Why Make This Recipe
Strawberries and Cream Cheesecake Cake is a delightful dessert that combines creamy cheesecake with the fresh flavor of strawberries. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or even just a sweet treat for yourself. The combination of rich cream cheese and the lightness of whipped cream creates a wonderful balance of flavors. Plus, it looks beautiful with the fresh strawberry topping!
How to Make Strawberries and Cream Cheesecake Cake
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup heavy cream
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, sliced for topping
Directions
- Preheat your oven to 325°F (160°C). Grease and line a springform pan with parchment paper.
- In a bowl, mix the graham cracker crumbs with melted butter. Press this mixture into the bottom of the prepared springform pan to form the crust.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and pureed strawberries until everything is well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Remove the cake from the oven and refrigerate for at least 4 hours, or overnight.
- Before serving, top with sliced fresh strawberries. Enjoy!
How to Serve Strawberries and Cream Cheesecake Cake
Serve the cake chilled, allowing the beautiful fresh strawberries on top to shine. This dessert pairs wonderfully with whipped cream or a scoop of vanilla ice cream. You can also garnish with mint leaves for an extra touch.
How to Store Strawberries and Cream Cheesecake Cake
Store any leftovers in the refrigerator. Cover the cake with plastic wrap or aluminum foil to keep it fresh. It is best enjoyed within 3-4 days for optimal flavor and texture.
Tips to Make Strawberries and Cream Cheesecake Cake
- Make sure all ingredients are at room temperature, especially the cream cheese, to ensure a smooth batter.
- For a firmer cheesecake, consider baking it a little longer, but keep an eye on it to prevent overcooking.
- If you want a stronger strawberry flavor, add more pureed strawberries to the filling.
Variation
You can add a layer of strawberry jam on top of the cheesecake before adding the fresh sliced strawberries. This gives an extra burst of strawberry flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before pureeing them.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day in advance. Just store it in the refrigerator until you are ready to serve.
Q: What can I use instead of graham cracker crumbs?
A: If you don’t have graham crackers, you can use digestive biscuits or even crushed Oreo cookies for a different flavor profile.
Strawberries and Cream Cheesecake Cake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the cheesecake filling
- 3 packages (8 ounce) cream cheese Make sure it's at room temperature.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- 1 cup heavy cream
- 1 cup fresh strawberries, pureed For a stronger flavor, consider adding more.
For topping
- 1 cup fresh strawberries, sliced To be added before serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and line a springform pan with parchment paper.
- In a bowl, mix the graham cracker crumbs with melted butter. Press this mixture into the bottom of the prepared springform pan to form the crust.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and pureed strawberries until everything is well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
Baking
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Remove the cake from the oven and refrigerate for at least 4 hours, or overnight.
Serving
- Before serving, top with sliced fresh strawberries. Serve chilled for optimal taste.
