Strawberry Cheesecake Recipe | Best Easy Strawberry Cheesecake (2024)

FAQs

What is strawberry cheesecake made of? ›

Strawberry Cheesecake Ingredients

For the crust: graham cracker crumbs, butter, white sugar, and cinnamon. For the filling: frozen strawberries, cornstarch, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, and eggs.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour. Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia.

Cream cheese is a type of spreadable cheese used to make cheesecake. Cheesecake is a creamy dessert with a biscuit crust, creamy filling made with cream cheese and other ingredients and topped with your favourite topping like compote, nutella or caramel.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

The cake will not set properly if there is no egg in the preparation, and you will just have a cream cheese pudding. As delicious as cream cheese pudding sounds, it's actually more like buttercream.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

To prevent serious cracking, cheesecakes should always be baked in a moderate (325 to 350 degrees) oven. Thick cheesecakes (greater than 1½ to 2 inches deep) bake more uniformly at the lower end of this temperature spectrum.

How do you keep the bottom of a cheesecake from getting soggy? ›

Skip the Water Bath

The answer is quite simple: Cook the cheesecake at a low temperature and eliminate the bath altogether. Baking at 250ºF simulates the gentle heat of the bath, without the anxiety-inducing suspense of the crust reveal.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

To make a digestive cheesecake base, you'll need 250g of digestives and 125g of unsalted butter. First place your digestive biscuits into a food processor until they are finely crushed. Then mix in your melted unsalted butter and process until it's well combined.

To start your Strawberry Cheesecake Frappuccino order, ask for a Grande-sized Strawberry Frappuccino. Next, request a scoop of dried strawberries and one pump of hazelnut, and while the blender does the grunt work, ask for a layer of graham cracker crumbs in the bottom of your cup.