If you’re a strawberry cheesecake lover, you’ll turn to this ultimate recipe time and time again. This is no mere traditional cheesecake. Crunchy pecans enhance the sweet, crumbly crust. A tangy sour cream topping rests on the vanilla-scented filling. Gild the lily with gorgeous fresh strawberries and, the pièce de résistance, a glossy and delicious strawberry glaze.
This is truly one of the best strawberry desserts (and cheesecake recipes) ever.
Ingredients for Strawberry Cheesecake
- Graham crackers: You can buy whole graham crackers to pulse in a food processor for the crust, or buy them already ground. They should be superfine in texture.
- Pecans: Ground pecans give the graham cracker crust an extra punch of flavor and texture. You can omit them; just replace with an equal amount of graham cracker crumbs if desired.
- Butter: Butter binds the graham crumbs and pecans to form the crust. Melt it ahead of time and allow it to cool a bit before mixing.
- Cream cheese: Soften your cream cheese to room temperature before mixing so you get a smooth cheesecake filling without any unwanted lumps.
- Eggs: Eggs are responsible for the cheesecake’s rise and fluffy texture. Always bake with room-temperature eggs so they incorporate better into the mixture. Lightly beat the eggs in a bowl before adding to the cheesecake batter. This helps reduce overmixing, which could result in a dreaded fallen cheesecake.
- Strawberry jelly: The strawberry glaze starts with strawberry jelly. Jelly doesn’t have seeds, so it’s better than jam for this recipe.
- Orange liqueur: Orange-flavored liqueur, such as Grand Marnier or Triple Sec, helps cut sweetness and balances the flavor of the glaze. You can also use lemon juice if preferred.
- Strawberries: You want to use the freshest strawberries for the top of this strawberry cheesecake. Choose bright-red fruit without blemishes if you can find them. Did you get too many at the market or U-pick farm? Learn how to store strawberries for future recipes and snacking enjoyment.
Directions
Step 1: Make the crust
Preheat your oven to 350°F. In a small bowl, mix together the ground pecans, graham cracker crumbs and melted butter. Press into the bottom of a 10-inch springform pan.
Step 2: Prep the filling
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the lemon juice and vanilla. Add the eggs, beating on low speed just until blended. Spoon the filling over the crust.
Step 3: Bake the cheesecake
Bake the cheesecake until the filling is almost set, 45 to 50 minutes. Remove from the oven, and cool on a wire rack for 15 minutes.
Step 4: Make the topping
While the cheesecake cools, in a small bowl, combine the sour cream, sugar and vanilla. Spread the topping over the cooled cheesecake, and return the pan to the oven for five minutes. Cool on a wire rack for one hour. Refrigerate overnight, covering once completely cooled.
Step 5: Make the glaze
Several hours before serving, prepare the glaze. In a saucepan, combine the cornstarch and water, and whisk until smooth. Add the jelly. Cook over medium-high heat, stirring constantly, until the jelly melts and the mixture thickens. Remove from heat. Stir in the liqueur and, if desired, food coloring for a deeper-red color. Cool to room temperature.
Step 6: Assemble with strawberries and glaze
Just before serving, loosen and remove the sides of the springform pan. Arrange halved strawberries on top of the cheesecake. Spoon the glaze over the berries, allowing some to drip down the sides of the cake. Serve immediately.
Recipe Variations
- Different crust: Crumb crust ingredients are endless for cheesecake. You can swap out the graham cracker crumbs for Nilla Wafers, or even try an Oreo pie crust recipe for a chocolate-strawberry cheesecake twist.
- Chocolate lovers: Did someone say chocolate? Add 2 teaspoons cocoa powder to the sour cream topping. You could also drizzle the top with melted chocolate if you want to really ramp it up.
- Other berries: Use raspberries, blueberries or blackberries on top, either in place of or combined with the strawberries. You could also choose to use another type of jelly.
How to Store Strawberry Cheesecake
Have a few extra slices? While it’s best to eat this cheesecake within the first day or two of it being made, it will keep for longer. Cover well, and store the cheesecake in the fridge for up to five days.
Can you freeze strawberry cheesecake?
A baked cheesecake can certainly be frozen to store leftovers or to prep it ahead of time. Cool the cheesecake as you normally would at room temperature, then let it set in the fridge as in Step 4. Once cooled and set, wrap the cheesecake either whole or cut into slices in storage wrap, then wrap it in a layer of foil. Store it in the freezer for up to two months. Once you’re ready for a slice, let it thaw in the fridge overnight. Find more tips in our helpful guide to freezing cheesecake.
Strawberry Cheesecake Tips
Can you use frozen strawberries for strawberry cheesecake?
You can certainly use frozen strawberries to top this strawberry cheesecake. Allow the strawberries to thaw and drain first. Then place on top of the cheesecake before adding the strawberry glaze.
How do you know when your strawberry cheesecake is done?
To make sure your cheesecake is done, do the “wobble” cheesecake test. Lightly tap the springform pan with a wooden spoon to see if it wobbles. The cheesecake should wobble slightly in the middle. If it jiggles or ripples too much, it’s not done baking just yet.
Can you make this strawberry cheesecake with a water bath?
While this recipe doesn’t call for a water bath, it can still be incorporated if preferred. A water bath will ensure that your cheesecake cooks evenly and the top doesn’t crack. To make a water bath, add 2 inches hot water to a large roasting pan. Tightly wrap the bottom of the springform pan in foil, and place it in the roasting pan. Transfer the pan to the oven, and bake the cake as you normally would.
How do you get a clean slice of cheesecake?
Hoping for a picture-perfect slice? For best results, cut your cheesecake when it’s cold. Running a sharp knife under hot water and drying it off before slicing can also help. After each cut, repeat this step.
