Strawberry Cheesecake Cake Recipe
Strawberry Cheesecake Cake Recipe combines a buttery graham cracker crust, creamy cheesecake filling, and fresh strawberry sauce. This dessert offers a smooth, rich texture with a sweet and tangy fruit topping. Easy to prepare and perfect for sharing, it requires simple ingredients and straightforward steps. The result is a delightful treat that balances flavors beautifully and impresses with its fresh, homemade taste and elegant presentation.
Equipment
- 9-inch spring form pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Saucepan
- Blender or food processor (optional, for smooth sauce)
- Cooling rack
- Foil (for water bath, optional)
- Measuring cups and spoons
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs approx. 14 full sheets
- ½ cup 1 stick unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Layer:
- 16 oz 2 packages cream cheese, softened to room temperature
- ⅓ cup heavy whipping cream
- ⅔ cup granulated sugar
- 2 large eggs
- ⅓ cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
For the Strawberry Sauce:
- 2 cups fresh strawberries hulled and halved
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water optional, for thickening
Optional Toppings:
- Fresh whipped cream
- Whole or sliced strawberries
Instructions
Prepare the Crust
- Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened. Press firmly into the bottom of a 9-inch spring form pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
Make the Filling
- In a large bowl, beat softened cream cheese until smooth. Add sugar and continue beating until fully blended. Add eggs one at a time, mixing well after each addition. Stir in sour cream, heavy cream, vanilla extract, and a pinch of salt. Beat until the mixture is creamy and smooth.
Assemble and Bake
- Pour the cheesecake batter over the prepared crust. For more even baking, place the spring form pan inside a larger pan filled halfway with hot water. Bake at 325°F for 45–50 minutes, or until the center is slightly jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Chill
- After resting, remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
Make the Strawberry Sauce
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally. For a thicker consistency, stir in a cornstarch-water slurry and cook for an additional 2–3 minutes. Blend the sauce if a smoother texture is desired. Let it cool.
Decorate
- Once chilled, remove the cheesecake from the spring form pan. Pour the strawberry sauce over the top, letting it drip down the sides. Garnish with whipped cream and fresh strawberries if you like.
Serve
- For clean slices, use a knife warmed under hot water and wiped dry between cuts. Serve chilled.
Notes
1. Make Ahead: The cheesecake layer can be made a day in advance and stored in the refrigerator until you’re ready to assemble the cake.
2. Strawberry Substitutes: If strawberries aren’t in season, you can use frozen strawberries or even switch to raspberries for a different flavor.
3. Frosting Tip: To make the frosting extra smooth, ensure both the cream cheese and butter are at room temperature before mixing.