Strawberry Cheesecake

This delectable Strawberry Cheesecake is a cinch to make with a three ingredient graham cracker crust and fresh strawberry sauce. With a few simple tips you too can make an impressive cheesecake.  I love to impress my family and friends with this beauty for special occasions like birthdays and holidays.

Strawberry desserts are always a hot commodity at our house.  This cheesecake, Strawberry Lush Cake, Strawberry Spinach Salad and Strawberry Mimosas are just a few of our favorite recipes.

How to make Strawberry Cheesecake

Start by mixing together your graham cracker crumbs, sugar and butter.  Press into prepared springform pan using a small glass or measuring cup bottom to press the crumbs into the sides of the pan. Bake for about 10 minutes in a preheated oven.  Let the crust cool completely before starting the cheesecake filling.

Now using a stand mixer with paddle attachment or hand mixer on medium beat the cream cheese until is smooth and creamy.  Then beat in the sugar, sour cream and vanilla extract until well combined.  Remove from the mixer and add the eggs one at a time mixing with a spatula just until combined.  Do not overmix. Pour the mixture into the fully cooled graham cracker crust.  Then bake for 55 minutes however do not remove from the oven.  Turn off the oven and slightly open your oven door.  I use a wooden spoon and lodge it into the oven door to crack it just a little bit.   Let it sit in there and cool down slowly.  When you remove the cheesecake from the oven let it finish cooling down before placing it in the refrigerator in its pan.  For best results chill overnight.

Add half the strawberries and sugar to a medium saucepan over medium low heat.  Simmer for about 5-7 minutes or until the strawberries just start to break down.  Mix the cornstarch with water and gently stir it into the strawberry mixture.  Add the rest of the strawberries and continue cooking for 1 minutes.  Remove from the heat and stir in the vanilla.  Let it cool to room temperature before spooning on the fully cooled cheesecake.

Carefully remove the cheesecake from the pan.  Top with cooled strawberry sauce and refrigerate for at least 2 hours.  You can also spoon strawberry sauce over cut pieces of cheesecake as you plate them.

Helpful tips and recipe notes

• Cheesecake is not difficult to make however there are several cooling and chilling periods so read through the directions carefully.  I usually prepare the cheesecake portion 1 day in advance but you can prepare them up to 3 days in advance and store it covered in the fridge or freeze for up to 1 month.
• Soften your cream cheese and bring your eggs and sour cream to room temperature before making the filling.
• Stir the eggs in one at a time using a spatula.  Stir just until incorporated.  Mix the eggs as little as possible to avoid cracks and sinking.
• Peeking should be kept to the bare minimum as fluctuations in temperature can cause cracking.
• Do not slam the oven door.  Be gentle so all your efforts pay off in the long run.
• Chill your cheesecake in the springform pan for at least 6 hours but overnight is best.
• Carefully remove the cheesecake from the springform pan.  It may be necessary to run a sharp knife around the edge of the pan to loosen the cheesecake.

Different ways to prepare a springform pan for baking a cheesecake

Lightly butter the pan and line the pan with parchment paper creating a paper overhang.

• Pros: Aids in the removal of the cheesecake from the springform pan by providing two easy handles to lift it up and out. Creates a nonstick surface so the base of the pan is easier to remove from the cake
• Cons: Leaves wrinkles in the cake as parchment paper is thick and can not be completely smoothed.

Lightly butter the pan and line the bottom of the pan with a circle slightly bigger than the base of the springform pan.

• Pros: Creates a nonstick surface so the base of the pan is easier to remove from the cake.  Does not leave as many wrinkles as the parchment paper.
• Cons: The cake is a little more difficult to release from the springform pan than parchment paper. It can be also be more difficult to remove from the pan and to lift to remove the base.

Lightly butter the pan

• Pros:  No wrinkles and the appearance is spot on.
• Cons:  The most difficult to remove from the springform pan and to remove from the base.  Requires two people and three steady hands to lift and remove the cheesecake base.

Do you have to use a springform pan for cheesecake?

No you do not have to. You can use a 9 x 13 inch pan lined with an aluminum foil overhang for easy removal.  The cooking time is reduced to about 40 minutes or until the edges have set and the center is just slightly wiggly.  Chill in the fridge for at least 6 hours or better yet overnight.  Use the aluminum foil overhang to remove the cake from the pan.  Use a sharp knife to cut and clean the knife between cuts for smooth clean edges.  If desired top with with strawberry sauce.

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