This strawberry cheesecake truly embodies pure perfection. A simple strawberry compote tops this version of my perfect, creamy, and luscious cheesecake, which hundreds of you have tried and loved. It perfectly complements the flavor and adds a refreshing touch, much desired during the summer months. You should try this recipe from me this summer.
Why is my cheesecake considered the ultimate best?
- Ease and simplicity: The cheesecake is easy to make without fuss and requires no fancy ingredients or complicated steps.
- Precision and Patience Needed: Achieving the perfect cheesecake requires precision and patience.
- Divine Flavor: The flavor is divine, with a cream cheese flavor that shines and is perfectly balanced, without being overpowering or too sweet. It also has a touch of sourness that adds freshness.
- To-Die-For Texture: The texture is to die for. Unlike other baked cheesecakes, which are dry, crumbly, and eggy, this cheesecake feels almost unbaked yet is not heavy.
- Ultra Creamy and Smooth: The cheesecake is extremely creamy, silky smooth, and melts in your mouth.
- Perfect Compote Pairing: The freshness, sweetness, and tanginess from the strawberry compote work beautifully with the cheesecake.
- Luxurious Description: In one word, the cheesecake is luxurious.
INGREDIENTS REQUIRED
Creating a perfect cheesecake requires a blend of carefully selected ingredients, each playing a crucial role in achieving that ideal flavor and texture. Here’s what you’ll need to make your cheesecake stand out:
Crust Ingredients:
- Graham crackers or wheat digestives
- Granulated sugar
- Unsalted butter, melted
Cheesecake Filling Ingredients:
- Full-fat cream cheese (I recommend Philadelphia; look for the kind that comes in blocks, not tubs.) Block cream cheese has a higher percentage of fat, making the cheesecake rich and creamy.
- Sugar (The recipe is carefully crafted to be perfectly sweet without reducing the sugar.)
- Salt
- Vanilla
- Eggs
- Heavy cream
- Sour cream (If you can’t access store-bought sour cream, you can make your own; see FAQs for details.)
- Cornstarch (or corn flour, depending on your location)
- Lemon juice
Strawberry Compote Ingredients:
- Fresh strawberries, chopped into quarters or large pieces
- Sugar
- Lemon juice
- Cornstarch
These ingredients come together to create a cheesecake with a perfect balance of flavor and texture, enhanced by a delicious strawberry compote topping.
HOW TO MAKE THE BEST STRAWBERRY CHEESECAKE
To create the incredible strawberry cheesecake, start by following key steps. Strongly suggest reading my blog post for the best cheesecake tips and tricks. This post shares many insights on making a standout cheesecake.
1. Bake The Crust
To achieve a perfectly baked crust for your cheesecake, start by preheating your oven to 350°F (conventional). Prepare a 9″ springform pan by brushing the bottom with butter or applying nonstick oil spray. In a food processor, blitz Graham crackers, sugar, and melted butter until you get a fine crumb texture. For best results, pulse the Graham crackers alone first to ensure they are well grinded.
Next, press the crust mixture firmly into the pan using a spoon or a measuring cup. To create a thicker crust, you can extend a thin layer up the sides of the pan. The more you pack the mixture, the crispier the crust will be. Bake for 8-10 minutes, then allow it to cool down before adding the cheesecake filling.
This method ensures a deliciously crisp and well-set base for your cheesecake.
2. Prepare The Cheesecake Batter
To prepare the cheesecake batter, turn down the oven temperature to 325F and ensure that all ingredients are fully at room temperature. Begin by placing the cream cheese in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed until the cheese is creamy. Don’t forget to scrape the edges and bottom of the bowl to ensure even mixing.
Once the cream cheese is smooth, add the sugar and whip for 3-5 minutes until the sugar is dissolved. To maintain a creamy texture, avoid overmixing the batter. Minimize air incorporation by breaking the eggs into a separate bowl and lightly whisking them. Incorporate the eggs into the batter in 2 additions, mixing until just combined. Then, add the remaining ingredients, making sure to sift the cornstarch and whisk until everything is well combined.
3. Bake The Cheesecake
To bake the cheesecake properly, start by boiling 2-3 cups of water. Prepare large sheets of aluminum foil and wrap them tightly around the bottom and edges of the pan. Make sure to overlap the foil in different directions to prevent water from seeping into the pan. Next, pour the batter into the cheesecake pan and tap it on your counter 30-40 times to help large air bubbles escape. You can also use a skewer or toothpick to remove additional bubbles.
Place a larger pan (at least 10″ or more) in your oven, and pour in the boiling water until it’s about 1-2″ deep. Carefully place the cheesecake pan inside this larger pan and close the oven door. Bake the cheesecake for 75-80 minutes. To check doneness, gently shake the pan after 75 minutes; the sides should be firm, but the center should still be jiggly. After baking, remove the cheesecake from the oven and let it rest at room temperature for 2-3 hours to flatten. Transfer it to the fridge (uncovered) and chill overnight. To avoid leaks and ensure the cheesecake is fully set, proper refrigeration is critical.
4. Make The Strawberry Compote
The next day, remove the cheesecake from the pan and transfer it to a serving stand. To make the strawberry compote, mix all ingredients in a nonstick sauce pan and cook for 5-7 minutes on medium-low heat until it becomes thick and saucy. As it cools, the compote will thicken further. Allow it to cool completely.
When ready to serve, pour the compote over the cheesecake and decorate with fresh strawberries. Then, slice, serve, and enjoy this delicious treat.
FREQUENTLY ASKED QUESTIONS
What can I use instead of sour cream in baking?
If you don’t have access to store-bought sour cream, you can easily make it at home. Prepare it 12-24 hours in advance by mixing 1 cup heavy cream, ¼ cup milk, and 1 tablespoon lemon juice or vinegar in an airtight container or mason jar. Cover the mixture and let it rest at room temperature overnight or for up to 1 day. This process allows the cream to thicken and develop the tangy flavor characteristic of sour cream.
When the mixture has rested, mix again to ensure it’s well combined, and your homemade sour cream is ready to use! Any excess can be stored in the fridge for future use. This method not only provides a substitute for sour cream but also ensures you have a fresh, homemade alternative that’s just as good, if not better, than what you’d find in stores.
What are the best substitutes for graham crackers in cheesecake crust?
If you don’t have Graham crackers, use wheat digestive biscuits as a substitute. They have a similar texture and slightly sweet flavor, perfect for cheesecake bases, pie crusts, and dessert toppings.
Can this cheesecake recipe be made in advance and stored?
You can prepare the cheesecake ahead of time, as it keeps well in the refrigerator for several days. However, save adding the strawberry compote until just before serving to prevent the strawberries from becoming too soft and the compote from releasing excess water. Store the cheesecake properly to maintain its freshness.
What is the best method for freezing and thawing cheesecake?
You can freeze cheesecake without the compote. To enjoy it later, simply defrost it overnight in the fridge before eating.
Can I reduce this recipe for a smaller batch, and how?
If you’re looking to make a smaller cheesecake, halving the ingredients is a wonderful option. For a thinner cheesecake, use a 9-inch pan and bake for 45-50 minutes. Alternatively, a 6–7-inch pan can be used, but you’ll need to adjust the baking time accordingly. Keep a close eye on the baking process to achieve the perfect cheesecake texture and consistency.
RELATED RECIPES
If you enjoy a delicious strawberry cheesecake recipe, then you’re in for a treat with some of my other favorites. Let’s dive right into these mouth-watering delights that are sure to satisfy your sweet tooth.
The best chocolate cheesecake
This dessert boasts:
- An ultra-rich and creamy center that melts in your mouth.
- An Oreo crust, providing a perfect balance of crunch and flavor.
- A luscious ganache topping that takes this cheesecake to the next level.
Perfect Burnt Basque (San Sebastian) Cheesecake
Known for its unique, caramelized exterior, this cheesecake is a must-try for any dessert lover. This cheesecake’s highlights include:
- A slightly burnt top that contrasts beautifully with the creamy, smooth interior.
- A delightful texture and taste experience.
These recipes are sure to become your new favorites alongside the classic strawberry cheesecake. Enjoy the process of making and savoring these delightful desserts!
THE BEST STRAWBERRY CHEESECAKE
Ingredients
Cheesecake Crust:
- 190 g graham crackers
- 35 g sugar
- 75 g melted unsalted butte
Cheesecake Batter:
- 32 oz full-fat cream cheese (4 8oz blocks) at room temperature
- 325 g granulated sugar 1 ½ cups
- ½ tbsp. salt
- 1 tbsp. vanilla essence
- 4 large eggs, room temperature
- 120 g heavy cream (½ cup) room temperature
- 240 g sour cream (1 cup) room temperature
- 1 tbsp. cornstarch
- 2-3 tbsp. lemon juice
Strawberry compote:
- 1 lb. strawberries roughly chopped in large chunks
- 55 g sugar (¼ cup)
- 1 tbsp. cornstarch
- Juice of ½ a lemon
- Fresh strawberries for decoration (optional) (optional)
Instructions
Cheesecake:
- Bring all your ingredients to room temperature and preheat your oven to 350°F for a conventional bake.
- Grind the Graham crackers, sugar, and butter in a food processor until the mixture is smooth. Butter the bottom of a 9-inch springform pan and add the crust ingredients. Using a measuring cup, pack the mixture tightly and push it slightly up the edges. Bake for 8 minutes, then set the oven temperature to 325°F.
- For the cheesecake batter, beat the cream cheese until it’s creamy, scraping down the sides of the bowl to ensure everything combines evenly. Mix in the sugar for 3-5 minutes until it’s well combined.
- Ina separate bowl, break the eggs and whisk lightly. To prevent the eggs from becoming airy, avoid overbeating, which can cause a spongy texture. Gradually add the eggs to the batter, mixing at a low speed until just combined. Incorporate the cream, sour cream, lemon juice, salt, vanilla, and cornstarch, mixing at a low speed and scraping sides as needed.
- . Pourthe batter into the crust, and seal the pan with aluminum foil onthe outside. Place a large tray in the oven and fill it with 1-2 inches of boiling water. Bake for 75-80 minutes. The cheesecake should have firm edges but remain jiggly in the center.
- Allow it to cool at room temperature for 2-3 hours, then refrigerate and chill overnight.
Strawberry Compote:
- Combine the strawberries, sugar, cornstarch, and lemon juice in a nonstick saucepan. Stir and cook over low heat for 5-7 minutes until the mixture becomes thick and saucy.
- As it cools, it will thicken more. If you prefer a soft compote, cook it longer; for a firmer texture, cook it for a shorter time. Allow the compote to cool completely.
- Place the cooled cheesecake on a serving stand and spread the strawberry compote over the top. Garnish with fresh strawberries, then serve and enjoy!
Notes
Ensure you use a tight springform pan to prevent water from leaking in, or consider using a water bath pan specifically designed for cheesecakes. Allow the cheesecake to fully cool down overnight before serving to ensure it is properly set with an ideal texture. Feel free to replace the strawberries with other berries of your choice.