Why You’ll Love This Recipe

Luxurious Texture: The cheesecake is silky smooth, with a rich and creamy filling that melts in your mouth.
Perfect Balance of Flavors: The sweetness of the strawberries is balanced by the tangy, creamy cheesecake filling.
Beautiful Presentation: The vibrant strawberry topping adds a pop of color, making this cheesecake not only delicious but also visually stunning.
Make-Ahead Convenience: This cheesecake is perfect for entertaining because it can be made ahead of time and chilled overnight. It actually improves with time!

Ingredients

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Filling:

4 (8-oz) packages cream cheese, room temperature
1 ¼ cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon lemon zest
4 large eggs, room temperature
⅓ cup sour cream
⅓ cup heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, hulled
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

Preheat Oven and Prepare Pan

Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water leakage during the water bath.

Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan.
Bake for 10 minutes, then cool slightly.

Make the Filling

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and lemon zest, and beat until creamy.
Add the eggs one at a time, mixing just until incorporated after each addition.
Stir in the sour cream and heavy cream until the mixture is smooth.
Pour the filling over the cooled crust. Place the springform pan in a large roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake the Cheesecake

Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
After 1 hour, remove the cheesecake from the oven and cool completely before refrigerating for at least 6 hours (preferably overnight).

Make the Strawberry Topping

Blend the fresh strawberries, sugar, and lemon juice until smooth.
Strain the mixture through a fine mesh sieve into a saucepan.
Bring the mixture to a simmer, and stir in the cornstarch mixture. Cook until thickened, about 2-3 minutes.
Allow the topping to cool completely before spreading it over the chilled cheesecake.

Assemble and Serve

Once the cheesecake is completely chilled, spread the strawberry topping over the top.
Garnish with fresh strawberry halves before serving.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 60 minutes
Chilling Time: 6 hours (preferably overnight)
Total Time: 90 minutes (plus chilling)
Servings: 12 slices

Variations

Berry Variations: Substitute raspberries, mixed berries, or blueberries for a different twist on the topping.
Crust Variation: For a nutty flavor, try adding ½ cup of crushed nuts (like almonds or pecans) to the graham cracker crust.
Lemon Twist: For an extra citrus punch, add more lemon zest to the filling or topping.

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.
Freezing: You can freeze the cheesecake (without the topping) for up to 1 month. Thaw it overnight in the fridge before adding the topping and serving.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. It needs to chill for at least 6 hours, preferably overnight, which makes it an excellent dessert for preparing in advance.

2. How do I prevent cracks in the cheesecake?

Baking the cheesecake in a water bath helps prevent cracks by ensuring even baking. Also, make sure to cool the cheesecake slowly in the oven and avoid opening the oven door too early.

3. Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries for the topping. Just make sure to thaw and drain them before blending to avoid excess moisture in the sauce.

4. Can I make a smaller cheesecake?

Yes, you can use a 6-inch springform pan to make a smaller cheesecake. Adjust the baking time by checking for doneness after about 40-45 minutes.

5. How do I slice the cheesecake cleanly?

To get clean slices, dip your knife in hot water and wipe it between cuts to remove any excess frosting or topping.

Conclusion

This Velvet Strawberry Cheesecake is the perfect combination of creamy, rich cheesecake and refreshing strawberry topping. It’s an indulgent dessert that will wow your guests with both its taste and stunning appearance. With its smooth filling, buttery graham cracker crust, and vibrant strawberry topping, it’s a treat for both the eyes and the taste buds! Enjoy this dreamiest of desserts at your next special occasion or as a sweet weekend treat.

Velvet Strawberry Cheesecake: A Dreamy, Creamy Delight!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Velvet Strawberry Cheesecake is a luxurious dessert combining creamy cheesecake with a vibrant strawberry topping. Its rich, smooth texture and balance of flavors make it a showstopper at any gathering.

Author: Amy
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes (plus chilling)
Yield: undefined
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with aluminum foil.
Mix graham cracker crumbs, melted butter, sugar, and salt, press into the pan, and bake for 10 minutes. Cool slightly.
Beat cream cheese until smooth, then add sugar, vanilla extract, and lemon zest, mixing until creamy. Add eggs one at a time, followed by sour cream and heavy cream. Mix until smooth.
Gradually add dry ingredients and buttermilk, mixing just until combined. Fold in blueberries coated with flour.
Pour the filling into the pan, place in a roasting pan, and add hot water to the roasting pan halfway up the sides of the springform pan.
Bake for 55-65 minutes or until the center jiggles slightly. Cool for 1 hour in the oven with the door cracked, then transfer to a wire rack to cool completely.
Refrigerate for at least 6 hours before serving. Meanwhile, prepare the strawberry topping by blending strawberries, sugar, and lemon juice, then cooking with cornstarch until thickened. Cool the topping.
Once chilled, spread the strawberry topping over the cake and garnish with fresh strawberry halves.