Strawberry Cheesecake Recipe

Graham cracker crumbs: Crushed graham crackers that form the base of the cheesecake crust.

Sugar: Adds sweetness to both the crust and the filling.

Butter: Melted to bind the graham cracker crumbs together for the crust.

Cream cheese: The main component of the cheesecake filling, providing a rich and creamy texture.

Vanilla extract: Enhances the flavor of the cheesecake filling.

Eggs: Helps to set the cheesecake filling, giving it structure.

Strawberry preserves: Spread on top of the cooled cheesecake for added flavor and sweetness.

Fresh strawberries: Sliced and arranged on top of the preserves for a fresh and vibrant finish.

When preparing the crust, ensure the graham cracker crumbs are finely ground to create a uniform base. Press the mixture firmly into the springform pan using the bottom of a measuring cup to achieve an even and compact layer. This will help prevent the cheesecake from cracking and provide a sturdy foundation for the filling.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them a great alternative for the crust.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor, though it will also add moisture, so adjust the amount accordingly.

• butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and binding property, with a slight coconut flavor that can complement the cheesecake.

• cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy flavor and creamy texture, though it will be less rich than cream cheese.

• sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor, but it will also add moisture, so adjust the amount accordingly.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but pleasant flavor that pairs well with strawberries.

• eggs - Substitute with flax eggs: Flax eggs (a mixture of ground flaxseed and water) can be used as a vegan alternative to eggs, providing a similar binding property.

• strawberry preserves - Substitute with raspberry preserves: Raspberry preserves can offer a similar texture and sweetness with a slightly different berry flavor.

• fresh strawberries - Substitute with fresh raspberries: Fresh raspberries can provide a similar texture and tartness, offering a different berry flavor that complements the cheesecake.

• Allow the cheesecake to cool completely at room temperature before storing. This helps prevent condensation from forming inside the storage container, which can make the crust soggy.
• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to maintain freshness and prevent any odors from the refrigerator from seeping in.
• Store the cheesecake in the refrigerator for up to 5 days. The strawberry preserves and fresh strawberries will stay vibrant and delicious during this period.
• For longer storage, consider freezing the cheesecake. First, place the cheesecake in the freezer uncovered for about an hour. This initial freezing will firm up the top layer and prevent smudging.
• After the initial freeze, wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect against freezer burn and preserves the cheesecake's texture and flavor.
• Label the wrapped cheesecake with the date to keep track of its storage time. Frozen cheesecake can be stored for up to 2 months without significant loss of quality.
• When ready to enjoy, thaw the cheesecake in the refrigerator overnight. This gradual thawing process helps maintain the cheesecake's creamy texture.
• For a quicker thaw, you can leave the cheesecake at room temperature for about 2-3 hours. However, be cautious not to leave it out for too long to avoid any risk of spoilage.
• Once thawed, add a fresh layer of strawberry preserves and freshly sliced strawberries to rejuvenate the cheesecake's appearance and flavor before serving.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the strawberry cheesecake on a baking sheet.
  3. Cover the cheesecake loosely with aluminum foil to prevent it from drying out.
  4. Warm in the oven for about 15-20 minutes, or until it reaches your desired temperature.
  5. Let it cool for a few minutes before serving to allow the flavors to meld back together.

• Microwave Method:

  1. Place a slice of strawberry cheesecake on a microwave-safe plate.
  2. Microwave on medium power for 20-30 seconds.
  3. Check the temperature and heat in additional 10-second intervals if needed.
  4. Be cautious not to overheat, as the cream cheese filling can become too soft.

• Water Bath Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the strawberry cheesecake in a large, oven-safe dish.
  3. Fill the dish with hot water until it reaches halfway up the sides of the cheesecake.
  4. Cover the cheesecake with aluminum foil.
  5. Warm in the oven for about 20-25 minutes.
  6. Remove from the water bath and let it sit for a few minutes before serving.

• Room Temperature Method:

  1. Remove the strawberry cheesecake from the refrigerator.
  2. Let it sit at room temperature for about 30-45 minutes.
  3. This method is ideal if you prefer a slightly chilled but not cold cheesecake.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the strawberry cheesecake in a vacuum-sealed bag or a ziplock bag with the air removed.
  3. Submerge the bag in the water bath for about 1 hour.
  4. Remove from the bag and let it cool slightly before serving.

• Oven: Used to bake the cheesecake at a consistent temperature of 325°F (163°C).

• Springform pan: Essential for making cheesecakes as it allows for easy removal of the cake without damaging its sides.

• Mixing bowl: Needed to combine the graham cracker crumbs, sugar, and melted butter, as well as to mix the cream cheese filling.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Electric mixer: Helps to beat the cream cheese and sugar until smooth and to mix in the eggs and vanilla extract thoroughly.

• Measuring cups: Necessary for accurately measuring the graham cracker crumbs, sugar, butter, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like the vanilla extract.

• Knife: Needed to slice the fresh strawberries for the topping.

• Cooling rack: Allows the cheesecake to cool evenly after baking.

• Spreader or offset spatula: Useful for spreading the strawberry preserves evenly over the top of the cooled cheesecake.

• Serving plate: To present the finished cheesecake beautifully.

Prepare the crust in advance: Combine graham cracker crumbs, sugar, and melted butter ahead of time and store in the fridge.

Use a food processor: Quickly blend cream cheese and sugar until smooth.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-measure ingredients: Have all ingredients measured and ready before starting.

Microwave preserves: Slightly warm strawberry preserves in the microwave for easier spreading.

Slice strawberries ahead: Prepare and slice fresh strawberries in advance.