Ingredients

2 1/4 cups (302g) vanilla wafer or graham cracker crumbs

2 tbsp (26g) sugar

Pinch of salt

10 tbsp (140g) unsalted butter, melted

1 lb strawberries, washed and hulled

2 1/2 tbsp (19g) cornstarch

2 tbsp cold water

2 1/4 tsp (0.25 oz package) unflavored gelatin

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

1 1/4 cups (300ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

1/2 tsp vanilla extract

1 cup (240ml) heavy whipping cream, cold (for topping)

1/2 cup (58g) powdered sugar (for topping)

3/4 tsp vanilla extract (for topping)

Additional strawberries for garnish, sliced (optional)

Instructions

Step 1: Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Step 2: In a small bowl, combine vanilla wafer or graham cracker crumbs, sugar, salt, and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust. Place it in the fridge while you prepare the filling.

Step 3: Add the washed and hulled strawberries to a food processor or blender and puree until smooth.

Step 4: In a medium to large saucepan, combine the strawberry puree and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 10 minutes.

Step 5: Lower the heat to medium-low and let the mixture simmer and bubble for another 1-2 minutes. Remove from heat and pour into a bowl to cool at room temperature.

Step 6: In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes. Then heat in 10-second increments, stirring in between, until the gelatin is melted and smooth.

Step 7: Stir the melted gelatin into the warm strawberry mixture and set aside to cool slightly while you prepare the rest of the filling.

Step 8: In a large mixing bowl, beat the cream cheese and sugar together until smooth and well combined.

Step 9: Add the strawberry mixture to the cream cheese in three parts, beating well after each addition to ensure a smooth, lump-free filling. Set aside once fully combined.

Step 10: In another large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 11: Gently fold the whipped cream into the cream cheese and strawberry mixture in two parts, combining carefully but thoroughly.

Step 12: Pour the filling into the prepared crust and smooth into an even layer. Refrigerate for 5-6 hours or overnight until firm.

Step 13: To finish, remove the cheesecake from the springform pan and place on a serving plate.

Step 14: For the whipped cream topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream around the edges of the cheesecake.

Step 15: Garnish with sliced fresh strawberries if desired. Keep chilled until ready to serve.

Tips & Variations

Use fresh, ripe strawberries for the best flavor. Frozen can work in a pinch but thaw completely and drain excess liquid.

For a gluten-free crust, substitute gluten-free graham crackers or gluten-free vanilla wafers.

To add a hint of lemon, fold in a teaspoon of lemon zest into the filling for extra brightness.

Make mini cheesecakes using a muffin tin lined with cupcake liners for individual servings.

If you don’t have a springform pan, a regular cake pan will work, but you may need to slice the cheesecake in the pan carefully.

FAQs

Can I use other fruits instead of strawberries?

Yes, you can substitute strawberries with raspberries, blueberries, or a mixed berry blend. Adjust the cooking time for the fruit puree as needed to achieve the right thickness.

Do I have to use gelatin?

Gelatin helps set the cheesecake filling so it holds its shape without baking. If you prefer a softer texture, you can reduce the gelatin or omit it, but the cheesecake will be less firm and may be more delicate to slice.