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Strawberry Cheesecake Delight


Strawberry Cheesecake Delight




Strawberry cheesecake is a classic dessert that combines the rich, creamy texture of cheesecake with

the fresh, sweet flavor of strawberries. This no-bake version is perfect for any occasion and sure to


impress your guests with its stunning appearance and delicious taste. Let’s dive into the process of

creating this delightful dessert from scratch.


For the Crust:

2 cups (200 g) graham cracker crumbs

1/2 cup (115 g) unsalted butter, melted


1/4 cup (50 g) granulated sugar

For the Cheesecake Filling:

3 cups (680 g) cream cheese, softened

1 cup (240 ml) heavy cream

1 cup (120 g) powdered sugar


1 teaspoon vanilla extract

1 cup (240 ml) sour cream

For the Strawberry Topping:

2 cups (300 g) fresh strawberries, sliced

1/2 cup (100 g) granulated sugar


1/4 cup (60 ml) water

1 tablespoon cornstarch

1 tablespoon lemon juice

Strawberry Cheesecake Delight


Strawberry Cheesecake Delight new york times recipes


Prepare the Crust:

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the


back of a spoon or a flat-bottomed glass to smooth it out.

Place the crust in the refrigerator to set while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and continue to beat until well incorporated.

Pour in the heavy cream and vanilla extract, and beat on medium-high speed until the mixture

becomes thick and fluffy.

Fold in the sour cream until just combined.

Pour the cheesecake filling over the chilled crust, spreading it out evenly with a spatula.

Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.

Prepare the Strawberry Topping:

In a medium saucepan, combine the sliced strawberries, granulated sugar, water, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries release their juices and the

mixture begins to bubble.

In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.

Add the cornstarch slurry to the strawberry mixture, stirring constantly until the sauce thickens.

Remove from heat and let the topping cool to room temperature.

Assemble the Cheesecake:

Once the cheesecake has set, remove it from the refrigerator.

Gently run a knife around the edge of the springform pan to loosen the cheesecake before removing

the sides.

Spoon the cooled strawberry topping over the cheesecake, spreading it out evenly.

Garnish with additional fresh strawberries and whipped cream if desired.

Serve and Enjoy:

Slice the cheesecake into wedges and serve immediately. Store any leftovers in the refrigerator.

Tips for Success

Ensure the cream cheese is fully softened before mixing to avoid lumps in your cheesecake filling.

For a more stable crust, bake it at 350°F (175°C) for 10 minutes, then let it cool completely before

adding the filling.

If fresh strawberries are not available, you can use frozen strawberries for the topping.



This strawberry cheesecake is a showstopper that will delight your taste buds and impress your

guests. With its creamy filling, buttery crust, and sweet strawberry topping, it’s a dessert that’s perfect

for any celebration. Enjoy making and savoring this delicious treat!

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