Imagine a dessert so decadent, so perfectly balanced between creamy richness and bright summer freshness that it becomes the star of every gathering. Our Bakehouse Summer Strawberry Cheesecake isn't just a dessert - it's a culinary experience that transforms simple ingredients into a masterpiece of flavor and texture. With a buttery graham cracker crust, silky smooth cream cheese filling, and a vibrant strawberry sauce, this recipe promises to transport you to a summer paradise with every single bite.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter to prevent sticking.
- In a medium mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/3 cup of sugar, and 1/2 cup of melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a measuring cup or your fingers to compact it well.
- Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat 4 (8 ounce) packages of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of sugar to the cream cheese and continue to beat until well combined and fluffy, about another 2 minutes.
- One at a time, add 4 large eggs, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in 1 teaspoon of vanilla extract until fully incorporated.
- Pour the cream cheese mixture over the cooled graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. The edges should be firm and the center will continue to set as it cools.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- While the cheesecake is chilling, prepare the strawberry sauce. In a medium bowl, combine 2 cups of sliced fresh strawberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Toss gently to coat the strawberries in the sugar and lemon juice.
- Let the strawberry mixture sit for about 30 minutes to allow the strawberries to release their juices and create a syrupy sauce.
- Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Slice the cheesecake into 12 servings.
- Serve each slice of cheesecake topped with the fresh strawberry sauce. Enjoy your delicious Bakehouse Summer Strawberry Cheesecake!
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
- Don't overmix the cheesecake batter - this can introduce too much air and cause cracking.
- Use a water bath or place a pan of water in the oven to create humidity and prevent surface cracking.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause splitting.
- Chill the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor development.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
- The strawberry sauce can be made ahead of time and stored in the refrigerator for convenience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 140mg
