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Velvet Strawberry Cheesecake – Creamy Dreamy Delight Recipe

Velvet Strawberry Cheesecake – Creamy Dreamy Delight Recipe
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★★★★★

4.9 from 20 reviews

A rich and creamy velvet strawberry cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a luscious homemade strawberry topping. This dreamy dessert is perfect for special occasions or any time you crave a decadent treat with fresh berry flavor.

Ingredients

Scale

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 Strawberry Topping:

  • 2 cups fresh strawberries, hulled
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from leaking in during baking.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes then remove and cool slightly.
  3. Prepare the Filling: Using a mixer, beat the cream cheese until smooth and creamy. Gradually add 1 1/4 cups sugar, vanilla extract, and lemon zest and continue beating until well incorporated. Add eggs one at a time, mixing on low speed just until blended after each addition to avoid overbeating. Stir in sour cream and heavy cream until the filling is smooth and uniform.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure gentle, even baking.
  5. Bake the Cheesecake: Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when shaken. Turn off the oven, crack the door, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Remove the cheesecake and cool completely at room temperature, then refrigerate for at least 6 hours or preferably overnight.
  6. Make the Strawberry Topping: Combine the hulled strawberries, sugar, and lemon juice in a blender and puree until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds. Bring to a simmer over medium heat. Stir in the dissolved cornstarch and cook, stirring continuously, until the topping thickens, about 2-3 minutes. Remove from heat and let cool completely.
  7. Finish and Serve: Once the cheesecake is chilled and set, spread the cooled strawberry topping evenly over the surface. Garnish with fresh strawberry halves if desired. Slice and serve chilled for a creamy, fruity delight.

Notes

  • Make sure all dairy ingredients (cream cheese, eggs, sour cream, heavy cream) are at room temperature to ensure a smooth, lump-free filling.
  • Using a water bath helps prevent cracking and keeps the cheesecake texture creamy and luscious.
  • If you don’t have fresh strawberries, you can substitute with frozen strawberries that have been thawed and drained.
  • Allow the topping to cool completely before applying to prevent it from melting into the cheesecake.
  • For best flavor and texture, refrigerate the cheesecake overnight before serving.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry cheesecake, creamy cheesecake, velvet cheesecake, dessert recipe, homemade cheesecake, berry topping, graham cracker crust

Find it online: https://mixitwitjoe.com/velvet-strawberry-cheesecake-creamy-dreamy-delight-recipe/