Strawberry Cheesecake
Let’s Talk Cheesecake!
Alright, friend, grab your apron! You wouldn’t believe how many times I’ve made this strawberry cheesecake and it still never gets old. I remember the first time I attempted it – the kitchen was a delightful chaos (think flour clouds and a few strawberry casualties). But when that first slice hit the plate, wow, it was like a little piece of heaven! I mean, who doesn’t love a good cheesecake, right?
Why You’ll Love This
I make this whenever I want to impress dinner guests (or myself, honestly). My family—bless them—goes nuts for the creamy texture and the fresh strawberries on top. Plus, it’s surprisingly forgiving! Once, I almost forgot the sugar (rookie mistake!), but it still turned out pretty good. And the kids can’t resist sneaking a taste. Really, this cheesecake covers all bases.
Ingredients List
- 1 1/2 cups graham cracker crumbs (or digestive biscuits if that’s what you’ve got)
- 1/4 cup unsalted butter, melted – I’ve used margarine in a pinch!
- 1 cup granulated sugar, divided
- 3 (8-ounce) packages cream cheese, softened – my grandma swore by Brand X, but any will do
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream – Greek yogurt works too
- 1 pint strawberries, hulled and sliced – fresh is best, but frozen can save the day sometimes
- Optional: a splash of lemon juice or zest for a zesty kick
Directions
- Preheat your oven to 325°F. I know preheating seems unnecessary (I used to think so), but it really helps.
- Mix the graham crumbs with melted butter and a couple of tablespoons of sugar; press this mixture into the bottom of a springform pan. It’s okay if it’s a bit crumbly. Just pack it tight.
- Beat the cream cheese with the remaining sugar until smooth. Toss in the vanilla and beat again. Toss in the eggs one at a time. Now, this is where I usually sneak a taste!
- Pour the batter over the crust and bake for 50 minutes. Don’t worry if it looks a bit jiggly – that’s how it’s supposed to be.
- Let it cool for a bit, then chill in the refrigerator for at least 4 hours. Overnight is even better, but who has the patience?
- Before serving, layer those strawberries on top. Sometimes I go rogue and drizzle a little chocolate sauce too.
Notes
Here’s a little secret: if you wrap the bottom of your pan with foil, water won’t sneak in during a water bath. I learned that the hard way.
Variations
Once, I tried adding a raspberry swirl – it was a bit of a flop (too much liquid, maybe?). But adding blueberries worked like a charm. Experiment with toppings!
Equipment
If you don’t have a springform pan, just use a regular cake pan lined with parchment. It won’t be as photogenic, but it’ll still taste great!
Storage Info
This cheesecake can last up to 5 days in the fridge, but honestly, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a dollop of whipped cream and a sprig of mint. My family, though, they just dig in with forks!
Pro Tips
Don’t rush the cooling process. I once tried to cut it early and ended up with a cheesecake avalanche.
FAQs
Can I use low-fat cream cheese? Well, you could, but it won’t be as creamy. I tried it once and it just didn’t hit the spot.
Do I have to use fresh strawberries? Not necessarily. You can use frozen, but thaw them first to prevent too much liquid.
What’s a good side dish for this? Honestly, I think it stands alone, but a cup of coffee or tea complements it beautifully!
