I am a huge fan of all cheesecakes and I am happy to trade lunch for a slice of cheesecake. These days, my kids get to decide what’s for dessert. And if I get Ziv to choose, he will go for the chocolate cheesecake. Rhea loves this strawberry cheesecake. But Aadi loves the Strawberry Jello Cheesecake more.
Why make this cheesecake?
This is my basic no-fail cheesecake recipe. And if you master this recipe, you will never have to look for another cheesecake recipe again. There are just three components to this recipe. The crust – Today, I am using Graham crackers for the crust. But, if you don’t have or cannot find Graham crackers you can also use my homemade cheesecake crust. The cheesecake batter – Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations. The strawberry filling – The Best thing about this strawberry filling is that you can pour it over the baked cheesecake, or serve it along with the cheesecake. Of course, you can use other fillings too such as raspberry, cherry, blackberry, blueberry, and others The cheesecake batter takes only about 70 to 80 minutes to bake and then needs a good few hours of chilling time. Therefore, this is a perfect make-ahead dessert for those times when you have family and friends to entertain.
Ingredients and substitutes
Cream Cheese – I always use Mascarpone or Philadelphia because it’s what I find in my supermarket. I’m not brand conscious so ideally, you are looking to find any cream cheese with a fat content of over 35%.Having said that, if you choose to use a low percentage of cream cheese you may want to add an extra 1 tbsp of all-purpose flour for stability.It’s obvious it will affect both taste and texture. But, if you looking to save on a few calories while still enjoying a good cheesecake, then that’s one way to go. Sour cream – Adds a real zing. For those of you who cannot find a readymade sour cream or don’t have some on hand. No worries. You can make it at home. Here’s my homemade sour cream recipe for you. Strawberry – You can use frozen or fresh strawberries for this recipe. When in the season I use the fresh strawberries, but during the year I also use frozen. And guess what? No one knows the difference. Cookie Crust – You can use a homemade cookie crust.
Step-by-step: Strawberry Cheesecake
Pre-heat the oven at 350°F / 177°C/ Gas Mark 3. Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Strawberry filling
In a saucepan, over medium heat, add the strawberries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.Pro tip – You can also use chopped strawberries and skip the mashing but mashing will add to a nice thicker consistency to the topping. Next, combine the remaining water with cornstarch. Add it to the strawberries. Then, continue to cook on low heat until the filling is thick and glossy.Pro tip – Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan. Remove and cool before you pour it over the cheesecake or serve it alongside the cheesecake.Pro tip – The filling will thicken as it cools so keep that in mind when you take it off the heat.
Cheesecake crust
Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Then, pour the crumbs into the prepared springform pan. And use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices. Bake in the oven for 10 minutes. Once baked, set aside to cool slightly. Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2.
Cheesecake filling
In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip – The cream cheese must be at room temperature, otherwise the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster. Next, add the eggs, one at a time, making sure to incorporate each well.Pro tip – We want each egg to incorporate well, but we do not want to incorporate too much air into the batter, otherwise the top will crack when baking. So, do not overmix.
Bake
Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out. Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
Chill and topping
Chill the cheesecake for at least 4 hours – preferably overnight. You can pour the strawberry filling over the cheesecake before chilling it. Or, serve the strawberry filling along with the cheesecake as I have done here.
Secrets to baking a perfect cheesecake?
Well, I think there are several very important things as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.
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Frequently asked questions
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