Strawberry Cheesecake

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours before serving.

This strawberry cheesecake recipe is easy, impressive, and the perfect sweet treat to make at home. 

How to Make Strawberry Cheesecake

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Strawberry Cheesecake Ingredients

These are the ingredients you’ll need to make this strawberry cheesecake recipe: 

• For the crust: graham cracker crumbs, butter, white sugar, and cinnamon
• For the filling: frozen strawberries, cornstarch, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, and eggs

How to Make Homemade Strawberry Cheesecake

Here’s a brief overview of what you can expect when you make strawberry cheesecake at home: 

1. Make the crust and press it into the pan. Chill in the refrigerator.
2. Blend the strawberries and cornstarch, then boil the sauce until thick and shiny.
3. Make the cream cheese filling with the remaining ingredients. 
4. Assemble the cheesecake according to the detailed instructions below.
5. Bake until the cheesecake is almost set, cool, and refrigerate. 
6. Serve with the reserved strawberry sauce.

How to Store Strawberry Cheesecake

The USDA recommends storing cheesecake in an airtight container in the fridge for up to four days. Never let your cheesecake sit on the counter for more than two hours. Bacteria levels will grow at room temperature, leaving you at risk for food poisoning.

Can You Freeze Strawberry Cheesecake?

Yes, you can freeze strawberry cheesecake. Allow the cheesecake to set in the fridge, then wrap it tightly in storage wrap. Follow it up with a layer of foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

“I’ve made this recipe several times and it always comes out perfect,” says Katie Treamer. “It’s great with cherries, blueberries, any fruit you like.”

“This is a wonderful cheesecake recipe,” raves Mrs. Lalli. “Extremely easy to make and simple ingredients! Pretty much foolproof and it comes out looking like a restaurant-worthy cheesecake!”

“This is my go-to cheesecake recipe,” according to Missy Sudd. “Always comes out delish. I make sure my eggs and cream cheese are almost room temp and I let the batter sit for about thirty mins before I put it in.”

See Also Other Post:

• Bánh Mì
• Cilantro: What It Is and How to Use It

Ingredients

Crust:

• 1 ¼ cups graham cracker crumbs
• ⅓ cup butter, melted
• ¼ cup white sugar
• 2 teaspoons ground cinnamon

Filling:

• 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• ¼ cup lemon juice
• ½ teaspoon vanilla extract
• 3 eggs
• 1 tablespoon water (Optional)

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Directions

1. Make crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. Make filling: Place strawberries and cornstarch into a blender. Cover and puree until smooth.
4. Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.
6. Pour 1/2 of the cream cheese mixture over crust; drop 1/2 of the reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through the top layer only with a knife to swirl strawberry sauce.
7. Bake in the preheated oven until the center is almost set, 45 to 50 minutes.
8. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate at least 4 hours to overnight before serving.
9. Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.FREAKBOY107

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Nutrition Facts (per serving)

459	Calories
30g	Fat
42g	Carbs
9g	Protein

Show Full Nutrition Label