Creamy strawberry cheesecake with a graham cracker crust is topped with a fresh, homemade strawberry sauce.
This is a simple classic dessert that is perfect for every occasion and is most certainly an early spring treat.
Festival Worthy Strawberry Cheesecake
It is strawberry season here in Florida. In fact, the Strawberry Festival is happening in just a few weeks. Curbside markets and farmer’s markets are loaded up with fresh, sweet strawberries that you can purchase by the flat. What does one do with so many strawberries? While I do enjoy making strawberry bread and berry shortcakes, this strawberry cheesecake recipe is probably my favorites right up there with fresh strawberry cake.
How to Tell When Cheesecake is Done
You’ll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn’t look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.
How Long Does Cheesecake Last?
You want to be sure to store the cheesecake in the refrigerator. Make sure the cheesecake is wrapped well or stored in an airtight container. The cheesecake will last about 4 days when stored properly. Do not leave the cheesecake out at room temperature for more than 2 hours.
Can Strawberry Cheesecake Be Frozen?
Freezing cheesecake is a great way to keep cheesecake on hand. I like to slice the cheesecake and then wrap each piece each slice of the cheesecake in plastic wrap. Because of the strawberry sauce, you might want to freeze the slices of cheesecake before wrapping. This will keep the sauce from sticking to the plastic wrap.
Strawberry Cheesecake Ingredients
FOR THE CRUST:
- 12-15 graham crackers
- 1/2 cup granulated sugar
- 1/2 cup unsalted melted butter
FOR THE FILLING:
- 1 1/4 cup cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, room temperature, lightly beaten
FOR THE SAUCE:
- 3 cups fresh strawberries
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup finely chopped fresh strawberries.
Instructions:
PREPARE THE CRUST:
Step 1: Blitz the crackers in a food processor until they are finely crumbled. Add melted butter and sugar into the crumbs, combine them properly.
Step 2: Preheat the oven at 325 degrees Fahrenheit. Wrap the 9 inch cake pan tightly with aluminum foil. Press the crumb mixture into the bottom evenly and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool and start to prepare the filling.
FOR THE FILLING:
Step 1: Bring down the oven temperature to 300 degrees Fahrenheit. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, for about 1 minute.
Step 2: Add sugar and sour cream, beat until well combined. Afterward add the vanilla extract and salt, beat on low speed until mixture is homogenous and smooth.
Step 3: Using a silicone spatula, gently stir in the eggs just until combined. Remember not to over-beat as it may lead to cracks in cheesecake. Pour the batter over the prepared crust. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
Step 4: Bake for 1 hour, OR until you see those edges turned light brown and puffed up while the center is slightly jiggly (minor cracks on the edges are OK). Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Step 5: Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
PREPARE THE SAUCE:
Step 1: Add the fresh strawberries (diced) and cornstarch to the food processor and process until smooth. Transfer this mixture to a saucepan and add the sugar.
Step 2: Cook it over medium heat, stirring constantly until thickened, for about 15 minutes. Remove from heat and add the vanilla extract, salt, and chopped strawberries. Set aside to cool for about 40 minutes and stir occasionally.
Step 3: Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours to let it set, OR overnight if you can. Finally, remove the sides of the pan just before serving.
Festival Worthy Strawberry Cheesecake
Ingredients
FOR THE CRUST:
- 12-15 graham crackers
- 1/2 cup granulated sugar
- 1/2 cup unsalted melted butter
FOR THE FILLING:
- 300 gms cream cheese room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs room temperature, lightly beaten
FOR THE SAUCE:
- 3 cups fresh strawberries. diced
- 2 tablespoons cornstarch
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh strawberries. finely chopped
Instructions
PREPARE THE CRUST:
- Blitz the crackers in a food processor until they are finely crumbled. Add melted butter and sugar into the crumbs, combine them properly.
- Preheat the oven at 325 degrees Fahrenheit. Wrap the 9 inch cake mould tightly with aluminum foil. Press the crumb mixture into the bottom evenly and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool and start to prepare the filling.
FOR THE FILLING:
- Bring down the oven temperature to 300 degree Fahrenheit. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, for about 1 minute.
- Add sugar and sour cream, beat until well combined. Afterward add the vanilla extract and salt, beat on low speed until mixture is homogenous and smooth.
- Using a silicone spatula, gently stir in the eggs just until combined. Remember not to over-beat as it may lead to cracks in cheesecake. Pour the batter over the prepared crust. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
- Bake for 1 hour, OR until you see those edges turned light brown and puffed up while the center is slightly jiggly (minor cracks on the edges are OK). Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
PREPARE THE SAUCE:
- Add the fresh strawberries (diced) and cornstarch to the food processor and process until smooth. Transfer this mixture to a saucepan and add the sugar.
- Cook it over medium heat, stirring constantly until thickened, for about 15 minutes. Remove from heat and add the vanilla extract, salt, and chopped strawberries. Set aside to cool for about 40 minutes and stir occasionally.
- Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours to let it set, OR overnight if you can. Finally, remove the sides of the pan just before serving.
Notes
Nutrition
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