Ingredients

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt

For the Filling:

4 (8-oz) packages cream cheese, room temperature
1 1/4 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon lemon zest
4 large eggs, room temperature
1/3 cup sour cream
1/3 cup heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, hulled
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

Step 1: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from leaking in during baking.

Step 2: Make the crust by combining graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Allow it to cool slightly.

Step 3: Prepare the filling by beating the cream cheese until smooth. Add sugar, vanilla extract, and lemon zest, then beat until creamy. Add the eggs one at a time, mixing just until incorporated. Stir in sour cream and heavy cream until the mixture is smooth.

Step 4: Pour the filling over the crust. Place the springform pan inside a large roasting pan, then pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan.

Step 5: Bake the cheesecake for 55-65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove and cool completely before refrigerating for at least 6 hours, preferably overnight.

Step 6: To make the strawberry topping, blend the strawberries, sugar, and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan. Bring to a simmer, stir in the dissolved cornstarch, and cook until thickened, about 2-3 minutes. Let cool completely.

Step 7: Spread the cooled strawberry topping evenly over the chilled cheesecake. Garnish with fresh strawberry halves before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth and creamy cheesecake filling without lumps.

For a richer crust, toast the graham cracker crumbs lightly before mixing with butter.

Swap fresh strawberries in the topping for mixed berries like raspberries or blueberries for a different fruity flavor.

Make the strawberry topping a day ahead to allow flavors to meld and reduce the risk of soggy topping.

If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment paper on the bottom for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. The strawberry topping may release some juice over time; gently spoon any excess liquid off before serving. Reheat slices are not recommended, but you can let chilled slices come to room temperature for 15-20 minutes before serving for the best texture.

FAQs

Can I freeze Velvet Strawberry Cheesecake?

Yes, you can freeze the cheesecake without the strawberry topping. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before adding the fresh topping and serving.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, use room temperature ingredients and do not overbeat the eggs. Baking the cheesecake in a water bath helps regulate temperature and moisture. Also, allow the cheesecake to cool gradually with the oven door slightly open before refrigerating.