Step-by-step instructions
Making this cheesecake may seem like a big undertaking, but I promise it’s not! Here’s how to prepare it:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs (or Golden Oreos), sugar, and melted butter. Mix well.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes and then set it aside to cool.
- In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure fluffy texture.
- Mix in the vanilla extract, sour cream, heavy cream, and cornstarch until fully combined.
- Gently stir in the strawberry purée. If you want that vibrant pink color, add 1-2 drops of food coloring.
- Pour the filling over your cooled crust, smoothing it out as needed.
- Wrap the outside of the springform pan in foil, then place it in a water bath to help prevent cracking during baking.
- Bake for 60–70 minutes, or until the center is just slightly jiggly.
- After baking, turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight for best results before topping.
- For the topping, mix together the crushed Oreos, freeze-dried strawberries, and melted butter in a bowl.
- In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to create the drizzle.
- Once chilled, sprinkle the strawberry crunch topping evenly over the cheesecake and finish it off with a drizzle of the vanilla glaze.
- Slice, serve, and enjoy!
Best ways to enjoy it
Serving your Homemade Strawberry Cheesecake is just as fun as making it! Consider plating individual slices with a slight sprinkle of extra crushed freeze-dried strawberries for an elegant touch. A dollop of whipped cream or a scoop of vanilla ice cream on the side can elevate the dessert even further. Pair this cheesecake with a refreshing cup of herbal tea or a sparkling glass of lemonade for a delightful contrast.
How to store
Keeping your leftover Homemade Strawberry Cheesecake fresh is a breeze! Simply cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay delicious for up to 5 days. If you’re thinking ahead and want to freeze it, slice the cheesecake into portions and wrap each slice well. Store them in an airtight container, and they’ll last for up to 3 months in the freezer. Remember to let it thaw in the fridge overnight before serving!
Helpful cooking tips
To ensure your cheesecake turns out perfectly, consider these helpful tips:
- Always use room-temperature cream cheese; this prevents lumps in your filling and gives you a smooth texture.
- Try not to overmix the filling once the eggs are added; too much air can cause cracks during baking.
- Baking in a water bath is crucial; it helps regulate the temperature and keeps the cheesecake moist, preventing cracks.
Creative twists
Feel free to get creative with this recipe! If you’d like to experiment, here are some variations:
- Swap the strawberry purée for raspberry or peach for a different fruity twist.
- Mix in some chocolate chips for a chocolate-covered strawberry flavor.
- Create a gluten-free crust using almond flour or gluten-free cookies for those with dietary restrictions.
Common questions
How long does it take to prepare this cheesecake?
The total time, including baking and cooling, can take anywhere from 8 to 10 hours due to the chilling time. However, active prep time is under 30 minutes.
Can I substitute the cream cheese?
For a lighter option, you can use ricotta or Greek yogurt, though the texture may differ slightly.
What’s the best way to prevent cracks on the cheesecake?
Baking in a water bath and avoiding overmixing the filling will help prevent cracks. Ensuring the cheesecake cools slowly in the oven also reduces the chances of cracking.
Now, roll up those sleeves and get ready to enjoy a slice of homemade heaven! Happy baking!
