Hey there, fellow dessert lovers! Today, I’m thrilled to share with you a recipe that’s sure to become the crown jewel of your dessert collection: the Velvet Strawberry Cheesecake. This isn’t just any cheesecake—it’s a masterpiece that combines the creamy richness of cheesecake with the vibrant sweetness of strawberries. Whether you’re entertaining guests or simply treating your family to something special, this recipe is guaranteed to impress. So, grab your apron, and let’s dive into how to make this show-stopping dessert!
Why You’ll Love This Recipe
- A stunning dessert that’s perfect for special occasions or potlucks
- Combines the tangy creaminess of cheesecake with the fresh flavor of strawberries
- A step-by-step guide that makes it easy to achieve a professional finish
- A deliciously fruity twist on classic cheesecake recipes
- Make-ahead friendly, so you can prepare it with ease
Ingredients
Here’s what you’ll need to make this Velvet Strawberry Cheesecake. Don’t worry, the full ingredient list with measurements is provided in the printable recipe card below.
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 topping:
- 2 cups fresh strawberries, hulled
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
How to Make the Recipe
Let’s break this down into simple steps. Don’t worry, I’ve got you covered every step of the way!
Step 1: Preheat and Prep the Pan
Preheat your oven to 325°F (160°C). To ensure your cheesecake bakes evenly and doesn’t leak, wrap the outside of a 9-inch springform pan with aluminum foil. This step is crucial for a water bath, which helps prevent cracks in your cheesecake.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of your prepared springform pan. Bake the crust in the preheated oven for 10 minutes, then let it cool slightly.
Step 3: Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and lemon zest, beating until creamy. Next, add the eggs one at a time, mixing just until incorporated. Be careful not to overmix at this stage. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
Step 4: Bake the Cheesecake
Pour the filling over the cooled crust. Place the springform pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove it from the oven and let it cool completely before refrigerating for at least 6 hours, preferably overnight.
Step 5: Make the Topping
While the cheesecake is chilling, prepare the strawberry topping. In a blender or food processor, puree the strawberries, sugar, and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds. Bring the mixture to a simmer over medium heat, then stir in the cornstarch mixture. Cook for 2-3 minutes, or until the topping has thickened. Let it cool completely before spreading over the chilled cheesecake.
Step 6: Garnish and Serve
Once the cheesecake has chilled and the topping is set, garnish with fresh strawberry halves before serving. Slice and enjoy the ooohs and aahhs from your guests!
Pro Tips for Making the Recipe
- Use room temperature ingredients: This ensures a smooth and even texture in your cheesecake batter.
- Don’t overmix: Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Water bath is a must: It helps maintain even baking and prevents cracks.
- Let it chill: Resist the temptation to slice too early. Chilling allows the flavors to meld and the texture to set.
How to Serve
This Velvet Strawberry Cheesecake is a showstopper on its own, but feel free to get creative with how you serve it. Consider adding a drizzle of chocolate sauce, a sprinkle of powdered sugar, or even a few fresh mint leaves for extra flair. For a summer gathering, it’s perfect as a centerpiece for your dessert table.
Make Ahead and Storage
Cheesecakes are great make-ahead desserts. You can bake and chill the cheesecake up to 2 days in advance. The strawberry topping can also be made ahead and stored in the refrigerator for up to 24 hours. Once assembled, the cheesecake will keep in the fridge for up to 5 days. Let it come to room temperature for about 30 minutes before serving for the best texture.
And there you have it, my friends—a Velvet Strawberry Cheesecake that’s as stunning as it is delicious. Whether you’re a cheesecake newbie or a seasoned baker, this recipe is sure to become a favorite. Happy baking, and don’t forget to share your creations with me!
Looking for more cheesecake inspiration? Check out my Strawberry Swirl Cheesecake, New York Cheesecake, and Classic Cheesecake recipes for more delicious ideas!
Velvet Strawberry Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
Filling
- 4 packages cream cheese, room temperature 8-oz packages
- 1.25 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs, room temperature
- 0.333 cup sour cream
- 0.333 cup heavy cream
Topping
- 2 cups fresh strawberries, hulled
- 0.25 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Garnish
- 1 cup fresh strawberries, hulled halves for garnish
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water leakage.
- Make the crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
- Make the filling: Beat cream cheese until smooth. Add sugar, vanilla, and lemon zest, beating until creamy. Add eggs one at a time, mixing just until incorporated. Stir in sour cream and heavy cream until smooth.
- Pour filling over crust. Place springform pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour. Remove and cool completely, then refrigerate for at least 6 hours (preferably overnight).
- Make the topping: Blend strawberries, sugar, and lemon juice until smooth. Strain through a fine mesh sieve into a saucepan. Bring to simmer, stir in cornstarch mixture, and cook until thickened (2-3 minutes). Cool completely before spreading over chilled cheesecake.
- Garnish with fresh strawberry halves before serving.
