This strawberry cheesecake is so smooth, creamy, and topped with a gorgeous strawberry sauce, you won’t believe how simple this recipe it is to make!
Cheesecakes have got to be one of the most deceptively easy desserts one can make. Let’s not forget that they are incredibly delicious too. They are a household favorite, and we regularly make them. Whenever we have berries on hand, we make a blueberry one, a raspberry one, and of course, one with strawberries!
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Why you’ll love this recipe
I always thought cheesecakes were tricky to make but honestly, they are up there with brownies and churros as the easiest desserts you can make. Our family has a strawberry bush in our backyard and once they ripen, they are the signature topping for this strawberry cheesecake!
- It needs just 5 minutes prep. The only actual ‘cooking’ you’ll physically need to do is make the filling and the sauce. The oven does the rest!
- Easy ingredients. Like our cherry cheesecake, This one is deceptively easy and uses basic ingredients. In fact, you probably have everything in your pantry and fridge right this second.
- Perfect texture. Just like a mango cheesecake, it’s smooth, rich, and creamy, the strawberry sauce is gloriously sticky.
- No overnight storage. Most cheesecakes require storage overnight to set but not this one- you can enjoy it several hours after making it!
This recipe calls for pantry staples that you’ll likely have on hand. With the dairy and eggs, make sure they are brought to room temperature.
- Pie crust. I used a graham cracker crust, but any 9-inch cookie crust works.
- Cream cheese. Full fat and softened to room temperature.
- Sour cream. Balances out the thickness and tartness of the cream cheese.
- Eggs. Room temperature eggs.
- Vanilla extract. A must for any good cheesecake recipe!
- Strawberries. Hulled and sliced. Do not use frozen strawberries.
- Xanthan gum. Thickens the sauce. Cornstarch will also work.
How to make a strawberry cheesecake
For such an elegant looking recipe, you’ll love just how easy it is to assemble. The only hands on time is making the filling and the sauce- that is it! Ready to whip one up now?
Step 1- Prep the filling
Start by adding the softened cream cheese to a large mixing bowl. Using a hand mixer, beat until it is smooth. Next, add the sour cream, sugar, and vanilla extract, and beat until combined. Gently fold through the eggs until completely combined.
Step 2- Bake the cheesecake
Now, transfer the cheesecake filling into the prepared pie crust. Bake for cheesecake for 60-70 minutes, or until the edges are set and the middle jiggles slightly when touched. Let the cheesecake cool completely.
Step 3- Make the strawberry topping
While the cheesecake is cooling down, prepare the strawberry sauce topping. In a food processor or blender, add half the strawberries with the xanthan gum and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining strawberries. Let the mixture cool completely, before spreading over the cheesecake.
Step 4- Set the cheesecake
Finally, refrigerate the cheesecake until completely set. For us, it took around 3 hours but adjust this based on how cold your fridge is.
- Oven makes and models differ. You may need longer than 70 minutes, especially if it is too soft in the middle.
- Don’t worry if there are small cracks in the cheesecake, as the strawberry sauce covers it all.
- The minimal amount of xanthan gum is correct, as a little bit goes a very long way.
Dietary swaps and substitutions
The beauty of this cheesecake is just how versatile it is. It can easily be adapted to suit other diets or have its flavor altered for different flavors. Here is what we’ve tested:
- Make it low carb. Instead of using sugar, use allulose or a powdered sugar substitute. Strawberries are naturally lower in carbs so everything else can remain the same.
- Cut out the dairy. With grocery stores now stocking dairy free options of almost all mainstream dairy products (milk, cheese, and butter) you can simply replace the original ones with those!
- Make it vegan. Make all the same substitutions as the dairy free option and replace the eggs with an egg substitute.
- Use different berries. Replace some or all the strawberries with blueberries, blackberries, or raspberries.
- Add chocolate. Who doesn’t love the chocolate and strawberry combination? Add some melted chocolate to the strawberry sauce on top to take it to another level.
To store: Cheesecake is best stored in the refrigerator, covered, for up to 1 week. Let the cheesecake sit at room temperature for 30 minutes before serving, for the strawberry topping to soften.
To freeze: Place leftover cheesecake in a sealable container and store in the freezer for up to 6 months.
More cheesecake recipes you’ll enjoy
As the name suggests, cheesecake is always better with cream cheese. Not only does it lend a more balanced flavor, but it has a richness and thickness that mascarpone lacks.
This cheesecake differs a little from the New York version. The latter uses almost twice as much cream cheese in it to yield a richer and denser dessert.
Yes! you can use frozen strawberries, provided they have been sliced and thawed.
- 1 9-inch pie crust * See notes
- 4 cups cream cheese softened
- 1 cup sour cream
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs whisked
For the strawberry sauce
- 4 cups strawberries sliced and divided
- 1 teaspoon xanthan gum
- 1 cup sugar
- Preheat the oven to 150C/300F. Prepare the pie crust and set aside.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla, before gently fold in the eggs until combined.
- Transfer the mixture into the prepared pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly. Allow the cheesecake to cool completely.
- In a food processor or blender, add 3 cups of the strawberries with xanthan gum and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.
- Spread over the cheesecake and refrigerate to firm up.
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Super easy to make (a little pricey,about $37 for ingredients) but if no one told you this was keto friendly you would not know it. This taste amazing.