Grab-a-bite-of-cheesecake

The Most Smooth and Flavorful  Strawberry Cheesecake

This Strawberry Cheesecake Recipe is so easy to make. It’s one of the best silky smooth desserts I have ever made. The creamy cheesecake batter is bake over a delicious buttery graham cracker crust and top with a homemade delightful strawberry sauce that compliments the dessert well. Everything in this cheesecake recipe is homemade. This post will show you step-by-step how to make the richest, creamy, and delicious cheesecake ever. 

cheesecake-recipe-cream-cheese

Strawberry Cheesecake Recipe

A few weeks was one of my daughter’s birthdays.  As every year, I like to make her favorite dessert which is cheesecake. This Strawberry Cheesecake Recipe is forever a huge hit. I was so excited to see how slices of the cheesecake were coming out, leaving an almost empty serving platter and the happy faces of my family all over the room. Even my son, who is not a fan of sweets were intrigued and end up eating; I will say more than one piece.

How-to-make-strawberry-cheesecake

This cheesecake recipe is perfect for birthday celebrations, an excellent choice to surprise your mom, wife, and mothers in law for Mother’s day or any special occasion. I have to say sometimes you don’t even need an excuse to make a delicious dessert like this one.

How-to-Make-a-Delicious-Strawberry-Cheesecake

Preparing The most smooth and flavorful  Strawberry Cheesecake is quite simple, and the ingredients are pretty much accessible.

Ingredients-for-cheesecake

Let me start by the base of this delicious dessert;  the crust.

To make the crust, I decided to use graham cracker, which will guarantee a flavorful, crunchy crust and, by the way, is our favorite! You can use others to complement the cheesecake batter,  like Oreos and even ginger snap cookies. I made these mini cheesecake cups using gingersnap cookies, and they turn out divine!

How about the cheesecake batter:

To make the cheesecake batter, I use block cream cheese. I use 4 ½ blocks of cream cheese ( 8 ounces each). You might think it is a lot, but trust me, this is the right amount needed to make the best dessert.  I will recommend using full-fat cream cheese to make this dessert to guarantee a creamy, silky smooth cheesecake. 

cheesecake-dessert-recipes

I have many more words to describe this recipe, but instead, I want You to spend that time making this cheesecake and enjoying it with your loved ones, so I will stop here and go directly to the easy steps to make it. Make sure to read at the end of the post and in the recipe card a few tips I share with you on how to accomplish to make the best cheesecake ever!

How to make the most smooth and flavorful  Strawberry Cheesecake

cheesecake-recipe-from-scratch

How to make the crust:

First, preheat the oven to 350° F ( 177° C).

Next, using a food processor, combine  1 ½  cups of graham crackers  (about 12 full sheets of crackers), 6 tablespoons of unsalted butter (melted), and 1tablespoon of granulated sugar. The mixture is going to have a grainy and moist texture. 

graham-cracker-to-make-crust

To-make-the-crust-I-decided-to-use-graham-cracker-which-will-guarantee-a-flavorful-crunchy-crust

Then, in a springform pan, add the graham cracker mixture (crumbs), and using a spoon or spatula, pack the crust tightly-into the springform pan. Make sure to go up the sides slightly of the baking pan.

How-to-make-a-cheesecake

 

Pack-the-crust-tightly-into-the-springform-pan

After the crust mixture is evenly packed, please place it in the oven’s center and bake for 6 to 8 minutes. The aroma in the house is fantastic. Make sure not to overbake. Remove from the oven and set aside to cool down. Next, let us make the cheesecake batter.

Graham-Crackers-Crust

 

How to make the cheesecake batter:

Using a stand mixer or hand mixer, add 4 ½ blocks of cream cheese (8 ounces each) full-fat (softened to room temperature) and 1 ¼ granulated sugar.

Cheesecake

Next, add 6 large eggs (room temperature) one at a time.

Add-one-egg-at-a-time

Then, add ¼ cup sour cream and ½ tablespoon vanilla extract ( use pure vanilla extract); I love this kind. Beat at medium-high speed for about 5 to 6 minutes or until the mixture is completely smooth. I recommend using a spatula and scrape the sides of the bowl and bottom when needed. Please try not to skip this step; I found lots of lumps in the bowl’s bottom. That means the cream cheese didn’t mix well, and we want a completely smooth batter to guarantee a silky moist cheesecake.

add-sour-cream-into-batter

add-some-pure-extract-vanilla

Cheesecake-batter

Now lets us assemble the cheesecake

First, preheat the oven to 350° F ( 177° C).

Pour the batter into the spring-form pan and wrap it with heavy-duty foil, covering the pan’s underside and edges. The foil will prevent the water from leaking into the cheesecake. Then, place it inside a large roasting pan. Carefully pour hot water into the large roasting pan, avoiding splashing the cheesecake batter. This is called a water bath also known as Bain marine or baño de Maria in Spanish.

How-to-make-a-delicious-cheesecake

Place it in the oven lower-middle rack and bake for 1 hour or until the middle is almost set. You will know the cheesecake is done when you gently shake the pan and the center slightly jiggles. Remove from the oven, and let the cheesecake sit in the water bath as it cools down (about an hour). 

Then, cool down the cheesecake uncovered for an extra 40 minutes at room temperature. Next, gently cover the pan (I use a plate, and then use plastic food wrap to prevent cracking the smooth top) ) and refrigerate overnight. There is a lot of resting time when making a cheesecake, but I assure you the wait is worth it!

cheesecake-recipe-with-sour-cream

Next, gently open the interlocking buckle, remove the pan’s edges or removable ring, and leave the cheesecake sitting in the pan’s base.  If the cheesecake gets stick to the side of the pan, just run a table knife around the edges. The cheesecake came out amazing.

cheesecake-dessert-recipes

How to make the Strawberry Sauce:

Topping:

This dessert is a strawberry cheesecake so let’s top the cheesecake with this delicious Homemade Strawberry Sauce. I made this recipe a few months ago, just a few simple ingredients, and in less than 20 minutes, you will have a delicious topping for this cheesecake. You can even use it as a topping over delicious pancakes, ice cream, and more. I will keep sharing ideas of other toppings you can enjoy with this delicious cheesecake recipe! I share this sauce before to top my Strawberry Cheesecake Bites.

Strawberry-Compote

Grab-a-bite-of-cheesecake

Below you will find a convenient printable recipe card. Please, feel free to leave any comments and suggestions. I am looking forward to hearing from you!

Grab-a-bite-of-cheesecake

The most smooth and flavorful Strawberry Cheesecake

Evelyn Savinon ( A Simple Tweak)
This Strawberry Cheesecake Recipe is so easy to make. It’s one of the best silky smooth desserts I have ever made. The creamy cheesecake batter is baked on a delicious buttery graham cracker crust and top with a homemade delightful strawberry sauce that compliments the dessert well. Everything in this cheesecake recipe is homemade.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 10 servings
Calories 184 kcal

Ingredients
 

Crust:

  • 1 ½ cups of graham crackers crumbs - (about 12 full sheets of crakers)
  • 6 tablespoons unsalted butter - (melted)
  • 1 tablespoon granulated sugar

Cheesecake Batter:

  • 4 ½ 8 ounces each block of cream cheese - full-fat (softened to room temperature)
  • 6 large eggs - room temperature
  • 1 ¼ tablespoon granulated sugar
  • ¼ cup sour cream
  • ½ tablespoon vanilla extract

Instructions
 

How to make the crust:

  • First, preheat the oven to 350° F ( 177° C).
  • Next, using a food processor, combine 1 ½ cups of graham crackers (about 12 full sheets of crackers), 6 tablespoons of unsalted butter (melted), and 1tablespoon of granulated sugar. The mixture is going to have a grainy and moist texture.
  • Then, in a springform pan, add the graham cracker mixture (crumbs), and using a spoon or spatula, pack the crust tightly-into the springform pan. Make sure to go up the sides slightly of the baking pan.
  • After the crust mixture is evenly packed, please place it in the oven's center and bake for 6 to 8 minutes. The aroma in the house is amazing. Make sure not to overbake. Remove from the oven and set aside to cool down. Next, let us make the cheesecake batter.

How to make the cheesecake batter:

  • Using a stand mixer or hand mixer, add 4 ½ blocks of cream cheese (8 ounces each) full-fat (softened to room temperature) and 1 ¼ granulated sugar.
  • Next, add 6 large eggs (room temperature) one at a time.
  • Then, add ¼ cup sour cream and ½ tablespoon vanilla extract ( use pure vanilla extract); I really love this kind. Beat at medium-high speed for about 5 to 6 minutes or until the mixture is completely smooth. I recommend using a spatula and scrape the sides of the bowl and bottom when needed. Please try not to skip this step; I found lots of lumps in the bowl's bottom. That means the cream cheese didn't mix well, and we want a completely smooth batter to guarantee a silky moist cheesecake.
  • Pour the batter into the spring-form pan and wrap it with heavy-duty foil, covering the pan’s underside and edges. The foil will prevent the water from leaking into the cheesecake.
  • Place it in the oven lower-middle rack and bake for 1 hour or until the middle is almost set. You will know the cheesecake is done when you gently shake the pan and the center slightly jiggles. Remove from the oven, and let the cheesecake sit in the water bath as it cools down (about an hour). 
  • Then, place it inside a large roasting pan. Carefully pour hot water into the large roasting pan, avoiding splashing the cheesecake batter. This is called a water bath, also known as Bain marine or baño de Maria in Spanish.
  • Then, cool down the cheesecake uncovered for an extra 40 minutes at room temperature. Next, gently cover the pan (I use a plate, and then use plastic food wrap to prevent cracking the smooth top) ) and refrigerate overnight. There is a lot of resting time when making a cheesecake, but I assure you the wait is worth it!

How to make the Strawberry Sauce:

  • This dessert is a strawberry cheesecake so let’s top the cheesecake with this delicious homemade strawberry sauce. I made this recipe a few months ago, just a few simple ingredients, and in less than 20 minutes, you will have a delicious topping for this cheesecake. You can even use it as a topping over delicious pancakes, ice cream, and more. I will keep sharing ideas of other toppings you can enjoy with this delicious cheesecake recipe! I share this sauce before to top my mini cheesecake cups :).

Notes

Topping:
This dessert is a strawberry cheesecake so let’s top the cheesecake with delicious homemade strawberry sauce. I will keep sharing ideas of other toppings you can enjoy with this delicious cheesecake recipe! I share this sauce before to top my mini cheesecake cups :).

Nutrition

Calories: 184kcalCarbohydrates: 13gProtein: 5gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 133mgSodium: 140mgPotassium: 78mgFiber: 1gSugar: 6gVitamin A: 408IUVitamin C: 1mgCalcium: 37mgIron: 1mg
DID YOU MAKE THIS RECIPE?% I’LL LOVE TO HEAR FROM YOU! SNAP A PICTURE USING THE HASHTAG % #asimpletweakrecipes!

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.

Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.

Until the next one..

Love E.S. asimpletweak

 

Questions you might have  and my answers:

Which cream cheese is good for cheesecake?

 Cream Cheese is an essential ingredient to make cheesecake. I will say the brand you use isn’t as important as using a full-Fat cream cheese block. 

What is the water bath method for cheesecake? 

A water bath is also known as Bain marine or baño de Maria in Spanish. This is a method used when baking custard, pudding, and cheesecake.  A water bath is a process of placing your baking dish (springform pan) into a larger oven-safe pan and with high sides prefer. Then, add hot water without overflowing and avoiding splashing.  I also like to wrap the spring-form with heavy-duty foil covering the underside and edges of the pan. The foil will prevent the water from leaking into the cheesecake.

Do I need a water bath for cheesecake?

A cheesecake is a very delicate dessert. It’s easy for the cheesecake’s edges to overcook or even burn, so using a water bath will prevent the cheesecake from overcooking and the top of the cheesecake from cracking. This method is the secret to a perfect creamy cheesecake. 

What is the best pan for cheesecake?

To make this cheesecake, I use a spring-form pan. What I like about this baking pan is how easy it is to remove the cheesecake.  It’s easy to open the interlocking buckle, remove the pan’s edges or removable ring, and leave the cheesecake sitting in the pan’s base.  

How-to-make-a-cheesecake

What can I use if I don t have a springform-pan for cheesecake?

 If you don’t have a springform-pan at this moment, don’t sweat it :). You can line a regular cake pan with parchment paper. This will make it easier for you to lift out the cheesecake. 

Should my cheesecake be jiggly? How can I tell if my cheesecake is done?

 It’s perfectly normal for a cheesecake to jiggle in the center. this is how you will know if your cheesecake is done! However, If your whole cheesecake is jiggling is a sign it is undercooked; it needs more cooking time. 

Do you refrigerate cheesecake in a springform pan?

 It’s important to keep the cheesecake in the springform- pan and refrigerate overnight or at least 2-3 hours before removing it from the pan. The cheesecake needs to settle before cutting into it; if not, it will crumble.

How long cheesecakes last in the fridge?

I google this one, and it says a cheesecake can last in the fridge for up to 5 days. I have not experienced this as my cheesecakes literally disappeared the same day😉. If any of my friends or family members know I’m making cheesecake, they expect a piece for sure. Just remember to tightly wrap the cheesecake to keep the cheesecake fresh. 

*If you have any other questions I didn’t mention here, please leave them down in the comment section. I will try my best to answer those as soon as possible!

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Easy Strawberry Cheesecake Bites
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Pumpkin Flan Recipe
easy-to-make-tres-leches-cake
Tres Leches Cake
Chocolate--Raspberry-Mousse-Parfait-Recipe
Chocolate Raspberry Mousse Parfait

 

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