Strawberry Glazed Cheesecake Recipe: A Delightful Dessert

Cheesecake lovers, rejoice! This strawberry-glazed cheesecake is the epitome of indulgence and elegance. Featuring a buttery graham cracker crust, a creamy cheesecake filling, and a luscious strawberry glaze, this dessert is perfect for any occasion. Let’s delve into this mouthwatering recipe, explore its pros and cons, and address some frequently asked questions to ensure you create a flawless cheesecake every time.

Ingredients for the Strawberry Glazed Cheesecake
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
1/2 cup heavy cream
2 tsp vanilla extract
4 large eggs
For the Strawberry Glaze:
1 lb fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tbsp lemon juice
2 tsp cornstarch
2 tbsp water
For Garnish:
Fresh strawberries, halved or sliced
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and beat until well combined.
Add the sour cream, heavy cream, and vanilla extract, and mix until smooth.
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust.
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Glaze:
In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice.
Cook over medium heat until the strawberries release their juices and the mixture comes to a simmer, about 5-7 minutes.
In a small bowl, mix the cornstarch and water to make a slurry.
Add the slurry to the strawberry mixture and cook for another 2-3 minutes, or until the glaze thickens.
Remove from heat and let cool completely.
Assemble the Cheesecake:
Remove the chilled cheesecake from the springform pan and place it on a serving plate.
Pour the cooled strawberry glaze over the top of the cheesecake, spreading it evenly.
Garnish with fresh strawberry halves or slices around the edge of the cheesecake.
Serve and Enjoy:
Slice and serve your beautifully topped cheesecake with fresh strawberries!
Enjoy your delicious and elegant cheesecake!
Tips for Success
Ensure all ingredients are at room temperature for a smooth cheesecake filling.
Avoid overmixing the batter to prevent cracking.
Use a water bath to bake the cheesecake evenly and prevent it from cracking.
Cool the cheesecake gradually to avoid sudden temperature changes that can cause cracks.
Pros and Cons of the Strawberry Glazed Cheesecake Recipe
Rich and Creamy Texture: The combination of cream cheese, sour cream, and heavy cream results in a luscious, creamy cheesecake.
Perfectly Balanced Flavor: The tangy cheesecake pairs wonderfully with the sweet and slightly tart strawberry glaze.
Visually Stunning: The vibrant red glaze and fresh strawberries make for an impressive presentation.
Crowd-Pleaser: This dessert is a hit at gatherings, pleasing both kids and adults.
Customizable: You can adjust the glaze with other berries or fruits as per your preference.
Time-Consuming: Between baking, cooling, and chilling, this recipe requires several hours.
Requires Precision: Overmixing or incorrect temperatures can lead to cracks in the cheesecake.
Special Equipment Needed: A springform pan and roasting pan for the water bath are necessary.
Caloric Content: This rich dessert is high in calories and fat.
Storage Needs: The cheesecake needs to be refrigerated, which might be inconvenient for some.
Frequently Asked Questions (FAQs)

  1. Can I use a different type of crust?
    Yes, you can use crushed cookies, nuts, or even a chocolate crust for variation.
  2. Is there a substitute for sour cream?
    Yes, you can use Greek yogurt or crème fraîche.
  3. Can I use frozen strawberries for the glaze?
    Yes, but thaw them first and drain excess liquid.
  4. How can I make the cheesecake gluten-free?
    Use gluten-free graham crackers for the crust.
  5. What if I don’t have a springform pan?
    You can use a regular pan, but it will be harder to remove the cheesecake.
  6. Can I make this cheesecake ahead of time?
    Yes, it can be made a day or two in advance.
  7. How do I prevent the cheesecake from cracking?
    Use a water bath, do not overmix, and cool gradually.
  8. Can I freeze the cheesecake?
    Yes, freeze without the glaze and add the glaze after thawing.
  9. Can I use low-fat cream cheese?
    You can, but the texture and flavor will be different.
  10. Why is my cheesecake batter lumpy?
    Ensure all ingredients are at room temperature before mixing.
  11. How do I know when the cheesecake is done?
    The edges should be set, and the center slightly jiggly.
  12. Can I use other fruits for the glaze?
    Yes, blueberries, raspberries, or mixed berries work well.
  13. What if my glaze is too thick?
    Add a little water or lemon juice to thin it out.
  14. How do I store leftover cheesecake?
    Store in the refrigerator, covered, for up to 5 days.
  15. Can I use a hand mixer instead of a stand mixer?
    Yes, a hand mixer works fine for this recipe.
  16. How do I remove the cheesecake from the springform pan?
    Run a knife around the edge before releasing the springform.
  17. What if I don’t have a roasting pan for the water bath?
    Place a pan of hot water on the oven rack below the cheesecake.
  18. Can I make mini cheesecakes with this recipe?
    Yes, use a muffin tin and adjust the baking time.
  19. Why did my cheesecake crack?
    Overmixing, rapid cooling, or baking at too high a temperature can cause cracks.
  20. Can I add flavoring to the cheesecake filling?
    Yes, add lemon zest, almond extract, or other flavorings as desired.

This strawberry-glazed cheesecake is a show-stopping dessert that combines a creamy, rich filling with a vibrant and flavorful strawberry glaze. While it requires some time and precision, the result is a dessert that will impress your guests and satisfy any sweet tooth. By following the tips and addressing common questions, you can ensure a perfect cheesecake every time. Enjoy baking and indulging in your homemade strawberry-glazed cheesecake! 🍰🍓