Description
Rich Cheesecake with Fresh Strawberries, a dreamy dessert for any occasion. My personal recipe, full of creamy goodness and sweet berries.
Ingredients
Scale
- Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tbsp granulated sugar
- Cheesecake Filling:
- 32 oz (4 blocks) full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tsp pure vanilla extract
- Strawberry Topping & Garnish:
- 2 lbs fresh strawberries, hulled and sliced
- 1 tbsp lemon juice
- 2 tbsp powdered sugar (plus more for dusting)
Instructions
- Prep the Crust:: First things first, let’s get that crust ready. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan – it’s crucial for easy removal later, trust me! In a medium bowl, combine your graham cracker crumbs, melted butter, and a tablespoon or two of sugar. Mix it all up until it looks like wet sand. Press this mixture firmly into the bottom of your springform pan. I usually use the bottom of a flat glass to get it really compact. Bake for about 8-10 minutes until it smells toasty and looks lightly golden. Let it cool completely while you work on the filling. This step is where I always get crumbs everywhere, honestly.
- Whip the Cream Cheese:: Now for the good stuff! In a large bowl, using an electric mixer, beat your softened cream cheese on medium speed until it’s super smooth and fluffy, like a cloud. This takes a few minutes, so be patient. You don’t want any lumps here, otherwise, your Cheesecake with Fresh Strawberries won’t be perfectly smooth. I made this mistake once, rushing it, and had little cream cheese “nuggets” in my finished dessert. Oops! Scrape down the sides of the bowl often to make sure everything gets incorporated.
- Add Sweetness & Tang:: Next, gradually add the granulated sugar to the cream cheese mixture, beating until it’s fully combined and looks glossy. Then, beat in the sour cream and vanilla extract. The mixture should smell incredibly rich and inviting by now. This combination is what gives the Cheesecake with Fresh Strawberries its signature creamy texture and just the right amount of tang to balance the sweetness. Don’t overmix at this stage, though; we want to keep it light and airy!
- Incorporate the Eggs:: Now, add the eggs one at a time, beating on low speed just until each egg is incorporated. Seriously, *just* until. Overmixing eggs can add too much air, which can cause cracks in your cheesecake later. I learned this the hard way after a few cracked beauties! Scrape down the bowl after each addition to ensure everything is evenly mixed. The batter should look smooth and pourable, a lovely pale cream color.
- Bake the Cheesecake:: Pour your luscious cheesecake batter over the cooled crust in the springform pan. Now, here’s a pro tip for a crack-free Cheesecake with Fresh Strawberries: bake it in a water bath! Wrap the outside of your springform pan tightly with heavy-duty foil (two layers is usually good) to prevent water from seeping in. Place the pan in a larger roasting pan, then pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly. It’ll smell heavenly!
- Cool & Chill:: Once baked, turn off the oven and prop the door open slightly, letting the cheesecake cool slowly in the water bath for about an hour. This gradual cooling prevents cracking. Then, carefully remove it from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover it loosely with plastic wrap and chill in the refrigerator for at least 6-8 hours, or even better, overnight. I know, waiting is the hardest part, but this step is non-negotiable for a truly set and creamy Cheesecake with Fresh Strawberries. It’s worth every minute, trust me!
- Prepare Strawberry Topping:: While your cheesecake chills, you can prep the strawberries! Hull and slice your fresh strawberries. In a small bowl, gently toss them with a squeeze of lemon juice and a tablespoon or two of powdered sugar, depending on how sweet your berries are. Let them sit for about 15-20 minutes to release their juices. This simple step makes the berries even more vibrant and flavorful. I sometimes add a tiny splash of Grand Marnier if I’m feeling fancy – don’t tell anyone!
- Serve & Enjoy:: Once your Cheesecake with Fresh Strawberries is perfectly chilled and set, carefully run a thin knife around the edge of the pan before releasing the springform. Transfer it to a serving platter. Pile those beautiful macerated strawberries high on top, or arrange them artfully around the edges, whatever makes your heart happy. Dust with a little extra powdered sugar if you want that picture-perfect look. Slice into generous wedges and prepare for happy sighs! This is where all your hard work pays off, and it always looks so impressive.