• Home
  • About
  • Partner with us
  • Contact
  • Blog
  • About Lovoni’s Lark

Fresh Hunger

a simplistic approach eating thoughtfully & living abundantly

  • Home
  • about
  • recipes
    • Afternoon tea
    • Air-Fryer
    • Appetizers
    • Apples
    • Asian Inspired
    • Bacon & Pork
    • Baking & Desserts
    • Beef, Lamb & Wild
    • Breakfast & Brunch
    • Cheap Eats
    • Chicken & Other Birds
    • Condiments & Dressings
    • corn
    • Drinks
    • Entertaining
    • Fast & Fresh
    • Fish & Seafood
    • Grilling
    • Holidays
    • Lunch
    • Low-carb
    • Mains
    • Make-ahead & Freeze
    • Menus
    • Mexican inspired
    • Pies, Tarts & Pastries
    • Salads
    • Salmon
    • Sides & Veggies
    • Seasonal – fall & winter
    • Seasonal – spring & summer
    • Soups, Stews & Casseroles
    • Under 500 Calories
    • Vegetarian
  • cookery help
    • how to
    • from scratch
    • pantry essentials
  • blog
  • Partner with us
  • Contact
  • Lifestyle
  • Podcast
    • Podcast

STRAWBERRY CHEESECAKE

April 22, 2021 by Lovoni +

Print Friendly, PDF & Email

It’s always satisfying to have a dessert in your arsenal that you know works every time you make it, everyone loves and is make ahead. Let me introduce you to my Strawberry Cheesecake: your basic baked cheesecake with the most divine texture and flavor. Its taste: reminiscent of the best vanilla ice cream. Switch the fruit topping for whatever fruit you fancy or is in season. Adding a layer of whipped cream to the top is purely optional, a dollop on the side or none at all would work in equal measure. My only two bossy stipulations here are: You must make this a day ahead of when you want to serve it and when you’re making it, don’t over-beat the filling you want to combine not aerate.

Jump to Recipe
STRAWBERRY CHEESECAKE
  • STRAWBERRY CHEESECAKE
  • STRAWBERRY CHEESECAKE
STRAWBERRY CHEESECAKE

Baked cheesecakes are labelled as a little difficult but they’re not. This one isn’t. If you’ve made cheesecakes in the past and they’ve cracked here’s what might have happened you over-beat the filling; you didn’t let it slowly cool down; the ingredients weren’t at room temperature or the recipe you selected might not be accurate. Follow what I’ve stipulated in my recipe and the cheesecake won’t crack. And if it does then cover it with cream. Don’t despair.

So before I leave you to make Strawberry Cheesecake, just remember those few pointers and you’ll be ensured of a smooth, un-cracked cheesecake. Lovoni xo

STRAWBERRY CHEESECAKE
Print Recipe Pin Recipe
No ratings yet

STRAWBERRY CHEESECAKE

It’s always good to have a dessert in your arsenal that works every time, everyone loves and is make ahead. Enter Strawberry Cheesecake. It’s really your basic baked cheesecake I suppose but its texture is light and creamy. The taste: reminiscent of the best vanilla ice cream. Switch the fruit for whatever you have in season. Adding a layer of whipped cream to the top is purely optional, a dollop on the side or none at all would work in equal measure.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 10
Calories: 579kcal
Author: Lovoni

Equipment

  • 8-inch springform pan

Ingredients

US Customary – Metric
CRACKER BASE
  • 8 oz graham crackers, broken up
  • 3/4 cup butter, melted
VANILLA FILLING
  • 2 x 8 oz blocks whole milk cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup whole milk sour cream, at room temperature
  • 2 tablespoons all-purpose flour plain
  • 3 large eggs
STRAWBERRY TOPPING
  • 1 lb strawberries, hulled and quartered
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch cornflour
  • 2 tablespoons cool water
  • Whipped cream, optional

Instructions

  • Grease and line the base and side of an 8-inch (20cm) springform pan with parchment paper. Place the pan on a baking sheet – the baking sheet must go into the oven underneath the cheesecake so the baking sheet can catch any butter that bakes out of the crust. Preheat the oven to 325°F (160°C).

To make the base:

  • In the bowl of a food processor, blitz crackers until they are fine crumbs. Add the butter and blitz until well combined and mixture looks wet. Tip the crumbs into the prepared pan. Using a sturdy glass with a flat bottom and straight side, press the crumbs over the base and about three-quarters of the way up the side of the pan. You’ll have to use a little patience here to get it even. Chill the base until you’re ready to use it.

To make the filling:

  • In a large bowl of an electric mixer, beat the cream cheese, sugar, sour cream and flour until well combined, scraping down the side of the bowl. Add the eggs one at a time, waiting until each egg is combined before adding another and scraping down the side of the bowl. Pour the filling into the crust. Place the pan on a baking sheet. Bake for 1 hour or until the center is still a little wobbly but most of the outer part of the cheesecake is cooked. Turn the oven off and leave the cheesecake to cool in the oven for 1 hour. Remove the cheesecake from the oven and allow to cool. Cover and refrigerate 8 hours or overnight.

To make the topping

  • Combine strawberries, sugar and lemon juice together in a medium saucepan over medium heat. Stir until the sugar is dissolved. Let the mixture come to a simmer and leave to simmer uncovered for 3 minutes. Combine the cornstarch and water together to form a smooth paste and stir it into the simmer strawberry mixture. Stir until the mixture is thickened and then remove from the heat – this only takes 20 or so seconds. Pour the mixture into a bowl and allow to cool on the counter before covering it and putting it in the fridge to cool completely.
  • To serve, pour the strawberry mixture over the top of the cheesecake and serve. Or, cover the top with whipped cream and either serve the strawberry mixture on the side or spoon it over the top. I prefer the latter. Cut the cheesecake into 10 or 12 wedges to serve.

Nutrition

Calories: 579kcal | Carbohydrates: 62g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 484mg | Potassium: 219mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1367IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 2mg
share this
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on yummly
Yummly
Share on tumblr
Tumblr
Share on email
Email
Share on print
Print

You may also like

  • lemon curd cheesecake bars
    Baking & Desserts
    lemon curd cheesecake bars
    Get ready for your next favorite dessert & one you'll want to make all sprin...
  • blueberry ginger crostata
    Baking & Desserts
    blueberry ginger crostata
    Blueberry Ginger Crostata - the Italian equivalent of the French galette - is a ...
  • raspberry brown sugar pavlova
    Baking & Desserts
    raspberry brown sugar pavlova
    Raspberry brown sugar pavlova is the perfect sharing food - this recipe makes a ...
  • white chocolate coffee cheesecake
    Afternoon tea
    white chocolate coffee cheesecake
    White Chocolate Coffee Cheesecake - luscious, decadent & a perfect way to en...
  • EASY KEY LIME PIE
    Baking & Desserts
    EASY KEY LIME PIE
    Easy Key Lime Pie is as its name suggests simple to make but allow time for it t...
  • brown sugar pavlovas with rum peaches
    Baking & Desserts
    brown sugar pavlovas with rum peaches
    Individual pavlovas are made with soft brown sugar, giving them a deep, caramel-...

Filed Under: Baking & Desserts, Entertaining, featured, Seasonal - spring & summer Tagged With: baked cheesecake, cheesecake, strawberry

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

Read more...

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Subscribe!

for recipes & tips on eating thoughtfully & living abundantly


Archives

Copyright © 2023 · Fresh Hunger · Designer Blogs