Classic Strawberry Cheesecake Recipe for a Creamy and Delicious Dessert

Benefits and Advantages of Strawberry Cheesecake

This strawberry cheesecake recipe offers numerous benefits and advantages, making it a favorite choice for both novice and experienced bakers. One primary benefit is its ease of preparation; the steps are straightforward and require common kitchen ingredients, allowing even beginners to achieve delicious results. Additionally, the recipe can be tailored to include healthier options such as reduced sugar or low-fat cream cheese, boosting its health appeal without compromising taste.

A Flavorful Blend of Creaminess and Freshness

Strawberry cheesecake stands out for its vibrant flavor profile that combines the creamy richness of cheesecake with the fresh, tangy sweetness of strawberries. This balance appeals to a wide audience and adds a refreshing twist to traditional cheesecake. The natural sweetness and slight acidity of strawberries elevate the dessert, creating a pleasing contrast to the smooth, velvety texture of the cheesecake filling.

Adaptability and Customization

This dessert is highly adaptable to suit various dietary needs and preferences. For example, you can use gluten-free biscuits for the crust or substitute cream cheese with plant-based alternatives for a vegan version. Moreover, adjusting sugar quantities or using alternative sweeteners can create a lower-calorie cheesecake without sacrificing flavor. Such flexibility makes it accessible and enjoyable for diverse home cooks and health-conscious individuals.

Visual Appeal and Presentation

Strawberry cheesecake is also visually appealing. The bright red of fresh strawberries atop the creamy, pale filling creates an inviting and appetizing look perfect for social gatherings. According to nutritional benefits of strawberries, the inclusion of strawberries not only enhances taste but also adds vitamin C and antioxidants, supporting a healthier dessert choice.

“Strawberry cheesecake perfectly marries indulgence with fresh fruit flavors, making it a truly crowd-pleasing dessert.”

Summary of Key Benefits

Tips to Maximize Your Strawberry Cheesecake Experience

• Bring cream cheese, sour cream, and eggs to room temperature to ensure a smooth filling free of lumps.
• Gradually cool the cheesecake in the oven to prevent cracks and improve texture.
• Press biscuit crumb base up the sides creating a barrier to hold fruity topping neatly in place.
• Prepare the strawberry topping in advance to maximize flavor and texture balance.

This strawberry cheesecake recipe’s combination of simplicity, health-conscious adaptations, and exceptional flavor makes it a distinctive and effective choice for any occasion. For additional helpful insights, check out the guide on how to make perfect cheesecake, which offers techniques that complement this recipe beautifully.

Essential Ingredients for Strawberry Cheesecake

A classic strawberry cheesecake is loved for its rich, creamy texture combined with the freshness of juicy strawberries. To achieve this perfect balance, selecting the right ingredients is crucial. Each component contributes to the smoothness, tang, sweetness, and overall structure of the dessert.

Structured List of Key Ingredients

• 200g plain biscuits (digestive biscuits or graham crackers) for the crunchy biscuit base
• 120g unsalted butter, melted binds the biscuit crumbs and adds richness to the crust
• 500g cream cheese, softened the primary ingredient providing the creamy and smooth filling
• 2 tablespoons plain flour (all-purpose flour) helps stabilize the cheesecake and prevent cracking
• ½ cup full-fat sour cream (120g) adds a slight tang and creaminess to the filling
• 1½ cups caster sugar (approx. 300g) sweetens the filling; granulated sugar can be used as an alternative
• Zest of 1 lemon (about 2 teaspoons) enhances flavor with a fresh citrus note
• 1 teaspoon vanilla extract deepens the flavor profile
• 3 large eggs, room temperature binds the filling ingredients and creates the custard texture
• 500g fresh strawberries (half diced, half halved) for the luscious fruit topping; quantity can be increased up to 900g for a more generous layer
• 2 tablespoons lemon juice or water balances sweetness and brightens the strawberry topping
• ½ cup white sugar (100g) sweetens the strawberry topping
• 1½ teaspoons cornflour (cornstarch) thickens the strawberry sauce
• 2 tablespoons water used to create the cornflour slurry
• ½ cup water (optional) can be added to adjust strawberry topping consistency

Role of Each Ingredient in Strawberry Cheesecake

Additional Ingredient Notes

Bringing cream cheese, sour cream, and eggs to room temperature before mixing helps achieve a smooth, lump-free filling this technique can make all the difference in the texture of your cheesecake.

For those interested in allergy-friendly or alternative diets, the biscuit base can be adapted with gluten-free crackers, and cream cheese can be swapped for plant-based options like cashew cream or tofu. Additionally, for sugar-conscious cooks, natural sweeteners such as stevia or erythritol may replace the sugar, but it’s essential to test quantities and baking performance.

Including fresh lemon zest and carefully balancing the strawberry topping ingredients ensures the dessert is not overly sweet but has a refreshing tang that complements the rich filling.

To learn more about the nutritional benefits of strawberries, which add both flavor and valuable vitamins to the cheesecake, visit this Nutritional benefits of strawberries resource.

For additional guidance on perfecting your cheesecake skills, check out this helpful guide on how to make perfect cheesecake.

Classic Strawberry Cheesecake Recipe for a Creamy and Delicious Dessert

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🍓 Treat yourself to a luxurious dessert experience with this Classic Strawberry Cheesecake. It’s a creamy delight that’s perfect for any occasion!
🧀 Indulge in the perfect balance of rich cream cheese and vibrant strawberry flavors that will have everyone asking for seconds!

• Total Time: 7 hours 15 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

Cheesecake Biscuit Base:
200g plain biscuits (such as digestive biscuits or graham crackers)
120g unsalted butter, melted

Cheesecake Filling:
500g cream cheese, softened
2 tbsp plain flour (all-purpose flour)
½ cup full-fat sour cream (120g)
1½ cups caster sugar (superfine sugar) or granulated sugar (approx. 300g)
Zest of 1 lemon (about 2 tsp)
1 tsp vanilla extract
3 large eggs at room temperature

Strawberry Topping:
500g fresh strawberries, half diced and half halved (can increase to 900g depending on preference)
2 tbsp lemon juice or water (adjust to taste)
½ cup white sugar (100g) or granulated sugar
1½ tsp cornflour (cornstarch)
2 tbsp water
½ cup water (optional, can be used in topping mixture)

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Instructions

Preparation:
1. Preheat oven to 160°C (320°F) standard or 140°C (295°F) fan/convection.
2. Prepare a 20cm (8-inch) springform pan by lightly greasing and lining the base and sides with parchment paper, leaving an overhang for easy removal. Alternatively, lightly spray or butter the pan and line as needed.

Making the Biscuit Base:
1. Break biscuits into pieces and blitz in a food processor until fine crumbs form.
2. Add melted butter and pulse briefly until combined and resembling wet sand.
3. Press the mixture evenly into the base and up the sides of the springform pan using a flat tool.
4. (Optional) Bake the crust for 10–15 minutes at 175°C (350°F) until fragrant and edges turn golden, then let cool. This step firms the crust but is not mandatory. Refrigerate crust if not baking.

Making the Filling:
1. Beat cream cheese until smooth, about 20 seconds, avoiding over-aeration to prevent cracks.
2. Add flour and blend briefly until incorporated.
3. Add vanilla extract, sour cream, caster sugar, and lemon zest; beat until just combined.
4. Add eggs one at a time, mixing briefly after each until just combined. Avoid overmixing.
5. Pour filling into the biscuit crust.
6. Bake at 160°C (320°F) for about 55 minutes, or until the top is lightly golden, the cheesecake slightly jiggles in the center, and no cracks appear. Alternatively, bake at 175°C (350°F) for 15 minutes, then reduce temperature to 150°C (300°F) and bake for about 1 hour, followed by leaving the oven door closed and turned off for 1 hour to cool gradually (method helps prevent cracks).
7. Remove cheesecake from oven and cool gradually: first with the oven door slightly open about 8 inches for approximately 1 hour, then at room temperature.
8. Refrigerate for at least 4 to 6 hours, preferably overnight, to fully set.

Making the Strawberry Topping:
1. In a saucepan, combine diced strawberries, lemon juice or water, sugar, and vanilla extract.
2. Bring to a gentle simmer over medium heat and cook for about 10 minutes until strawberries soften.
3. Mix cornflour with 2 tablespoons water to form a slurry and whisk into the strawberry mixture.
4. Add halved strawberries and cook for an additional 1–2 minutes until the sauce thickens slightly.
5. Remove from heat; the sauce will thicken further as it cools. Adjust thickness by adding small amounts of water if necessary.
6. Cool to lukewarm, then spread the strawberry topping evenly over the cheesecake, placing strawberry halves facing down for presentation.
7. Refrigerate the assembled cheesecake for at least 2 hours before slicing and serving. The topping can also be prepared a day ahead for best flavor.

Last Step:

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Notes

🧀 Bring cream cheese, sour cream, and eggs to room temperature before mixing to achieve a smooth batter and reduce lumps.
🍓 Avoid over-beating the filling to prevent air incorporation that can cause cracks.
🧊 Gradual cooling inside the oven after baking helps avoid cracks and sinking.

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Chilling Time: 4 hours 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 470
• Sugar: 48g
• Sodium: 281mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 66g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 106mg