Perfect for any occasion, this classic strawberry cheesecake combines a creamy filling with a buttery crust and fresh strawberry topping. It’s a crowd-pleaser that’s easier to make than you think!
Why This Recipe Works
- The graham cracker crust provides a sweet and crunchy base that complements the creamy cheesecake perfectly.
- Using full-fat cream cheese ensures a rich and smooth texture that’s unbeatable.
- Fresh strawberries on top add a refreshing and tangy contrast to the sweetness of the cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup heavy cream
- 2 cups fresh strawberries, sliced
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Gradually add 1 1/4 cups sugar and vanilla, beating until fluffy. Add eggs one at a time, beating just until blended. Stir in the heavy cream. Pour the filling over the crust.
Step 3: Bake the Cheesecake
Bake at 350°F for about 55 minutes or until the center is almost set. Turn off the oven and leave the door slightly ajar for 1 hour. This helps prevent cracking.
Step 4: Cool and Chill
Remove the cheesecake from the oven and run a knife around the rim to loosen it. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
Step 5: Add the Strawberry Topping
Before serving, arrange the sliced strawberries on top of the cheesecake. For extra shine, you can brush them with a little warmed strawberry jam.
Tips and Tricks
For the smoothest filling, make sure all ingredients are at room temperature before you start. To avoid cracks, don’t overmix the batter after adding the eggs. For a cleaner slice, dip your knife in hot water and wipe it clean between cuts. If you’re short on time, you can use a store-bought graham cracker crust, but homemade is always better.
Recipe Variations
- Try using different fruits like blueberries or raspberries for the topping.
- Add a layer of chocolate ganache between the crust and the filling for a chocolate twist.
- Mix in some lemon zest to the filling for a citrusy kick.
- Use Oreo cookies instead of graham crackers for the crust for a chocolatey base.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture on your cheesecake. Fresh strawberries are preferred for the best texture and flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It will continue to set as it cools.
Can I make this recipe gluten-free?
Absolutely! Just substitute the graham cracker crumbs with a gluten-free alternative, such as gluten-free cookies or nuts processed into crumbs.
Summary
This classic strawberry cheesecake is a delightful dessert that’s perfect for any occasion. With a creamy filling, buttery crust, and fresh strawberry topping, it’s sure to impress.
