strawberry filled cheesecake recipe

Written BySheba G Updated On
strawberry filled cheesecake recipe
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The Best strawberry filled cheesecake recipe

I’ve been making strawberry filled cheesecakes for my family for years, and they’re always a hit. My kids love the sweet and tangy combination of flavors, and I appreciate how easy it is to make.

The recipe comes from my mother-in-law, who learned it from her grandmother. It’s a classic dessert that’s perfect for any occasion, whether it’s a special event or just a Tuesday night dinner.

The best part is that it’s relatively healthy compared to other desserts, thanks to the use of fresh strawberries and a light cream cheese mixture. I like to serve it with a dollop of whipped cream on top, which adds a nice textural element to the dish.

My kids also love helping me make it, as it involves mixing and pouring batter into a springform pan – they love getting their hands dirty in the kitchen! One thing I’ve noticed is that the cheesecake can be quite dense if you overmix the batter, so I try to mix just until the ingredients are combined before pouring it into the pan.

This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Strawberry Filled Cheesecake

Strawberry Filled Cheesecake

4.7 from 1136 votes

A delightful cheesecake with a creamy filling and a sweet strawberry compote. This recipe is perfect for any occasion.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
4 large eggs

For the Strawberry Compote

4 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tbsp lemon juice

👨‍🍳Directions

1Preheat the oven to 325°F (165°C).
2Grease a 9-inch springform pan and set it aside.
3This will ensure the cheesecake does not stick to the pan.
4In a medium bowl, combine graham cracker crumbs and melted butter.
5Mix well until the crumbs are evenly moistened.
6This mixture will form the crust of the cheesecake.
7Press the crumb mixture into the bottom of the prepared springform pan.
8Use the bottom of a measuring cup to firmly press the crust into an even layer.
9Place the pan in the refrigerator while you prepare the filling.
10This will help the crust set and maintain its shape.
11In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
12Gradually add the sugar, vanilla extract, and salt, beating until well combined.
13This should take about 2-3 minutes.
14Add the eggs one at a time, beating well after each addition.
15Be careful not to overmix.
16The batter should be smooth and pour easily.
17Pour the filling over the crust in the springform pan.
18Smooth the top with a spatula.
19Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes.
20The cheesecake is done when the edges are set and the center is slightly jiggly.
21Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional 1 hour.
22This helps to prevent cracking.
23Remove the cheesecake from the oven and let it cool completely on a wire rack.
24While the cheesecake is cooling, prepare the strawberry compote.
25In a saucepan, combine the sliced strawberries, sugar, and lemon juice.
26Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens.
27This should take about 10-15 minutes.
28Remove from heat and let it cool slightly.
29The mixture should be thick and syrupy.
30Once the cheesecake is completely cooled, spread the strawberry compote evenly over the top.
31Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
32This will ensure the flavors meld together and the cheesecake is firm.
33Serve chilled and enjoy.

🔧Equipment

Mixing bowl
Springform pan
Electric mixer
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 165mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 8g

📝Notes

Tips: For a smoother cheesecake, make sure your cream cheese is at room temperature before beating. You can also use a water bath to bake the cheesecake for an even texture.

Watch Video Of How Strawberry Filled Cheesecake Works

The strawberry filled cheesecake is a versatile dessert that can be served at any occasion. It is perfect for family gatherings, birthday parties, or even a simple weeknight dinner. The recipe can be made ahead of time and stored in the refrigerator, making it a convenient option for busy families.

It can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. When ready to serve, thaw it in the refrigerator overnight and let it sit at room temperature for about 30 minutes before serving. The cheesecake can be topped with fresh strawberries, whipped cream, or a drizzle of strawberry sauce for an extra touch of elegance.

This cheesecake is always a good idea for any occasion and works well for family gatherings. It is a dish that brings people together and creates lasting memories. Always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Strawberry Filled Cheesecake

1. What type of strawberries should I use for this recipe?

I recommend using fresh strawberries that are firm but not hard – they should have a good balance of sweetness and tartness. Avoid using strawberries that are too ripe or mushy, as they’ll break down during baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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