Strawberry Cheesecake Cake Recipe: A Delicious Delight
This recipe will guide you through making a stunning and delicious strawberry cheesecake cake. Perfect for birthdays, celebrations, or simply satisfying a sweet craving, this dessert is sure to impress. We'll focus on creating a rich, creamy cheesecake filling complemented by the vibrant sweetness of fresh strawberries. Let's get started!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sour cream
For the Strawberry Topping:
- 16 ounces fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
Making the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This prevents sticking and ensures easy removal later.
- Combine dry ingredients: In a medium bowl, combine graham cracker crumbs and granulated sugar.
- Add melted butter: Gradually add the melted butter to the crumb mixture, mixing until evenly moistened. The mixture should be crumbly but hold its shape when pressed.
- Press into pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Create an even layer.
- Bake for 10-12 minutes, or until lightly golden. Set aside to cool completely.
Preparing the Cheesecake Filling:
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. A stand mixer or hand mixer works best here.
- Add dry ingredients: Gradually add the flour, vanilla extract, and salt, mixing until just combined. Don't overmix.
- Add eggs one at a time: Beat in the eggs one at a time, mixing well after each addition. Again, avoid overmixing to prevent a tough cheesecake.
- Stir in sour cream: Gently stir in the sour cream until just combined.
Assembling and Baking the Cake:
- Pour filling into crust: Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. This is crucial for a creamy texture.
- Cool gradually: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Refrigerate: Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set.
Making the Strawberry Topping:
- Combine ingredients: In a saucepan, combine sliced strawberries, granulated sugar, and lemon juice. If using, add the cornstarch.
- Simmer gently: Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. The mixture will thicken slightly.
- Cool completely: Remove from heat and let the strawberry topping cool completely before using.
Finishing Touches:
- Release from pan: Carefully release the cheesecake from the springform pan.
- Top with strawberries: Spread the cooled strawberry topping evenly over the cheesecake.
- Serve and enjoy! Slice and serve this delightful strawberry cheesecake cake.
Tips for Success:
- Room temperature ingredients: Ensure your cream cheese is softened to room temperature for a smoother, lump-free filling.
- Don't overmix: Overmixing the batter can incorporate too much air, resulting in a cracked cheesecake.
- Water bath (optional): For an even more stable cheesecake, bake it in a water bath. Place the springform pan in a larger roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
This recipe provides a delicious and visually appealing strawberry cheesecake cake. Remember to adjust sweetness levels to your preference. Enjoy baking!
