There’s something wonderfully nostalgic about the scent of strawberries simmering on the stove. It brings back memories of early summer mornings, when my grandmother would pick berries straight from the garden, their ruby-red glow catching the morning light. She’d hum softly as she stirred them into a thick, glossy compote, always saving some to crown a cool, creamy dessert she simply called “the velvet cake.” That dessert has since evolved in my kitchen into this Velvet Strawberry Cheesecake Delight—a silky, elegant fusion of rich cheesecake and bright berry glaze that feels like home with every bite.
Perfect for spring gatherings, birthdays, or even quiet weekends when you’re craving something sweet and luxurious, this dessert is as beautiful as it is satisfying. With its buttery graham cracker crust, smooth vanilla-lemon cheesecake filling, and a vibrant, homemade strawberry glaze, it’s the kind of dish that draws silence around the table—followed quickly by requests for seconds.
Let’s recreate this crowd-pleasing classic together.
Why You’ll Love This Recipe:
- Incredibly Creamy Texture: The cheesecake filling is smooth and velvety, with just enough density to feel indulgent.
- Fresh, Fruity Finish: The homemade strawberry glaze adds brightness and visual charm.
- Perfect for Celebrations: This dessert is a stunner on any dessert table.
- Make-Ahead Friendly: Chill it overnight and serve the next day—convenience with elegance.
- Balanced Flavors: Not too sweet, with subtle hints of lemon and vanilla to elevate the cream cheese base.
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese (3 packages), softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Strawberry Glaze:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
How to Make Velvet Strawberry Cheesecake Delight
Step-by-Step Instructions:
1. Make the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, stir together graham cracker crumbs, melted butter, and sugar until everything is evenly coated. Press the mixture into the bottom of a 9-inch springform pan, forming a firm, even crust. Bake for 10 minutes, then remove and set aside to cool.
Tip: Use the bottom of a glass or measuring cup to pack the crust evenly.
2. Prepare the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until it’s fluffy and smooth. Slowly add in sugar and continue mixing until well combined. Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla, lemon zest, sour cream, and flour.
Pour the batter over the cooled crust, gently smoothing the top.
3. Bake with a Water Bath
Place the cheesecake pan into a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the springform pan. This water bath helps ensure the Velvet Strawberry Cheesecake Delight bakes evenly and avoids cracks.
Bake for 60 minutes. The edges should look set, while the center might still jiggle slightly. Turn the oven off, crack the door, and let the cheesecake rest inside for an hour.
4. Chill the Cheesecake
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This rest time enhances the texture and flavor.
5. Prepare the Strawberry Glaze
While the cheesecake chills, make the strawberry glaze. In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir gently until the berries release their juices.
In a small bowl, mix cornstarch with water to form a slurry. Pour it into the saucepan and stir until the glaze thickens and becomes glossy. Let it cool to room temperature.
6. Assemble and Serve
Once chilled, remove the cheesecake from the springform pan. Spoon the cooled strawberry glaze over the top, letting it drip beautifully down the sides. Garnish with fresh sliced strawberries if desired.
Serve cold, and watch the delight spread across every face.
Helpful Tips:
- Room Temperature Ingredients: Always start with softened cream cheese and room temperature eggs for a smoother batter.
- No Cracks: The water bath and gradual cooling help prevent cracking.
- Smooth Finish: Don’t overmix the batter—this keeps the texture creamy and reduces air bubbles.
- Customize the Topping: Try raspberries, blueberries, or even a mixed berry compote for variation.
Details:
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 6+ hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- For a gluten-free option, use gluten-free graham crackers.
- You can swap the lemon zest for orange zest for a different citrus note.
- Store-bought glaze can work in a pinch, but homemade always wins in flavor.
Nutritional Information (Per Slice):
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Sugars: 25g
- Protein: 6g
Frequently Asked Questions
Can I use frozen strawberries for the glaze?
Yes, just thaw them first and drain excess liquid before cooking.
How long does the cheesecake last in the fridge?
It will stay fresh for 4–5 days if stored in an airtight container.
Can I freeze Velvet Strawberry Cheesecake Delight?
Yes, freeze the unglazed cheesecake tightly wrapped for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Storage Instructions:
- Refrigerate in an airtight container for up to 5 days.
- Freeze (unglazed) tightly wrapped for up to 2 months.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion:
Velvet Strawberry Cheesecake Delight isn’t just a dessert—it’s a celebration in every slice. Whether you’re honoring a birthday, hosting a brunch, or simply craving something decadent, this cheesecake delivers. Creamy, tangy, sweet, and fresh, it’s destined to become one of your go-to recipes for life’s most cherished moments.
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Velvet Strawberry Cheesecake Delight
Description
There’s something wonderfully nostalgic about the scent of strawberries simmering on the stove. It brings back memories of early summer mornings, when my grandmother would pick berries straight from the garden, their ruby-red glow catching the morning light. She’d hum softly as she stirred them into a thick, glossy compote, always saving some to crown a cool, creamy dessert she simply called “the velvet cake.” That dessert has since evolved in my kitchen into this Velvet Strawberry Cheesecake Delight—a silky, elegant fusion of rich cheesecake and bright berry glaze that feels like home with every bite.
Perfect for spring gatherings, birthdays, or even quiet weekends when you’re craving something sweet and luxurious, this dessert is as beautiful as it is satisfying. With its buttery graham cracker crust, smooth vanilla-lemon cheesecake filling, and a vibrant, homemade strawberry glaze, it’s the kind of dish that draws silence around the table—followed quickly by requests for seconds.
Let’s recreate this crowd-pleasing classic together.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 24 oz cream cheese (3 packages), softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- For the Strawberry Glaze:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
Start by preheating your oven to 325°F (163°C). In a mixing bowl, stir together graham cracker crumbs, melted butter, and sugar until everything is evenly coated. Press the mixture into the bottom of a 9-inch springform pan, forming a firm, even crust. Bake for 10 minutes, then remove and set aside to cool.
Tip: Use the bottom of a glass or measuring cup to pack the crust evenly.
In a large mixing bowl, beat the softened cream cheese until it’s fluffy and smooth. Slowly add in sugar and continue mixing until well combined. Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla, lemon zest, sour cream, and flour.
Pour the batter over the cooled crust, gently smoothing the top.
Place the cheesecake pan into a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the springform pan. This water bath helps ensure the Velvet Strawberry Cheesecake Delight bakes evenly and avoids cracks.
Bake for 60 minutes. The edges should look set, while the center might still jiggle slightly. Turn the oven off, crack the door, and let the cheesecake rest inside for an hour.
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This rest time enhances the texture and flavor.
While the cheesecake chills, make the strawberry glaze. In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir gently until the berries release their juices.
In a small bowl, mix cornstarch with water to form a slurry. Pour it into the saucepan and stir until the glaze thickens and becomes glossy. Let it cool to room temperature.
Once chilled, remove the cheesecake from the springform pan. Spoon the cooled strawberry glaze over the top, letting it drip beautifully down the sides. Garnish with fresh sliced strawberries if desired.
Serve cold, and watch the delight spread across every face.
Notes
-
For a gluten-free option, use gluten-free graham crackers.
-
You can swap the lemon zest for orange zest for a different citrus note.
-
Store-bought glaze can work in a pinch, but homemade always wins in flavor.