“The creamy texture and lovely look of this strawberry cheesecake always get compliments.” —L.C. Herschap, Luling, Texas
|Servings||Prep Time||Cook Time|
|16servings||30minutes||50minutes + chilling|
|50minutes + chilling|
- 3/4 cup ground pecans
- 3/4 cup graham cracker crumbs
- 3 tbsp butter melted
- 4 packages cream cheese softened, 8 ounces each
- 1-1/4 cups sugar
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 4 large eggs room temperature, lightly beaten
- 2 cups sour cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- STRAWBERRY GLAZE:
- 2 tbsp cornstarch
- 1/4 cup water
- 1 jar strawberry jelly 12 ounces
- 3 tbsp orange-flavoured liqueur or lemon juice
- red food colouring optional
- 1 quart whole fresh strawberries halved
Strawberry Cheesecake Tips
How do you know when your cheesecake is done?
To determine if your strawberry cheesecake is done, do the wobble test! Give your pan a light tap with a wooden spoon and watch. It should wobble slightly, but if it ripples and jiggles noticeably, it's not ready.
How long will this cheesecake last in the fridge?
This cheesecake recipe lasts for up to 5 days in the fridge, but it's best to eat in the first day or two.
Can you freeze cheesecake? How do you thaw cheesecake?
Yes, you can freeze cheesecake! Cool it the way you would normally, first at room temperature and then in the fridge until set. Then wrap your homemade strawberry cheesecake (whole or in slices) first with plastic wrap and then with foil. It lasts for about 2 months in the freezer. To thaw, place at room temperature for 2-4 hours or in the fridge overnight.
Can I make this strawberry cheesecake using a water bath?
Yes! A water bath will help your cheesecake cook evenly and avoid cracking. Just fill a large roasting pan with an inch or two of hot water. Wrap the bottom of your spring form pan tightly in foil before placing in the water bath and baking this dessert recipe.
1 slice: 453 calories, 22g fat (11g saturated fat), 126mg cholesterol, 159mg sodium, 56g carbohydrate (48g sugars, 2g fibre), 6g protein.