Strawberry Vanilla Cheesecake Recipe

Recipes.net Team
Recipes.net Team Published July 18, 2020

Strawberry cheesecake is one of the most popular incarnations of the cheesecake. The sweet and slightly sour flavor enhances the otherwise dairy backdrop of the cream cheese.

In this recipe, we are going above the basic Graham cracker base with a mixture of crushed Graham crackers, nuts, and crushed vanilla wafers. This combination is a sure-win: it provides a nice crumbly texture that goes perfectly against the smoothness of the cheesecake.

Although we are making a strawberry cheesecake, feel free to experiment with other fruits. We highly recommend using berries like raspberries and different types of nuts for the crust. If you want a cheesecake that’s a little more citrusy, you might want to try making key lime cheesecake.

How To Make Strawberry Vanilla Cheesecake

Fruity and creamy all at once, it is a strawberry vanilla cheesecake lover's dream.

For Crust:

  • 2 cups crushed graham crackers
  • ½ tsp cinnamon
  • 2 tbsp sugar
  • 5 tbsp butter (melted)

For Compote:

  • 3 cups fresh or frozen strawberries
  • 1 tbsp lemon juice
  • ¼ cup sugar (omit if using sweetened, frozen berries)
  • 1 tbsp cornstarch
  • 3 drops red food coloring
  • 1 cup fresh or frozen berries (cleaned and hulled)

For Filling:

  • 3 pkg cream cheese (softened (8 oz))
  • 3 large eggs
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 1 tbsp flour
  • 1 tsp vanilla
  • ¼ cup whipping cream
  1. Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan.

  2. Press the mixture into a crust across the bottom of the pan and up the sides. Place the crust in the refrigerator to set while you prepare the filling and compote.

  3. Make the compote: Puree the strawberries in a blender with the lemon juice.

  4. You should have about 1 ½ cups of purée. If you wish to remove the seeds, run the puree through a sieve. 

  5. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. 

  6. Set aside to cool. Preheat the oven to 325 degrees F. Make the filling by mixing the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.

  7. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. 

  8. Pour one half of the cream cheese filling into the crust. Spoon about ⅔ of the strawberry sauce onto the filling then spoon the remaining cream cheese mixture over the strawberry sauce. Refrigerate the remaining sauce. 

  9. Bake for 40 to 45 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly. Let the cake cool in the pan on a wire rack for ten minutes. 

  10. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. 

  11. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Do not over beat when mixing the filling. Too much air in the filling will cause the cake to sink and crack. 

It is best to have the cheesecake chilled, so make it one day earlier and refrigerate it before serving.

How To Make Strawberry Vanilla Cheesecake

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Fruity and creamy all at once, it is a strawberry vanilla cheesecake lover's dream.

Preparation Time: 20 mins
Cooking Time: 50 mins
Total Time: 1 hr 10 mins
Serves:

Ingredients

For Crust:

  • 2 cups crushed graham crackers
  • ½ tsp cinnamon
  • 2 tbsp sugar
  • 5 tbsp butter, melted

For Compote:

  • 3 cups fresh or frozen strawberries
  • 1 tbsp lemon juice
  • ¼ cup sugar, omit if using sweetened, frozen berries
  • 1 tbsp cornstarch
  • 3 drops red food coloring
  • 1 cup fresh or frozen berries, cleaned and hulled

For Filling:

  • 3 pkg cream cheese, softened (8 oz)
  • 3 large eggs
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 1 tbsp flour
  • 1 tsp vanilla
  • ¼ cup whipping cream

Instructions

  1. Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan.

  2. Press the mixture into a crust across the bottom of the pan and up the sides. Place the crust in the refrigerator to set while you prepare the filling and compote.

  3. Make the compote: Puree the strawberries in a blender with the lemon juice.

  4. You should have about 1 ½ cups of purée. If you wish to remove the seeds, run the puree through a sieve. 

  5. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. 

  6. Set aside to cool. Preheat the oven to 325 degrees F. Make the filling by mixing the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.

  7. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. 

  8. Pour one half of the cream cheese filling into the crust. Spoon about ⅔ of the strawberry sauce onto the filling then spoon the remaining cream cheese mixture over the strawberry sauce. Refrigerate the remaining sauce. 

  9. Bake for 40 to 45 minutes or until the top just starts to turn golden and the center of the cake is just barely jiggly. Let the cake cool in the pan on a wire rack for ten minutes. 

  10. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. 

  11. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Recipe Notes

Do not over beat when mixing the filling. Too much air in the filling will cause the cake to sink and crack. 

It is best to have the cheesecake chilled, so make it one day earlier and refrigerate it before serving.

Nutrition

  • Calcium: 129mg
  • Calories: 643kcal
  • Carbohydrates: 57g
  • Cholesterol: 184mg
  • Fat: 43g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 278mg
  • Protein: 9g
  • Saturated Fat: 24g
  • Sodium: 521mg
  • Sugar: 40g
  • Vitamin A: 1574IU
  • Vitamin C: 33mg
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Commonly Asked Questions

Can I reduce the sugar used in this recipe?

You can choose to cut the sugar used in this recipe by half if you prefer desserts that are slightly less sweet. However, we wouldn’t recommend removing the sugar entirely as it will affect the fluffiness of your end product.

Can I use a ready-made pie crust?

If you don’t feel like going through the hassle of breaking your graham cookies and setting your own crust, there are ready-made options available. Do note that your pie crust should be roughly 9 to 10 inches for this recipe.

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Conclusion

A good cheesecake is something we can never say no to. Learn how to make it at home with this easy recipe that needs just over one hour from start to finish!

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