Description
Experience the joy of summer with the best strawberry cheesecake recipe that blends creamy richness with a vibrant strawberry topping. This delightful dessert is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. The smooth cheesecake filling, made from full-fat cream cheese and fresh ingredients, is complemented by a luscious homemade strawberry compote that brings a refreshing burst of flavor. Easy to prepare in advance, this cheesecake is sure to impress your guests and satisfy your sweet cravings all year round.
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 tablespoon lemon juice
- 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
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat together cream cheese and granulated sugar until smooth. Add salt and vanilla essence; mix well. Incorporate eggs one at a time, mixing after each addition until just blended. Gently fold in heavy cream, sour cream, cornstarch, and lemon juice until smooth.
- Pour the filling over the cooled crust in the springform pan. Bake for approximately 60-75 minutes or until set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for another hour.
- In a saucepan over medium heat, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook until strawberries are softened and mixture thickens slightly—about 5-7 minutes. Remove from heat and allow to cool before topping on cheesecake.
- Once cooled completely at room temperature, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with strawberry compote and fresh strawberries if desired.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg