Strawberries and Cream Cheesecake

 

Some desserts look like they belong in a bakery case, and this strawberries and cream cheesecake is one of them. Underneath that impressive pink-and-white layered look is a recipe that's genuinely simple to make, even if you've never made a cheesecake from scratch before.

This cheesecake pairs a buttery graham cracker crust with a filling that's half classic vanilla and half blushing strawberry, all finished with billowy whipped cream and a fresh strawberry on every slice. It's rich without being heavy, and it's the kind of dessert that makes people ask for the recipe before they've even finished their plate.

The first time I made this cheesecake, I was nervous about getting those two layers to stay separate instead of swirling together. Turns out the trick is simple: spoon the batter on instead of pouring it, and the layers set up clean and distinct every time. No special skill required, just a little patience.

Also, I've included two ways to bake it (with or without a water bath), tips for getting perfectly clean layers, and answers to just about every substitution question you might have.

WHAT YOU'LL NEED TO MAKE STRAWBERRIES AND CREAM CHEESECAKE:

Graham Cracker Crust

• 2 cups graham cracker crumbs - Store-bought crumbs work great, or pulse whole graham crackers in a food processor.
• 4 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 to 5 cups boiling water (for the water bath)

Cheesecake Filling

• 32 ounces full-fat cream cheese, (four 8-ounce blocks) - Use full-fat, brick-style cream cheese, softened to room temperature. Whipped or tub-style cream cheese has too much air and water content and won't set up properly.
• 1½ cups granulated sugar
• 1½ teaspoons vanilla extract
• 4 large eggs - Room temperature eggs incorporate more smoothly and help prevent overmixing.
• ½ cup full-fat sour cream - Adds tang and helps keep the filling silky. Full-fat is important here for the right texture.
• ¼ cup heavy whipping cream - Used in the filling for richness, and again for the whipped cream garnish.
• ¼ cup strawberry syrup - This is what gives the strawberry layer its color and flavor without watering down the batter.
• ½ to 1 teaspoon strawberry extract, optional, for a more intense strawberry flavor

Garnish

• 4 ounces frozen whipped topping, thawed
• 10 small fresh whole strawberries

INGREDIENT SUBSTITUTIONS

Ingredient Substitutions

Graham cracker crumbs – Chocolate graham crumbs or Oreo cookie crumbs work well in place of graham crackers if that's what you have on hand.

Sour cream – Full-fat Greek yogurt can be used in place of sour cream in equal amounts. Non-fat or low-fat yogurt won't work here; the batter will end up too thin.

Heavy whipping cream – This needs to stay full-fat for both the filling and the whipped cream garnish. Lower-fat creams won't whip properly or add the right richness to the filling.

Strawberry syrup – If you can't find strawberry syrup, you can leave it out and rely on the strawberry extract alone for flavor. Add a small amount of pink food coloring if you want to replicate the pink hue.

Strawberry extract – This is optional in the original recipe, so it can simply be left out if you want. The strawberry flavor will be less intense.

Frozen whipped topping – Homemade whipped cream can be used instead.

TIPS FOR THE BEST STRAWBERRIES AND CREAM CHEESECAKE

This is a forgiving cheesecake recipe, but there are a few things that can help ensure success and make it easier to come together.

• Use room temperature ingredients. This is true of any cheesecake you make. Cold cream cheese and eggs won't blend smoothly, and you'll end up with a lumpy, flat batter. Pull your cream cheese out of the fridge at least an hour or two before you start.
• Don't overmix. Beat just until each ingredient is incorporated. Overmixing adds too much air to the batter, and those air bubbles are one of the main causes of cracks as the cheesecake bakes and cools.

• Spoon, don't pour, when layering. Pouring the second layer of batter on top of the first tends to blend the two colors together into a swirl instead of clean layers. Spooning it on gently in dollops, then smoothing it out with an offset spatula, keeps the strawberry and vanilla layers distinct.

• Watch it in the last 15 minutes. If the top starts browning too quickly before the bake time is up, loosely tent it with foil (fold it into a tent shape rather than pressing it directly onto the cheesecake) so it doesn't trap moisture.
• Chill it fully before slicing. Even if the cheesecake looks set, it needs the full chilling time to firm up completely. Cutting into it too soon is the most common reason a slice looks softer or messier than expected.
• Use a hot, clean knife for neat slices. Dip your knife in hot water and wipe it dry between each cut. This keeps the layers looking crisp instead of dragging crumbs or filling through the cut.