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.

Straightforward Home made Strawberry Cheesecake

Given the massive variety of cheesecake recipes, I’m clearly a fan of an excellent 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 sophisticated as they appear, they’re really pretty easy with the best recipe and ideas.

This strawberry cheesecake recipe undoubtedly falls into the class of one among my favorites. There’s something about hotter climate that enhances my yearning for mild, fruity desserts. This strawberry cheesecake actually hits the spot. Should you loved my 9X13-inch strawberry cheesecake, you need to do that 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 clean, 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 proper 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 number 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, moderately than water, which supplies it a lot taste. You should have loads of it so you should definitely avoid wasting. Drizzle it over your slice or use it individually as a topping on 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.
• Good 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 on your subsequent social gathering.

What You’ll Want

This recipe requires easy substances, lots of which you may have already got in your kitchen. Here’s a record of what you will have. Scroll to the recipe beneath 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 must be room temperature in order that it combines correctly along with your different substances and doesn’t offer you a lumpy filling. I like to recommend full fats, brick-style cream cheese.
• Sugar: Granulated sugar is greatest.
• All-purpose flour: You should use your favourite 1:1 gluten-free flour as an alternative and even cornstarch (half the quantity).
• Bitter cream: For a brilliant creamy filling. Begin with room-temperature bitter cream. It should incorporate extra simply with the opposite substances, providing you with a smoother filling.
• Vanilla extract: For taste.
• Eggs: You need giant 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.

How one can 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 make strawberry cheesecake. Scroll to the recipe beneath 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 substances
• Press the crust into the underside and up the perimeters of the pan.
• Bake for 10 minutes.
• Leak-proof the pan. Cowl the surface of the pan with aluminum foil. Try my publish on leak-proof your water tub.

Make Filling and Bake

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

• Add the eggs one after the other, mixing till clean after every addition.
• Make a water tub. 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. Try my publish on inform in case your cheesecake is finished baking.
• Cool steadily. Flip off the oven and depart the door closed for half-hour earlier than cracking the oven and permitting the cheesecake to take a seat for a further half-hour.
• Chill. Take away the cheesecake from the oven and water tub, 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 clean, and stir within the strawberry puree.
• Deliver 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 think about myself considerably of a cheesecake aficionado. I’ve spent years studying How one can Make a Good Cheesecake. Listed below are a few of my extra important findings.

• Begin with room-temperature substances. When making the filling, begin with room-temperature cream cheese, bitter cream, and eggs. The substances will combine collectively extra easily, saving you from a clumpy filling.
• Combine slowly and never an excessive amount of. In the case of the filling, overmixing or mixing at too excessive of a pace will incorporate extra air into the cheesecake. This may 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 tub. It’d seem to be a problem however you gained’t remorse it. A water tub 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 that to leak-proof your water tub!
• Don’t open the oven. Opening the oven will trigger the steam from the water tub to flee, interrupting the baking course of and doubtlessly resulting in an erratically cooked, sunken cheesecake.
• Don’t overbake. The cheesecake will proceed to bake throughout the gradual cooling course of, so it is vital to not overbake. The middle of the dessert may appear a bit jiggly when it’s performed baking, however it can set. You’ll see. Try my publish on How To Inform When Your Cheesecake Is Executed for extra info.
• Cool steadily. 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 end in an under-done cheesecake.

How one can Retailer Cheesecake

If you end up with leftover strawberry cheesecake, go forward and retailer the complete cake in an hermetic cake service and place it within the fridge. It is going to be good for as much as 4 days. Retailer any additional strawberry sauce within the fridge in a separate hermetic container for as much as 1 week.

Alternatively, you’ll be able to slice the cheesecake and retailer the slices in a single layer in an hermetic container within the fridge. Wish to be taught extra? Try my publish 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 putting it within the freezer. Alternatively, you’ll be able to 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 take pleasure in, 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

Should you ask me, cheesecake actually is the perfect 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 strive. Right here come a number of of my favorites.

Watch How To Make It

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Recipe

Strawberry Cheesecake

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Cooling: 5 hours
• 
  Prepare dinner Time: 1 hour 25 minutes
• 
  Complete Time: 7 hours 25 minutes
• 
  Yield: 14 slices
• 
  Class: Desserts
• 
  Methodology: 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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Components

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 goal flour
• 1 cup (230g) bitter cream
• 1 1/2 tbsp vanilla extract
• 4 giant 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 substances 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 tub can’t get in (or see how I put together my pan for a water tub). Set ready pan apart.

Make Filling and Bake

1. Scale 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 clean. Make sure you use low pace to scale back the quantity of air added to the batter, which may 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 verify every little thing is effectively mixed.
5. Pour the cheesecake batter into the crust.
6. Place the springform pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the perimeters of the springform pan. The water shouldn’t go above the highest fringe of the aluminum foil on the springform pan.
7. Bake for 1 hour quarter-hour. The middle must be set, however nonetheless jiggly. (See 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 prepare 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 forestall cracking.
10. Take away the cheesecake from the oven and water tub 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. It’s best 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 utterly, 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 take away a cheesecake from a springform pan). You’ll be able to add the strawberry sauce to the highest of the cheesecake or simply add it to slices as you slice and serve it. Should you add the strawberry sauce on prime of the cheesecake, you should have some leftover. Use that for serving further sauce with slices.
2. Retailer cheesecake effectively lined or in an air tight service within the fridge. Retailer the sauce in an hermetic container. Cheesecake is greatest if eaten inside 3-4 days. The strawberry sauce must be good for as much as every week. 

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Vitamin

• 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