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.
- Grease a 7-inch springform cake tin and line it with parchment paper.
- Using a food processor, combine all ingredients (except for the strawberries) for the crust and pulse until well processed but still slightly crumbly.
- Press this mixture onto your cake tin. Set your halved strawberries onto the edge of the cake tin, halved side facing outward.
- Using a food processor, combine all ingredients for the vanilla layer and pulse until smooth. Layer this filling above the crust.
- Lightly tap to release any air bubbles and transfer to the freezer. Freeze until set, preferably overnight.
- The next day, prepare the coulis. Combine all ingredients and bring to a boil.
- Reduce heat slightly and continue boiling until strawberries have completely broken down.
- Transfer your mixture to a blender and puree until smooth.
- Pass your coulis through a sieve. Strain any solids and discard. Allow to cool at room temperature before sealing and keeping it chilled.
- Using a food processor, combine all ingredients for the strawberry layer and pulse until smooth. Layer this on top of the frozen vanilla layer.
- Lightly tap to release air bubbles and freeze until set, preferably overnight.
- Once the cheesecake layers have firmed up, remove the springform lid and its parchment paper lining.
- Portion your cheesecake according to your preference. Drizzle 1 tablespoon of coulis on top of your cheesecake and garnish with a strawberry. Serve.
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.
- Sugar: 40g
- Calcium: 129mg
- Calories: 643kcal
- Carbohydrates: 57g
- Cholesterol: 184mg
- Fat: 43g
- Fiber: 2g
- Iron: 2mg
- Potassium: 278mg
- Protein: 9g
- Saturated Fat: 24g
- Sodium: 521mg
- Vitamin A: 1574IU
- Vitamin C: 33mg
Frequently 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.
ConclusionA 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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