Strawberry Cheesecake Recipe | Best Easy Strawberry Cheesecake (2024)

FAQs

What is strawberry cheesecake made of? ›

Strawberry Cheesecake Ingredients

For the crust: graham cracker crumbs, butter, white sugar, and cinnamon. For the filling: frozen strawberries, cornstarch, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, and eggs.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour. Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia.

Chill For A Longer Period. In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

To be honest, neither cheesecake is better than the other one. They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Why do you put vinegar in cheesecake? ›

It keeps the cheesecake from being cloyingly sweet.

As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Sour cream adds tanginess and moisture, so if you use too much, it can make the cheesecake too tangy and the additional moisture can make it runny.

For best results, substitute heavy cream with an equal amount of evaporated milk. If you're making a dessert, you can also add a few drops of vanilla extract to sweeten it.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

To make a digestive cheesecake base, you'll need 250g of digestives and 125g of unsalted butter. First place your digestive biscuits into a food processor until they are finely crushed. Then mix in your melted unsalted butter and process until it's well combined.

Cheesecake is just one of the desserts that falls into the category of having “cake” in the name despite possibly not being a cake at all from a pure definition standpoint. Cheesecake is typically made with a cheese like ricotta, cream cheese, or Neufchatel (a creamy French cheese).