Indulge in a delightful culinary journey with our collection of strawberry cheesecake recipes, a symphony of flavors that will tantalize your taste buds. From the classic New York-style cheesecake adorned with a luscious strawberry topping to the deconstructed strawberry cheesecake parfait, each recipe offers a unique interpretation of this timeless dessert. Discover the secrets of creating a smooth and creamy cheesecake filling, a graham cracker crust that crumbles perfectly, and a strawberry topping that bursts with fresh, vibrant flavor. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to ensure your strawberry cheesecake turns out perfectly.
Here are our top 6 tried and tested recipes!
EASY STRAWBERRY CHEESECAKE RECIPE
This easy recipe for strawberry cheesecake turns out moist and creamy every time. The strawberry topping for the cheesecake is also syrupy and gooey without being overly sweet.
Provided by firstdayofhome.com
Categories Dessert
Time 10h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Grease a 9-inch springform pan, or line with parchment paper if desired.
- If using whole graham crackers, break the crackers into manageable pieces, and pulse the pieces in a blender or food processor.
- Combine the sugar and graham crackers in a medium-sized bowl.
- Add melted butter to the mixture, and combine well.
- Press the crust into the bottom and sides of a springform pan. Use a measuring cup or drinking glass to press the crust into an even thickness.
- Bake the crust in the oven for 10 minutes. If too much browning occurs, cover the pan with foil.
- Lower the oven temperature to 325°F.
- Beat the cream cheese at medium speed in a stand mixer until fluffy. Then add 1 1/3 sugar, and continue mixing until combined.
- Add vanilla and eggs (one at a time), just until the yolk is mixed in. Do not over blend, since this will make the cake denser.
- Gently fold in the sour cream.
- Pour the mixture into the springform pan, and bake for 1 hour.
- Turn the oven off, and let the cheesecake stand in the oven for another 30-40 minutes.
- Remove the cheesecake from the oven, and run a knife around the edge. Do not remove the sides of the pan yet.
- Let the cheesecake cool for 15 minutes. Then, cover with plastic wrap and refrigerate for 8 hours.
- Remove the sides of the pan when ready to serve.
- Rinse and dry strawberries. Then, cut half of the strawberries in half, and dice the remainder.
- Combine strawberries and sugar in a saucepan. Cook on low to medium heat for about 10 minutes or until the fruit breaks down to create a jammy texture.
- Reduce the heat, and continue stirring. Then, add a small amount of water to the cornstarch before pouring the cornstarch into the saucepan.
- Add vanilla to the strawberry syrup, and stir until blended.
- Add the strawberry halves, and stir until just coated.
- Remove the strawberry topping from the heat. Let cool before refrigerating until ready to serve.
- When adding the topping, flip the strawberry halves face down on the cheesecake for a prettier presentation.
Nutrition Facts : ServingSize 1 slice, Calories 329 kcal, Carbohydrate 47 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 199 mg, Fiber 1 g, Sugar 38 g, TransFat 1 g, UnsaturatedFat 5 g
CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE
This Classic Cheesecake is light and creamy, with a crisp crust, and luscious strawberry sauce on top. Cheesecakes really aren't difficult to make at all - I'll walk you through the entire process to ensure success each time you bake this!
Provided by Stephanie Simmons
Categories Dessert
Number Of Ingredients 15
Steps:
- Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
- Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
- Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
- Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.
2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, sugar, medium eggs, vanilla extract, strawberry, sugar, corn syrup, water, cornstarch
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350°F (180°C).
- Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
- Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
- Bake the crust for 5-10 minutes, until firm.
- Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
- Pour the cream cheese filling into the prepared crust.
- Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
- Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
- In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
- When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 52 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
LIGHT AND LUSCIOUS STRAWBERRY CHEESECAKE
Steps:
- Preheat oven to 300 degrees F. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch springform pan; set aside.
- To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
- Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
- To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LIGHT CHEESECAKE
Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. -Diane Roth, Adams, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 310mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
LIGHT AND LUSCIOUS CHEESECAKE SOUFFLé
The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total.
Provided by justcallmetoni
Categories Cheesecake
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
- In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
- Gently fold the egg whites into the cottage cheese mix.
- Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
- Bake souffles for 28-30 minutes until golden brown on top.
- Mix the fruit spread and water together. Add strawberries and mix.
- Serve warm souffles with berries spooned on top.
Nutrition Facts : Calories 89.5, Fat 2.8, SaturatedFat 0.9, Cholesterol 108.3, Sodium 67.7, Carbohydrate 3.9, Fiber 0.8, Sugar 2.7, Protein 11.4
Tips:
- To ensure a smooth and creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- For a graham cracker crust that is both sturdy and flavorful, pre-bake it in the oven before filling it with the cheesecake mixture.
- For a perfectly set cheesecake, bake it in a water bath. This helps to distribute the heat evenly and prevents the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours, or overnight, before serving. This allows the flavors to meld and the cheesecake to firm up.
- Garnish the cheesecake with fresh strawberries and whipped cream before serving for a beautiful and delicious presentation.
Conclusion:
With a creamy filling, a sweet and tangy strawberry topping, and a graham cracker crust, this light and luscious strawberry cheesecake is a dessert that is sure to please everyone. Perfect for special occasions or everyday gatherings, this cheesecake is a delicious and easy-to-make treat that is sure to become a favorite.
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