Strawberry Cheesecake
Savor the World.
Strawberry Cheesecake
Would you love to enjoy a delicious dessert that’s also easy to make? This strawberry cheesecake recipe is perfect for you. It has a delicious crunchy cookie base and a creamy layer of cheese, combined with the freshness of strawberries, making it the ideal dessert for any occasion. Keep reading and create this beautiful recipe that will definitely be a hit at your table!
Strawberry Cheesecake
Servings: 8
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Ingredients:
- 1 1/2 cups of crushed graham crackers (150 g)
- 1/4 cup of sugar (50 g)
- 1/2 cup of melted butter (115 g)
- 3 packages of cream cheese (8 oz each, 680 g total), at room temperature
- 1 cup of sugar (200 g)
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of fresh strawberries, crushed (150 g)
- 1/4 cup of strawberry jam (60 g)
Necessary Equipment:
- 9-inch (23 cm) cake pan
- Electric mixer
- Spatula
- Mixing bowl
See 5 variations of the recipe at the end.
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Did You Know?
It is believed that cheesecake was one of the first desserts ever offered in ancient Rome! The Romans made it using a mixture of cheese, honey, and eggs. However, it wasn’t as sweet as modern cheesecakes because fruits like sugar weren’t used. Cheesecake has come a long way since then!
Instructions:
- Preheat the oven to 325°F (163°C): Let's get started! Begin by preheating your oven so it reaches the ideal temperature when you're ready to place your cheesecake inside. Don't forget to make sure it's fully heated before placing in the base so it bakes evenly.
- Now, in a bowl, mix the crushed graham crackers, sugar, and melted butter until well combined: Simply place the crushed graham crackers in a large bowl and crush them well with a rolling pin or food processor. Then, add the sugar and melted butter. Mix well until all ingredients are integrated, and the mixture has a moist consistency.
- Press the mixture into the bottom of a 9-inch (23 cm) cake pan, forming a compact base. Bake for 10 minutes, then let it cool: It's time to transfer the graham cracker mixture into the cake pan and press it firmly into the bottom with the back of a spoon, ensuring it's even. Bake for 10 minutes to get a golden and crisp base. Once out of the oven, let it cool completely.
- In another large bowl, beat the cream cheese with sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract: Now, place the cream cheese at room temperature in a large bowl. Beat at medium speed with your mixer until smooth. Then, add the sugar gradually, beating until the mixture is creamy. Next, add the eggs one by one, beating well after each addition to ensure they are properly integrated. Finally, stir in the vanilla extract until the mixture is smooth.
- Pour the cream cheese mixture over the cooled graham cracker base: Once the graham cracker base has completely cooled, carefully pour the cream cheese mixture over it. Spread it evenly and smoothly with a spatula, making sure to cover the base entirely.
- Bake for 1 hour or until the center is firm but still slightly wobbly: Now it's time to bake! Place the pan in the preheated oven and bake for about 1 hour. You'll know the cheesecake is ready when the edges are firm, and the center still wobbles slightly when you move the pan. If it's still too liquid in the center, bake for a few more minutes. Keep in mind that it will continue cooking as it cools outside the oven.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours, preferably overnight: Once out of the oven, allow the cheesecake to cool completely at room temperature. Then, cover the pan with cling film and place it in the refrigerator for at least 4 hours. If possible, it's best to let it rest overnight for the ideal texture.
- Before serving, place the crushed strawberries and strawberry jam in a saucepan over medium heat, stirring until the mixture thickens. Let it cool, then pour over the cheesecake: While the cheesecake cools in the fridge, place the crushed strawberries and strawberry jam in a saucepan over medium heat. Cook for about 10-15 minutes, stirring constantly, until the mixture thickens and turns into a smooth coulis. Remove from heat, let it cool to room temperature, and once the cheesecake is ready to serve, pour the strawberry mixture on top. Enjoy your homemade treat!
Preparation Tips:
- For a crispier crust, make sure to press the graham crackers firmly into the pan before baking.
- If you prefer a softer cheesecake, add a tablespoon of sour cream to the cream cheese mixture.
- This is important: Let the cheesecake cool completely at room temperature before putting it in the fridge to avoid cracking.
- Try using fresh strawberries for the topping to keep the flavor more natural and fresh.
- It's important to refrigerate the cheesecake for at least 4 hours for the ideal consistency, but as mentioned, it's best to let it rest overnight.
Common Mistakes:
- Crust too thick or too thin: Keep in mind that if the crust isn't pressed properly or is too thick, it may not bake evenly, and won't turn out as well. Be sure to press the graham cracker mixture into the pan tightly and evenly. Use the back of a spoon or spatula for better efficiency.
- Cold cream cheese: If the cream cheese is too cold, it may not mix well with the other ingredients, leading to a lumpy mixture. Always ensure the cream cheese is at room temperature before you start beating it.
- Not letting the cheesecake cool completely: This is a common issue. If you don't let the cheesecake cool completely before refrigerating, it can affect its texture and consistency. It's important to let it cool at room temperature before placing it in the fridge.
- Center too runny when taking out of the oven: If the center of the cheesecake is too runny when you take it out of the oven, it means it's not fully cooked. Don't make this mistake! If it happens, just bake it for a few more minutes. Keep in mind that the cheesecake will continue cooking as it cools.
- Using incorrect or improperly measured ingredients: Cheesecake is a delicious but delicate recipe, so it's important to follow the exact measurements of the ingredients. Use a kitchen scale to measure ingredients accurately, especially the cream cheese and graham crackers.
Nutrition Information (Per Serving):
- Calories: 380
- Fat: 25 g
- Saturated Fat: 15 g
- Cholesterol: 80 mg
- Sodium: 170 mg
- Carbohydrates: 38 g
- Fiber: 1 g
- Sugars: 24 g
- Protein: 5 g
Nutritional Benefits:
This strawberry cheesecake is a delicious mix of freshness and creaminess. The strawberries provide an excellent source of vitamin C, antioxidants, and fiber, which helps strengthen the immune system and improve digestion. Meanwhile, the cream cheese offers proteins and calcium, essential for bone and muscle health. Although it is high in calories and fat, enjoying it in moderation can be part of a balanced diet. Its sweet flavor satisfies cravings while the fresh, natural ingredients add a healthy twist to this classic recipe.
History or Inspiration of the Recipe:
The cheesecake has a long history dating back to ancient Greece, where the Greeks were the first to create a primitive version of this delicious dessert. They used fresh cheese mixed with honey and cereals as the base. Over time, cheesecake evolved in Europe, especially in England and America, where ingredients and preparation techniques varied. The modern version of cheesecake we know today became popular in New York, where the famous 'New York Cheesecake' began to gain fame due to its rich and creamy texture. The strawberry cheesecake recipe is a contemporary adaptation that combines the smoothness of cream cheese with the freshness of fruit.
Serving Suggestions:
- A classic: A cold glass of milk or a fresh fruit smoothie complements this creamy dessert perfectly.
- If calories aren’t an issue, serve with a scoop of vanilla ice cream or whipped cream for an even more indulgent treat.
- You can also pair the cheesecake with a refreshing drink like lemonade or iced tea.
- Fresh fruits like raspberries, blackberries, or kiwis also pair well with cheesecake.
- And of course, a sparkling wine like Prosecco or Moscato d'Asti can add a bubbly, fruity touch, complementing the creaminess and freshness of the strawberry cheesecake perfectly.
Recipe Variations:
So, strawberry cheesecake is a delicious and easy-to-make dessert that will surely delight everyone at your table. With its creamy texture and the fresh touch of strawberries, it’s perfect for any special occasion or simply for a moment of indulgence. Don’t miss out on making this delightful cheesecake and share the experience with your loved ones!
Tastes of La Paz.
Strawberry Cheesecake
Servings: 8
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Ingredients:
- 1 1/2 cups of crushed graham crackers (150 g)
- 1/4 cup of sugar (50 g)
- 1/2 cup of melted butter (115 g)
- 3 packages of cream cheese (8 oz each, 680 g total), at room temperature
- 1 cup of sugar (200 g)
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of fresh strawberries, crushed (150 g)
- 1/4 cup of strawberry jam (60 g)
Necessary Equipment:
- 9-inch (23 cm) cake pan
- Electric mixer
- Spatula
- Mixing bowl
Instructions:
- Preheat the oven to 325°F (163°C): Let's get started! Begin by preheating your oven so it reaches the ideal temperature when you're ready to place your cheesecake inside. Don't forget to make sure it's fully heated before placing in the base so it bakes evenly.
- Now, in a bowl, mix the crushed graham crackers, sugar, and melted butter until well combined: Simply place the crushed graham crackers in a large bowl and crush them well with a rolling pin or food processor. Then, add the sugar and melted butter. Mix well until all ingredients are integrated, and the mixture has a moist consistency.
- Press the mixture into the bottom of a 9-inch (23 cm) cake pan, forming a compact base. Bake for 10 minutes, then let it cool: It's time to transfer the graham cracker mixture into the cake pan and press it firmly into the bottom with the back of a spoon, ensuring it's even. Bake for 10 minutes to get a golden and crisp base. Once out of the oven, let it cool completely.
- In another large bowl, beat the cream cheese with sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract: Now, place the cream cheese at room temperature in a large bowl. Beat at medium speed with your mixer until smooth. Then, add the sugar gradually, beating until the mixture is creamy. Next, add the eggs one by one, beating well after each addition to ensure they are properly integrated. Finally, stir in the vanilla extract until the mixture is smooth.
- Pour the cream cheese mixture over the cooled graham cracker base: Once the graham cracker base has completely cooled, carefully pour the cream cheese mixture over it. Spread it evenly and smoothly with a spatula, making sure to cover the base entirely.
- Bake for 1 hour or until the center is firm but still slightly wobbly: Now it's time to bake! Place the pan in the preheated oven and bake for about 1 hour. You'll know the cheesecake is ready when the edges are firm, and the center still wobbles slightly when you move the pan. If it's still too liquid in the center, bake for a few more minutes. Keep in mind that it will continue cooking as it cools outside the oven.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours, preferably overnight: Once out of the oven, allow the cheesecake to cool completely at room temperature. Then, cover the pan with cling film and place it in the refrigerator for at least 4 hours. If possible, it's best to let it rest overnight for the ideal texture.
- Before serving, place the crushed strawberries and strawberry jam in a saucepan over medium heat, stirring until the mixture thickens. Let it cool, then pour over the cheesecake: While the cheesecake cools in the fridge, place the crushed strawberries and strawberry jam in a saucepan over medium heat. Cook for about 10-15 minutes, stirring constantly, until the mixture thickens and turns into a smooth coulis. Remove from heat, let it cool to room temperature, and once the cheesecake is ready to serve, pour the strawberry mixture on top. Enjoy your homemade treat!
Nutrition Information (Per Serving):
- Calories: 380
- Fat: 25 g
- Saturated Fat: 15 g
- Cholesterol: 80 mg
- Sodium: 170 mg
- Carbohydrates: 38 g
- Fiber: 1 g
- Sugars: 24 g
- Protein: 5 g
Tastes of La Paz.