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Velvet Strawberry Cheesecake Recipe

Velvet Strawberry Cheesecake Recipe
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★★★★★

5.3 from 25 reviews

A silky, rich Velvet Strawberry Cheesecake featuring a buttery graham cracker crust, creamy vanilla-lemon filling, and a luscious fresh strawberry topping. This elegant dessert is perfect for celebrations or a special treat, combining classic cheesecake flavors with a bright, fruity finish.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the Filling:

  • 4 (8-oz) packages cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 4 large eggs, room temperature
  • 1/3 cup sour cream
  • 1/3 cup heavy cream

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (160°C). Combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt in a bowl. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan lined with aluminum foil around the outside to prevent water leakage. Bake the crust for 10 minutes and allow it to cool slightly before adding the filling.
  2. Make the Filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add sugar, vanilla extract, and lemon zest, mixing until combined and fluffy. Add eggs one at a time, mixing just enough to incorporate each before adding the next. Carefully stir in the sour cream and heavy cream until the mixture is smooth and evenly blended.
  3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 55 to 65 minutes until the edges are set but the center still has a slight jiggle.
  4. Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight, to fully set.
  5. Prepare the Strawberry Topping: Blend the fresh strawberries, sugar, and lemon juice in a blender until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds and pulp. Simmer the puree over medium heat, stirring in the dissolved cornstarch, and cook until thickened, about 2 to 3 minutes. Remove from heat and allow to cool completely.
  6. Assemble and Serve: Once the cheesecake and strawberry topping are fully chilled, spread the topping evenly over the cake surface. Garnish with fresh strawberry halves if desired. Serve chilled and enjoy your velvety strawberry cheesecake.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
  • Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath baking.
  • Baking in a water bath helps create a creamy, crack-free texture by regulating the heat.
  • For best flavor and texture, let the cheesecake chill overnight.
  • The strawberry topping can be made a day ahead and refrigerated.
  • Use fresh, ripe strawberries for the best natural sweetness and flavor.

Nutrition

Keywords: strawberry cheesecake, velvet cheesecake, graham cracker crust, creamy cheesecake, fresh strawberry topping, baked cheesecake, dessert recipe

Find it online: https://platedandproud.com/velvet-strawberry-cheesecake-recipe/