Cheesecake Factory Strawberry Cheesecake - Copycat Recipe 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!
How to Make the Best Cheesecake Factory Strawberry Cheesecake - Copycat Recipe
A Showstopper Dessert Worth Every Bite
There’s something absolutely magical about a slice of strawberry cheesecake. The combination of a buttery graham cracker crust, creamy rich filling, bright fresh strawberries, and pillowy whipped cream is pure indulgence. This Cheesecake Factory copycat recipe captures all the elegance and decadence of the restaurant’s famous dessert, but made right in your own kitchen for a fraction of the price.
Why Make Cheesecake at Home?
The beauty of making this cheesecake at home is that you control every element. You can use the highest quality cream cheese and fresh strawberries at peak ripeness. Unlike ordering from Cheesecake Factory, you can customize the sweetness and flavors to your exact preference. Plus, the smiles on your family’s faces when they realize you made this stunning dessert from scratch is absolutely priceless.
The Secret to Perfect Cheesecake
The key to achieving that creamy, lump-free cheesecake texture is ensuring all your ingredients are at room temperature before you begin. This allows them to blend together smoothly without any lumps. Patience is equally important—don’t rush the baking or cooling process. This beautiful dessert deserves the time it takes to become absolutely perfect.
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!
Ingredients
Graham Cracker Crust
Cheesecake Filling
Fresh Strawberry Topping
Stabilized Whipped Cream Frosting
Instructions
Graham Cracker Crust
- Crush graham crackers into fine crumbs.
- Mix with granulated sugar and melted butter until well combined.
- Press firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sugar, vanilla extract, and sour cream.
- Dissolve cornstarch in warm water and fold into the mixture.
- Pour filling over crust.
- Bake at 325°F for 80-85 minutes until the center is set but still slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours.
Fresh Strawberry Topping
- Combine whole strawberries with lemon juice and sugar.
- Bloom gelatin in cold water, then heat gently until dissolved.
- Fold dissolved gelatin into the strawberry mixture.
- Allow to cool before topping the cheesecake.
Stabilized Whipped Cream Frosting
- Beat cold heavy whipping cream until soft peaks form.
- Gradually add confectioners sugar and vanilla extract.
- Beat until stiff peaks form.
- Pipe around the edge of the cooled cheesecake.
Assembling the Cheesecake
- Place cooled cheesecake on serving plate.
- Top with strawberry mixture in the center.
- Add whipped cream frosting around the edges.
- Chill until ready to serve.
Notes
- Room temperature ingredients are key to a smooth, lump-free filling.
- The cheesecake should bake until the edges are set but the center still jiggles slightly when gently shaken.
- Don't skip the cooling process—this prevents cracks from forming.
- The strawberry topping must be completely cooled before adding to the cheesecake.