Description

Strawberry Glazed Cheesecake is a creamy, rich dessert featuring a buttery graham cracker crust, a smooth cheesecake filling, and a glossy, fresh strawberry glaze. Perfect for any occasion, this classic yet refreshing treat combines silky texture with vibrant fruit flavors for an irresistible finish.

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter

For the Cheesecake Filling

24 ounces (3 packages) cream cheese, softened
3/4 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract

For the Strawberry Glaze

1 1/2 cups fresh strawberries, hulled and pureed
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch or 1 teaspoon gelatin (for thickening)

Instructions

Prepare the Crust: Combine 1 1/2 cups crushed graham crackers with 6 tablespoons melted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan. Bake at 325°F (160°C) for about 10 minutes to set the crust, providing a sturdy base for the cheesecake.
Make the Cheesecake Filling: Beat 24 ounces of softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar and mix until fully combined. Add 3 large eggs one at a time, mixing thoroughly after each to avoid lumps. Stir in 1 teaspoon vanilla extract for added depth.
Bake Slowly for Creaminess: Pour the filling over the prepared crust and bake at 325°F (160°C) for 50-60 minutes. The edges should be set while the center remains slightly jiggly. Baking at low temperature prevents cracks and ensures a silky texture.
Cool and Chill Thoroughly: Let the cheesecake cool at room temperature before refrigerating it for at least 4 hours, preferably overnight. This resting time helps the cheesecake set firmly and enhances the flavors.
Prepare the Strawberry Glaze: Simmer 1 1/2 cups strawberry puree with 1/4 cup sugar, 1 tablespoon lemon juice, and cornstarch or gelatin until thick and glossy. Allow the glaze to cool slightly before gently spreading it over the chilled cheesecake.
Final Chill and Serve: Chill the glazed cheesecake again to set the topping firmly. When ready to serve, use a sharp knife dipped in warm water for clean slices and garnish as desired.

Notes

Bring cream cheese and eggs to room temperature for a smoother batter.
Do not overmix to avoid incorporating excess air which can cause cracks.
Use a water bath while baking to add moisture and prevent cracking.
Cool cheesecake gradually at room temperature before refrigerating.
Use ripe, fresh strawberries for the best glaze flavor and color.
Apply glaze gently with a spoon or small spatula for an even layer.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 420 kcal
Sugar: 28 g
Sodium: 250 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 120 mg

Keywords: strawberry cheesecake, glazed cheesecake, creamy dessert, baked cheesecake, strawberry glaze, classic cheesecake