the batter which can cause cracking or spongy texture.
  • Wrapping the pan in foil is essential to prevent water from the water bath from leaking into the cheesecake.
  • Baking in a water bath creates a moist environment, helping the cheesecake cook evenly and preventing cracks.
  • Chill the cheesecake overnight for the best texture and flavor development.
  • You can adjust the cooking time of the strawberry compote depending on your preferred texture.
  • Use full-fat cream cheese and sour cream for the creamiest and richest cheesecake.
  • This recipe works best with a conventional oven; adjust baking times slightly if using a convection oven.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cheesecake, classic cheesecake, cheesecake recipe, dessert, graham cracker crust, strawberry compote, baked cheesecake, creamy cheesecake

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Find it online: https://juliandempsey.com/the-best-strawberry-cheesecake-recipe/