Real Strawberry Cheesecake Recipe

strawberry cheesecake with strawberries on top

4.97 from 28 votes

Real Strawberry Cheesecake Recipe

Fresh strawberry taste mixed with the decadent creaminess of cheesecake. Yeah, you're drooling, don't deny it. This strawberry cheesecake might just turn you off of regular cheesecake forever.

Prep Time15

Cook Time1 45

Course: Dessert

Cuisine: American

Keyword: cheesecake recipes, gluten-free cheesecake recipe, gluten-free dessert, gluten-free dessert recipes, strawberry cheesecake, strawberry recipes

Servings: servings

Calories: 584kcal

Author: K.C. Cornwell

Equipment

1 springform pan

Ingredients

Crust:

25-30 gluten-free graham crackers
6 tablespoons butter, melted

Strawberries (used in filling):

2 ½ cups diced fresh strawberries
2 tablespoon butter
¼ cup sugar
½ teaspoon salt
2 tablespoon lemon juice
2 teaspoon vanilla extract or vanilla bean paste
1 tablespoon tapioca starch

Filling:

4 8-ounce packages cream cheese, room temperature
1 ¾ cups sugar
5 eggs
3 tablespoon tapioca starch

Instructions

Crust:

Preheat the oven to 350 degrees F.
Add the crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scrape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides.
Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling.

Strawberries and Cheesecake:

Melt the butter in a saucepan over medium heat. Add the strawberries, ¼ cup sugar, salt and lemon juice and cook for 10-12 minutes while stirring frequently until berries have broken down and liquid has reduced to a thick syrup.
Remove from heat and stir in 2 teaspoons vanilla extract and 1 tablespoon tapioca starch.
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the strawberries and beat until incorporated. Beat in the eggs, 1 at a time, then add the tapioca starch and beat until incorporated.
Put a tea kettle filled with water on the stovetop, over medium heat, and bring to a boil. Or microwave 4 cups of water to almost boiling.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil (unless you are using a no-leak springform pan.) Pour the cheesecake filling over the crust and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 ½ inches.
Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Turn the oven off and remove the pan of water carefully. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a paring knife to loosen the sides of the cheesecake from the pan. Chill the cheesecake for at least 4 hours. Serve with whipped cream and fresh strawberries.

Notes

Store wrapped in the refrigerator for up to 3 days. Can be made and stored the day before.

Nutrition