Strawberries and Cream Cheesecake

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A butter cookie crust, creamy strawberry cheesecake filling, fresh strawberry jam, and lightly sweetened whipped cream comprise this ultra refreshing Strawberries and Cream Cheesecake.

Summer is the ideal time to enjoy light and refreshing desserts that showcase the vibrant flavors of fresh seasonal fruits. One such treat that’s bound to impress and satisfy is this Strawberries and Cream Cheesecake. With a luscious strawberry + cream cheese filling, a tangy strawberry jam layer, and a velvety whipped cream topping, this cheesecake is a celebration of summer's sweetest bounty. Here’s a step-by-step guide to creating this delightful dessert, along with best practices and answers to some frequently asked questions. Let’s make it. 

Ingredients

For the Crust:

• 10-Ounce Pack of 40 Lorna Doone shortbread cookies, crushed (about 285g)
• ⅓ Cup Salted Butter, melted (113g)
• 2 Tablespoons Granulated Sugar (25g)

For the Cheesecake Filling:

• 32 Ounces Cream Cheese, softened (900g)
• 2 Cups Granulated Sugar (400g)
• 1 Cup Sour Cream (240g)
• 2 Tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (30ml)
• 3 Large Eggs + 1 large Egg Yolk, room temperature
• 1 Cup Freeze Dried Strawberries, blended to fine crumbs (25g)

For the Strawberry Jam Layer:

• 30 Medium-sized Strawberries, stems cut off (about 2 heaping cups, 450g)
• ½ Cup Granulated Sugar (100g)
• 2 Tablespoons Cornstarch (15g)
• 2 Tablespoons Fresh Squeezed Lemon Juice (30ml)

For the Whipped Cream Topping:

• 1 Cup Heavy Cream, whipped to stiff peaks (240ml)
• ¼ Cup Granulated Sugar (50g)
• 1 Teaspoon Vanilla Bean Paste or Pure Vanilla Extract (5ml)

Fresh strawberries for topping

Instructions

1. Prepare the Crust:

• Crush the Lorna Doone shortbread cookies into fine crumbs using a food processor. If you don’t have one, place the cookies in a sealed plastic bag and crush them with a rolling pin.
• In a medium bowl, mix the crushed cookies with melted butter and granulated sugar until well combined.
• Press the mixture evenly into the bottom of an 8-inch (20 cm) springform pan lined with parchment paper. Make sure the crust is firm and compact for a stable base.

2. Make the Cheesecake Filling:

• Preheat your oven to 325°F (163°C).
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add granulated sugar, beating until well combined.
• Mix in sour cream and vanilla bean paste or pure vanilla extract until smooth.
• Add the eggs and egg yolk one at a time, beating just until combined after each addition. Avoid over-mixing to prevent cracks.
• Gently fold in the freeze-dried strawberry crumbs until evenly distributed.

3. Assemble and Bake:

• Pour the cheesecake filling over the prepared crust, spreading it out evenly.
• Place the springform pan on a baking sheet and bake at 325°F (163°C) for 1 hour on the medium rack. For a water bath, place a wider pan filled with water on the bottom rack to prevent cracking.
• After 1 hour, turn off the oven and leave the cheesecake inside with the oven door closed for another hour. This gradual cooling helps the cheesecake set without cracking.

4. Prepare the Strawberry Jam Layer:

• While the cheesecake is baking, place the strawberries in a medium saucepan.
• Add granulated sugar, cornstarch, and fresh squeezed lemon juice.
• Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 5-10 minutes.
• Remove from heat and let the jam cool to room temperature.

5. Add the Strawberry Jam Layer:

• Once the cheesecake has set and cooled to room temperature, spread the cooled strawberry jam evenly over the top.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow flavors to meld and set properly.

6. Prepare the Whipped Cream Topping:

• In a medium mixing bowl, whip the heavy cream until it starts to thicken.
• Gradually add granulated sugar and vanilla bean paste or pure vanilla extract.
• Continue whipping until stiff peaks form, creating a rich and stable topping.

7. Finish the Cheesecake:

• Spread or pipe the whipped cream evenly over the strawberry jam layer.
• Top with fresh strawberries for a beautiful finish.
• Store leftovers covered in the refrigerator for up to four days.

Best Practices

• Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, eggs, and butter, are at room temperature before starting. This helps in achieving a smooth, lump-free filling. Take these ingredients out the evening before you plan to bake.
• Avoid Overmixing: When adding eggs, mix just until incorporated to avoid incorporating too much air, which can cause cracks.
• Use a Water Bath: Baking the cheesecake with a water bath helps regulate the temperature and prevents cracks on the surface. This water bath is outside the cheesecake pan to ensure a 100% dry experience in baking. 

Frequently Asked Questions

1. Can I use fresh strawberries instead of freeze-dried ones?

While fresh strawberries can be used, freeze-dried strawberries add a concentrated flavor and texture that’s hard to replicate with fresh fruit. For the best results in this particular dessert, stick with freeze-dried strawberries for the filling.

2. How do I prevent my cheesecake from cracking?

Cracks often occur due to rapid temperature changes. Use a water bath and allow the cheesecake to cool gradually in the oven. Additionally, avoid overmixing the batter.

3. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Store it covered in the refrigerator. The flavors often improve after a day or two.

Products Used

Here is one link to all of the products I used in making this cheesecake. I linked the 8-inch springform pan, my mixers, the piping bags, piping tip, and more. 

8-Inch cheesecakes

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Walker makes a gluten free cookie and it would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Kite Hill makes a dairy free sour cream for those wanting to recreate this cheesecake without dairy.  

Silk Dairy Free Heavy Cream is a great option if adding a whipped topping to this dessert. 

Conclusion

This Strawberries and Cream Cheesecake is a delectable way to enjoy summer’s best fruit! Its creamy texture, vibrant strawberry flavor, and light whipped cream topping make it an irresistible dessert. By following the best practices outlined and preparing in advance, you’ll create a cheesecake that’s not only beautiful but deliciously satisfying! Enjoy every bite of this delightful treat with family and friends. 

If you loved this Strawberries and Cream Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS: Try my Classic New York Cheesecake and my Triple Chocolate Cheesecake!