Creamy Strawberry Cheesecake
A creamy strawberry cheesecake with a graham cracker crust, smooth cheese filling, and fresh strawberries, perfect for special occasions or a delightful dessert treat.
Ingredients
Instructions
- Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a small bowl; press on the bottom of a 9-inch spring-form pan.
- Set aside the crust.
- Place cottage cheese and 1/2 cup of egg product in a blender or food processor; cover and blend until pureed, scraping down sides as necessary.
- In a large bowl, beat softened cream cheese, 3/4 cup of sugar, the cottage cheese mixture, remaining egg product, and almond extract (if using) with an electric mixer on high speed until smooth.
- Pour the cheese mixture over the crust in the pan.
- Bake at 325°F (160°C) for 1 hour and 20 minutes or until puffed and set.
- Cool on a rack for 15 minutes.
- Refrigerate for at least 3 hours before serving.
Tips & Substitutions
For a lighter texture, consider using low-fat cream cheese and cottage cheese. Instead of almond extract, vanilla can be used for a different flavor profile. If you don’t have graham cracker crumbs, crushed digestive biscuits or vanilla wafers make a great substitute. Make sure to blend the cottage cheese thoroughly to avoid lumps, as a smooth consistency is key for this creamy cheesecake.
Serving Suggestions
This Creamy Strawberry Cheesecake pairs beautifully with fresh strawberry slices or a strawberry compote drizzled on top. Serve alongside a dollop of whipped cream for an indulgent touch. It’s perfect for gatherings and can be complemented with a side of coffee or tea. For a festive twist, consider serving with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cheesecake, wrap individual slices tightly in plastic wrap and then in aluminum foil. To enjoy, thaw in the refrigerator overnight before serving. Reheat gently in the microwave if desired, but this cheesecake is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Strawberry Cheesecake contains roughly 590 calories, with 9g protein, 16g carbohydrates, and 55g fat. It is a good source of protein (17% of the Daily Value) and vitamin A (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen ones?
Yes, fresh strawberries work perfectly in this recipe. Just make sure to wash and slice them before using. They will add a vibrant flavor and color to your cheesecake, enhancing its overall appeal. You can also use other berries like blueberries or raspberries for a mixed berry cheesecake.
How do I know when the cheesecake is done baking?
The cheesecake is done when it is puffed and set in the center. It may still have a slight jiggle, but should not be liquid. After baking, allow it to cool for 15 minutes, which will help it firm up further as it cools down. Don’t worry if it cracks a little; it will still taste delicious!
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just ensure you refrigerate it properly after cooling. The flavors will meld beautifully over time, making it even tastier. Just remember to add any fresh toppings, like strawberries, right before serving for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).