How do I know when my strawberry cheesecake is fully baked?

The cheesecake is done when the edges look set and lightly golden, but the center still has a gentle jiggle when you move the pan. It should not look wet or liquid in the middle. The cheesecake will continue to firm up as it cools and chills.

Why did my cheesecake crack on top?

Cracks usually happen from overmixing the batter or cooling the cheesecake too quickly. Too much air in the batter or a sudden temperature change can cause the surface to split. Even if cracks appear, the cheesecake will still taste great and the strawberry topping covers them nicely.

Can I make strawberry cheesecake ahead of time?

Yes, this cheesecake is actually best made ahead. You can bake and chill it a full day in advance, then add the strawberry topping a few hours before serving. This helps the texture set properly and makes serving much easier.

Can I use frozen strawberries for the topping?

Frozen strawberries can be used if fresh ones aren’t available, but the sauce may be slightly softer. Let the berries thaw first and expect a bit more liquid as they cook. You may need to simmer the sauce a little longer to reach the right consistency.

Why is my cheesecake too soft after chilling?

A soft cheesecake usually means it needed more chilling time or was slightly underbaked. Make sure it chills for at least four hours, preferably overnight. Using full-fat cream cheese also helps the cheesecake set properly.

Strawberry Cheesecake – A Classic, Creamy Family Dessert

Description

A classic strawberry cheesecake with a smooth, creamy filling and a fresh strawberry topping. Light yet rich, comforting, and perfect for make-ahead family desserts.

Ingredients

Scale

2 cups graham cracker crumbs
8 tablespoons unsalted butter, melted
16 ounces full-fat cream cheese, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup full-fat sour cream
1 1/2 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1 pound fresh strawberries
1/2 cup granulated sugar
2 tablespoons lemon juice or water
1/2 teaspoon vanilla extract
1 1/2 teaspoons cornstarch
2 tablespoons water

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Instructions

Preheat the oven to 325°F and prepare an 8-inch springform pan with parchment and light buttering.
Mix the graham cracker crumbs with melted butter until the texture resembles wet sand.
Press the crumb mixture firmly into the base and up the sides of the pan to form the crust.
Beat the cream cheese just until smooth, being careful not to overmix.
Add the flour and mix briefly until incorporated.
Add vanilla extract, sour cream, sugar, and lemon zest, mixing gently until smooth.
Add the eggs one at a time, mixing just until each is incorporated.
Pour the filling into the prepared crust and smooth the top.
Bake for about 55 minutes until the edges are set and the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool gradually.
Refrigerate the cheesecake for at least 4 hours or overnight.
For the topping, simmer diced strawberries, sugar, lemon juice, and vanilla until glossy and softened.
Stir in the cornstarch slurry and cook until thickened.
Add halved strawberries briefly, then cool completely.
Spoon the cooled strawberry topping over the chilled cheesecake before serving.

Notes

Use full-fat cream cheese for the best texture and structure.
Avoid overmixing the batter to prevent cracks.
Let the cheesecake cool gradually to reduce surface cracking.
Chill thoroughly before slicing for clean cuts.
The cheesecake can be made one day ahead and topped before serving.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 489
Sugar: 41
Sodium: 284
Fat: 28
Saturated Fat: 15
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 55
Fiber: 1
Protein: 5
Cholesterol: 114