Print

The Ultimate Guide to Velvet Strawberry Cheesecake: A Dessert Masterpiece

The Ultimate Guide to Velvet Strawberry Cheesecake: A Dessert Masterpiece
Print Recipe

This Velvet Strawberry Cheesecake is smooth, rich, and beautifully topped with a fresh strawberry glaze. It features a buttery graham cracker crust, a creamy vanilla-infused cheesecake filling, and a vibrant strawberry topping that adds the perfect fruity finish. Whether you’re baking for a celebration or just want a special homemade treat, this cheesecake delivers impressive flavor with simple, reliable steps.

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 mixed with 1 tbsp water

Instructions

1. Prepare the Pan

Preheat oven to 325°F (160°C). Wrap the outside of the springform pan tightly in aluminum foil to keep water from seeping in during the water bath.

2. Make the Crust

  1. Mix graham crumbs, melted butter, sugar, and salt until evenly coated.

  2. Press firmly into the bottom of your pan.

  3. Bake for 10 minutes and set aside to cool slightly.

3. Make the Filling

  1. Beat cream cheese until completely smooth.

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

  3. Add eggs one at a time, mixing just until combined.

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

  5. Pour filling over the crust.

4. Bake in a Water Bath

  1. Place the cheesecake pan inside the roasting pan.

  2. Pour hot water around it until halfway up the sides.

  3. Bake for 55–65 minutes. The edges should be set, but the center should still jiggle slightly.

  4. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

  5. Remove and 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 sieve into a saucepan.

  3. Bring to a simmer, stir in cornstarch mixture, and cook until thickened (2–3 minutes).

  4. Cool completely, then spread over chilled cheesecake.

  5. Add fresh strawberry halves on top before serving.

Notes

  • Use room-temperature ingredients for the smoothest filling and fewer cracks.

  • Don’t overmix after adding eggs—this keeps the cheesecake creamy.

  • Water bath matters: prevents cracking and ensures even baking.

  • Freeze for later: Cheesecake freezes very well without the topping.

Find it online: https://chocotune.com/the-ultimate-guide-to-velvet-strawberry-cheesecake-a-dessert-masterpiece/