Introduction
Create a delightful cheesecake that combines creamy layers with a hint of strawberry flavor, all nestled in a crunchy graham cracker crust. This recipe is perfect for any occasion, from birthdays to holidays, and is sure to impress your friends and family.
Detailed Ingredients with measures
Graham Cracker Crust:
– 2 cups graham cracker crumbs
– 4 tablespoons granulated sugar
– 6 tablespoons unsalted butter, melted
Cheesecake Filling:
– 32 ounces full-fat cream cheese, softened to room temperature
– 1½ cups granulated sugar
– 1½ teaspoons vanilla extract
– 4 large eggs, room temperature
– ½ cup full-fat sour cream
– ¼ cup heavy whipping cream
– ¼ cup strawberry syrup (Mix Masters brand)
– ½-1 teaspoon strawberry extract (optional)
Garnish:
– 4 ounces frozen whipped topping, thawed
– 10 small fresh strawberries
Prep Time
20 minutes
Cook Time
1 hour and 30 minutes
Total Time
10 hours (including chilling time)
Yield
1 cheesecake (serves approximately 12)
Directions
1. **Prepare the Crust:**
Preheat the oven to 375°F. Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil for a water bath. Place a parchment paper round at the bottom and spray with baker’s spray. Mix together graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press the mixture into the bottom and halfway up the sides of the pan. Bake for 10 minutes, then let cool and reduce the oven temperature to 325°F.
2. **Prepare the Cheesecake Filling:**
Beat softened cream cheese and granulated sugar on medium speed until smooth. Add vanilla extract and eggs individually, mix just until incorporated. Add sour cream and heavy whipping cream, mixing low until fully combined. Divide the mixture into two bowls; stir strawberry syrup and optional extract into one bowl until uniformly pink.
3. **Assemble the Cheesecake:**
Pour the strawberry-flavored mixture over the cooled crust, then carefully spoon the plain batter on top without mixing the layers.
4. **Bake the Cheesecake:**
Place the foil-wrapped pan in a large roasting pan, adding boiling water until it reaches one inch up the sides. Bake for 1 hour and 30 minutes until the center is set but wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.
5. **Cool and Chill:**
Remove from oven and water bath. Loosen edges with a thin knife and refrigerate for at least 8 hours, preferably overnight.
6. **Garnish and Serve:**
Before serving, pipe dollops of whipped topping around the edges and top each with a fresh strawberry. Slice and enjoy your delicious cheesecake creation!
Detailed Directions and Instructions
Prepare the Crust:
– Preheat the oven to 375°F.
– Wrap a 9-inch springform pan with two layers of heavy-duty aluminum foil, ensuring it covers the bottom and sides to prevent water from seeping in during the water bath.
– Place a parchment paper round at the bottom of the pan and spray the bottom and sides with baker’s spray.
– In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
– Press the mixture firmly into the bottom and halfway up the sides of the prepared pan.
– Bake for 10 minutes. Remove and set aside to cool.
– Reduce the oven temperature to 325°F.
Prepare the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed for 2-3 minutes until smooth. Scrape the sides and bottom of the bowl to ensure even mixing.
– With the mixer on low, add the vanilla extract and eggs, one at a time, beating just until each is incorporated. Avoid over-mixing.
– Add the sour cream and heavy whipping cream, mixing on low until fully incorporated.
– Divide the batter evenly into two separate bowls.
– In one bowl, stir in the strawberry syrup and optional strawberry extract until the batter is uniformly pink.
Assemble the Cheesecake:
– Pour the strawberry-flavored batter over the cooled crust, spreading it into an even layer.
– Carefully spoon the plain batter over the strawberry layer, using an offset spatula to spread it evenly without mixing the layers.
Bake the Cheesecake:
– Place the foil-wrapped springform pan into a large roasting pan.
– Pour boiling water into the roasting pan until it reaches about one inch up the sides of the springform pan, being cautious not to get water into the cheesecake.
– Bake for 1 hour and 30 minutes, or until the center is set but slightly wobbly.
– Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for one hour.
Cool and Chill:
– Remove the cheesecake from the oven and the water bath.
– Run a thin knife around the edges to loosen it from the pan.
– Refrigerate for at least 8 hours, preferably overnight, to allow it to set completely.
Garnish and Serve:
– Before serving, pipe dollops of whipped topping around the edges of the cheesecake.
– Place a fresh strawberry on top of each dollop.
– Slice and serve.
Notes
Springform Pan
– Ensure the springform pan is tightly wrapped to prevent any water leakage, which can ruin the cheesecake.
Room Temperature Ingredients
– Make sure the cream cheese and eggs are at room temperature for optimal blending and texture.
Chilling Time
– Allowing the cheesecake to chill for a longer duration, preferably overnight, helps develop its full flavor and texture.
Serving
– Use a sharp knife, dipped in hot water and wiped dry, for clean slices.
Cook techniques
Preparing the Crust
Start by preheating the oven. Wrap the springform pan with aluminum foil to prevent water from leaking in during the baking process. Mix the graham cracker crumbs, sugar, and melted butter until it has a wet sand consistency. Press this mixture firmly into the bottom and sides of the pan before baking it.
Mixing the Cheesecake Filling
Beat softened cream cheese with granulated sugar until smooth. Add vanilla and eggs one at a time to avoid over-mixing. Incorporate sour cream and heavy cream gently. For layered flavors, divide the batter and mix in strawberry syrup into one portion to create a distinct layer.
Assembling the Cheesecake
Layer the strawberry-flavored cheesecake filling over the crust first, then carefully add the plain batter, ensuring you do not mix the two layers. Use an offset spatula to spread the top layer evenly.
Baking the Cheesecake
Use a water bath by placing the springform pan in a larger roasting pan filled with boiling water. This creates a humid environment, helping to bake the cheesecake evenly. Bake until the center is set but slightly wobbly.
Cooling and Chilling
After baking, allow the cheesecake to cool in the oven with the door slightly ajar. Once cooled, run a knife around the edges to loosen before refrigerating for multiple hours or overnight to set properly.
Garnishing the Cheesecake
Before serving, add whipped topping around the edges and place fresh strawberries on top of each dollop for presentation and added flavor.
FAQ
Can I use low-fat cream cheese instead of full-fat?
While you can use low-fat cream cheese, the texture and flavor of the cheesecake may not be as rich and creamy.
What is the purpose of the water bath?
The water bath helps to regulate the temperature around the cheesecake, ensuring even cooking and minimizing cracking on the surface.
How long does the cheesecake need to cool after baking?
It’s recommended to cool the cheesecake in the oven for about one hour before refrigerating it for at least 8 hours to fully set.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly to prevent freezer burn.
How should I store leftover cheesecake?
Store any leftovers in the refrigerator, covered, and consume within 3-5 days for the best quality.
Conclusion
The strawberry cheesecake created with a graham cracker crust and a creamy filling offers a delightful combination of flavors and textures. The harmonious blend of rich cream cheese, the sweetness of strawberry syrup, and the crunch of the crust results in a dessert that is both indulgent and refreshing. This cheesecake is perfect for any occasion, sure to impress family and friends alike.
More recipes suggestions and combination
Chocolate Cheesecake
Swap out the strawberry syrup for chocolate syrup and add cocoa powder to the filling for a rich chocolate version.
Citrus Cheesecake
Incorporate lemon or orange zest and juice into the cheesecake filling for a bright, tangy flavor.
Oreo Cheesecake
Replace half of the graham cracker crumbs with crushed Oreo cookies for a chocolatey twist, and fold crushed Oreos into the filling.
Blueberry Swirl Cheesecake
Use blueberry puree instead of strawberry syrup for a fruity alternative, with fresh blueberries as a garnish.
Pumpkin Spice Cheesecake
Add pumpkin puree and spices such as cinnamon, nutmeg, and cloves for a seasonal variation perfect for fall.
Peanut Butter Cheesecake
Mix peanut butter into the cheesecake filling and garnish with chocolate or caramel sauce for a decadent treat.
Nutty Cheesecake
Incorporate finely chopped nuts like pecans or walnuts into the crust or as a topping, adding extra texture and flavor.
