Strawberry Cheesecake

I’ve made a few different kinds of cheesecake before but I wouldn’t say that I have a favorite go-to recipe. Until now. This strawberry cheesecake is it. My husband loves cheesecake so over time I’ve tried out enough recipes to find one that I feel is pretty fool-proof.

This strawberry cheesecake has a chocolate crumb crust, a thick and creamy cheesecake base and then gets a strawberry dessert topping. While yes, it does take a few components to make this recipe it’s worth it!

Related: Next up try Strawberry Pretzel Salad, No-Bake Cheesecake Truffles, Pumpkin Cheesecake and Caramel Apple Cheesecake.

Ingredients

• Chocolate graham crackers
• Butter
• Cream cheese
• Granulated white sugar
• All purpose flour
• Vanilla extract
• Eggs
• Milk
• Lemon
• Strawberries

Directions

For the crust, crush the graham crackers in a food processor or blender. Stir in the melted butter. Then press the crust into the bottom of a greased spring form pan.

For the cake, blend together the softened cream cheese, sugar, flour and vanilla extract until well combined and almost fluffy. Blend in the eggs and yolks with a low setting (if using an electric mixer) until just combined. Stir in the milk and lemon zest. Pour the batter over the prepared crust and bake at 325°F for 1 1/2 hours. Allow to cool for 15-20 minutes before refrigerating.

For the topping, first set aside 15-16 strawberries for the topping. In a pot combine the water, sugar and the remaining strawberries (tops removed) and cook over low heat. Mash the strawberries into a paste and allow to simmer until the liquid has reduced slightly. Remove from heat and allow to cool. Reserve about 1/4 of the liquid.

Spread the strawberry topping over the cheesecake. Press the 15-16 top strawberries into the jam. Now drizzle that reserved liquid over the top of these strawberries so they are all slightly sweetened.

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5 from 2 votes

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A thick and creamy cheesecake with a chocolate crumb crust and strawberry topping.

Yield 10

Prep 15 minutes mins

Cool Time 15 minutes mins

Cook 1 hour hr 30 minutes mins

Total 2 hours hrs

Ingredients

1x2x3x

• ▢ 1 cup chocolate graham crackers (crushed)
• ▢ ¼ cup butter (melted)
• ▢ 40 ounces cream cheese (5 packages)
• ▢ 2 cups granulated white sugar
• ▢ 2 tablespoons all-purpose flour
• ▢ 5 eggs
• ▢ 2 egg yolks
• ▢ ⅓ cup milk
• ▢ 1 ½ teaspoons lemon zest
• ▢ ¼ cup water
• ▢ 32 ounces strawberries

Equipment

• ▢
  Food processor

Instructions

• For the crust, crush the graham crackers in a food processor or blender. Stir in the melted butter. Then press the crust into the bottom of a greased spring form pan.
• For the cake, blend together the softened cream cheese, 1 3/4 cup sugar, flour and vanilla extract until well combined and almost fluffy.
• Blend in the eggs and yolks with a low setting (if using an electric mixer) until just combined. Stir in the milk and lemon zest.
• Pour the batter over the prepared crust and bake at 325°F for 1 1/2 hours. Allow to cool for 15-20 minutes before refrigerating.
• For the topping, first set aside 15-16 strawberries for the topping. In a pot combine the water, 1/4 cup sugar and the remaining strawberries (tops removed) and cook over low heat.
• Mash the strawberries into a paste and allow to simmer until the liquid has reduced slightly. Remove from heat and allow to cool. Reserve about 1/4 of the liquid.
• Spread the strawberry topping over the cheesecake. Press the 15-16 top strawberries into the jam.
• Now drizzle that reserved liquid over the top of these strawberries so they are all slightly sweetened.

© Author Emma Chapman

Course Dessert

Cuisine American

Keywords cheesecake, strawberry

Nutrition

Nutrition Facts

Strawberry Cheesecake

Amount per Serving

Calories

712

% Daily Value*

Fat

 

48

g

74

%

Saturated Fat

 

27

g

169

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

13

g

Cholesterol

 

248

mg

83

%

Sodium

 

490

mg

21

%

Potassium

 

355

mg

10

%

Carbohydrates

 

62

g

21

%

Fiber

 

2

g

8

%

Sugar

 

51

g

57

%

Protein

 

12

g

24

%

Vitamin A

 

1860

IU

37

%

Vitamin C

 

54

mg

65

%

Calcium

 

161

mg

16

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.