How Do You Keep a Cheesecake from Cracking?

One of the most common worries with Strawberry Cheesecake is cracks on top. But don’t stress! Here’s how to avoid them: • Don’t overmix the batter. Too much air makes it puff, then fall. • Use room-temperature ingredients. They blend better, reducing air bubbles. • Bake low and slow. This helps the cake set evenly. • Let it cool gradually. Turn off the oven and crack the door for about an hour after baking. Still got a crack? No biggie. That glossy strawberry topping will cover it right up.

Can I Use Frozen Strawberries for the Topping?

Absolutely! Frozen strawberries work just fine—especially when simmered into a sauce. Just make sure to drain any excess liquid first so the topping doesn’t get runny.

Why Does My Cheesecake Collapse in the Middle?

Usually, it's from overbeating or baking too long. Remember, the center should jiggle slightly when done. It sets more as it cools.

How Long Does Strawberry Cheesecake Last in the Fridge?

Stored in an airtight container, your cheesecake will stay fresh for about 4 days in the fridge. Want to save it longer? Freeze individual slices!

Can You Freeze Strawberry Cheesecake?

Yes! Wrap slices tightly and freeze for up to a month. Thaw in the fridge overnight before enjoying again.

Ultimate Strawberry Cheesecake Recipe Guide

Description

This Ultimate Strawberry Cheesecake is a creamy, rich dessert topped with a glossy strawberry sauce and nestled on a buttery graham cracker crust. It’s perfect for celebrations or casual indulgence, and includes step-by-step guidance for a foolproof bake.

Ingredients

Scale

200g graham crackers or digestives (about 14 full sheets)
120g (8 tbsp) unsalted butter, melted
500g (1 lb) full-fat cream cheese, softened
1½ cups caster sugar
½ cup full-fat sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
Zest of 1 lemon
3 eggs, room temperature
500g (1 lb) strawberries (half diced, half halved)
½ cup white sugar
2 tbsp lemon juice (or water)
½ tsp vanilla extract
1½ tsp cornstarch
2 tbsp water

Instructions

Crush graham crackers into fine crumbs using a food processor and mix with melted butter. Press firmly into a springform pan to form the crust and chill.
Beat softened cream cheese until smooth. Add flour and blend, followed by sugar, sour cream, lemon zest, and vanilla.
Add eggs one at a time, mixing gently. Pour mixture over the crust and smooth the surface.
Bake at 160°C (320°F) for 55 minutes. Turn off oven and let cheesecake cool with the door slightly open for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
To make the topping, simmer diced strawberries with sugar, lemon juice, vanilla, and cornstarch until thickened. Add halved strawberries and cook briefly.
Cool the sauce and spread over the chilled cheesecake before serving.

Notes

Use full-fat cream cheese for best results.
Frozen strawberries can be used if fresh ones aren’t available, but drain excess liquid first.
Don’t overmix the filling to avoid cracks during baking.
Chill thoroughly before slicing for clean cuts.

Prep Time: PT30M
Cook Time: PT55M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 489
Sugar: 41g
Sodium: 284mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 114mg

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