There’s something magical about a creamy strawberry cheesecake that makes any occasion feel special. This delightful dessert combines the tangy richness of cream cheese with the sweet, vibrant flavor of fresh strawberries for a truly irresistible treat. The buttery graham cracker crust provides the perfect foundation for the velvety filling, creating a harmony of textures that will have everyone asking for seconds.
What makes this strawberry cheesecake recipe stand out is its perfect balance of simplicity and elegance. You don’t need to be a professional baker to create this stunning dessert that looks like it came from a high-end bakery. In just about 45 minutes of active preparation, you’ll be well on your way to cheesecake bliss!
Why You’ll Love This
- No water bath required! This recipe skips the complicated techniques while still delivering that perfect creamy texture.
- The fresh strawberry topping adds a beautiful pop of color and a burst of natural sweetness.
- Make-ahead friendly – prepare this cheesecake a day in advance for stress-free entertaining.
- Easily customizable with different fruit toppings depending on the season or your preference.
- Perfect portion size for a small family gathering or intimate dinner party with 4 generous servings.
Ingredients
- ½ cup brown butter (120g)
- 3 tbsp sugar (40g)
- Zest of 1 lemon
- 1 egg
- 1¼ cups all-purpose flour (150g)
- ½ tsp baking powder
- 2½ tbsp cornstarch (30g)
- ⅓ cup heavy cream (80g)
- 16 oz cream cheese (450g)
- 3 eggs
- ⅓ cup condensed milk (80g)
- ½ cup strawberry Greek yogurt (100g)
- ½ cup granulated sugar (100g)
- 1 cup whole strawberries (200g, fresh or frozen)
- Strawberry jam (to finish)
- Optional: Mint or rosemary for garnish
Instructions
- Rub lemon zest into sugar. Mix in flour, egg, baking powder, and cooled brown butter. Press into a cheesecake pan.
- Preheat oven to 350°F (175°C) and bake crust for 10 minutes. Let cool slightly.
- Stir cornstarch with heavy cream to form a smooth slurry.
- Mix yogurt and condensed milk together.
- Whip cream cheese, eggs, and sugar until fluffy (5–10 minutes). Fold in yogurt mix and cornstarch slurry until smooth.
- Pour filling over crust. Bake at 350°F (175°C) for 1 hour. Turn oven off, leave cheesecake inside for 10 minutes to prevent cracking.
- Cool to room temperature, then refrigerate at least 4–6 hours (preferably overnight).
- Top with strawberry jam, strawberries, and fresh mint. Slice and enjoy this creamy, fruity masterpiece!
Tips & Variations
- Ensure all ingredients are at room temperature before starting for the smoothest cheesecake texture.
- For a lighter version, substitute Neufchâtel cheese for regular cream cheese and Greek yogurt for sour cream.
- Try a chocolate graham cracker crust for a delicious twist on the classic recipe.
- Swap strawberries for raspberries, blueberries, or a mixed berry combination for variety.
- Add a tablespoon of lemon zest to the filling for a bright, citrusy note that complements the strawberries beautifully.
- For a make-ahead option, the cheesecake can be frozen (without topping) for up to 1 month – just thaw overnight in the refrigerator.
Serving Suggestions
This creamy strawberry cheesecake is absolutely delicious on its own, but for an extra special presentation, serve each slice with a dollop of freshly whipped cream and a mint leaf. The cool creaminess of the whipped cream complements the richness of the cheesecake perfectly.
For a complete dessert experience, pair with a small glass of dessert wine like Moscato d’Asti or a cup of freshly brewed coffee. The slight bitterness of coffee creates a beautiful contrast with the sweet, creamy cheesecake.
Notes
- Store leftovers covered in the refrigerator for up to 5 days.
- The cheesecake is done when the outer edge is slightly puffed and the center still has a slight jiggle – it will continue to set as it cools.
- Letting the cheesecake cool gradually in the oven helps prevent cracking on the surface.
- Add the strawberry topping just before serving for the freshest flavor and appearance.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries for the puree, but thaw and drain them first. For the topping, fresh strawberries will give you the best presentation and texture.
Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air), overbaking, or cooling too quickly. Follow the gradual cooling instructions and avoid overmixing to prevent cracks.
Can I make this without a springform pan?
While a springform pan is ideal, you can use a deep pie dish instead. Line it with parchment paper with extra hanging over the sides to help lift the cheesecake out after cooling.
Is this cheesecake gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free graham crackers or cookies for the crust. The filling ingredients are naturally gluten-free.
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