strawberry cheesecake recipe

I used to think cheesecake was too hard to make at home, until I tried THIS recipe. Not only is it so easy that it's basically foolproof, it's also unbelievably delicious!

Instant Pot Cheesecake

graham crackers

butter

lb 16 oz cream cheese

sugar

eggs

sour cream

lemon

lemon juice

tsp vanilla extract

tsp salt

Tbsp all-purpose flour

Start by generously greasing the inside of your springform pan with either butter or cooking spray.

Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.

Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Step 1 – Prepare The Crust

Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).

Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.

Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Step 2 – Prepare The Filling

Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one!)

Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.

When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) ;-)

Step 3 – Pressure Cook It

After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).

To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

Step 4 – Cool &amp; Serve!

This luscious New York Cheesecake stands tall with a seasonal berry topping; its graham sides are beautifully bronzed and the bottom is perfectly tender-crusted. 

A traditional cheesecake requires a water bath to cook; but baths are a messy business. The dangerous and tedious business of a water bath is unnecessary for this recipe. You simply put the uncooked cheesecake into a hot oven until it puffs up, and then lower the temperature almost all the way. It works every time and results in the silkiest, smoothest strawberry cheesecake without the traditional waterbacth method. The results speak for themselves.

Strawberry Cheesecake

strawberry jam (recipe follows)

graham cracker crumbs

Tablespoons unsalted butter, melted

½ tsp teaspoon pure vanilla extract

fine-grain sea salt

lb / 910 g cream cheese,

Tablespoons all-purpose flour

lemon zest

orange zest

eggs egg

vanilla extract

https://mediavine-res.cloudinary.com/video/upload/qgwjbp5dqkeins4ldw4r.mp4

An easy and delicious New York Strawberry Cheesecake recipe that doesn't require a water bath. Who knew Strawberry Cheesecake could be this easy?

New York Strawberry Cheesecake Recipe

This light and fluffy No Bake Strawberry Cheesecake is the ultimate cheesecake recipe. Made with love, fresh strawberries and an Oreo crust, your family will adore this sweet dessert!

No Bake Strawberry Cheesecake

Oreo

Tablesoon butter-melted

Tablesoon sprinkles

heavy whipping cream

8-oz cream cheese-room temperature

vanilla

oz fresh strawberries- chopped

gelatin

Cool Whip

sprinkles

In a bowl combine with a fork Oreo crumbs, melted butter and sprinkles.

Press into the bottom and halfway up the sides of a 8 inch springform pan and set in refrigerator while mixing the filling..

Dissolve gelatin powder in cold water and leave for a few minutes to bloom, then heat on low temperature, until it&#8217;s completely melted, set aside to cool for a few minutes.

In a bowl mix heavy whipping cream until the stiff peaks form , gradually adding 1/2 cup powdered sugar.

In large bowl mix cream cheese with 1 cup powdered sugar until it’s fluffy, add vanilla and melted gelatin and mix on low speed until smooth and well combined.

Add chopped strawberries and mix really gently

Pour filling into the Oreo crust and smooth with the spatula.

Refrigerate for at least 5 hours or until firm.

Once firm, remove cheesecake from springform pan and decorate with Cool Whip and sprinkles.

This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it's topped with delicious strawberries and homemade strawberry sauce. !

(302 grams) graham cracker crumbs

tbsp (39 grams) sugar

(112 grams) salted butter, melted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(173 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(310 grams) sugar

cornstarch

strawberries (from about 1 lb strawberries)

strawberries

heavy whipping cream, cold

Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3

Bake the crust for 10 minutes, then set aside to cool.
4

Reduce the oven temperature to 300°F (148°C).
5.

n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6.

dd the sour cream and vanilla extract mix on low speed until well combined.
7.

dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8.

our the batter into the pan with the crust and spread evenly.
9.

Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11.

Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12.

Put the cheesecake in the fridge to cool completely, 3-4 hours.
13.

To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
14.

Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
15.

Allow to boil for 1 1/2 minutes, then remove from heat.
16.

Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
17.

Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.
18.

To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

This was my first time making cheesecake and OH MY GOD! It came out perfect. I followed your exact directions and everyone loved it! I would love to write about it on my blog and will definitely link to your post if that is ok with you! Amazing Recipe!

This turned out so amazing! Like seriously, wow! My whole family had to be careful not to eat too much at once haha!

Used this recipe twice and both times it turned out very well done! I can't seem to perfect the strawberry topping though.

Made this for my first time, followed all the steps exactly as they were and it came out PERFECT!!! It was the best cheesecake I had ever had! I had some extra filling left over, how long with the cheesecake mixture last in the fridge for?? Checkout my Instagram @sweetsbybrieluh to see the result 😍

I love this recipe! It’s is full proof and delicious! I am planning on making two of these cheesecake’s at the same time in separate pans but does the cooking time vary or anything of that sort? Or does everything stay the same? 

Thanks so much for this recipe! It was a big hit. I cut the sugar in half, which I usually do, and the sweetness was spot on. Was wondering if I wanted to use this recipe for a blueberry cheesecake, would it work?

https://www.youtube.com/watch?v=q2GVWnka0hk

This Strawberry Cheesecake recipe is super easy to make, and it’s a fail-proof dessert for a crowd! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce – the perfect spring and summer treat! Recipe: https://www.lifeloveandsugar.com/easy-strawberry-cheesecake/

Easy Strawberry Cheesecake

This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.

Strawberries and Cream Cheesecake Cake

oz (678 grams) cream cheese, room temperature

(230 grams) sour cream

(168 grams) unsalted butter, room temperature

(173 grams) sour cream

tbsp strawberry extract

(325 grams) all purpose flour

tsp (18 grams) baking powder

salt

(120 milliliters) milk

(120 milliliters) strawberry puree

pink food color

(452 grams) cream cheese, room temperature

(144 grams) powdered sugar

6-10 strawberries, sliced

strawberries,

Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In

a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. A

d the sour cream, and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. P

ur the cheesecake batter into the lined cake pan.
6. P

ace the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. T

rn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Cra

k oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Rem

ve cheesecake from oven and chill until firm, 5-6 hours.
10. 

rong>To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a l

rge mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add th

sour cream and strawberry extract and mix until combined.
13. Add th

egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combin

the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add ha

f of the flour mixture to the batter and mix until combined.
16. Add th

milk mixture to the batter and mix until combined.
17. Add th

remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide

the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove

the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. 

>To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the

heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the

cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a l

rge serrated knife to remove the domes from the top of the cakes.
24. Place t

e first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the

aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread

nother cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the

s of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place slic

d strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a smal

shell border around the bottom edge of the cake.
31. Store the

ake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.

Made this but substituted raspberry for strawberry. It was so good!

I was a tad nervous to try this cheesecake layer but it was awesome.  Came out beautiful.  Definitely going to make again

Recipe looks really good. I have a question though. Can I colour the icing ? If yes then at what stage can I add the colour?

https://www.youtube.com/watch?v=RLGfLne_k5o

This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore! Recipe: https://www.lifeloveandsugar.com/strawberries-cream-cheesecake-cake/

Strawberries And Cream Cheesecake Cake

Strawberry Cheesecake Coffee Cake - one cake with seven irresistible layers: buttery and moist vanilla crumb cake, creamy cheesecake filling, juicy strawberries, another cake layer topped with sliced strawberries, crumb topping and sweet vanilla glaze. This decadent multi-layer cake recipe will blow your mind!

Strawberry Cheesecake Coffee Cake

cream cheese-softened

Tablespoons sugar

strawberries-sliced

all-purpose flour

baking powder

5.5 Tablespoons unsalted butter- softened

egg egg

flour

Tablespoons cream (or milk)

Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly( make sure the streusel is in pea-sized crumbs). Set in the fridge until ready to use.

Preheat oven to 350F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.

To make the crumb topping:

Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white end mix on low just to combine. Set aside.

To make the filling:

In a bowl stir together flour, baking powder and salt, set aside.

With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy. Add egg and egg yolk and vanilla, mix to combine. Slowly mix in the flour mixture alternating with the sour cream.

Spread almost 2/3 of the batter onto the bottom of prepared pan, smooth with a spatula. Spoon the cream cheese filling on top. Arrange the strawberries onto the cream cheese filling (don’t go all the way to the edges).Save about 10 slices of strawberries for the next layer.

Using a spoon drizzle the remaining batter over the strawberries and spread as much as you can. You won’t have enough batter to cover the whole layer completely, but it’s OK. Scatered the remaining strawberry slices, then sprinkle with the crumb topping and bake 60-70 minutes, until the cake is no longer jiggly in the center. If the top browns to quickly, you can tent it with aluminum foil after 35-40 minutes of baking time.

Cool on a rack, run a thin knife around the cake and loose ring from springform pan.

For cake batter:

Whisk together the cream, sugar and vanilla. Drizzle over the cake and serve.

To make the glaze:

Love it , Strawberry season on the California Central coast, perfect dessert to prepare for the season.

Easy to follow recipe and tastes great!  Prep time is a bit long but totally worth it!!

I made this today and it turned out great! I don’t bake a lot and I found the recipe really easy to follow. I used a 9.5 inch glass pie plate lined with parchment paper for baking. It did rise above the pan a tiny bit, but it turned out beautifully and it was super easy to transfer to a plate for serving.  Don’t skimp on the crumble topping! I only used half at first and as it started to rise I added almost the rest of it. Turned out so yummy!

Made this for an after breakfast treat and we loved it! I read a lot of reviews and was prepared for the dry batter (but it works and is delicious)  and the baking soda/ baking party mishap. But my problem was the undercooking. Though you were very clear with extending baking time with gooey centers, I undercooked it. So the next time I make this (and I will) I will add more strawberries, mine didn’t have a good showing. I will cut back in the flour for the crumb topping, mine also looked like a thick flour dusting, and check for doneness. Thank you for shaing!

Hi! This is my second time making this ultra delicious strawberry cheesecake coffee cake. I am no professional baker but I do know how to read a recipe.  If you can read you can definitely make this cake, so I dont know where people confusion stem from.  Absolutely, fantastic recipe! I made mine in a 9" glass pie dish and it toppled a little but settled down once cooled. Thanks for sharing!

A heavenly delicious strawberry cheesecake that you simply cannot resist.

cocoa biscuits - 7 oz (200 g)

butter - 1 package

walnuts - 3.5 oz (100 g)

yogurt - 4/5 cup (200 g)

cottage cheese - 7 oz (200 g)

liquid cream

gelatin - 2 sachets

vanilla - 2 sachets

strawberries - 17.5 oz (500 g)

To make the cake layers, first crumble the biscuits. In a food processor, mix the biscuits, butter and  nuts . 

Having made a crumbly mixture, transfer it to a baking dish greased with  oil  and sprinkled lightly with flour. Press down on the cake layers very well by hand. Put them in a 390°F (200 °C) oven to brown, for about 15 minutes and leave them to cool. 

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Top Tags

Instant Pot Cheesecake

Strawberry Cheesecake

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