Strawberry Cheesecake
A delightful homemade strawberry cheesecake that combines creamy texture with the sweetness of fresh strawberries, perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 cups cold cubed butter
Filling Ingredients
- 14 oz cream cheese At room temperature
- 0.5 cups sugar
- 2 pieces eggs
- 0.5 cups heavy cream
- 1 tablespoon flour
- 1 teaspoon vanilla
Topping Ingredients
- 2 cups chopped strawberries
- 0.25 cups sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (mixed with 1-2 tablespoons water)
Instructions
Preparing the Crust
- In a bowl, mix the flour, sugar, and cold cubed butter until you see a coarse sand-like texture.
- Press this mixture firmly into a greased and parchment-lined pan to create the crust.
- Bake in a preheated oven at 350°F for about 12–15 minutes, or until it turns lightly golden. Allow it to cool once baked.
Making the Cheesecake Filling
- In another bowl, beat the cream cheese with sugar until it’s creamy.
- Add the eggs one at a time, mixing well after each addition.
- Then mix in the heavy cream, flour, and vanilla until everything is smooth.
Baking the Cheesecake
- Pour the filling mixture onto the cooled crust.
- Bake at 150–160°C (approximately 300–320°F) for 45–55 minutes, until the center shakes slightly.
Chilling and Topping
- Once it reaches room temperature, place the cheesecake in the refrigerator to chill for at least 4 hours.
- For the topping, combine the chopped strawberries, sugar, and lemon juice in a saucepan.
- Bring it to a simmer, then stir in the cornstarch mixture until it thickens. Allow this to cool before pouring it over the chilled cheesecake.
Serving the Cheesecake
- Cut the cheesecake into slices and serve it chilled.
- Garnish with extra fresh strawberries or a dollop of whipped cream, if desired.
Notes
Make sure all your ingredients, especially the cream cheese, are at room temperature before mixing to achieve a smooth batter. Don’t overbake the cheesecake; it should have a little jiggle in the center when done. Chill the cheesecake overnight if possible for better results.