Strawberry Cheesecake: How to Bake a Fresh, Fruity, and Irresistible Dessert
The Strawberry Cheesecake is a timeless dessert that pairs the rich, creamy texture of classic cheesecake with the fresh, fruity flavor of sweet strawberries.
Topped with a vibrant strawberry glaze, this cheesecake not only delights the taste buds but also creates a visually stunning centerpiece for any dessert table. The contrast of the tangy, creamy filling with the juicy sweetness of strawberries makes this a refreshing, crowd-pleasing treat.
Cheesecake itself has a long and varied history, dating back to ancient Greece, where it was believed to have been served to athletes during the first Olympic Games. Over the centuries, the dessert evolved, and by the time it reached 20th-century America, cheesecake became a favorite indulgence, particularly in New York, where the iconic New York-style cheesecake was born. The rich, dense texture of cream cheese-based cheesecake became synonymous with indulgence, often paired with fruit to balance its richness.
Strawberries have long been one of the most popular fruits to pair with cheesecake, thanks to their natural sweetness and vibrant color. The addition of a strawberry glaze became popular in the mid-20th century when desserts that showcased fresh, seasonal fruits gained popularity. In the U.S., strawberries are often associated with summertime, making strawberry cheesecake a perfect dessert for warm-weather gatherings or special occasions.
A fun fact is that strawberries have been cultivated for their sweetness for centuries, with wild varieties existing in Europe since Roman times. Their bright color and juicy flavor make them a favorite topping for many desserts, particularly cheesecakes, which benefit from the fresh contrast to the rich filling.
Strawberry cheesecake, in particular, gained traction as a spring and summer dessert in the 1950s, coinciding with the rise of refrigeration and the ability to keep fresh fruit longer. Its appeal continues to this day as a dessert that’s both indulgent and refreshing, appealing to both fruit lovers and cheesecake enthusiasts alike.
This strawberry cheesecake features a rich and creamy filling topped with a vibrant and fresh strawberry glaze. The combination of sweet strawberries and classic cheesecake makes it a refreshing and crowd-pleasing dessert.
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- 1 lb fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake for 10 minutes, then let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Gradually add sugar and beat until creamy.
Add the vanilla extract and mix well.
Beat in the eggs one at a time, mixing just until incorporated.
Add sour cream and heavy cream, and mix until smooth.
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries release their juices and become soft (about 5-7 minutes).
- In a small bowl, mix the cornstarch with water to form a slurry. Add the slurry to the strawberry mixture and cook for an additional 2-3 minutes, until the mixture thickens.
- Let the glaze cool to room temperature.
- Once the cheesecake is fully chilled, pour the strawberry glaze over the top and spread evenly. Refrigerate for about 30 minutes to allow the glaze to set.
- Remove from the pan, slice, and serve. Garnish with fresh strawberry slices if desired.
If fresh strawberries are out of season, you can use frozen strawberries for the glaze. Thaw and drain excess liquid before cooking.
To prevent the cheesecake from cracking, avoid overmixing the eggs and let the cheesecake cool gradually in the oven.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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