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The Definitive Velvet Strawberry Cheesecake Recipe

The Definitive Velvet Strawberry Cheesecake Recipe
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Creamy, smooth, and topped with a silky strawberry glaze, this Velvet Strawberry Cheesecake is a dessert that feels indulgent yet elegant. The velvety filling, buttery graham cracker crust, and fresh berry topping come together beautifully—perfect for celebrations or anytime you want a show-stopping treat.

Ingredients

Scale

For the Crust

  • 2 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 2 tbsp granulated sugar

  • Pinch of salt

For the Filling

  • 4 (8 oz) packages cream cheese, room temperature

  • 1 1/4 cups granulated sugar

  • 1 tbsp vanilla extract

  • 1 tsp 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 tbsp lemon juice

  • 1 tsp cornstarch dissolved in 1 tbsp water

Instructions

1. Prepare the Pan

Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil.

2. Make the Crust

  1. Combine graham cracker crumbs, melted butter, sugar, and salt.

  2. Press firmly into the bottom of the prepared pan.

  3. Bake for 10 minutes, then let cool slightly.

3. Make the Filling

  1. Beat cream cheese until smooth and free of lumps.

  2. Add sugar, vanilla, and lemon zest; beat until creamy.

  3. Add eggs one at a time, mixing gently after each addition.

  4. Stir in sour cream and heavy cream until smooth.

4. Bake the Cheesecake

  1. Pour the filling over the crust.

  2. Place the springform pan into a large roasting pan.

  3. Pour hot water into the roasting pan until it reaches halfway up the springform pan.

  4. Bake 55–65 minutes, until the edges are set but the center still jiggles slightly.

  5. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.

  6. Remove, cool completely, then refrigerate for at least 6 hours (overnight is best).

5. Make the Strawberry Topping

  1. Blend strawberries, sugar, and lemon juice until smooth.

  2. Strain through a fine mesh sieve into a saucepan.

  3. Bring to a simmer, then stir in the cornstarch mixture.

  4. Cook until thickened, 2–3 minutes.

  5. Let cool completely, then spread over the chilled cheesecake.

6. Garnish

Top with fresh strawberry halves before serving.

Notes

  • Use room-temperature ingredients to prevent lumps.

  • Don’t overmix the eggs—it helps avoid cracks.

  • Always cool slowly in the oven for the creamiest texture.

  • Strain the strawberry topping for a smooth, glossy finish.

  • For ultra-clean slices, warm your knife in hot water between cuts.

Find it online: https://chocotune.com/the-definitive-velvet-strawberry-cheesecake-recipe/