Creamy Cheesecake with Vibrant Strawberry Topping (and NO Water Bath)
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- Опубліковано 25 тра 2024
- My strawberry cheesecake recipe makes a smooth, creamy vanilla cheesecake crowned with a fresh or frozen strawberry topping. It's 100% from scratch and made WITHOUT a water bath!
Recipe: sugarspunrun.com/strawberry-c...
Ingredients
For the Crust
1 ½ cups (170 g) graham cracker crumbs
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons (74 g) unsalted butter, melted
For the Cheesecake
24 oz cream cheese, softened (use full-fat) (680g)
1 cup (200 g) granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten (room temperature preferred)
For the Topping
1 ½ lb fresh or frozen strawberries, rinsed, hulled, and quartered
¼ cup granulated sugar (50g)
1 ½ Tablespoon cornstarch (see note)
1 Tablespoon lemon juice
2 Tablespoon water
1 Tablespoon butter (salted or unsalted)
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Mixing bowls (Affiliate Link): amzn.to/2C47vQx
9” springform pan (Affiliate Link): amzn.to/2TdTSbT
Instructions
00:00 Introduction
Graham Cracker Crust
00:13 In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.
01:17 Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
2:20 Preheat your oven to 325F (160C).
Cheesecake Filling
02:24 In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.
04:05 Stir in the sour cream and vanilla extract until combined.
04:50 Add the eggs, one at a time, stirring until just combined after each addition.
06:33 Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set.
07:59 Allow the cheesecake to cool at room temperature until it's no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
Strawberry Topping
08:10 In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.
10:00 Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process).
11:02 Spoon topping over chilled cheesecake and serve.
Notes
Strawberries
Fresh or frozen will work. If using fresh, I weigh my strawberries before hulling/quartering
Cornstarch
Cornstarch makes for a thicker, more stable topping. Once the topping has cooled completely, it will be easier to cut and won’t spill over the sides of the pan or be messy. If you prefer a looser consistency or intend to simply spoon the topping over individual slices after cutting, you may omit this ingredient.
Storing
Cover springform pan with foil or plastic wrap and store in the refrigerator for up to 5 days.
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if you don't want the strawberry sauce to be cloudy, make sure to keep it on heat for exactly one minute after cornstarch boils, stirring constantly. it is to make sure the starch is fully cooked and lets the mixture somewhat come back to the vibrant color. btw. LOVE the mix of fresh and cooked strawberries.
Thank you for sharing this!!
Cheesecake is so good. This looks heavenly.
I made this cheescake and it turned out sooo good!!! My mom said it was as good as buying cheesecake from a restaurant. Thank u for sharing this wonderful recipe. Im not a baker and most of my baking recipes come out not good. So im really happy it didn't crack or it wasn't under cooked😊
I’m so glad everyone enjoyed it so much! 😊😊
I will be making this for my mother’s birthday. Every single recipe that i have made from your channel has been perfect and delicious. Thank you 🎉
You're welcome! I'm so glad you've enjoyed everything so much! I hope you love this one too! :)
This strawberry 🍓 cheesecake looks really good and tasty. 😋
This cheesecake was wonderful! I made it as my first time using a spring form pan, followed the recipe and directions exactly, and it came out perfect. Huge hit with my girlfriend and our best friends! Thank you so much
I'm so glad you enjoyed it so much! :)
Yum! It’s strawberry season here and this recipe is perfect. Cheesecake is my favorite dessert and the sweetened strawberries just makes it so much better! 👍👍🍓🍓🍓
I actually made cheesecake with low-fat cream cheese. It was fantastic in taste and texture.
Thank you! This looks beautiful and delicious!! I can't wait to make this lovely strawberry cheesecake and I learned several tips to making cheesecake. 😊
Thank you for scraping all the batter out of the mixing bowl !!
Always! 💜
I am learning how to make a cheesecake but I am going to try and make biscoff cheesecake first. I am going to try the your other recipe if yours first and than cheesecakes
Do you have a recipe for cherry cheesecake. I seen your recipe for blueberry cheesecake. Looks yummy!!! Can't wait to make it😊
Cheesecake is my favourite❤🎉!! It looks delicious!
Looks delicious.
I love your tips for this -- thanks!
Looks great
100% agree about the crust!!
I started using Arrowroot instead of Cornstarch years ago and everything stays clear and beautiful. NO cloudiness
I’ll have to try it, thank you for sharing!
Yum. Thank you.
Impressive!!! Crack free, no-cornstarch batter, no water bath cheesecake!!!
Very nice cheesecake recipie Sam! They looks amazing! Have a nice day and good weekend! Have a good week and good month! 👍👏🍓🍓🍓
Lovely my favorite cake
your recipes have made me a hero amongst family and friends so thank you for that! 2 questions, 1 when you say like in the strawberry topping for example you need 1.5 pounds of strawberries, does that mean before they are cut up or you need a pound and a half after all the prep? and question 2 what is the history of the dramatic stand mixer? i have been wondering for some time now? 🤣
Yum, wow looks so good
I hope you love it!!
making this rn!
I hope you love it! :)
@@SugarSpunRun it was amazing! thank you so much your videos are really easy to follow
sam this cake is very good.
So yummy, definitely am gonna to try this recipe
I hope you love it! 😊
This is such an amazing recipe! The perfect cheesecake! Loved it! Thank you for all your amazing recipes!❤
You're welcome! I'm so glad you enjoyed it! :)
Wow, nice tee-shirt! You need to make a proper cookbook 😊
Thank you! I am actively working on one. :)
How scrumptious does that cheesecake look! Happy 4th 🙃
Same to you! Enjoy! :)
Thank you for posting this super delicious recipe. How far in advance can I make the topping? Can I make it the day before and store it in an airtight container? How far in advance should I put it on the cake before serving?
Thank you
Do you have a recipe for no bake cheese cake filling ? Thank you for this and all the time you take z!
I actually have a no bake cheesecake recipe. :) ua-cam.com/video/ne09CM_G2Qs/v-deo.html
A couple of questions/comments: do you melt your butter in the microwave or on the stovetop? the reason I ask is because I think the flavoring is different using either method (more hydragenation on stovetop vs microwave). Also, when you combine the crumbs with the butter, do you think it would be better to add the crumbly part to the butter rather than add the butter to the crumbly part? that way, when you are mixing it in the butter bowl, you can take advantage of all the buttering that’s on the side of the bowl and “not waste butter”. Anyway that’s what I do. I just use a little bigger bowl when I melt the butter because I know I’ll be adding the crumbly parts.
I actually use the microwave all the time just for convenience. I find it doesn't really make a difference which way I combine the butter and graham cracker crumbs, so whatever works for you is great. :)
Unbelievable!!!
I never worry about my cheesecake cracking if I am going to top it with fruit or something!
Definitely takes off a lot of the pressure!
Sam you should do mini cheesecake shooters
I actually have a few! I don't have videos for them though. :)
sugarspunrun.com/no-bake-raspberry-cheesecake-layered-dessert-shooters/
sugarspunrun.com/cake-batter-cheesecake-dessert-shooters/
sugarspunrun.com/smores-cheesecake-dessert-shooters/
sugarspunrun.com/oreo-cheesecake-shooters/
sugarspunrun.com/key-lime-pie-cheesecake-dessert-shooters/
Cheesecake Thursday
Hi could i use yogurt to replace sour cream
Full fat Greek yogurt will work. 😊
Question: The crust is not baked prior to pouring the filling in the pan?
Never. 😊 been cheesecaking for 50 years!!
I did bake the crust 10 minutes and was delicious
Would it staight swap
You are not mean, you are so funny!🤣😂🙂
Do I cover it before refrigerating?
I typically do not. If there’s something with a strong odor in the refrigerator you may want to. 😊
Hi Sam how are you I’m Laura I’m going to make this😢
Do we have to add eggs?
You will need eggs for this cheesecake.
If I wanted to make a smaller cheesecake could I halve your recipe
Sure thing! :)
yum. I never had it from scratch. I usually get that frozen pie version (yuck) because wifey won't make it fresh because she said I wasn't good enough. sad face.