Why Make This Recipe
Cheesecake with Strawberry Topping is a delightful dessert that everyone loves. The creamy texture of the cheesecake, paired with the sweetness of fresh strawberries, makes it a perfect treat for any occasion. Whether you’re celebrating a birthday, a holiday, or just want to enjoy something sweet, this cheesecake is sure to impress family and friends. Plus, it’s not overly complicated to make, making it a great choice for both beginner and experienced cooks.
How to Make Cheesecake with Strawberry Topping
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry glaze or syrup
Directions:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with 1 cup of sugar and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set and slightly jiggly.
- Remove from oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh strawberries and drizzle with strawberry glaze.
How to Serve Cheesecake with Strawberry Topping
Serve the cheesecake chilled after you have topped it with fresh strawberries and strawberry glaze. You can slice it into wedges and place it on individual plates. A dollop of whipped cream can add an extra touch.
How to Store Cheesecake with Strawberry Topping
Store any leftover cheesecake in the refrigerator. Make sure to cover the cheesecake well with plastic wrap or aluminum foil to keep it fresh. It should last for about 3 to 5 days in the fridge. If you want to keep it longer, you can freeze it for up to 2 months.
Tips to Make Cheesecake with Strawberry Topping
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Don’t rush the cooling process; letting the cheesecake cool to room temperature before refrigerating helps set it properly.
- Use fresh strawberries for the best flavor, but frozen ones can work in a pinch; just make sure to thaw and drain them well.
Variation
You can try different toppings for your cheesecake. Instead of strawberries, you can use blueberries, raspberries, or even a mix of fruits. Chocolate sauce or caramel drizzle can also be delicious alternatives.
FAQs
1. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust to save time.
2. Can I make this cheesecake without a springform pan?
While a springform pan is recommended for easy removal, you can use a regular pan. Just be careful when cutting and serving.
3. How do I know when the cheesecake is done?
The cheesecake should be set in the center but still a bit jiggly. It will firm up as it cools.
Cheesecake with Strawberry Topping
Ingredients
Crust ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake ingredients
- 4 packages cream cheese, softened (8 ounces each) Make sure it's softened to room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Topping ingredients
- 2 cups fresh strawberries, sliced Use fresh for best flavor.
- 1/4 cup strawberry glaze or syrup
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with 1 cup of sugar and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for about 50-60 minutes or until the center is set and slightly jiggly.
Cooling
- Remove from oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, top with fresh strawberries and drizzle with strawberry glaze.
- Serve the cheesecake chilled and consider adding a dollop of whipped cream.
