Baked Strawberry Cheesecake
Calories: 37
Adjust Servings Here: 9 Servings
Description
This baked strawberry cheesecake is rich, creamy, and topped with a fresh strawberry compote. Finished with a piped border of mascarpone whipped cream, it's the perfect centerpiece dessert for spring and summer gatherings.
Ingredients
Crust
- 1½ cup (126 g) Graham cracker crumbs
- 6 tbsp (85 g) Butter unsalted melted
- 2 tbsp Sugar optional
Cheesecake filling
- 26 oz (740 g) Cream cheese room temperature
- 1 cup (230 g) Sour cream 27%+ room temperature
- 2 tbsp Heavy cream 38%+
- 1 cup (200 g) Sugar
- 4 tbsp Cornstarch or AP flour
- 4 large Eggs
- 1 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Strawberry topping
- 1½ cup (216 g) Strawberries
- 2 tbsp White sugar
- 1 tsp Lemon juice
- 1 tsp Cornstarch + 2 tbsp water
Mascarpone
- ¾ cup (180 ml) Heavy cream
- 4 tbsp (60 g) Mascarpone cheese
- 2 tbsp Granulated sugar
- 1 tsp Lemon juice
- ¼ tsp Salt
Instructions
- Pan and Oven: Preheat the oven to 160°C / 325°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Make the Crust: Mix the cookie crumbs, melted butter, sugar, and a pinch of salt in a bowl until well combined. Press the mixture firmly into the base of the pan and about ½ inch up the sides. Bake for 10 minutes. Let cool while you prepare the filling. Wrap the outside of the pan in foil if using a water bath (optional for extra protection).1½ cup Graham cracker crumbs, 6 tbsp Butter unsalted, 2 tbsp Sugar
- Make the Cheesecake Filling: In a stand mixer or a large bowl, beat the cream cheese until smooth (about 2 minutes). Add sugar, cornstarch, lemon juice, vanilla, and lemon zest (if using). Beat until just combined. Mix in the sour cream and heavy cream. Add eggs one at a time, mixing gently. Scrape down the bowl, and avoid overbeating. Pour the batter into the cooled crust. Tap the pan gently to remove air bubbles.26 oz Cream cheese , 1 cup Sour cream , 1 cup Sugar, 4 tbsp Cornstarch, 4 large Eggs, 1 tbsp Lemon juice, ½ tsp Salt, 1 tsp Vanilla extract, 2 tbsp Heavy cream
- Bake the Cheesecake: Place the pan in a larger baking dish and pour hot water halfway up the sides (for a water bath). Bake at 160°C / 325°F for 60 to 70 minutes. The edges should be set, and the center slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes. Remove from the oven, cool completely at room temperature, then chill in the fridge for at least 6 hours or overnight.
- Strawberry Topping: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries have broken down and the mixture begins to thicken (about 5 minutes). Combine cornstarch with water and add the cornstarch slurry. Cook for an additional minute or two, until glossy. Let the topping cool completely before spreading.1½ cup Strawberries, 2 tbsp White sugar, 1 tsp Lemon juice
- Make the Mascarpone Whipped Cream: In a chilled bowl, beat heavy cream and powdered sugar to soft peaks. Add mascarpone and vanilla, and beat until stiff peaks form. Transfer to a piping bag fitted with a star or shell tip.
- Assemble and Decorate: Once the cheesecake is chilled, pipe the mascarpone cream around the edges in inward-facing shell swirls. Pour the strawberry topping evenly over the surface in the middle. Garnish with extra fresh strawberries or mint, if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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