Cheesecake Factory Strawberry Cheesecake - Copycat Recipe!
Rich cream cheesecake surrounded by graham cracker crust, fresh strawberry sauce, and whipped cream. Your family and friends won't believe this is homemade!!
Servings 12 servings
Calories 915kcal
Equipment
- springform pan
- parchment paper
- high sided oven safe pan for waterbath
- plastic wrap
- tin foil
- piping bag
- star piping tip
Ingredients
Graham Cracker Crust
- 2 packages graham crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Cheesecake Filling
- 4 packages cream cheese room temperature
- 5 large eggs room temperature
- 1 ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup full fat sour cream room temperature
Fresh Strawberry Topping
- 2 tablespoons cornstarch
- 2 tablespoons water warm
- 2 cups whole strawberries tops removed
- 1 tablespoon lemon juice
- ⅓ cup granulated sugar
Stabilized Whipped Cream
- 1 teaspoon unflavored gelatin
- 1½ tablespoons water cold
- 1½ cups heavy whipping cream cold
- ½ cup confectioners sugar
- 1 teaspoon vanilla extract optional
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. Lightly rub the springform pan with cold butter or cooking spray, then line with parchment paper.
- Pulse the graham crackers in a food processor - or roll over with a rolling pin in a plastic zip bag - until they are a fine crumb. Transfer to a mixing bowl and mix in the sugar.
- Using a fork, toss the graham cracker and sugar mixture as you slowly pour in the butter until all the graham cracker crumbs are coated.
- Transfer to the lined springform pan and spread into one even layer. Using the bottom side of a measuring up or glass, press the crumbs into the pan and up the sides.
- Bake at 350°F for 5 to 8 minutes until graham crackers are fragrant, lightly toasted, and have baked together into a crust.
- While the crust is baking, lay out 4 strips of plastic wrap on a clean countertop like you would if you were cutting a pizza. After the crust is done baking, cool for 1 to 2 minutes then place the pan in the center of the wrap and carefully lift the plastic wrap to form to the pan and seal it from the water bath (Use oven mitts or kitchen towels or just do it with caution as the pan till still be hot!) Then wrap the pan with tin foil for an extra layer. Alternatively, wrap the outside of the pan with an extra large sheet of tin foil. Set aside.
Cheesecake Filling
- In the bowl of a standing mixer or using a hand mixer, beat the cream cheese on speed #6 or medium high speed until creamy, about 2 minutes. Beat in the 1¼ cup granulated sugar until fully incorporated, scraping down the sides and bottom of the bowl halfway.
- On low speed, add the 2 teaspoons vanilla and ½ cup sour cream. Mix until fully combined, again, scraping down the sides and bottom of the bowl if needed. Add the 5 large eggs, one at a time until fully incorporated, about 1 minute. Scrape down the beater, sides, and bottom and mix with a spatula to make sure there are no clumps and everything is thoroughly mixed.
- Transfer the filling to the prepared crust in the wrapped springform pan. Tap lightly to remove any air bubbles. Place inside a high-sided, ovensafe pan with about 2 inches of space between the cheesecake and the pan. Fill the space with enough water to reach about halfway up the springform pan.
- Bake at 350°F for 1 hour, turn off the heat, and let the cheesecake sit in the steamy oven for 1 more hour before opening the oven and removing the cheesecake from the waterbath. Do not open the oven during this step!
- Remove the wrap on the springform pan and place in the refrigerator to chill for at least 6 hours or overnight.
Fresh Strawberry Topping
- In a medium saucepan, whisk together the cornstarch and warm water until there are no clumps. Add the 2 cups whole strawberries, 1 tablespoon lemon juice, and ⅓ cup granulated sugar and gently stir to combine.
- Bring to a simmer over medium heat, stirring very occasionally. Once it reaches a simmer, reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and let cool. Refrigerate for 10 to 15 minutes before topping the cheesecake.
Stabilized Whipped Cream Frosting
- In a small microwave safe bowl, whisk the 1 teaspoon gelatin and 1 ½ tablespoons cold water together and set aside. This will firm up as you prep the whipped cream.
- In a mixing bowl or using a stand mixer, combine the 1 ½ cups cold heavy whipping cream, ½ cup confectioners sugar, and 1 teaspoon vanilla. (Chilling the mixing bowl in advance is best). Beat the cream mixture with the whisk attachment on medium-high speed (#6) or using a hand mixer, until the mixture starts to thicken but soft peaks have not formed yet.
- Check the gelatin, it should be firm at this point. Microwave in 5 second invervals until it is liquid again, but not hot. Use a fork to gently remove any foam that may have settled on the top.
- With your mixer on low speed, slowly drizzle the liquid gelatin into the cream mixture then gradually increase the speed of the mixer to medium-high (#6) until stiff peaks form. Do not walk away from the mixer while doing this, overbeating the mixture will result in clumpy, curdled looking whipped cream.
- Transfer the whipped cream to a piping bag and assemble the cheesecake.
Assembling the Cheesecake
- Run a butter knife along the edge of the springform pan. Release the pan and remove the parchment paper from the bottom of the cheesecake. Pipe a circle of whipped cream 1 inch from the edge of the cheesecake.
- Place the strawberries flatside down on the top of the cheese cake. Spoon extra sauce over the cheesecake without going over the whipped cream border. Pipe the whipped cream around the strawberries in a slanted circular pattern.
Notes
- I trace the bottom of the springform pan and cut the parchment paper to fit the bottom to avoid creases in the sides of the cheesecake.
- If the whipped cream does overbeat and clumpy, chill the mixture, then beat it again with a little extra heavy cream.
- You can use fresh or frozen strawberries for the topping, keep them whole or slice them.
Nutrition
Calories: 915kcal | Carbohydrates: 94g | Protein: 13g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 727mg | Potassium: 295mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1858IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg