This strawberry cheesecake is summer perfection: my luscious, creamy cheesecake topped with a simple, fresh strawberry compote. If there’s one recipe you try this summer, let it be this one!
Why This Cheesecake is the Best
- Easy and No-Fuss: No fancy ingredients or steps, just precision and patience.
- Divine Flavor: Perfectly balanced cream cheese flavor with a touch of sweetness and sourness.
- To-Die-For Texture: Ultra creamy, silky smooth, and melts in your mouth without being too heavy.
Best Strawberry Cheesecake Recipe
Ingredients
**Cheesecake Crust:**
- 2 cups graham cracker crumbs 190g
- 3 tbsp sugar 35g
- 5 tbsp melted unsalted butter 75g
**Cheesecake Batter:**
- 32 oz full-fat cream cheese 4 blocks, room temperature
- 1 1/2 cups granulated sugar 325g
- 1/2 tsp salt
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1/2 cup heavy cream 120g, room temperature
- 1 cup sour cream 240g, room temperature
- 1 tbsp cornstarch
- 2-3 tbsp lemon juice
**Strawberry Compote:**
- 1 lb strawberries chopped
- 1/4 cup sugar 55g
- 1 tsp cornstarch
- Juice of 1/2 lemon
- Fresh strawberries for decoration optional
Instructions
**Cheesecake:**
- **Prep Ingredients**: Bring all ingredients to room temperature.
- **Preheat Oven**: Preheat to 350°F (conventional).
- **Make Crust**: Grind graham crackers, sugar, and butter in a food processor until smooth. Butter the bottom of a 9” springform pan, add crust mixture, and pack tightly. Bake for 8 minutes, then reduce oven temp to 325°F.
- **Prepare Batter**: Cream the cream cheese for 2-3 minutes until smooth. Add sugar and mix for another 3-5 minutes. Lightly whisk eggs in a separate bowl, then add to the batter slowly, mixing on low speed until just combined.
- **Add Remaining Ingredients**: Mix in the heavy cream, sour cream, lemon juice, salt, vanilla, and cornstarch on low speed until just combined. Scrape the sides of the bowl to ensure even mixing.
- **Bake**: Pour batter into the crust. Wrap the outside of the pan with aluminum foil. Place the pan in a larger tray filled with 1-2 inches of boiling water. Bake for 75-80 minutes until edges are firm and the center is jiggly. Cool at room temp for 2-3 hours, then chill overnight in the fridge.
**Strawberry Compote:**
- **Cook Compote**: Mix strawberries, sugar, cornstarch, and lemon juice in a nonstick saucepan. Cook on low heat for 5-7 minutes until thickened. Let cool completely.
**Assembly:**
- **Top Cheesecake**: Transfer the cooled cheesecake to a serving stand and cover with strawberry compote.
- **Decorate and Serve**: Decorate with fresh strawberries if desired, serve, and enjoy!
Notes
– Use full-fat ingredients for the best results.
– If graham crackers aren’t available, use wheat digestive biscuits.
– Ensure your springform pan is tightly sealed to prevent water leaks. Consider using a water bath pan made for cheesecakes.
– Let your cheesecake cool completely overnight before serving for the best texture.
– Feel free to substitute strawberries with other berries.
– If graham crackers aren’t available, use wheat digestive biscuits.
– Ensure your springform pan is tightly sealed to prevent water leaks. Consider using a water bath pan made for cheesecakes.
– Let your cheesecake cool completely overnight before serving for the best texture.
– Feel free to substitute strawberries with other berries.