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best strawberry cheesecake recipe
- Total Time: 580 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe features a rich and creamy strawberry cheesecake with a vibrant roasted strawberry swirl, perfect for impressing guests or enjoying a family-friendly dessert. It is designed to be a foolproof and delicious homemade treat.
Ingredients
Scale
- 1.75 cups graham cracker crumbs (200 g)
- 7 tablespoons unsalted butter, melted (100 g)
- 2 tablespoons granulated sugar (30 g), for the crust
- 32 oz full-fat cream cheese, softened to room temperature (900 g)
- 1 cup granulated sugar (200 g), for the filling
- 0.5 cup full-fat sour cream, softened to room temperature (120 g)
- 1 teaspoon alcohol-free vanilla extract (5 ml)
- Zest of 1 large lemon
- 3 large eggs, at room temperature
- 3 cups fresh strawberries, hulled and halved (450 g), for the swirl
- 0.25 cup granulated sugar (50 g), for roasting strawberries
- 1 tablespoon fresh lemon juice (15 ml), for roasting strawberries
- 1 teaspoon pink peppercorns, crushed (5 g), plus a pinch for garnish
- 1 teaspoon cornstarch (5 ml)
- 1 tablespoon water (15 ml), for cornstarch slurry
Instructions
- Prepare the Crust: Preheat oven to 160 C (325 F). Lightly grease a 23 cm (9-inch) springform pan and cover with two layers of heavy-duty aluminum foil. Combine graham cracker crumbs, 30 g (2 tablespoons) granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and cool slightly.
- Roast Strawberries and Make Swirl: Spread halved strawberries on a baking sheet. Sprinkle with 50 g (0.25 cup) granulated sugar and 15 ml (1 tablespoon) fresh lemon juice. Roast for 15-20 minutes until softened and slightly caramelized. Transfer roasted strawberries and juices to a small saucepan. Add 3 g (0.5 teaspoon) crushed pink peppercorns. Bring to a gentle simmer, mashing strawberries with a fork. Whisk 5 ml (1 teaspoon) cornstarch and 15 ml (1 tablespoon) water to create a slurry, then stir into the simmering strawberry mixture. Cook for 1-2 minutes, stirring constantly, until thickened. Remove from heat and cool completely. Reserve 60 ml (0.25 cup) of this sauce for garnish.
- Make Cheesecake Filling: In a stand mixer with a paddle attachment, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Gradually add 200 g (1 cup) granulated sugar, beating until just combined and smooth, scraping down the bowl. Reduce speed to low and add sour cream, alcohol-free vanilla extract, and lemon zest, mixing until just incorporated. Add eggs one at a time, mixing only until each egg is just blended. Do not overmix.
- Assemble and Bake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Dollop half of the cooled strawberry swirl randomly over the batter. Gently pour the remaining cheesecake batter over the swirl, then dollop the remaining strawberry swirl on top. Use a thin knife or skewer to gently swirl the strawberry mixture into the batter, creating ribbons of color, being careful not to scrape the crust. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath). Bake for 50-60 minutes at 160 C (325 F), or until edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and leave the cheesecake in the oven for 1 hour to cool slowly.
- Chill and Serve: Remove the cheesecake from the water bath and roasting pan. Cool completely on a wire rack at room temperature for at least 1 hour. Cover loosely and refrigerate for at least 6 hours, or preferably overnight, to fully set. To serve, carefully remove the springform pan sides. Serve chilled slices. Drizzle with the reserved roasted strawberry and pink peppercorn sauce. Garnish with a light scattering of finely crushed pink peppercorns.
Notes
Making this a day ahead allows for more relaxed family dinners. For a gluten-free crust, use certified gluten-free graham cracker crumbs. For the filling, full-fat plain Greek yogurt can substitute sour cream. Choose firm, vibrant locally sourced strawberries. Prevent cracks by using a water bath and slow cooling in the oven. Avoid a soggy crust by pre-baking it and ensuring thorough chilling. Ensure proper setting by not underbaking (center should jiggle slightly).
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 420 calories
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg