It seems that there is a “National Day” for everything, and what better way to celebrate “National Strawberry Day” on February 27th than with a yummy homemade strawberry cheesecake!
How to Make a Strawberry Cheesecake
To get this recipe started, you’re going to make the crust, which to me is an important part of a good cheesecake because it needs to be buttery, crunchy and hold the cheesecake together. When you’re making a baked cheesecake, you’re going to want to use a springform pan that has removable bottoms and sides that are taken off once your cheesecake is done. This springform pan by Mrs. Anderson’s also has a nonstick coating for easy release.
Baking Springform Pan, Carbon Steel By Mrs. Anderson’s Shop Now
After making sure the springform pan is lightly greased, press the dough on the bottom and an inch up the sides. Once it’s all set, bake it for 15 minutes.
The Cheesecake Filling
The most important part of the cheesecake right? Softened cream cheese and sugar are certainly essentials in this recipe, but I think the real hero is the addition of lemon juice and zest! Lemon juice balances out the flavors of the cheesecake. I used fresh lemons from my yard because I had an abundance left this season.
Once your cheesecake is done baking, you’ll need to let it cool down slowly. Leave the cake in the oven with the door propped open for an hour. The cheesecake will finish setting and your patience will pay off with a gorgeous crack-free top!
The Strawberry Glaze
First, you’re going to first want to give your strawberries a good bath. I love this 3-in-1 Berry Box. Not only is it a colander, but it’s also a serving bowl and it has a lid to keep it fresh in the fridge.
3-in-1 Berry Box By Gourmac Shop Now
After the strawberries are rinsed, cut the strawberries and stir them together with sugar over medium heat. Cook until the mixture boils, becomes clear, and thickens. Remove from heat and let the glaze cool.
Once the glaze and cheesecake are cooled, you can spoon the glaze over the cheesecake. Keep refrigerated until you’re ready to serve. Doesn’t that look delicious?! Sometimes homemade recipes take a little bit more time, but in the end, every delightful bite is worth it!
- 1.5 cups unbleached all-purpose flour
- .5 cups sugar
- .25 tsp kosher salt
- 8 tbsp unsalted butter softened
- 1 large egg at room temperature
- 4 8-ounce packages of cream cheese at room temperature
- 1.75 cups sugar
- 3 tbsp unbleached all-purpose flour
- zest of 1 lemon
- .25 tsp kosher salt
- 2 tsp vanilla extract
- 5 large eggs at room temperature
- 1 tbsp fresh lemon juice
- .5 cups sour cream at room temperature
- Strawberry Glaze:
- 6 cups fresh or frozen strawberries, diced
- .5 cups sugar
- Preheat the oven to 400°F. Lightly grease an 8’’ springform pan.
- To make crust:
- Combine the flour, sugar, salt and butter in a mixer. Mix until crumbly. Then, add the egg and continue mixing until a soft dough forms.
- Press the dough into the bottom and an inch up the sides of the greased pan. Bake for 15 minutes, until your crust is light golden brown. Remove pan from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
- To make the filling:
- Place the cream cheese in a mixer with a paddle. Add the sugar and flour, and mix at a low speed until there are no lumps in the mixture. To be sure that the cheese is not sticking, scrape the bottom and sides of the bowl at least twice during the process.
- Add the lemon zest, lemon juice, salt, and vanilla. Mix to combine. Add the eggs, one at a time, scraping the mixing bowl between each egg. Mix until incorporated. Stir in the sour cream.
- Pour the filling over the crust and bake for 60 minutes, until the edges of the cake are set one inch in from the edge. The middle should jiggle when you nudge the pan; in fact, the cake will look underbaked.
- Prop open the oven door and let the cheesecake cool slowly for 1 hour. During this time the center will finish setting. Cooling the cake slowly will ensure a smooth and even texture inside and prevent the top from cracking. Once the cake has cooled for 1 hour, it can be refrigerated overnight, if needed.
- To make the glaze:
- Stir together the sugar and strawberries. Place over medium heat and cook, stirring constantly, until the mixture boils becomes clear, and thickens.
- Remove from heat and let the mixture cool to room temperature. Spoon the mixture over the cooled cheesecake. Refrigerate the cake until you’re ready to serve.
What will you be making for National Strawberry Day? Check out more recipes and tutorials at JustDestinyMag.com