Fresh Strawberry Cheesecake - Unpeeled Journal

This is one of my favorite desserts of all time: a Classic New York-style cheesecake with a fresh strawberry topping and buttery graham cracker crust. Best of all? No springform pan needed! Just make it right in a standard cake pan. I show you how.

Prep Time20

Cook Time1 10

Chilling Time3

Total Time4 30

Ingredients

For the Graham Cracker Crust

▢ 1 1/4 cups graham cracker crumbs (from 9 crackers, or one sleeve)
▢ 5 tablespoons unsalted butter, melted
▢ 3 tablespoons sugar
▢ 1 generous pinch salt

For the Cheesecake Batter

▢ 1 pound whole-fat cream cheese, at room temperature
▢ 1 cup sugar
▢ Zest of one lemon (reserve lemon for strawberries, below)
▢ 1/2 teaspoon Kosher salt (I use Diamond Crystal)
▢ 2 teaspoons pure vanilla extract or vanilla bean paste
▢ 1 cup sour cream (not low fat)
▢ 2 tablespoons all-purpose flour
▢ 4 eggs

For the Fresh Strawberry Cheesecake Topping

▢ 1 quart fresh, ripe strawberries
▢ 2 tablespoons sugar, or to taste
▢ Juice of half a lemon

Instructions

For the Graham Cracker Crust

Preheat the oven to 375°F. Grease a 9" round cake pan and line the bottom with parchment paper. (I buy pre-cut parchment rounds.)
PRO TIP: If you want a little more height, you can also bake the cheesecake in a lined, greased 8"x3" cake pan. The baking time may be slightly different.
Pulse the graham crackers in a food processor with the sugar and salt until finely ground into crumbs. Pour the mixture into a mixing bowl. Add the melted butter to the graham crumb mixture, and stir to combine fully.
Gently but firmly press the graham crumb mixture into the bottom of the cake pan. Bake for about 15 minutes, until golden brown. Let cool to room temperature. (Can be made one or two days in advance and kept, wrapped at room temperature.)
PRO TIP: Use the bottom of a measuring cup as a flat, even surface when pressing the crumbs into place.

Make the Cheesecake Batter and Bake

When the graham cracker crust is done, lower the oven temperature to 325°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and fluffy. Add the sugar, lemon zest, salt, vanilla extract, sour cream, and two tablespoons of flour. Beat until smooth. Scrape the bowl.
Add the eggs one at a time, mixing well between each. The batter should be smooth and ribbony. Pour the cheesecake batter into the graham cracker crust-lined cake pan. Give it a couple of taps on the countertop to release any air bubbles.
PRO TIP: Now's a good time to heat a kettle full of water to a simmer.
Create a water bath for the cheesecake: Nestle the unbaked cheesecake into a standard, high-walled casserole pan wide enough for the cake pan to not touch the sides. Place the casserole into the oven. Pour hot water into the casserole pan until the water comes halfway up the sides of the cake pan. That's your water bath.
PRO TIP: It's much better to add the water to the casserole once it's in the oven. This saves you having to slosh a heavy casserole of hot water and cheesecake into the oven.
Bake for one hour, give or take 5 minutes, until fully set in the middle. Remove from the oven. Let fully cool at room temperature, then place in the fridge, uncovered until fully chilled, at least 3 hours.
PRO TIP: The best and safest way I have found to get the cheesecake out of the oven and water bath is to lift the cheesecake from the water bath pan directly from the oven using oven mitts. Then I let the water cool and pour it out later. Be careful!
PRO TIP: Leave the cheesecake uncovered in the fridge so the top does not form condensation, giving it a wet appearance.

Unmold the Cheesecake

Tightly wrap a flat surface (a little wider than the cake pan) in plastic wrap. I use a cardboard cake round or cake pan that is 1 inch wider than the cheesecake.
Run a paring knife or small offset spatula all the way around the side of the cheesecake. Place the bottom of the cheesecake cake pan over a low burner for about 20 seconds, swirling it constantly on the burner, to release the cold butter in the crust. Watch your hands!
TIP: Placing the cake pan on the burner is my super quick way to release the cold bottom of a cake or cheesecake. Alternatively, set the bottom in warm water for a minute or two.
Have your serving platter ready. With gusto and purpose, invert the cheesecake onto your flat, plastic-wrapped surface. Peel the parchment from the bottom. Then, place the serving plate over the upside-down cheesecake and immediately flip the cheesecake right-side up onto the serving platter. Chill until ready to add the strawberries and serve.

Make the Strawberry Topping and Finish the Cheesecake

Wash and fully dry the strawberries. Remove the strawberry stems and leaves. Use a paring knife to halve or quarter the fresh strawberries. Toss with 2 tablespoons of sugar and the juice of half a lemon. Let it sit at room temperature or in the refrigerator for at least 10 minutes or up to one hour. Taste; you may need a little more sugar depending on the sweetness of the berries.
Spoon over the finished, chilled cheesecake and serve.

Notes

Making the cheesecake in advance: The cheesecake can be made up to two days in advance and kept in the refrigerator.

The strawberry topping is best made the day the cheesecake is served, however. The longer the strawberries sit "marinating" in the sugar, the more water will be drawn out. Over time, the strawberries will go limp and taste a little off.

sliced strawberry cheesecake with graham cracker crust

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.