Are you ready to impress your friends and family with a dessert that's as stunning as it is delicious? Look no further than this Strawberry Cheesecake Cake recipe! This recipe combines the creamy richness of a classic cheesecake with the vibrant sweetness of fresh strawberries, all baked into one magnificent cake. It's easier to make than you think, making it perfect for both beginner bakers and experienced dessert enthusiasts seeking a show-stopping treat. Prepare for compliments galore!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- 1 cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, beating until well combined.
- Beat in the vanilla extract and salt.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Gently fold in the heavy cream until just combined.
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
Make the Strawberry Topping:
- While the cheesecake is chilling, combine the sliced strawberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat.
- Cook, stirring frequently, until the strawberries soften and the sauce thickens slightly (about 5-7 minutes).
- Let the sauce cool completely before using.
Finishing Touches:
- Once the cheesecake is chilled, carefully remove the sides of the springform pan.
- Spread the cooled strawberry topping evenly over the top of the cheesecake.
- Garnish with fresh strawberries, if desired. Serve and enjoy this delicious homemade masterpiece!
Tips and Variations:
- For a richer crust: Use digestive biscuits instead of graham crackers.
- Add some zest: Incorporate lemon or orange zest into the cheesecake filling for an extra layer of flavor.
- Make it a no-bake cheesecake: Use a pre-made graham cracker crust and skip the baking step for a quick and easy dessert. Simply chill the cheesecake filling until set.
- Get creative with toppings: Try other berries, a chocolate ganache, or a caramel sauce instead of the strawberry topping.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 30-35g Protein: Approximately 6-8g Carbohydrates: Approximately 45-50g
This Strawberry Cheesecake Cake is a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any special occasion. It's a delicious combination of textures and flavors that will leave everyone wanting more. Enjoy the process of homemade cooking and the satisfaction of creating this stunning dessert!