Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This Strawberry Filled Cheesecake recipe is the perfect blend of creamy, dreamy cheesecake and the sweet tang of fresh strawberries. It's a showstopper dessert that's perfect for any occasion, from casual weeknight treats to elegant dinner parties. Get ready to impress your friends and family with this homemade masterpiece – it's easier than you think! This recipe is perfect for those searching for easy recipes, healthy meals (relatively!), or quick dinner ideas that satisfy a sweet tooth.
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 Filling:
- 16 ounces fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions:
Making 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.
Preparing the Strawberry Filling:
- In a medium saucepan, combine sliced strawberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and let cool completely.
Making the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese 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, beating well after each addition. Be sure not to overmix.
- Gently fold in the heavy cream.
Assembling and Baking the Cheesecake:
- Carefully pour the cooled strawberry filling over the cooled crust. Spread evenly.
- Pour the cheesecake batter over the strawberry filling.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Cooking 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.
- Use different berries: Replace strawberries with raspberries, blueberries, or a mix of your favorite berries.
- Make it a no-bake cheesecake: Use a pre-made graham cracker crust and a no-bake cheesecake filling for a quicker, simpler version. (Chill for at least 4 hours or overnight for best results.)
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 400-450
- Fat: 25-30g
- Saturated Fat: 15-20g
- Carbohydrates: 35-40g
- Sugar: 25-30g
- Protein: 6-8g
This Strawberry Filled Cheesecake is a delicious and relatively easy recipe that’s perfect for any occasion. Enjoy! It's a great addition to your collection of delicious dishes and best recipes. Whether you’re a seasoned baker or a kitchen newbie, this recipe is sure to become a favorite. Remember to share your creations with us!