Perfect Strawberry Cheesecake: Easy Recipe for a Classic Dessert

Ingredients

For the Crust

Cookies - 400 grams (14 ounces)
Butter - 170 grams (6 ounces), 82% fat

For the Filling

Cream Cheese - 450 grams (16 ounces)
Powdered Sugar - 180 grams (6.5 ounces)
Sour Cream (20% fat) - 200 grams (7 ounces)
Heavy Cream (33% fat) - 230 milliliters (1 cup)
Eggs - 3
Cornstarch - 2 tablespoons
Vanilla Sugar - 1 packet
Lemon Juice - 1 tablespoon

For Decoration

Fresh Strawberries
Strawberry Jelly (optional)

Equipment

Blender or Food Processor
Perfect for breaking down cookies into fine crumbs. Quick tip: Pulse for better control over the crumb size 💡.
Springform Pan (23.5 cm / 9-inch diameter)
Ensures easy removal of your cheesecake. Line the bottom with parchment paper to avoid sticking.
Mixing Bowls
Various sizes will help in organizing your ingredients easily.
Electric Mixer or Stand Mixer
Helps achieve a smooth, lump-free filling. Start at low speed to avoid splashes.

Instructions

Step 1

Prepare the Crust

Crush the cookies into crumbs (you can use a blender).

Mix the crumbs with melted butter.

Line the bottom of the baking form (23.5 cm / 9-inch diameter) with parchment paper and form the crust and sides with the cookie mixture.

Optional: Place the crust in the freezer for 30 minutes while you prepare the filling. Alternatively, bake it at 180°C (355°F) for 7 minutes if you don't have freezer space.

Step 2

Make the Filling

Mix the cream cheese with the powdered sugar until the sugar dissolves. Add sour cream and heavy cream, and mix until smooth.

Add the eggs one at a time, mixing well after each addition.

Finally, add the cornstarch in parts, mixing well to avoid lumps, followed by the vanilla sugar and lemon juice.

Pour the filling into the cooled crust (if baked).

Step 3

Bake the Cheesecake

Place a baking tray with water on the bottom rack of the oven.

Place the cheesecake on a higher rack and bake at 180°C (355°F) for 30 minutes.

Without opening the oven, reduce the temperature to 150°C (300°F) and bake for another 30 minutes.

Turn off the oven and allow the cheesecake to cool inside without opening the oven door, for about 2-4 hours.

Step 4

Cool and Decorate

Refrigerate the cheesecake for 6-12 hours (preferably overnight).

Decorate with fresh strawberries and optionally cover them with a bit of strawberry jelly (refrigerate again until the jelly sets).

Enjoy your delicious cheesecake!

Servings

There's something magical about presenting a perfectly chilled cheesecake at a gathering 🍓. Here are some creative ways to serve this delightful treat:

Classic Slice with Strawberries: Place a slice on a plate and top with a sprig of mint for a dash of color. Serve with a cup of strong coffee or a glass of bubbly champagne for a celebratory touch 🥂.

Cheesecake Tartlets: Use a smaller tart pan to create individual servings. They're perfect for picnics or party favors. Add a small dollop of whipped cream on top for an extra decadent twist 🍥.

Layered Dessert Cups: Crumble up some of the crust and layer with creamy filling and strawberry slices in small mason jars. It's a grab-and-go dessert that's sure to impress ✨!

Variations

Looking to make this delicious cheesecake gluten-free or vegan? 🌿 No problem! Here are some simple swaps:

Gluten-Free Version: Use gluten-free cookies for the crust and ensure all other ingredients are gluten-free as well. You'll get the same fantastic taste without the gluten concerns 💪.

Vegan Version: Replace the cream cheese with a plant-based cream cheese alternative, use coconut cream instead of heavy cream, and substitute eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg). For the crust, opt for vegan cookies and vegan butter. The result is still absolutely mouth-watering and kinder to our planet 🌍.

Faq

Why did my cheesecake crack?
Cracks often appear if your cheesecake cools too quickly. It's important to let it cool in the oven to prevent this.
Can I make the cheesecake in advance?
Yes! In fact, making it a day ahead and refrigerating overnight allows the flavors to meld beautifully.
How can I change up the crust?
Feel free to use different types of cookies for the crust – graham crackers, digestive biscuits, or even chocolate chip cookies work great!
What’s the right timing for adding the eggs?
Make sure to add the eggs one at a time and mix well after each addition to ensure a smooth filling.
Can I freeze the cheesecake?
Absolutely! Freeze individual slices wrapped in plastic wrap and foil for up to a month. Thaw in the fridge overnight before enjoying.
How to avoid lumps in the filling?
Start by ensuring your cream cheese is at room temperature. Mix gradually and sift the powdered sugar to avoid lumps.