Dreamy Strawberry Cheesecake Delight

On Apr 2, 2025 56 0

There’s something truly special about presenting a homemade cheesecake, especially one crowned with vibrant, sweet strawberries. This recipe guides beginners through preparing a stunning Strawberry Cheesecake, featuring a buttery biscuit base, a lusciously smooth and tangy filling, and a bright, jewel-like strawberry topping. Perfect for celebrations or simply treating loved ones, preparing this dessert fills the kitchen with wonderful aromas and promises a delightful reward. It’s a journey of textures and flavors, resulting in a slice of pure bliss, just like the one pictured.

Ingredients

Here are the components needed for this beautiful cheesecake:

For the Crust:

🍪 1 ½ cups (about 150g) graham cracker crumbs (from about 10-12 full crackers)
🍬 ¼ cup (50g) granulated sugar
🧈 6 tablespoons (85g) halal unsalted butter, melted

For the Cheesecake Filling:

🧀 32 oz (900g / four 8-oz packages) halal full-fat block cream cheese, softened to room temperature
🍬 1 ½ cups (300g) granulated sugar
🥛 ½ cup (120g) halal sour cream, at room temperature
🍋 1 teaspoon fresh lemon juice
🍦 1 teaspoon pure vanilla extract
🥚 4 large eggs, at room temperature

For the Strawberry Topping:

🍓 1 lb (about 450g) fresh strawberries, hulled (about 3-4 cups)
🍬 ½ cup (100g) granulated sugar (adjust to strawberry sweetness)
💧 2 tablespoons water
🌽 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
🌿 Fresh mint sprigs, for garnish (optional, as seen in the photo)

Equipment

Gather these tools before starting:

🍜 Large mixing bowls
🌪️ Electric mixer (handheld or stand mixer)
🥣 Rubber spatula or large spoon
📄 Parchment paper
🎂 9-inch (23cm) springform pan
🥄 Measuring cups and spoons
🔪 Knife and cutting board (for strawberries)
🍲 Small saucepan (for topping)
🌀 Food processor (optional, for crumbs) or a zip-top bag and rolling pin

Instructions

Follow these steps for cheesecake success:

Prepare the Pan: Lightly grease the bottom and sides of the 9-inch springform pan. For easier removal, consider lining the bottom with a circle of parchment paper. Preheat the oven to 325°F (160°C).
Make the Crust: Process the graham crackers into fine crumbs using a food processor, or place them in a zip-top bag and crush them with a rolling pin. In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Pour in the melted halal butter and mix until all the crumbs are moistened. Press the mixture firmly and evenly onto the bottom and slightly up the sides of the prepared springform pan. A flat-bottomed glass can help achieve an even layer.
Bake the Crust: Bake the crust for 10 minutes. Remove from the oven and let it cool on a wire rack while preparing the filling.
Start the Filling: In a large bowl, using an electric mixer on medium speed, beat the room temperature halal cream cheese until completely smooth and creamy, scraping down the sides of the bowl often. This step is crucial to avoid lumps. Gradually add the 1 ½ cups of granulated sugar and continue beating until smooth.
Add Flavor & Richness: Beat in the room temperature halal sour cream, lemon juice, and vanilla extract until just combined. Don’t overmix.
Incorporate Eggs: Add the room temperature eggs one at a time, beating on low speed just until each yolk disappears. Overbeating at this stage can incorporate too much air, leading to cracks during baking. Scrape down the bowl again. The finished batter should be smooth and thick.
Assemble the Cheesecake: Pour the luscious filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Prepare for Baking (Optional Water Bath): Cheesecakes benefit from baking in a moist environment, which helps prevent cracks. To prepare a water bath, wrap the outside of the springform pan tightly in heavy-duty aluminum foil (use multiple layers to prevent leaks). Place the wrapped pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake the Cheesecake: Carefully transfer the roasting pan (with the cheesecake) into the preheated oven. Bake for 60-75 minutes. The cheesecake is done when the edges are set and lightly golden, and the center still has a slight jiggle (it shouldn’t be liquid, but will wobble slightly).
Cool Gradually: Turn off the oven. Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This slow cooling process also helps prevent cracking.
Cool Completely: Remove the cheesecake from the water bath (if used) and remove the foil. Let it cool completely on a wire rack at room temperature (about 1-2 hours).
Chill Thoroughly: Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This chilling time is essential for the cheesecake to firm up properly and develop its flavor.
Prepare the Strawberry Topping: While the cheesecake chills (or just before serving), prepare the topping. Slice about half of the fresh strawberries; leave the other half whole or halved depending on size preference. In a small saucepan, combine the sliced strawberries, ½ cup sugar, and 2 tablespoons of water. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the berries soften (about 5-8 minutes).
Thicken the Topping: Whisk the cornstarch slurry (cornstarch mixed with cold water) into the simmering strawberry mixture. Continue simmering and stirring gently for another 1-2 minutes, until the sauce thickens and becomes glossy, resembling the shiny glaze seen in the picture. Remove from heat.
Finish the Topping: Gently fold the remaining fresh strawberry halves/wholes into the warm glaze. Let the topping cool completely before using.
Top and Serve: Once the cheesecake is thoroughly chilled and firm, carefully remove the sides of the springform pan. Spoon the cooled strawberry topping over the cheesecake, arranging the berries artfully, similar to the beautifully arranged slices covering the surface in the photo.
Garnish and Enjoy: Garnish with fresh mint sprigs, just like the vibrant green mint accentuating the red berries in the image. Slice the cheesecake with a large, sharp knife dipped in hot water and wiped clean between each cut for neat slices. Notice the distinct layers: the golden-brown crust, the thick, creamy white filling, and the vibrant red strawberry topping.

Helpful Tips

Room Temperature is Key: Ensure cream cheese, sour cream, and eggs are at room temperature for the smoothest, lump-free filling.
Avoid Overmixing: Especially after adding eggs, mix just until combined to prevent cracks.
Patience with Chilling: Don’t rush the chilling process! It’s vital for texture and slicing.
Strawberry Sweetness: Taste your strawberries! If they are very sweet, slightly reduce the sugar in the topping. If tart, add a bit more.
Make Ahead: Cheesecake is an excellent make-ahead dessert. It tastes even better the day after it’s assembled.

Preparing this Strawberry Cheesecake is a rewarding experience, leading to a dessert that looks as magnificent as it tastes. Share slices of this homemade goodness and savor the delightful combination of creamy, tangy, sweet, and fruity notes.