If you want a dessert that truly dazzles and becomes the star of any gathering, this Next Level Baked Strawberry Cheesecake Recipe is the ultimate game-changer. It combines a perfectly buttery, crumbly crust, a silky-smooth cream cheese filling, and a luscious homemade strawberry topping that bursts with fresh flavor. The contrast of textures and the balance of sweetness make this cheesecake not just a treat but an experience your taste buds will remember. Whether you’re a cheesecake aficionado or just looking to wow your friends and family, this recipe brings everything together with warmth and simplicity.
Ingredients You’ll Need
All of these ingredients are straightforward but essential, each adding its unique magic that creates a harmonious blend of taste, texture, and vibrant color. From the buttery crust to the tangy strawberry topping, every component plays a crucial role in building this delightful dessert.
- 1½ cups digestive biscuits (or graham crackers), crushed: Provides a crunchy, buttery base that forms the perfect sturdy crust.
- 6 tablespoons unsalted butter, melted: Binds the biscuit crumbs together and adds richness to the crust.
- 24 ounces (3 packages) cream cheese, softened: The creamy star of the cheesecake that ensures a luscious, smooth texture.
- 1 cup granulated sugar: Sweetens the cheesecake just right without overpowering the tang.
- 1 cup sour cream: Adds a subtle tang and moisture to keep the filling beautifully tender.
- 2 teaspoons vanilla extract: Infuses warmth and enhances the overall flavor profile.
- 3 large eggs, room temperature: Essential for structure, binding the filling into a silky custard.
- 1 tablespoon cornstarch: Helps the cheesecake set perfectly, preventing cracks.
- 2 cups fresh strawberries, sliced: Delivers fresh, natural sweetness in the topping with a lovely bright color.
- 1 tablespoon lemon juice: Balances sweetness with a bit of zing, keeping the strawberry topping vibrant.
- ¼ cup strawberry jam: Adds depth and a glossy finish to the strawberry topping.
- 2 tablespoons water: Used to create the luscious glaze in the strawberry topping.
How to Make Next Level Baked Strawberry Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan carefully and wrap the outside with foil. This foil wrap is key because it protects the cheesecake from water that will be added later for a gentle water bath, ensuring a perfectly smooth texture without cracks.
Step 2: Make and Chill the Crust
Mix the crushed digestive biscuits or graham crackers with melted butter until fully combined. Press this mixture firmly into the base of your prepared pan, creating an even crust. Chilling this crust helps it set up nicely before adding the creamy filling.
Step 3: Prepare the Cream Cheese Filling
In a large bowl, beat the softened cream cheese and sugar until totally smooth with no lumps. Then add the sour cream, vanilla extract, and cornstarch, mixing until combined. Beat in the eggs one at a time, being careful not to overmix, just until everything is combined. This careful mixing keeps the filling fluffy and light.
Step 4: Assemble and Bake with a Water Bath
Pour that velvety filling over your chilled crust. Gently tap the pan on the counter to release any trapped air bubbles—this step makes a difference in the texture! Next, place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath provides gentle, even heat so the cheesecake bakes evenly and stays moist.
Step 5: Bake Until Set and Cool Slowly
Bake for about 60 to 70 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan. Then turn off the oven but leave the cheesecake inside with the door cracked open for 1 hour. This slow cooling process helps prevent cracks and allows the texture to develop its signature creaminess.
Step 6: Chill the Cheesecake and Prepare the Strawberry Topping
Refrigerate the cheesecake for at least 6 hours, or overnight if possible, to let it fully set. While it chills, combine the sliced strawberries, strawberry jam, lemon juice, and water in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the mixture turns glossy and thickens into a gorgeous topping. Let this cool completely before spreading.
Step 7: Top and Serve
Once your cheesecake is thoroughly chilled, spoon the luscious strawberry topping over the surface, spreading it carefully to cover the entire top. Slice, serve chilled, and enjoy every bite of this unforgettable dessert that truly lives up to being a Next Level Baked Strawberry Cheesecake Recipe.
How to Serve Next Level Baked Strawberry Cheesecake Recipe
Garnishes
For an extra special touch, garnish your cheesecake with fresh whole strawberries or delicate mint leaves. A dusting of powdered sugar over the strawberries adds elegance and a hint of sweetness that complements the fruitiness perfectly.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add contrast to the tangy, rich layers. A cup of coffee or a glass of sparkling wine makes a delightful accompaniment for celebratory occasions.
Creative Ways to Present
For a fun twist, serve individual mini cheesecakes in ramekins topped with the strawberry glaze, perfect for parties. Alternatively, layering the sliced strawberries inside the filling before baking adds bursts of fruit within every mouthful, elevating this Next Level Baked Strawberry Cheesecake Recipe even more.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator for up to 4 days. Storing it properly maintains its creamy texture and prevents it from absorbing other fridge odors.
Freezing
You can freeze this cheesecake, wrapped well in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge before serving to preserve its flavor and texture close to fresh.
Reheating
This cheesecake is best enjoyed cold, so reheating is not recommended. If you prefer it slightly less chilled, let it sit at room temperature for 15 to 20 minutes before serving to soften the texture gently.
FAQs
Can I use frozen strawberries for the topping?
Yes! Frozen strawberries can be a convenient substitute. Just thaw and drain them well before cooking with the jam and lemon juice to create your luscious topping.
What’s the purpose of the water bath in baking this cheesecake?
The water bath provides gentle, moist heat around the cheesecake as it bakes, which helps prevent cracks and ensures a silky, creamy texture.
Why do I need to use room temperature eggs?
Room temperature eggs mix more evenly into the cream cheese filling, preventing lumps and helping the cheesecake achieve the smooth, uniform texture this recipe is known for.
Can I make this cheesecake without cornstarch?
Cornstarch helps the cheesecake set and can prevent cracking. While you can omit it, the texture might be less firm, and the risk of cracks increases.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center jiggles just slightly when you gently shake the pan. The residual heat will finish cooking it during the cooling phase.
Final Thoughts
This Next Level Baked Strawberry Cheesecake Recipe is a heartfelt favorite of mine because it delivers show-stopping flavor and beautiful presentation with surprisingly simple steps. It’s a dessert that brings smiles and savoring moments, no matter the occasion. I can’t wait for you to try it and make it your own go-to cheesecake!
Print
Next Level Baked Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 8 hours 35 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Next Level Baked Strawberry Cheesecake features a creamy, smooth filling atop a buttery digestive biscuit crust, topped with a luscious homemade strawberry glaze. Perfectly baked in a water bath for a delicate texture, this cheesecake is an impressive yet approachable dessert ideal for any occasion.
Ingredients
Crust
- 1½ cups digestive biscuits (or graham crackers), crushed
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon cornstarch
Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1 tablespoon lemon juice
- ¼ cup strawberry jam
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the outside with foil to prevent water from seeping in during the water bath.
- Make the Crust: Combine the crushed digestive biscuits with melted butter, mixing until evenly coated. Press this mixture firmly into the base of the prepared springform pan to form an even crust. Chill the crust in the refrigerator while you prepare the filling.
- Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add in sour cream, vanilla extract, and cornstarch; mix until well combined. Incorporate the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
- Assemble and Bake: Pour the cheesecake filling over the chilled crust, smoothing the top. Gently tap the pan on the counter to release any air bubbles. Set the springform pan inside a larger baking pan and carefully pour hot water into the larger pan to create a water bath. Bake for 60 to 70 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Cool in Oven: Once baking is complete, turn off the oven and leave the cheesecake inside with the oven door slightly ajar. Let it cool in this way for 1 hour to prevent cracking and to set the filling gently.
- Chill and Prepare Topping: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight. Meanwhile, prepare the strawberry topping by combining sliced strawberries, strawberry jam, lemon juice, and water in a saucepan. Cook over medium heat for about 10 minutes until the mixture becomes glossy and slightly thickened. Cool completely before using.
- Serve: Spread the cooled strawberry glaze evenly over the chilled cheesecake. Slice and serve chilled for a refreshing, indulgent dessert.
Notes
- Using room temperature eggs helps to create a smooth, lump-free filling.
- Wrapping the springform pan with foil is essential to prevent water from the bath leaking into the crust.
- Do not overbake the cheesecake; a slight jiggle in the center ensures creamy texture.
- Chilling overnight enhances the flavors and helps the cheesecake set perfectly.
- The homemade strawberry topping can be prepared in advance and stored in the fridge for up to 3 days.
