Strawberry Glazed Cheesecake: the Easy Recipe for a Creamy, Rich and Beautiful Summer Dessert
Decadently creamy, sweet, and bursting with the beautiful flavor of perfectly ripe strawberries, this easy Strawberry Glazed Cheesecake is always a huge hit. It is a fantastic baked dessert, the strawberry version of the classic New York style cheesecake. It's perfect to make it during spring and summer when strawberries are in season.
Made with a crunchy, buttery digestive biscuits base, a thick, rich cream cheese filling, and topped with an amazing strawberry sauce, strawberry cheesecake is almost too pretty to eat. Almost.
Make this fabulous strawberry cheesecake for picnics, parties, and barbecues. Just one bite, and everyone will be begging you for the recipe!
What is Strawberry Glazed Cheesecake?
Cheesecake has a rich history dating back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC. The Romans later adopted the recipe, adding their own variations and spreading it across Europe as they expanded their empire. Over centuries, cheesecake evolved with regional ingredients and culinary techniques, leading to diverse versions. The modern cheesecake, as we know it, became popular in the United States in the 19th century, with the invention of cream cheese in 1872 being a significant milestone. This creamy dessert now boasts countless variations, with classic recipes like our version, featuring a biscuit crust, creamy filling, and fresh fruit topping, remaining a beloved choice worldwide.
Tips for The Best Strawberry Glazed Cheesecake
- Ensure all your ingredients, especially the cream cheese, sour cream, and eggs, are at room temperature. This helps in achieving a smooth, lump-free filling.
- Place a bowl of hot water in the oven while baking to create a steamy environment. This helps in preventing cracks and ensures even baking.
- Allow the cheesecake to cool gradually by turning off the oven and letting it sit with the door slightly open for an hour. Rapid cooling can cause cracks.
- After cooling to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight. This helps it firm up and enhances the flavors.
Can I Substitute the Cream Cheese With Another Type of Cheese?
To substitute the cream cheese in the recipe, you can use an equal amount of mascarpone cheese or a mixture of half ricotta and half Greek yogurt for a similar texture and flavor.
Can I Use Other Types of Biscuits for The Base?
Yes, you can use other types of biscuits for the base, such as graham crackers, digestive biscuits, or even chocolate cookies, depending on your flavor preference.
Why is My Base Crumbly?
The base can be crumbly if there isn't enough butter to bind the crushed biscuits together, or if the mixture isn't pressed firmly enough into the pan. Ensure you use the correct butter ratio and press the crust evenly and compactly.
How Do I Prevent My Cheesecake From Cracking?
Cheesecake might crack after baking due to overmixing the batter, baking at too high a temperature, or cooling too quickly. Using a water bath and allowing the cheesecake to cool gradually can help prevent cracks.
How Do I Know When the Cheesecake is Baked?
The cheesecake is baked when the edges are set and slightly puffed, but the center still has a slight jiggle. It will continue to set as it cools.
Can I Make This Ahead?
Absolutely! It's even better, if you let the cheesecake sit overnight in the fridge, so that it can properly set, before adding the strawberry glaze!
Can I Freeze This Cheesecake?
Yes! If placed in the freezer and wrapped tightly, it'll last for up to 3 months!
More Strawberry Deliciousness You'll Love
How to Store Strawberry Glazed Cheesecake
You can store the cheesecake in the refrigerator for 2-3 days under a glass bell jar or otherwise well covered.
Ingredients
How to Make Strawberry Glazed Cheesecake
Beat the cream cheese with the sour cream, the eggs, the vanilla extract and the powdered sugar.
Beat the cream cheese with the sour cream, the eggs, the vanilla extract and the powdered sugar.
Combine the crushed digestive biscuits with the melted butter and the powdered sugar.
Combine the crushed digestive biscuits with the melted butter and the powdered sugar.
Press into a 9-inch baking pan, pressing it firmly with a glass to create the crust.
Press into a 9-inch baking pan, pressing it firmly with a glass to create the crust.
Pour the obtained cream cheese filling into the formed crust and bake for 50 minutes at 320°F (160°C) with a bowl of hot water placed in the oven.
Pour the obtained cream cheese filling into the formed crust and bake for 50 minutes at 320°F (160°C) with a bowl of hot water placed in the oven.
In the meantime, cook the frozen strawberries in a pan with the water and the sugar until smooth.
In the meantime, cook the frozen strawberries in a pan with the water and the sugar until smooth.
Crush them until they're smooth and then mix in some cornstarch to let the sauce thicken.
Crush them until they're smooth and then mix in some cornstarch to let the sauce thicken.
Combine the fresh strawberries with the obtained sauce.
Combine the fresh strawberries with the obtained sauce.
Use them to top the cooked and cooled down cheesecake, and then drizzle the rest of the sauce over them, glazing the top.
Use them to top the cooked and cooled down cheesecake, and then drizzle the rest of the sauce over them, glazing the top.
Serve and enjoy!
Serve and enjoy!
