Fresh Strawberry Cheesecake Recipe

Name: Fresh Strawberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2-1/2 cups Graham Cracker Crumbs; 3 Tablespoons Sugar; 6 Tablespoons Unsalted Butter, melted; FOR THE FILLING:; 24 ounces, weight Cream Cheese, At Room Temperature; 1/4 cups Sour Cream At Room Temperature; 1 cup Granulated Sugar; 3 whole Large Eggs, At Room Temperature; 2 teaspoons Pure Vanilla Extract; 1 whole Lemon, Zested; 1/4 teaspoons Cornstarch; FOR THE WHIPPED CREAM:; 1 cup Heavy Cream, Chilled; 2 Tablespoons Sugar; FOR THE TOPPING:; 1 pint Fresh Strawberries, Washed And Stemmed

Servings: persons

FOR THE CRUST:
2-1/2 cups Graham Cracker Crumbs
3 Tablespoons Sugar
6 Tablespoons Unsalted Butter, melted
FOR THE FILLING:
24 ounces, weight Cream Cheese, At Room Temperature
1/4 cups Sour Cream At Room Temperature
1 cup Granulated Sugar
3 whole Large Eggs, At Room Temperature
2 teaspoons Pure Vanilla Extract
1 whole Lemon, Zested
1/4 teaspoons Cornstarch
FOR THE WHIPPED CREAM:
1 cup Heavy Cream, Chilled
2 Tablespoons Sugar
FOR THE TOPPING:
1 pint Fresh Strawberries, Washed And Stemmed

1
Preheat oven to 325u00b0F.
2
Prepare a 9-inch spring form pan by wrapping the outside with 2-3 sheets of heavy-duty aluminum foil. Spray the inside of the pan with cooking spray.
3
For the crust:
4
Combine the graham cracker crumbs, sugar and butter until moistened and resembles the texture of wet sand. Pour into the pan and evenly press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.
5
For the filling:
6
Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar. Mix in the eggs one at a time, beating well after each addition. Add the vanilla extract, lemon zest and cornstarch until well combined. Pour the filling into the cooled crust.
7
Place the springform pan in a large roasting pan on the middle rack of the oven. Fill the roasting pan with hot water to come halfway up the sides of springform pan. Bake for 50-60 minutes or until the center is set. Allow the cake to sit in the oven (heat turned off) with the door propped open for about 30 minutes. Remove from the oven and transfer to a wire rack. Allow the cake to cool for an additional 30 minutes. Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake. Carefully release the ring mold.
8
For the whipped cream:
9
Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency.
10
Arrange the whole strawberries on top of the cheesecake. Place a piping tip inside of a pastry bag and fill with whipped cream. Pipe decorative patterns of whipped cream on top of the cheesecake.

1445

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CRUST:, 2-1/2 cups Graham Cracker Crumbs, 3 Tablespoons Sugar, 6 Tablespoons Unsalted Butter, melted, and more.

Yes, Fresh Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Strawberry Cheesecake

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