Fresh Strawberry Cheesecake Recipe
Make Fresh Strawberry Cheesecake Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Strawberry Topping
Optional Garnish
Method
Crust
- 1
Prepare pan and crumbs
Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Place 1 1/2 cups graham cracker crumbs and 2 tbsp sugar in a medium bowl; add a pinch of salt and stir to combine.
- 2
Combine with butter
Pour 6 tbsp melted unsalted butter over the crumbs and mix with a fork until all crumbs are evenly moistened and hold together when pressed.
- 3
Bake crust
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake in the preheated oven for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while you prepare the filling. Lower oven temperature to 325°F (160°C).
Cheesecake Filling
- 4
Bring ingredients to room temperature
Make sure the 24 oz cream cheese, 3 eggs, and 1 cup sour cream are at room temperature for a smooth filling. If needed, let sit on the counter 30–60 minutes before starting.
- 5
Beat cream cheese and sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and 1 cup granulated sugar on medium-low speed until smooth and free of large lumps, about 2–3 minutes. Scrape down the bowl frequently.
- 6
Add eggs and thickeners
With the mixer on low, add the eggs one at a time, beating just until incorporated after each addition. Add 2 tbsp flour (or cornstarch) and mix briefly to combine. Scrape down the bowl.
- 7
Add sour cream and flavorings
Mix in 1 cup sour cream, 2 tsp vanilla extract, 1 tbsp fresh lemon juice, and 1 tsp lemon zest (if using) on low speed until smooth, scraping the bowl as needed. Avoid overbeating to prevent adding excess air which can cause cracks.
- 8
Assemble and prepare to bake
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- 9
Bake in a water bath
Place the wrapped springform pan in a larger roasting pan. Pour boiling or very hot water into the roasting pan until it reaches halfway up the side of the springform pan (careful not to splash into the filling). Bake at 325°F (160°C) for 50–65 minutes, or until the center is set but still slightly jiggly (about 1–2 inches from the edge should be set).
- 10
Cool gradually
Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce cracking. After an hour, remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the inside edge of the pan to loosen the cake (do not remove the springform sides yet). Cool to room temperature on a wire rack for another hour, then refrigerate uncovered for at least 4 hours or ideally overnight (8–12 hours).
Strawberry Topping
- 11
Prepare strawberries
While the cheesecake chills (you can make this the day-of serving), hull and slice or halve 4 cups fresh strawberries. Place them in a medium bowl.
- 12
Macreate strawberries
Add 1 cup granulated sugar and 1 tbsp lemon juice to the strawberries. Toss gently and let macerate at room temperature for 20–30 minutes so they release juices and soften.
- 13
Bloom gelatin
In a small bowl, sprinkle 1 tbsp unflavored powdered gelatin over 2 tbsp cold water and let sit 3–5 minutes until it blooms (absorbs the water and becomes spongy).
- 14
Dissolve gelatin
After the gelatin has bloomed, heat it gently: microwave for 10–12 seconds or place the small bowl over a pot of barely simmering water and stir until fully dissolved and liquid. Do not boil. Stir 2 tbsp cold water into the gelatin if needed to loosen.
- 15
Combine gelatin with strawberry juices
Pour the dissolved gelatin into the bowl with the macerated strawberries and the released juices. Stir gently but thoroughly to coat the berries. Taste and add additional sugar if you prefer a sweeter glaze. Let the topping cool to room temperature (but not set) before spooning onto the chilled cheesecake so it spreads evenly.
- 16
Top the cheesecake
When the cheesecake is fully chilled and set, remove the springform ring. Spoon the strawberry mixture over the top, arranging berries attractively; spread any remaining glaze/juice over the surface. Refrigerate the assembled cake for another 30–60 minutes to let the glaze set.
Finishing and Serving
- 17
Garnish
If desired, garnish with whole strawberries and fresh mint leaves around the edge or in the center for presentation.
- 18
Slice and serve
For clean slices, run a sharp knife under hot water, dry it, and slice the cheesecake, wiping the blade between cuts. Serve chilled. Keeps refrigerated in an airtight container for up to 4 days.
