People can get very opinionated about their favorite desserts, but pretty much everyone can agree that cheesecakes are downright delicious. This strawberry cheesecake recipe is no exception: With its light, fluffy, and wonderfully creamy texture and fresh strawberry topping, there's nothing to argue about (except maybe who gets the last slice). To all the first-time bakers out there, cheesecake can seem intimidating, but it's actually one of the easiest cakes to decorate. You don't have to fool with frosting—you just spoon the sweet and juicy strawberries over the top. Plus, everything from the crumb crust to the topping to the whole cheesecake can be made ahead.
If you have cheesecake questions, we've got the answers! See below for our most helpful hints.
Do I need a springform pan?
A springform pan's expandable collar makes it perfect for cheesecakes. Unlatch the ring, and the sides will release from the pan, leaving acheesecake with gorgeously smooth sides. If you don't have a springform pan, you can use a tall-sided cake pan (about 3 inches high), just be sure to use the correct size for your recipe.
Do I need to make a water bath?
In case you don't know, a "water bath" involves setting a smaller pan in a larger pan and then adding water to the larger pan. The steam from a water bath helps to prevent cracking on the top of your cheesecake while it bakes. This recipe calls for using a roasting pan, but if you don't have one, try this instead: Place a casserole dish on the bottom oven rack then fill it three quarters of the way with boiling water. Place the springform pan on a large baking sheet and set it on the rack above the boiling water and bake as directed.
What if my cheesecake cracks?
There's a lot you can do to prevent cheesecake cracks, starting with following this recipe to the letter. It helps to use room temperature eggs, cream cheese, and sour cream, along with not over-beating the filling or over-baking the cheesecake. But if the baking gremlins do sneak in and find a way to crack your cheesecake, don't stress. Remember, you're going to spoon over tons of delicious strawberries, so nobody is going to see the top anyway!
Can I customize the crust and topping?
Absolutely! Any good crumb crust is a simple mix of butter, sugar, and a crunchy, dry cookie. Graham crackers are the star here, but you can use vanilla or chocolate wafers, ginger snaps, shortbread, or almost anything your heart desires. Same story with the fruit—use whatever's in season or your favorite, such as peaches, blackberries, mango, or pineapple.
What is vanilla bean paste?
Thicker than vanilla extract, vanilla bean paste (which is used in the this cheesecake's filling) is a mixture of concentrated vanilla extract, vanilla bean seeds, and thickeners. It's a great shortcut for adding delicious flecks of vanilla bean seeds to desserts without having to buy expensive vanilla beans, then spend the extra time splitting and scraping them. But don't worry, you can totally use classic vanilla extract instead.
Can I make cheesecake ahead of time?
You bet. You can make and refrigerate the cheesecake up to 3 days in advance; just wait to top it until just before serving. You can also wrap the baked and cooled cheesecake in heavy-duty aluminum foil, place in a freezer bag, and freeze up to 3 months. Let thaw overnight in the fridge before serving.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 12 hrs 45 mins
Ingredients
For the crust
Nonstick cooking spray
- 2 1/4 c.
graham cracker crumbs
- 1
stick saltedbutter, melted (1/2 cup)
- 2 Tbsp.
granulated sugar
For the filling
- 4
8-ounce packagecream cheese, at room temperature
- 8 oz.
sour cream, room temperature
- 1 1/4 c.
granulated sugar
- 2 Tbsp.
all-purpose flour
- 1/2 tsp.
salt
- 4
large eggs, room temperature
- 1
large egg yolk, room temperature
- 1 Tbsp.
vanilla bean paste or extract
For the topping
- 1 1/2 lb.
strawberries, stemmed and quartered
- 1/3 c.
granulated sugar
- 1 Tbsp.
lemon juice
- 1/4 tsp.
salt
Directions
- Step1For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
- Step2In a medium bowl, stir together the graham cracker crumbs, butter, and sugar. Press into the bottom and 1-inch up the sides of the springform pan. Bake until golden brown, 10 to 14 minutes. Cool completely on a wire rack, about 30 minutes.
- Step3For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. With the mixer on medium speed, gradually add the sour cream, sugar, flour and salt, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Step4Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla bean paste.
- Step5Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about halfway up the foil-wrapped springform pan.
- Step6Bake for 1 hour 10 minutes to 1 hour 20 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.
- Step7Remove the cheesecake from the water bath and transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely.
- Step8For the topping: In a medium saucepan, combine 1 pound of the strawberries, sugar, lemon juice and salt over medium heat. Cook, stirring often, until strawberries break down and the sauce is thickened, about 20 minutes. Remove from heat. Stir in the remaining 1/2 lb. strawberries and cool to room temperature, about 1 hour.
- Step9To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with strawberry mixture just before serving.
