Description

This Velvet Strawberry Cheesecake is a luscious and creamy dessert that features a smooth cream cheese filling with a hint of lemon zest atop a buttery graham cracker crust. Finished with a fresh strawberry topping, it’s a perfect balance of sweet and tangy flavors for any occasion.

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

Prepare the Crust: Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan wrapped in aluminum foil to prevent water leaks. Bake the crust in a preheated 325°F (160°C) oven for 10 minutes, then remove and let it cool slightly.
Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, vanilla extract, and lemon zest, beating until fully incorporated and creamy. Add eggs one at a time, mixing gently just until combined after each addition. Stir in the sour cream and heavy cream until the mixture is smooth.
Assemble and Bake: Pour the cream cheese filling over the prepared crust in the springform pan. Place the pan within a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set but the center jiggles slightly.
Cool the Cheesecake: Turn off the oven and crack open the door, allowing the cheesecake to cool inside for 1 hour. Afterward, remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 6 hours, preferably overnight, to set thoroughly.
Prepare the Strawberry Topping: In a blender or food processor, puree the fresh strawberries with the sugar and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds and pulp. Bring to a simmer over medium heat, then stir in the dissolved cornstarch mixture. Cook for 2 to 3 minutes until the topping thickens. Remove from heat and allow to cool completely.
Finish and Serve: Spread the cooled strawberry topping evenly over the chilled cheesecake. Garnish with fresh strawberry halves for an elegant presentation. Slice and serve chilled.

Notes

Ensure all dairy ingredients and eggs are at room temperature to avoid lumps and to create a smooth filling.
Wrapping the springform pan with foil is essential to prevent water from seeping into the cheesecake during the water bath.
Do not overmix the filling after adding the eggs to avoid incorporating too much air which can cause cracking.
Using fresh strawberries in the topping enhances the natural flavor but frozen strawberries can be substituted if fresh are unavailable, though texture may vary.
For best results, chill the cheesecake overnight to allow flavors to fully develop and the texture to firm up.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 450 kcal
Sugar: 32 g
Sodium: 280 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 120 mg

Keywords: strawberry cheesecake, creamy cheesecake, velvet cheesecake, baked cheesecake, strawberry topping dessert