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Strawberry Cheesecake is rich and creamy on a buttery graham cracker crust. It’s topped with fresh strawberries and a lovely glaze
Why You’ll Love This Recipe!
I have been in a dessert mood lately and I have been doing a little cheesecake experimenting. Today’s recipe for strawberry cheesecake was the result. When I walked into a party with it, you should have heard comments from the guests! Wow! Yum! Amazing! I took a classic cheesecake up a couple of notches.
This cheesecake is pretty and delicious!
Ingredients Needed
- Pecans
- Graham cracker crumbs
- Butter, melted. I use salted butter, there is no other salt in the recipe.
- Cream cheese. Softened to room temperature.
- Eggs
- Sugar
- Lemons . You will only be using lemon zest not lemon juice.
- Vanilla extract
- Sour cream. You could also use plain Greek yogurt
- Strawberries
- Raspberry jam. I like the depth of flavor the combination of strawberry and raspberry provides but if you prefer, you can use strawberry jam.
- Cornstarch
- Orange juice concentrate
How to Make Strawberry Cheesecake
Graham Cracker Crust
- In a bowl, combine pecans, graham cracker crumbs and melted butter. Mix and then press into bottom of 9-inch springform pan.
Cheesecake Filling
- Beat together cream cheese in a stand mixer with the paddle attachment until smooth. You can also use an electric hand mixer. Add in eggs, sugar, lemon zest and vanilla. Beat until combined.
- Pour batter over crust into pan and bake for 40-45 minutes at 350 degrees F. I don’t use a hot water bath with this cheesecake as it doesn’t matter if it cracks on top. You are going to cover it with a delicious filling and strawberries. Remove from oven and cool at room temperature for 15 minutes. Leave oven on.
How do you Know When Cheesecake is Done?
The cheesecake should look nearly set. When you jiggle the pan it should jiggle only slightly in the center. The edges will appear slightly puffed. If it really wobbles, it is not set and bake a little longer.
Sour Cream Layer
- Mix together sour cream, sugar and vanilla and blend together.
- Spoon mixture over cake after cake has cooled for 15 minutes. Pour into the middle and extend to within 1/2 inch of edge. Leave part of the cheesecake layer showing.
- Return to oven and bake for an additional 5-7 minutes. Cool on a wire rack and then refrigerate for at least 24 hours or up to 3 days.
Strawberry Sauce
- Add cornstarch into a few tablespoons of the jelly in a small saucepan. Then add in remaining jelly, OJ concentrate and water.
- Stir over medium heat until thickened and clear. Cool until lukewarm.
- With a sharp knife, loosen cheesecake from edge of pan and remove springform.
- Arrange hulled strawberries onto the top of the cheesecake.
- Pour the strawberry topping over the top making sure it gets in between the strawberries. I like to let it run down the sides too, I love the way it looks even if it is a little messy!
- Refrigerate until ready to serve.
Leigh Anne’s Tips
- Don’t be afraid to make cheesecake because it may crack. Well, the best part about this cheesecake is it doesn’t matter! That sour cream layer hides any cracks there may be!
- The crowning glory of this strawberry cheesecake is the fresh strawberry topping. It’s nice if your strawberries can all be about the same size but when you buy the container full at the store, you get what you get.
- To get nice clean slices when cutting, use a sharp knife and dip it into warm water between each cut, wipe off excess water and cut.
This Strawberry Cheesecake is the perfect dessert for any gathering. But be sure and grab yourself a slice before it disappears!
Frequently Asked Questions
Cheesecake should be kept in the fridge covered with plastic wrap or aluminum foil before and after serving. It can sit at room temperature for two hours. Because of the fresh strawberries this strawberry cheesecake will only hold up for a few days in the refrigerator. If you need it to last longer, only add the strawberries and glaze to the part you are going to eat.
Definitely, you could use raspberries, blueberries, or blackberries. Firm, fresh berries works the best. I don’t recommend using frozen fruit.
Cheesecake freezes well. Wrap airtight and it will keep in the freezer for up to two months. I recommend freezing it without the strawberries on top as they will soften and break down when thawed.
If you love strawberry cheesecake, try some of these recipes:
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Strawberry Cheesecake
Ingredients
Crust
- 3/4 cup pecans chopped
- 3/4 cup graham cracker crumbs
- 3 Tbsp butter, melted
Cheesecake Layer
- 32 oz cream cheese Four 8oz packages, softened
- 4 eggs
- 1 1/2 cups sugar
- 1 Tbsp lemon zest
- 2 tsp vanilla extract
Sour Cream Layer
- 2 cups sour cream
- 1/4 cup sugar
- 1 tsp vanilla
Strawberry Glaze
- 4 cups strawberries, hulled
- 13 oz raspberry jam
- 1 Tbsp cornstarch
- 1 Tbsp Orange juice concentrate
- 1/4 cup water
Instructions
Crust
- Preheat oven to 350 degrees F.
- In a bowl, combine pecans, graham cracker crumbs and butter. Mix and then press into bottom of 10 inch springform pan.
Cheesecake Filling
- Beat together cream cheese until smooth. Add in eggs, sugar, lemon zest and vanilla. Beat until combined.
- Spoon filling over crust into pan and bake for 40-45 minutes. Don’t worry if it cracks in the middle! Remove from oven and cool at room temperature for 15 minutes. Leave oven on.
Sour Cream Layer
- Mix together sour cream, sugar and vanilla and blend together. Spoon topping over cake after cake has cooled for 15 minutes. Pour into the middle and extend to within 1/2 inch of edge. Leave part of the cheesecake layer showing. Return to oven and bake for an additional 5-7 minutes. Cool and then refrigerate for at least 24 hours or up to 3 days.
Strawberry Glaze
- Add cornstarch into a few Tablespoons of the jelly in a saucepan. Then add in remaining jelly, OJ concentrate and water. Stir over medium heat until thickened and clear. Cool until lukewarm.
- With a sharp knife, loosen cheesecake from edge of pan and remove springform. Arrange hulled strawberries onto of cheesecake. Spoon glaze over the berries, allow some of it to drip down the sides of cake. Refrigerate until ready to serve.
Tips & Notes:
- It’s ok if your cheesecake cracks, you are going to cover those cracks with the sour cream layer.
- The crowning glory of this strawberry cheesecake is the fresh strawberry topping. It’s nice if your strawberries can all be about the same size but when you buy the container full at the store, you get what you get.
- To get nice clean slices when cutting, use a sharp knife and dip it into warm water between each cut, wipe off excess water and cut.
Nutrition Facts:
Victoria Lay says
Never been make a cheesecake before. I tried this for the first time and it turned out really good. I used peach instead of strawberries.
Victoria Lay || thecookingfoodie.com
Deborah Bruno says
Thank you Leigh Ann this was a hit on Christmas gathering the husband of the host took a picture of the yummy cheesecake for Facebook. I have another one in the oven for my sons 33rd birthday celebration. He said he’s never had such a delicious cheesecake!! Yahoo’s all around!
dee r says
This recipe looks AMAZING!! I can’t wait to try this one. I just have to clear up one thing. Do you really have to wait 24 hours before you apply the berries and compote/sauce?…or can you wait overnight and apply in the am if you prepare the night before?… I’ve only made 1 cheesecake and that was a couple weeks ago.., a chocolate nut caramel cheesecake…I was shocked that it was so pretty and tasty, but my confidence is still not where I need it to be..so making sure of the small details that could make it or break it:). I love you recipes…they’re all so yummy:)
Leigh Anne says
I usually chill overnight and then apply the berries and sauce in the morning or right before serving.