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Irresistible Homemade Strawberry Cheesecake with Buttery Crust

Homemade Strawberry Cheesecake
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This classic homemade strawberry cheesecake delivers the perfect balance of silky-smooth cream cheese filling and buttery cookie crust in every bite.

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup cold cubed butter
  • 14 oz cream cheese
  • ½ cup sugar
  • 2 eggs
  • ½ cup heavy cream
  • 1 tablespoon flour
  • 1 teaspoon vanilla
  • 2 cups chopped strawberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (mixed with 1–2 tablespoons water)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing the sides and bottom. For extra insurance against sticking, I like to line the bottom with parchment paper.
  2. Combine the flour and sugar for the cookie base in a large mixing bowl. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Press firmly into the bottom of your prepared pan.
  3. Bake the crust for 15-18 minutes until lightly golden around the edges. Remove from oven and let cool while preparing the filling, but leave the oven on.
  4. Beat the cream cheese and sugar together in a large bowl using an electric mixer until completely smooth and fluffy, about 3 minutes. Make sure to scrape down the sides of the bowl several times—those sneaky lumps can hide!
  5. Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream, then add the flour and vanilla, mixing just until combined. The batter should look silky and smooth.
  6. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes until the center is almost set but still slightly jiggly when gently shaken.
  7. Cool the cheesecake in the oven with the door slightly open for about 1 hour (this prevents cracks from forming), then remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
  8. Make the strawberry sauce by combining the strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for about 5 minutes until strawberries soften, then stir in the cornstarch slurry. Cook for 1-2 minutes more until thickened. Let cool completely before spooning over the chilled cheesecake.

Notes

  • Room temperature ingredients: Make sure your cream cheese, eggs, and heavy cream are all at room temperature before mixing to prevent lumps and achieve that perfectly smooth, velvety texture.
  • Perfect crust texture: When preparing the cookie base, work the cold butter in just until you reach pea-sized crumbs – overworking makes a tough crust, while underworking creates a crumbly one that won’t hold together.
  • Water bath alternative: I’ve found that placing a shallow pan of hot water on the rack below your cheesecake creates enough moisture to prevent cracking without the hassle of wrapping your springform pan.
  • Prevent dome-shaped tops: To keep your cheesecake perfectly flat, tap the filled pan firmly on the counter several times before baking to release any trapped air bubbles in the filling.
  • Sauce consistency control: For a thicker strawberry sauce, add the full teaspoon of cornstarch; for a more pourable consistency, reduce to half a teaspoon – both will beautifully complement your homemade cheesecake.

Nutrition

Find it online: https://www.kitchenmomy.com/homemade-strawberry-cheesecake/