When I was a little girl, summer visits to my grandmother’s house always meant two things: endless laughter and the sweet, tangy taste of her homemade strawberry cheesecake. This dessert was more than just a treat; it was a symbol of love and the joy of family gatherings. Today, I’m sharing a recipe that brings back those warm memories and adds a modern twist to a classic favorite. This strawberry cheesecake is a delightful balance of creamy, rich filling and the fresh, fruity burst of strawberries, all on a perfectly spiced graham cracker crust.
One of my favorite things about this recipe is its versatility. While the traditional strawberry sauce is a crowd-pleaser, I’ve found that raspberry or blueberry sauces make fantastic alternatives. For a more tropical flair, try adding a touch of coconut extract to the crust and topping the cheesecake with a mango puree swirl. No matter how you choose to customize it, this cheesecake is sure to become a staple in your dessert repertoire.
This recipe is perfect for special occasions or simply when you want to indulge in a delicious homemade dessert. It’s surprisingly easy to make, even for those who may not consider themselves seasoned bakers. Plus, the steps can be broken down, making it an ideal project for a relaxed weekend baking session.
The creamy filling, combined with the slightly tangy strawberry sauce, creates a harmony of flavors that will leave you and your guests reaching for seconds. I hope this strawberry cheesecake brings as much joy to your table as it has to mine. Happy baking!
How to Make Strawberry Cheesecake
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Ingredients
- 2 large eggs, room temperature
- ¾ cup sugar
- 2 packs graham crackers, crushed
- ¼ teaspoon ground ginger
- 1 stick unsalted butter, melted
- 1½ teaspoons vanilla extract
- 3 packs cream cheese, softened (8 oz. each)
- pinch of salt
- 1 cup light sour cream, room temperature
- ½ lemon, zest and juice
- ⅔ cup strawberry sauce
- 1 egg yolk, room temperature
- ¼ teaspoon cinnamon
Directions
- Preheat your oven to 325°F. Grease an 8-inch round springform pan with butter or nonstick spray. Crush the graham crackers into fine crumbs using a food processor or a bag and rolling pin.
- Combine the crushed graham crackers with the cinnamon and ground ginger. Stir in the melted butter until the mixture is well combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a stand mixer with a paddle attachment or using an electric hand mixer, beat the softened cream cheese on low to medium speed for about 2 minutes until smooth and creamy, scraping the bowl as needed.
- Add the sugar and vanilla extract, beating until well combined. Continue to scrape the sides as necessary.
- Mix in the eggs one at a time, beating well after each addition. Add the egg yolk and mix until fully incorporated.
- Add the light sour cream, salt, lemon juice, and zest, beating until the mixture is smooth and glossy.
- Pour half of the cheesecake mixture over the cooled crust in the pan.
- Dollop about half of the strawberry sauce in small blobs over the cheesecake mixture.
- Carefully spoon the remaining cheesecake mixture over the top and smooth it out. Add the remaining strawberry sauce in dollops on top.
- Use a knife or toothpick to swirl the strawberry sauce into the cheesecake mixture.
- Bake the cheesecake on the middle rack of the oven for 45-50 minutes, until the center has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
- Remove the cheesecake from the oven and cool at room temperature for at least 45 minutes. Cover and refrigerate for at least 4 hours until fully set.
- Remove the cheesecake from the pan, slice, and enjoy!
FAQs:
Can I use a different type of crust for this strawberry cheesecake?
Yes, you can use other types of crusts, such as a cookie crust made from crushed digestive biscuits or chocolate cookies. Just make sure to follow a similar process of mixing with melted butter and baking it before adding the filling.
What can I substitute for light sour cream in the cheesecake filling?
If you don’t have light sour cream, you can substitute it with full-fat sour cream, Greek yogurt, or even crème fraîche. Each alternative will slightly alter the texture and flavor of the cheesecake, but they all work well.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center still has a slight wobble. This jiggle indicates that it is set but still creamy inside. Additionally, turning off the oven and letting the cheesecake cool inside helps prevent cracking.
Can I make the strawberry sauce from scratch?
Absolutely, you can make homemade strawberry sauce by cooking fresh or frozen strawberries with some sugar and lemon juice until thickened. Then, blend it until smooth for a delicious homemade touch.
Why does the cheesecake need to cool in the oven with the door closed?
Cooling the cheesecake in the oven with the door closed helps it to cool gradually, which minimizes the risk of cracks forming on the surface. This step ensures a smoother, more professional-looking cheesecake.
How long can I store the cheesecake in the refrigerator?
The cheesecake can be stored in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or aluminum foil to keep it fresh and prevent it from absorbing other odors in the fridge.
Strawberry Swirl Cheesecake
Ingredients
- 3 packages cream cheese softened; 8 oz. packages
- 1½ teaspoons vanilla extract
- ¾ cup sugar
- 2 large eggs room temp
- 1 stick unsalted butter melted
- ¼ teaspoon cinnamon
- 2 packages graham crackers crushed
- ¼ teaspoon ground ginger
- ½ lemon juice and zest
- 1 egg yolk room temp
- pinch of salt
- 1 cup light sour cream room temp
- ⅔ cup strawberry sauce
Instructions
- Creating the graham cracker crust
- Preheat your oven to 325°F. Grease the base and sides of an 8-inch round springform tin with butter or nonstick spray. Crush the graham crackers into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.
- Combine the crushed graham crackers with the cinnamon and ginger. Mix in the melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared tin. Bake for 10 minutes, then set aside to cool while you prepare the filling.
- Creating the cheesecake filling
- In a stand mixer with the paddle attachment or using an electric hand mixer, beat the cream cheese on low to medium speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the sugar and vanilla extract, and continue to beat until well combined. Scrape down the sides as necessary.
- Mix in the eggs one at a time, beating well after each addition. Add the egg yolk and beat until fully incorporated.
- Add the light sour cream, salt, lemon juice, and zest, and beat until the mixture is smooth and glossy.
- Pour half of the cheesecake mixture over the cooled crust.
- Putting the strawberry swirl cheesecake together
- Using a teaspoon, dollop about half of the strawberry sauce in small blobs over the cheesecake mixture in the tin.
- Carefully spoon the remaining cheesecake mixture over the top, smoothing it out. Dollop the remaining strawberry sauce on top.
- Use a knife or toothpick to swirl the strawberry sauce into the cheesecake mixture.
- Bake the cheesecake on the middle shelf of the oven for 45-50 minutes, until the center has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
- Remove the cheesecake from the oven and let it cool at room temperature for at least 45 minutes. Cover and refrigerate for at least 4 hours until fully set.
- Remove from the pan, slice, and enjoy!
