Easy to Make Strawberry Cheesecake
This Strawberry Cheesecake features a creamy cheesecake on a Nilla Wafers buttery crust topped with fresh strawberry sauce.
- 12 ounces box vanilla wafers
- 6 tablespoons unsalted butter, melted
- 40 ounces (cream cheese, softened)
- 1 3/4 cups sugar
- 3 tablespoons all- purpose flour
- 1/2 teaspoons salt
- 1 whole lemon, zested
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 1/4 cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream, cold
- 1 can strawberry filling or homemade (ingredients below)
- 3 cups strawberries, washed & hulled.
- 1/3 cups sugar
- 2 teaspoons lemon juice
- 2 tablespoons corn starch
- 5 tablespoons water
- 1/4 cups water (only if filling isn't desired consistancy)
- Crust
Preheat oven to 500 degrees. Line a springform pan with wax paper (trace the bottom of the pan over wax paper then cut) .
In a small bowl, mix together wafer crumbs and butter. Press onto bottom and partially up sides of 10 inch springform pan. Chill while preparing filling.
- Cheesecake Batter
n large mixing bowl, beat cream cheese until completely smooth. Add sugar, flour, salt, lemon zest and vanilla. Beat well (about 2 minutes). Add eggs, one at a time, beating well after each (total of 6 minutes of beating). Add in heavy cream and mix. Pour batter into crust.
Bake at 500 degrees for 10 minutes and then at 225 degrees for an additional 75-90 minutes. Filling will be almost set and have a slight giggle at the center. Cool at room temperature. Refrigerate for 8 hours or overnight before serving.
- Whipped Cream Frosting
Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It’ll resemble whipped cream but be thicker.Frost as desired on cheesecake and the add strawberry filling on top of cheesecake. Store in refrigerator for up to 4-5 days.
- Strawberry Filling
In a sauce pan, add chopped strawberries, lemon juice, sugar, and stir well with a wooden spoon over a medium flame.Cover the pan with the lid and cook for 5-8 minutes until the mixture comes to a boil.The strawberries should be tender. Then uncover the pan and smash the strawberries roughly with the back of the spoon,Cover and let it cook for 2-3 minutes.While the strawberries are covered, dissolve cornstarch in water. It will create a thick liquid paste.Uncover the pan. Slowly add in the cornstartch water with one hand and mixing the filling continuously with your other hand.Just a few short seconds the strawberry filling will start to thicken. If the filling is to thick to your liking add ¼ cup water and cook for an additional 2-3 minutes. The consistency should be thick and not runny.You'll know the filling is ready when it coats the back of the spoon.Store in an airtight container in the fridge, until ready to use.As the strawberry filling cools it will become thicker. Allow the filling to completely cool before storing in the fridge.