Divine Homemade Strawberry Cheesecake Recipe | All Day Baking Joy

Name: Divine Homemade Strawberry Cheesecake Recipe | All Day Baking Joy
Prep time: 45 min
Cook time: 80 min
Total time: 455 min
Yield: 12
Cuisine: American Dessert
Ingredients: 1 1/2 cups Graham cracker crumbs; 1/4 cup Granulated sugar (for crust); 1/2 cup Unsalted butter, melted (113g); 32 oz Cream cheese, softened (4 blocks, 907g); 1 1/2 cups Granulated sugar (for filling); 4 Large eggs; 1 cup Sour cream; 2 teaspoons Vanilla extract; 1 teaspoon Lemon zest; 2 lbs Fresh strawberries, sliced (approx. 900g); 1/4 cup Granulated sugar (for topping); 1 tablespoon Lemon juice; 1 tablespoon Cornstarch (optional, for thicker sauce)

Indulge in this divine homemade strawberry cheesecake, baked from scratch for an unforgettable dessert experience. This recipe provides a creamy, rich cheesecake filling on a crisp graham cracker crust, crowned with a vibrant fresh strawberry topping. Perfect for special occasions, prepare to dedicate an entire day to baking, cooling, and chilling to achieve perfection. Remember the crucial tip: wrap the bottom of your springform pan with heavy-duty tinfoil AND a turkey-sized oven roasting bag to create a perfect water bath and prevent any water from seeping in, ensuring a delightfully crisp crust every time.

#Cheesecake

#Strawberry

#Dessert

#Baking

#Homemade

#Sweet

#Creamy

#Special Occasion

#From Scratch

#Foodtok

Freshly Baked Strawberry Cheesecake

Recipe Information

45m

Prep Time

1h 20m

Cook Time

7h 35m

Total Time

Servings

Medium

American Dessert

English

Nutrition (per serving)

450

Calories

Protein

45g

Carbs

28g

Fat

Chilled Cheesecake Ready for Topping

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Strawberry Topping Being Added

Instructions

0/9 completed

1
Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
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10m
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Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
10m
Ensure the crust is firmly packed to prevent crumbling.
2
Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
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10m
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Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
10m
Don't overbake, just enough to set.

3
While crust cools, prepare your springform pan for a water bath. Wrap the bottom of the pan securely with several layers of heavy-duty aluminum foil, then place it inside a turkey-sized oven roasting bag for extra protection against water leakage.
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10m
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While crust cools, prepare your springform pan for a water bath. Wrap the bottom of the pan securely with several layers of heavy-duty aluminum foil, then place it inside a turkey-sized oven roasting bag for extra protection against water leakage.
10m
This step is crucial for preventing a soggy crust and ensuring a creamy cheesecake.
4
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth, about 2-3 minutes. Gradually add 1 1/2 cups granulated sugar, beating until well combined. Beat in the eggs one at a time, just until incorporated. Stir in the sour cream, vanilla extract, and lemon zest until smooth. Do not overmix.
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15m
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In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth, about 2-3 minutes. Gradually add 1 1/2 cups granulated sugar, beating until well combined. Beat in the eggs one at a time, just until incorporated. Stir in the sour cream, vanilla extract, and lemon zest until smooth. Do not overmix.
15m
Overmixing can introduce too much air, leading to cracks.
5
Pour the cheesecake filling over the cooled crust in the prepared springform pan. Place the pan into a larger roasting pan. Carefully pour hot water into the roasting pan, around the springform pan, until it reaches about halfway up the sides of the springform pan.
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5m
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Pour the cheesecake filling over the cooled crust in the prepared springform pan. Place the pan into a larger roasting pan. Carefully pour hot water into the roasting pan, around the springform pan, until it reaches about halfway up the sides of the springform pan.
5m
The water bath helps bake the cheesecake evenly and prevents cracks.

6
Carefully transfer the roasting pan with the cheesecake to the preheated oven (325°F/160°C). Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
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1h 10m
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Carefully transfer the roasting pan with the cheesecake to the preheated oven (325°F/160°C). Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
1h 10m
Resist opening the oven door frequently, as temperature changes can cause cracking.
7
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven, remove from the water bath, and let cool completely on a wire rack. Once fully cooled, cover loosely and refrigerate for at least 4 hours, or preferably overnight.
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5h
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Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven, remove from the water bath, and let cool completely on a wire rack. Once fully cooled, cover loosely and refrigerate for at least 4 hours, or preferably overnight.
5h
Proper cooling prevents cracking and ensures a firm texture.
8
In a saucepan, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. If desired, mix cornstarch with a tablespoon of water and add to the saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and the sauce thickens slightly (if using cornstarch), about 5-7 minutes. Let cool completely.
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20m
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In a saucepan, combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice. If desired, mix cornstarch with a tablespoon of water and add to the saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and the sauce thickens slightly (if using cornstarch), about 5-7 minutes. Let cool completely.
20m
You can also use fresh, unsweetened strawberries for a lighter topping.

9
Once the cheesecake is thoroughly chilled, remove from the springform pan and spread the cooled strawberry topping over it. Slice and serve.
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5m
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Once the cheesecake is thoroughly chilled, remove from the springform pan and spread the cooled strawberry topping over it. Slice and serve.
5m
For clean slices, dip your knife in hot water and wipe clean between cuts.