Introduction to Strawberry Cheesecake Classic Dessert
Nothing beats the happiness of spreading baked goodies that warm the heart while sharing them as a passionate home baker. This is one hospitality of service–the *Strawberry Cheesecake Classic Dessert* –no less, to a happy tummy, but more to a happy heart. ‘Cos who would not be happy by the very sight of such scrumptious luscious cake, and strawberries sprinkled over it?
Relaxing in the evening or getting some friends together for a possible sweet surprise, this cheesecake is here for you. By the way, don’t be fooled by how easy it is to make–it’s definitely a showstopper!
Why You’ll Love This Strawberry Cheesecake Classic Dessert
This *Strawberry Cheesecake Classic Dessert* is a triumph of simplicity and flavor. The ease of preparation lets you whip it up even on your busiest days. You’ll adore how the creamy cheesecake blends flawlessly with the homemade strawberry sauce, creating a symphony of tastes. Plus, its vibrant look makes every bite feel like a special occasion. Trust me, your family will be fighting over the last slice!
Ingredients for Strawberry Cheesecake Classic Dessert
Let’s dive into the scrumptious components that make this *Strawberry Cheesecake Classic Dessert* an unforgettable treat. Here’s what you’ll need:
- Graham Crust: Made with crushed graham crackers for that sweet, buttery base. You’ll also need some melted unsalted butter, which helps bind everything together. Brown sugar adds a hint of caramel flavor, while granulated sugar enhances the sweetness. A dash of ground cinnamon brings warmth to this crumbly layer.
- Classic Cheesecake Layer: The star of the show—softened cream cheese! I use three packs, but feel free to grab your favorite brand. Sour cream adds creaminess and a bit of tanginess. A generous amount of granulated sugar keeps the cheesecake sweet and delightful. Vanilla extract elevates the flavor, and eggs ensure that perfect creamy consistency.
- Strawberry Sauce: Fresh strawberries are the jewels of this dessert, bursting with sweetness and color. You’ll need lemon juice for a touch of acidity, which helps balance the sweetness. More granulated sugar enhances the flavor, while a bit of vanilla extract adds depth. Cornstarch thickens the sauce, ensuring it coats your cheesecake beautifully, and a splash of water aids in cooking down the strawberries.
You’ll find the exact measurements of each ingredient at the bottom of this article, where you can also print this recipe for easy reference. Whether you choose to use fresh or frozen strawberries, this dessert will always shine bright at your table!
How to Make Strawberry Cheesecake Classic Dessert
Prepare the Graham Crust
To kick off this *Strawberry Cheesecake Classic Dessert*, you’ll want to create that delicious graham crust. Start by preheating your oven to 325°F, which will set the stage for baking perfection.
Grab a food processor and pulse your graham crackers into fine crumbs. In a mixing bowl, combine those crumbs with melted unsalted butter, brown sugar, granulated sugar, and ground cinnamon. This combo will create a lovely, sweet, and fragrant mixture.
Now, take your springform pan, lined with parchment paper, and pour the crumb mixture inside. Use your fingers or a measuring cup to press it down evenly into the base, making sure it clings to the sides too. Voila! Your crust is ready. It’ll bake to golden perfection and form the ultimate base for your cheesecake!
Create the Cheesecake Filling
Next, let’s bring that luscious cheesecake filling to life! In a stand mixer, beat the softened cream cheese until it’s smooth and dreamy—think clouds on a sunny day. Gradually mix in sour cream, granulated sugar, and vanilla extract until they meld together like old friends.
Here’s the essential part: add in the eggs one at a time, mixing gently. Overmixing can cause cracks in your cheesecake, and we definitely want to avoid that! The goal here is a silky batter that’s well-combined but not overworked.
Once you have your cheesecake filling ready, it should be thick and creamy, just waiting to be poured over that graham crust!
Bake the Cheesecake
It’s time to bake this beauty! Pour your cheesecake batter over the prepared graham crust, making sure it spreads evenly. Pop it into the preheated oven and bake at 325°F for about 45-50 minutes. You’ll know it’s done when the center has a slight jiggle and the top turns a lovely golden brown.
Here’s a little tip: once the baking time is up, turn off the oven but leave the door slightly ajar. This slow cooling helps to prevent cracking. After an hour, let the cheesecake sit at room temperature, then transfer it to the fridge to chill for at least 4-6 hours, or overnight if you can resist!
Make the Strawberry Sauce
While your cheesecake is chilling, let’s whip up that luscious strawberry sauce. In a saucepan over medium-low heat, combine halved strawberries, granulated sugar, lemon juice, and vanilla extract. Stir gently, allowing the strawberries to release their juicy goodness.
Let the mixture simmer for about 4-5 minutes until it thickens slightly. To ensure the sauce is just the right consistency, mix cornstarch with a tablespoon of water and add it to the sauce. This will help it thicken even more. Once cooked down, transfer the sauce to a bowl and let it cool.
Your homemade strawberry sauce will be the cherry—or shall I say strawberry—on top of your cheesecake!
Assemble and Serve the Dessert
Now for the fun part! Once your cheesecake has set and chilled, release it from the springform pan. Place it on a serving plate, and slice it into generous pieces.
Drizzle the cooled strawberry sauce generously over each slice before serving. The vibrant red of the strawberries against the creamy cheesecake will make your dessert simply irresistible. Trust me, this *Strawberry Cheesecake Classic Dessert* will be the pièce de resistance at your next gathering!
Tips for Success
- Always use room temperature cream cheese for a smooth batter.
- Chill the cheesecake overnight for the best flavor and texture.
- If using frozen strawberries, thaw them first and drain excess moisture.
- You can add a hint of almond extract for a unique twist.
- Don’t rush the cooling process; it helps prevent cracks.
Equipment Needed
- Springform pan (or a round cake pan, but springform makes it easier to release the cheesecake).
- Food processor (or a rolling pin and zip-top bag for crushing graham crackers).
- Stand mixer or hand mixer (a whisk can work, but it’ll take longer).
- Measuring cups and spoons for accuracy.
- Spatula for smooth mixing.
Variations on Strawberry Cheesecake Classic Dessert
- Chocolate Strawberry Cheesecake: Add a layer of melted chocolate to the cheesecake filling for a decadent twist. Chocolate and strawberries are a match made in heaven!
- No-Bake Option: For a quicker version, blend the cheesecake ingredients and chill without baking. Just make sure to use gelatin to set the filling if you want it to hold its shape.
- Gluten-Free Crust: Swap out the graham crackers for gluten-free cookies or almond flour mixed with coconut oil for a delightful gluten-free crust.
- Fruit Variations: Experiment with other berries like raspberries or blueberries for different flavor profiles. Each will lend its own charm to the dessert.
- Vegan Cheesecake: Substitute cream cheese with soaked cashews blended with coconut cream and use plant-based sweeteners. This option is just as creamy and delicious!
Serving Suggestions for Strawberry Cheesecake Classic Dessert
- Pair with a dollop of whipped cream for an extra creamy experience.
- Serve alongside fresh mint leaves for a pop of color and freshness.
- Enjoy with a warm cup of coffee or a light herbal tea.
- Top with additional fresh strawberries for a stunning presentation.
- Consider a scoop of vanilla ice cream for an indulgent treat!
FAQs about Strawberry Cheesecake Classic Dessert
As with any beloved dessert, you might have some questions about the *Strawberry Cheesecake Classic Dessert*. Here are a few common queries and their answers:
Can I make the cheesecake ahead of time?
Absolutely! In fact, making the cheesecake a day in advance allows the flavors to develop, making it taste even better. Just cover it tightly in the refrigerator.
Can I use frozen strawberries for the sauce?
Yes, frozen strawberries can be used, just thaw them beforehand and drain any excess moisture. They’ll work beautifully in your sauce!
How do I prevent cracks in my cheesecake?
To avoid cracks, ensure that your cream cheese is at room temperature and be gentle when mixing the batter. Also, slow cooling in the oven after baking is key.
Is this recipe suitable for gluten-free diets?
Definitely! Just substitute the graham crackers with gluten-free alternatives, and you’re all set. Your cheesecake will still be delicious!
What can I do with leftovers?
If you’re lucky enough to have leftovers, they can be stored in an airtight container in the fridge for up to four days. Enjoy your cheesecake for breakfast or a late-night snack!
Final Thoughts
Making this *Strawberry Cheesecake Classic Dessert* isn’t just about creating a delicious treat; it’s about crafting memories around the kitchen counter. Each bite transports you back to sunny days filled with laughter, picnics, and cherished gatherings. The blend of creamy cheesecake and vibrant strawberry sauce brings joy to any occasion, big or small.
Whether you’re celebrating a milestone or simply treating yourself, this cheesecake is sure to delight. I hope it becomes a staple in your home, just as it has in mine. Happy baking, and may your life be filled with sweet moments!
Print
Strawberry Cheesecake Classic Dessert
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Cheesecake Classic Dessert features a rich and creamy cheesecake topped with a homemade strawberry sauce, all sitting on a buttery graham cracker crust; it’s the ultimate treat for any occasion.
Ingredients
- Graham Crust
- 1/2 cup melted unsalted butter
- 2 cups graham crackers, crushed
- 1 1/2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Classic Cheesecake Layer
- 24 ounces softened cream cheese (3 packs)
- 1/3 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- Strawberry Sauce
- 16 ounces strawberries, halved
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat the oven to 325°F and line the base of an 8- or 9-inch springform pan with parchment paper. Close the pan and trim the excess parchment paper that sticks outside of the pan.
- Using a food processor, pulse the graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter, sugar, and cinnamon. Transfer the mixture to the prepared pan and press it evenly into the base and up the sides using a measuring cup or a flat object. Set aside without baking.
- In a mixer, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract, mixing until combined. Incorporate the eggs one at a time, beating each until just combined. Avoid overmixing.
- Pour the cheesecake batter over the crust in the pan. Bake at 325°F for 45-50 minutes until the center is slightly jiggly and the top is golden. Turn off the oven and leave the door slightly ajar using a wooden spatula to cool the cheesecake slowly. Once cooled, remove the cheesecake and let it reach room temperature before refrigerating. Chill for at least 4-6 hours in the pan.
- In a saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon juice, water, and vanilla extract. Simmer for 4-5 minutes to release the juices and thicken. Transfer the sauce to a bowl and cool.
- Remove the cheesecake from the fridge and release the springform pan. Transfer to a serving plate and top with the cooled strawberry sauce. Slice and enjoy.
Notes
- Make sure to beat the cheesecake batter until just combined to prevent cracking.
- Chilling the cheesecake for a longer time improves the flavor and texture.
- This dessert can be made a day in advance for even better results.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
