Strawberry Cheesecake | Life, Love and Sugar

This Strawberry Cheesecake is made with a graham cracker crust, a creamy cheesecake filling, and a scrumptious strawberry sauce! The creaminess of the cheesecake mixed with the intense, fruity sauce makes this dessert good for strawberry season, or any time.

Simple Do-it-yourself Strawberry Cheesecake

Given the big variety of cheesecake recipes, I’m clearly a fan of a very good cheesecake. I simply love how dense, creamy and scrumptious it’s. And as soon as I began baking them, there was no turning again. As difficult as they appear, they’re truly pretty easy with the fitting recipe and suggestions.

This strawberry cheesecake recipe positively falls into the class of one in every of my favorites. There’s something about hotter climate that reinforces my yearning for mild, fruity desserts. This strawberry cheesecake actually hits the spot. For those who loved my 9X13-inch strawberry cheesecake, it’s a must to do this extra traditional tackle the dessert. I used my traditional cheesecake recipe as the bottom, and it’s so darn good!

Made in a 9-inch springform pan, this traditional strawberry cheesecake has a buttery, melt-in-your-mouth graham cracker crust topped with a easy, creamy vanilla cheesecake filling. The tanginess of the filling is complimented superbly by the sweetness of the strawberry sauce that ties the dessert collectively. It truly is the right dessert as we transfer into spring and summer season. So hop within the kitchen and whip up this mouthwatering, mild, fruity deal with for you and your family members.

Why You’ll Love this Cheesecake Recipe

That is such a pleasant springtime dessert for a lot of causes. Listed below are a couple of of my favourite issues about it.

• Texture. I really like all cheesecakes. They’re so thick and creamy. This one particularly actually hits the spot in that regard. It’s a traditional. Scrumptious.
• The strawberry sauce. This sauce is to die for. It’s made with a strawberry puree base, fairly than water, which provides it a lot taste. You’ll have loads of it so be sure you avoid wasting. Drizzle it over your slice or use it individually as a topping to your yogurt or vanilla ice cream.
• Balanced. Cheesecake by nature has a little bit of a tangy high quality to it. I really like this cheesecake as a result of that tang is complimented superbly by the sweetness of the graham cracker crust in addition to the strawberry sauce.
• Excellent for spring. I really like a light-weight and fruity dessert for spring. This cheesecake suits the invoice. The fragile vanilla filling topped off with plentiful strawberry sauce is ideal to your subsequent celebration.

What You’ll Want

This recipe requires easy elements, a lot of which you may have already got in your kitchen. Here’s a checklist of what you will have. Scroll to the recipe under for detailed measurements.

Crust

• Graham cracker crumbs: You’ll want about 17 full sheets of graham crackers.
• Sugar: For a contact of sweetness.
• Salt: For taste.
• Unsalted butter: You’ll need it to be melted to carry the crust collectively.

Cheesecake

• Cream cheese: This needs to be room temperature in order that it combines correctly along with your different elements and doesn’t provide you with a lumpy filling. I like to recommend full fats, brick-style cream cheese.
• Sugar: Granulated sugar is finest.
• All-purpose flour: You should utilize your favourite 1:1 gluten-free flour as a substitute and even cornstarch (half the quantity).
• Bitter cream: For a brilliant creamy filling. Begin with room-temperature bitter cream. It would incorporate extra simply with the opposite elements, providing you with a smoother filling.
• Vanilla extract: For taste.
• Eggs: You need massive eggs at room temperature.

Strawberry Topping

• Chopped strawberries: These might be pureed to make the bottom of the sauce.
• Sugar: For sweetness and moisture within the sauce.
• Cornstarch: For thickening.
• Vanilla extract: For a contact of taste.
• Quartered strawberries
• Salt: Only a pinch, for taste.

Tips on how to Make Strawberry Cheesecake

A Graham Cracker crust, a vanilla cheesecake filling, and a pleasant strawberry sauce is all it takes. Right here’s a fast rundown of how you can make strawberry cheesecake. Scroll to the recipe under for extra detailed directions.

Make the Crust

• Prep. Preheat oven to 325°F, line the underside of a 9-inch springform pan with parchment paper, and grease the perimeters.

• Combine collectively the crust elements
• Press the crust into the underside and up the perimeters of the pan.
• Bake for 10 minutes.
• Leak-proof the pan. Cowl the skin of the pan with aluminum foil. Take a look at my put up on how you can leak-proof your water bathtub.

Make Filling and Bake

• Beat collectively the cream cheese, sugar, and flour on low pace till easy.
• Add the bitter cream and vanilla extract and blend on low pace till effectively mixed.

• Add the eggs one after the other, mixing till easy after every addition.
• Make a water bathtub. Pour the cheesecake batter into the crust and place the leak-proofed springform pan in a bigger pan. Fill the bigger pan partway with water.
• Bake for 1 hour and quarter-hour. Take a look at my put up on how you can inform in case your cheesecake is finished baking.
• Cool progressively. Flip off the oven and depart the door closed for half-hour earlier than cracking the oven and permitting the cheesecake to sit down for a further half-hour.
• Chill. Take away the cheesecake from the oven and water bathtub, wrap it in plastic wrap, and refrigerate for not less than 5 hours.

Make Strawberry Sauce

• Puree the strawberries in a meals processor.
• Mix the sugar and cornstarch in a saucepan, whisk collectively till easy, and stir within the strawberry puree.
• Carry the combination to a boil over medium warmth, stirring always, and permit it to boil for one minute.

• End it off. Add the vanilla extract, quartered strawberries, and salt and stir.
• Chill within the fridge for 2-3 hours.

Assemble and Serve

• Put it on a platter. Take away the cheesecake from the springform pan and place it on a serving plate.
• Add the sauce both to the highest of the cheesecake or drizzle it over particular person slices.

Suggestions for Success

I take into account myself considerably of a cheesecake aficionado. I’ve spent years studying Tips on how to Make a Excellent Cheesecake. Listed below are a few of my extra vital findings.

• Begin with room-temperature elements. When making the filling, begin with room-temperature cream cheese, bitter cream, and eggs. The elements will combine collectively extra easily, saving you from a clumpy filling.
• Combine slowly and never an excessive amount of. Relating to the filling, overmixing or mixing at too excessive of a pace will incorporate extra air into the cheesecake. This could trigger the highest to crack.
• Use a springform pan. It actually makes the entire distinction. The edges of a springform pan launch after the cheesecake has cooled, permitting you to take away the cake from the pan mess-free.
• Make a water bathtub. It would appear to be a trouble however you received’t remorse it. A water bathtub produces steam that wafts all through the oven, serving to to make sure that the cheesecake cooks evenly and stays good and moist. Simply be sure to leak-proof your water bathtub!
• Don’t open the oven. Opening the oven will trigger the steam from the water bathtub to flee, interrupting the baking course of and probably resulting in an inconsistently cooked, sunken cheesecake.
• Don’t overbake. The cheesecake will proceed to bake throughout the gradual cooling course of, so it is crucial to not overbake. The middle of the dessert may appear a bit jiggly when it’s carried out baking, however it’s going to set. You’ll see. Take a look at my put up on How To Inform When Your Cheesecake Is Executed for extra info.
• Cool progressively. The gradual cooling course of outlined on this recipe is essential to the baking course of. The cheesecake will proceed to bake because it sits within the turned-off, closed oven in addition to throughout the time it sits within the cracked oven. Taking the dessert out of the oven proper when the bake time is over will lead to an under-done cheesecake.

Tips on how to Retailer Cheesecake

If you end up with leftover strawberry cheesecake, go forward and retailer all the cake in an hermetic cake provider and place it within the fridge. Will probably be good for as much as 4 days. Retailer any further strawberry sauce within the fridge in a separate hermetic container for as much as 1 week.

Alternatively, you may slice the cheesecake and retailer the slices in a single layer in an hermetic container within the fridge. Need to study extra? Take a look at my put up on How To Retailer Cheesecake.

Can I Freeze Cheesecake?

Completely. Cheesecake freezes fairly effectively. On this case, I like to recommend freezing the strawberry sauce and the cheesecake individually.

• For the sauce. Seal the sauce in an hermetic container and retailer it within the freezer for as much as 6 months.
• For the cheesecake. Place the dessert within the freezer for an hour or so to agency up (that is known as flash freezing) earlier than wrapping it in a few layers of plastic wrap and inserting it within the freezer. Alternatively, you may prepare slices of cheesecake in a single layer in an hermetic container and retailer them within the freezer. In both case, the cheesecake will stay edible for as much as 3 months.

When it comes time to get pleasure from, switch the cheesecake and the sauce to the fridge and permit them to thaw in a single day. Assemble the cake as you usually would and dig in.

Extra Cheesecake Recipes to Attempt

For those who ask me, cheesecake actually is one of the best edible factor on this world. This strawberry cheesecake is so enjoyable (and excellent for spring) however I’ve a plethora of different cheesecake recipes so that you can attempt. Right here come a couple of of my favorites.

Watch How To Make It

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Recipe

Strawberry Cheesecake

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Cooling: 5 hours
• 
  Prepare dinner Time: 1 hour 25 minutes
• 
  Whole Time: 7 hours 25 minutes
• 
  Yield: 14 slices
• 
  Class: Desserts
• 
  Technique: Baking
• 
  Delicacies: American

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Description

This perfect-for-summer strawberry cheesecake is made up of a candy Graham Cracker crust, a creamy cheesecake filling, and a fruity strawberry sauce. Yummy!

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Substances

Crust

• 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
• 5 tbsp (65g) sugar
• 1/8 tsp salt
• 8 tbsp (112g) unsalted butter, melted

Cheesecake

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all function flour
• 1 cup (230g) bitter cream
• 1 1/2 tbsp vanilla extract
• 4 massive eggs, room temperature

Strawberry Topping

• 1 lb strawberries, chopped
• 1 1/2 cups (310g) sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 cups quartered strawberries
• pinch of salt

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Directions

Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the perimeters.
2. Mix the crust elements in a small bowl. Press the combination into the underside and up the perimeters of the springform pan.
3. Bake the crust for 10 minutes, then put aside to chill.
4. Cowl the outsides of the pan with aluminum foil in order that water from the water bathtub can’t get in (or see how I put together my pan for a water bathtub). Set ready pan apart.

Make Filling and Bake

1. Cut back oven temperature to 300°F (148°C).
2. In a big bowl, beat the cream cheese, sugar and flour on low pace till effectively mixed and easy. Make sure you use low pace to cut back the quantity of air added to the batter, which might trigger cracks. Scrape down the perimeters of the bowl.
3. Add the bitter cream and vanilla extract and blend on low pace till effectively mixed.
4. Add the eggs one after the other, mixing slowly to mix after every addition. Scrape down the perimeters of the bowl as wanted to ensure all the pieces is effectively mixed.
5. Pour the cheesecake batter into the crust.
6. Place the springform pan inside one other bigger pan. Fill the skin pan with sufficient heat water to go about midway up the perimeters of the springform pan. The water mustn’t go above the highest fringe of the aluminum foil on the springform pan.
7. Bake for 1 hour quarter-hour. The middle needs to be set, however nonetheless jiggly. (See how you can inform in case your cheesecake is finished baking).
8. Flip off the oven and depart the door closed for half-hour. The cheesecake will proceed to cook dinner, however slowly start to chill as effectively.
9. Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps stop cracking.
10. Take away the cheesecake from the oven and water bathtub wrapping and permit to chill to room temperature, then refrigerate till agency, 5-6 hours or in a single day.

Make Strawberry Sauce

1. Add the chopped strawberries to a meals processor and puree. You need to have 1 1/2 cups of puree. Pressure the puree to take away the seeds, if desired.
2. Mix the sugar and cornstarch in a big saucepan. Whisk them collectively till no lumps of cornstarch stay, then stir within the strawberry puree.
3. Prepare dinner over medium warmth, stirring always till combination thickens and are available to a boil, about 5-10 minutes. Permit to boil for one minute, then take away from warmth. Stir in vanilla extract, quartered strawberries and salt. Set within the fridge to chill fully, about 2-3 hours.

Assemble and Serve

1. When the cheesecake and strawberry sauce have completed cooling, take away the cheesecake from the springform pan and place on a serving plate (see how you can take away a cheesecake from a springform pan). You possibly can add the strawberry sauce to the highest of the cheesecake or simply add it to slices as you slice and serve it. For those who add the strawberry sauce on high of the cheesecake, you should have some leftover. Use that for serving further sauce with slices.
2. Retailer cheesecake effectively coated or in an air tight provider within the fridge. Retailer the sauce in an hermetic container. Cheesecake is finest if eaten inside 3-4 days. The strawberry sauce needs to be good for as much as per week. 

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Diet

• Serving Measurement: 1 Slice
• Energy: 537
• Sugar: 49.1 g
• Sodium: 488.2 mg
• Fats: 28.2 g
• Carbohydrates: 65 g
• Protein: 7.6 g
• Ldl cholesterol: 125.5 mg

Key phrases: simple cheesecake recipe, strawberry cheesecake, strawberry desserts