If you’re a fan of cheesecakes, then this creamy strawberry cheesecake recipe is about to become your new favorite! This dessert is everything you want in a cheesecake: creamy, smooth, and bursting with delicious strawberry flavor. It features a buttery, melt-in-your-mouth cookie base topped with a rich, smooth cheesecake filling and garnished with sweet strawberry jam and fresh strawberries. Whether you’re preparing for Christmas, a family dinner, or just a weekend treat, this cheesecake is a crowd-pleaser. Plus, it’s a family recipe that we’ve made thousands of times, so you know it’s been perfected over the years!
Why should you make this strawberry cheesecake
If you’re looking for a creamy cheesecake that’s smooth, indulgent, and absolutely delicious, this recipe is for you. Not only does it taste amazing, but it also looks stunning when served. The combination of the rich cheesecake filling with the crunchy cookie base and the sweet, tangy strawberry topping is a dream come true. It’s perfect for Christmas dinners, special occasions, or simply as a treat for yourself. The best part? It’s easy to make, with clear instructions and helpful tips to ensure you get the best result every time!
The inspiration for this recipe:
We decided to make this strawberry cheesecake recipe because, in our family, cheesecake is always a hit. We wanted to create a version that felt festive and exciting for the holiday season. We’ve made this recipe so many times, but this time, we made a few mistakes because we were distracted and forgot some key ingredients! Even though it didn’t go exactly as planned, it turned out amazing, and we learned a few valuable lessons. Our mistakes? Let’s just say we left the lemon zest with the butter for too long, which caused the cookie dough to split. And we also forgot to add the strawberry yogurt, the sugar in the cheesecake batter and overcooked it for 20 minutes. (Oops!) But that’s okay, we’re here to share all the tips and tricks so you can avoid these mistakes and bake the perfect cheesecake!
Mistakes to Avoid When Making Strawberry Cheesecake:
Don’t leave lemon zest with the butter for too long. This can cause the dough to split, which makes it harder to work with. Always rub the lemon zest with the sugar first and then add the butter and flour.
Don’t forget the strawberry yogurt! This is a key ingredient for giving the cheesecake a creamy texture and strawberry flavor.
Be careful with the baking time. We accidentally baked it for 20 extra minutes, which wasn’t ideal. Make sure to keep an eye on the cheesecake and remove it from the oven at the right time!
Brown the butter! We forgot to brown the butter in this batch, but we usually do for a richer, nuttier flavor. It’s a small extra step, but it makes a huge difference!
What equipment do i need to make a creamy cheesecake
To make this strawberry cheesecake, you’ll need the following equipment:
- Stand mixer or hand mixer: To beat the cream cheese and eggs into a smooth, creamy batter.
- Measuring cups or food scale: To accurately measure your ingredients for the perfect balance.
- Mixing bowls: One for mixing the cookie dough and one for the cheesecake filling.
- cheesecake pan: To hold your cheesecake and create that perfect shape.
- Whisk: For mixing the cornstarch and heavy cream together and the cheesecake batter.
- Spatula: To smooth out the cheesecake batter before baking and scrape the bowl.
- Lemon zester: to zest the lemon for the cookie dough
- Sauce pan: to brown the butter and make the strawberry jam (if you are making it from scratch)
Click here to buy all the products we used to make this delicious and creamy strawberry cheesecake
List of ingredients for a creamy cheesecake
What ingredients do you need to make a homemade cheesecake?
Cookie Dough Base:
- Brown Butter: Adds a rich, nutty flavor that perfectly complements the cheesecake.
- Sugar: Sweetens the base and balances the richness of the butter.
- Egg: Binds the dough together.
- Flour: Forms the structure of the dough.
- Lemon zest: complements the strawberry cheesecake perfectly.
Cheesecake Filling:
- Cornstarch: Helps the cheesecake set and gives it a smooth texture.
- Heavy Cream: Adds richness and creaminess to the cheesecake.
- Eggs: Provide structure and stability to the filling.
- Cream Cheese: The star of the cheesecake, use full-fat cream cheese for the best results.
- Condensed Milk: Adds sweetness and contributes to the creamy texture.
- Granulated sugar: adds sweetness to the recipe.
- Strawberry Greek Yogurt: Adds a tangy note and delicious strawberry flavor that balances the sweetness.
Decoration:
- Strawberry Jam: For a sweet and glossy finish.
- Fresh or Frozen Strawberries: To top the cheesecake with fresh, fruity flavor.
Different variations of this recipe and possible substitutions:
If you want to try something a little different, there are a few variations you can make to this recipe:
- No-bake cheesecake: If you don’t want to turn on the oven, check out our other no-bake cheesecake recipes. They are super easy and require no baking time at all.
- Chocolate crust: Instead of the traditional cookie base, use chocolate cookies or even graham crackers mixed with cocoa powder for a chocolate twist.
- Fruit toppings and flavors: Swap out the strawberries for other fruits, like blueberries, blackberries, mango or raspberries, for a fresh, fruity topping.
- If you don’t have strawberry Greek yogurt, mix plain Greek yogurt with strawberry jam.
Common questions on how to make a cheesecake
Why does my cheesecake crack?
Cracks in cheesecake can happen due to several reasons, like temperature fluctuations or overbaking. To avoid cracks, consider using a water bath while baking your cheesecake. This keeps the temperature even, preventing the cheesecake from drying out and cracking. Additionally, letting the cheesecake cool gradually in the oven for 10 minutes after baking helps avoid temperature shock.
How do I make my cheesecake extra creamy?
The key to a super creamy cheesecake is using room-temperature ingredients, particularly the cream cheese and eggs. When these ingredients are cold, they can result in a lumpy batter. Also, consider using full-fat cream cheese for a richer texture. Avoid over baking.
Is it possible to use a different crust for my cheesecake?
Absolutely! While this cookie dough crust is delicious, there are some easier options or different options to try, a traditional graham cracker o crushed biscuits for the crust are a classic. You could even use a cake base for this recipe like we did for our raspberry tiramisu. Each option will give your cheesecake a different flavor and texture!
How do I prevent my cheesecake from sinking too much in the center?
A sinking cheesecake can occur if the batter is overmixed or if the cake cools too quickly. To prevent this, mix the ingredients just until combined, avoid over-mixing. After baking, allow the cheesecake to cool slowly in the oven with the door ajar for 10 minutes. This will help maintain its shape and texture.
Why is my strawberry jam too runny?
If your strawberry jam turned out too runny, it might not have cooked long enough or reached the proper temperature. For a jam to set properly, it should reach 220°F (104°C). To test if it’s ready, place a spoonful of jam on a cold plate and check if it firms up as it cools. If it’s still runny, return it to the stove and cook it longer.
Can I reduce the sugar in my strawberry jam?
you can reduce the sugar, but keep in mind that sugar plays a crucial role in both the flavor and preservation of the jam. If you’re cutting down on sugar, consider using a special low-sugar pectin, which helps achieve the right consistency with less sugar. You can also use a sugar substitute, but this may affect the jam’s shelf life and flavor profile.
Best tips on how to make a creamy cheesecake:
- Room Temperature Ingredients: Allow the cream cheese and eggs to come to room temperature before using them. This will help them blend smoothly into the batter and avoid lumps.
- Mix Cornstarch with Heavy Cream: To avoid clumping, mix the cornstarch with 80 grams of heavy cream first, then add the next ingredients.
- Don’t Overbake: Bake the cheesecake for about 1 hour and let it rest in the oven for 10 minutes after turning it off to prevent cracking.
- Chill Overnight: Let the cheesecake cool completely in the fridge overnight to ensure it’s set and fresh for serving.
- Use full fat ingredients for a really creamy cheesecake.
How to garnish and decoration tips before serving:
– Strawberry jam and strawberries: To make your strawberry cheesecake even more irresistible, top it with fresh strawberries. Choose ripe, sweet strawberries to add a natural sweetness and vibrant color to the top of your cake. For an extra burst of flavor, drizzle some strawberry jam over the cheesecake. The strawberry cheesecake topping will not only enhance the flavor but also elevate its appearance. This combination of fresh strawberries and strawberry jam creates a perfect balance of sweetness.
– Whipped cream: A classic option for cheesecake garnishing is whipped cream. Lightly sweetened whipped cream adds a smooth, creamy texture that complements the cheesecake with strawberries.
– Greens: Add a few fresh mint leaves or rosemary (for a festive cake) to your strawberry cheesecake for a pop of green and a refreshing contrast to the red strawberries.
– Lemon zest: A light sprinkle of lemon zest on top can provide a zesty, citrusy freshness that brightens the flavor of your cheesecake.
Previous preparation before baking:
– Brown the butter: Brown the butter to enhance the flavor of your cookie dough base. Browning adds a nutty, rich taste that elevates the cheesecake with strawberries. Melt the butter in a saucepan until golden brown and fragrant, then let it cool before adding it to the crust mixture. Don’t skip this step for a deeper flavor in your cheesecake.
– To achieve a creamy texture on the cheesecake leave it at room temperature for at least 3h and then start creaming it in the stand mixer while you prepare the rest of the recipe.
– Measure all the ingredients ahead of time
– Prepare Strawberry jam or buy it on the store, here you have a recipe for raspberry jam, change the raspberries for strawberries.
YouTube video recipe on how to make a creamy cheesecake:
How to refrigerate a cheesecake?
To store your strawberry cheesecake properly and keep it fresh, there are a few options. The best method is to vacuum seal it. This ensures the cheesecake stays tightly sealed, preventing it from absorbing odors in the fridge or freezer. After vacuum sealing, you can freeze it for long-term storage, or keep it in the fridge if you plan to consume it within a few days.
Thank You for Reading!
Thank you for reading this recipe post! If you try this creamy strawberry cheesecake, I would really appreciate it if you leave a review to let me know how it turned out. I hope you enjoy making this delicious cheesecake and sharing it with your loved ones during the holidays or at any special occasion. Happy baking!
Recipe for a creamy and delicious cheesecake
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
crust
- 120 grams brown butter
- 40 grams granulated sugar
- zest of one lemon
- 1 egg
- 150 grams all purpose flour
- 1/2 teaspoon baking powder
Cheesecake
- 30 grams cornstarch
- 80 grams heavy cream (35%)
- 450 grams cream cheese
- 3 eggs
- 80 grams condensed milk
- 100 grams strawberry Greek yogurt
- 100 grams granulated sugar
decorate
- 200 grams fresh or frozen whole strawberries
- strawberry jam
- mint or rosemary
Step by step, make a creamy strawberry cheesecake
1) step one, Release lemon oils
Begin by mixing sugar and lemon zest for your cookie dough base. Rub the lemon zest into the sugar to release its oils and enhance the flavor.
2) step two, prepare the cookie dough crust
Add flour, egg, baking powder and add the brown butter last to avoid splitting the dough. The brown butter adds a rich, nutty flavor that will elevate the crust and complement the creamy strawberry cheesecake.
3) step three, Preheat the oven
Once combined, press the dough evenly into the bottom of your cheesecake pan. Preheat your oven to 350°F (175°C). Place the pan with the cookie dough base into the preheated oven and bake for 10 minutes. This step gives the crust a golden, firm texture that will hold the creamy filling of your strawberry cheesecake. After 10 minutes, remove the pan from the oven and allow the crust to cool slightly.
4) step four, prepare the cornstarch mixture for the cheesecake
In a separate bowl, mix cornstarch and 80 grams of heavy cream to create a smooth slurry. This helps avoid cornstarch lumps in the filling
5) step five, prepare the cheesecake filling
Add the Greek yogurt, and condensed milk to the bowl. Mix until fully incorporated. The Greek yogurt adds a tangy richness to the cheesecake, while the condensed milk provides sweetness.
6) step six, mix cream cheese, eggs and sugar
In a stand mixer, beat the softened cream cheese until smooth and creamy. Add the eggs. The eggs help bind the ingredients together, giving the strawberry cheesecake its creamy, smooth texture. Add sugar and continue beating for about 5 to 10 minutes, until the mixture is light and fluffy.
7) step seven, Combine the Cheesecake Mixture with the Cornstarch Slurry
Gradually add the cornstarch and cream mixture to the cream cheese and egg mixture. Stir gently to combine, making sure everything is fully incorporated. This ensures a smooth, lump-free batter for your strawberry cheesecake with strawberries. Pour the cheesecake mixture into the slightly cooled cookie dough base.
8) step eight, bake the cheesecake
Place the cheesecake into the preheated oven and bake for 1 hour at 175 ºC (350ºF). Once it’s done, turn off the oven and leave the cheesecake inside for an additional 10 minutes to set without cracking. The gradual cooling helps prevent the cheesecake from experiencing sudden temperature changes that could lead to cracking. After 10 minutes, remove the cheesecake from the oven and let it cool to room temperature.
9) step nine, Chill the cheesecake
Once the cheesecake has cooled, transfer it to the fridge and let it chill for at least 4-6 hours, or preferably overnight. Decorate with strawberry jam and strawberries.
Creamy strawberry cheesecake
Equipment
- Stand mixer or hand mixer: To beat the cream cheese and eggs into a smooth, creamy batter.
- Measuring cups or food scale: To accurately measure your ingredients for the perfect balance.
- Mixing bowls: One for mixing the cookie dough and one for the cheesecake filling.
- cheesecake pan: To hold your cheesecake and create that perfect shape.
- Whisk: For mixing the cornstarch and heavy cream together and the cheesecake batter.
- Spatula: To smooth out the cheesecake batter before baking and scrape the bowl.
- Lemon zester: to zest the lemon for the cookie dough
- Sauce pan: to brown the butter and make the strawberry jam (if you are making it from scratch)
Ingredients
crust
- 120 grams brown butter
- 40 grams granulated sugar
- zest of one lemon
- 1 egg
- 150 grams all purpose flour
- 1/2 teaspoon baking powder
Cheesecake
- 30 grams cornstarch
- 80 grams heavy cream 35%
- 450 grams cream cheese
- 3 eggs
- 80 grams condensed milk
- 100 grams strawberry Greek yogurt
- 100 grams granulated sugar
decorate
- 200 grams fresh or frozen whole strawberries
- strawberry jam
- mint or rosemary
Instructions
step one, Release lemon oils
- Begin by mixing sugar and lemon zest for your cookie dough base. Rub the lemon zest into the sugar to release its oils and enhance the flavor.
step two, prepare the cookie dough crust
- Add flour, egg, baking powder and add the brown butter last to avoid splitting the dough. The brown butter adds a rich, nutty flavor that will elevate the crust and complement the creamy strawberry cheesecake.
step three, Preheat the oven
- Once combined, press the dough evenly into the bottom of your cheesecake pan. Preheat your oven to 350°F (175°C). Place the pan with the cookie dough base into the preheated oven and bake for 10 minutes. This step gives the crust a golden, firm texture that will hold the creamy filling of your strawberry cheesecake. After 10 minutes, remove the pan from the oven and allow the crust to cool slightly.
step four, prepare the cornstarch mixture for the cheesecake
- In a separate bowl, mix cornstarch and 80 grams of heavy cream to create a smooth slurry. This helps avoid cornstarch lumps in the filling
step five, prepare the cheesecake filling
- Add the Greek yogurt, and condensed milk to the bowl. Mix until fully incorporated. The Greek yogurt adds a tangy richness to the cheesecake, while the condensed milk provides sweetness.
step six, mix cream cheese, eggs and sugar
- In a stand mixer, beat the softened cream cheese until smooth and creamy. Add the eggs. The eggs help bind the ingredients together, giving the strawberry cheesecake its creamy, smooth texture. Add sugar and continue beating for about 5 to 10 minutes, until the mixture is light and fluffy.
step seven, Combine the Cheesecake Mixture with the Cornstarch Slurry
- Gradually add the cornstarch and cream mixture to the cream cheese and egg mixture. Stir gently to combine, making sure everything is fully incorporated. This ensures a smooth, lump-free batter for your strawberry cheesecake with strawberries. Pour the cheesecake mixture into the slightly cooled cookie dough base.
step eight, bake the cheesecake
- Place the cheesecake into the preheated oven and bake for 1 hour at 175 ºC (350ºF). Once it’s done, turn off the oven and leave the cheesecake inside for an additional 10 minutes to set without cracking. The gradual cooling helps prevent the cheesecake from experiencing sudden temperature changes that could lead to cracking. After 10 minutes, remove the cheesecake from the oven and let it cool to room temperature.
step nine, Chill the cheesecake
- Once the cheesecake has cooled, transfer it to the fridge and let it chill for at least 4-6 hours, or preferably overnight. Decorate with strawberry jam and strawberries.
Nutrition
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