Creamy, Tangy, and Topped with Sweet Berries
This strawberry cheesecake is a classic crowd-pleaser, combining a rich, velvety custard with a bright and sweet strawberry compote. Each bite is smooth, indulgent, and balanced with just the right touch of tart fruitiness. This is the kind of dessert that turns any meal into a celebration.
Ingredients
Custard
- 2 cups cream cheese (room temperature)
- 1 cup sour cream (room temperature)
- 3/4 cup sugar (room temperature)
- 3 tbsp cornstarch
- 1 pinch salt
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup heavy cream (room temperature)
Strawberry Compote
- 1 cup frozen strawberries
- 1 tbsp cornstarch
- 1/2 cup sugar
- 1 tsp lemon extract
Optional Topping
- 10 fresh strawberries, halved or sliced
Step-by-Step Instructions
Step 1: Prepare and Bake the Crust
- Use your favorite graham cracker or cookie crust recipe and bake it at 325°F for 15 minutes.
- Set aside to cool while you prepare the custard filling.
Step 2: Make the Cheesecake Custard
- In a large mixing bowl, combine cream cheese, sour cream, sugar, cornstarch, salt, and vanilla extract.
- Beat until smooth, then add eggs one at a time, mixing just until incorporated.
- Add heavy cream and mix gently until the batter is smooth and creamy.
Step 3: Bake the Cheesecake
- Pour the custard over the pre-baked crust.
- Bake at 300°F for 1 hour and 15 minutes. The center should still have a slight jiggle.
- Turn off the oven and crack the door, allowing the cheesecake to cool gradually for 1 hour.
Step 4: Chill to Set
- Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 12 hours.
Step 5: Make the Strawberry Compote
- Combine frozen strawberries, sugar, cornstarch, and lemon extract in a saucepan over medium heat.
- Stir continuously until the mixture thickens into a compote consistency.
- Let it cool completely before spooning over the chilled cheesecake.
Step 6: Garnish and Serve
- Top the cheesecake with the cooled compote and fresh strawberries if desired.
- Slice and serve cold.
Pro Tips & Serving Suggestions
- Let all dairy ingredients come to room temperature to ensure a silky-smooth filling.
- For the smoothest cut, dip your knife in hot water and wipe clean between slices.
- Add a drizzle of melted white chocolate or strawberry syrup for a fancier finish.
- The compote can be made and stored in the fridge for up to 3 days.
About the Creator
Joshua Greene is a dessert innovator with a passion for elevating nostalgic favorites. His content celebrates richness, balance, and irresistible flavor—one spoonful at a time. Known for his modern takes on classic sweets, Joshua brings flair and finesse to your feed with every bake.
Joshua Greene | joshuagreenee