Oh my goodness, let me tell you about the time I discovered this amazing Strawberry Japanese Cheesecake. It was during one of those evenings when I was scrolling through recipes, searching for something that would blow my family away. I wanted a dessert that was light yet creamy, and when I stumbled upon this recipe, my heart did a little happy dance—after all, who can resist fluffy cheesecake topped with fresh strawberries? This delightful dessert has become a staple in my household, especially for special occasions or whenever I want to impress a guest.
The thing I love most about this cheesecake is its unique fluffiness. Unlike traditional cheesecakes, it’s lighter, with a perfect balance of sweetness—it almost feels like a cloud! Plus, the vibrant strawberry topping gives it a beautiful pop of color, making it not just a treat for your taste buds, but for your eyes too. Get ready, because I’m about to share all my tips and tricks for creating this showstopper!
What’s in Strawberry Japanese Cheesecake?
- Graham cracker crumbs: These form the delicious base of the cheesecake crust. I love using the Honey Maid brand for that perfect crunch and flavor.
- Unsalted butter: This adds richness to the crust. Make sure it’s melted for easy mixing!
- Sugar: Simply for sweetening up the crust. You can use granulated sugar or even brown sugar for a twist.
- Cream cheese: The star of the show! It needs to be softened to create that smooth filling.
- Granulated sugar: This sweetens the cheesecake filling beautifully—don’t skip this step!
- Vanilla extract: Adds a lovely, warm flavor to the filling. Always opt for pure vanilla for the best taste.
- Eggs: They help set the cheesecake and give it that signature luscious texture. Use large eggs for best results!
- Heavy cream: This makes the cheesecake wonderfully fluffy. Don’t bother with low-fat substitutes here—it’s worth it!
- Lemon juice: A dash of acidity to elevate the flavor and brightness of the cheesecake.
- Fresh strawberries: Sweet and juicy, they’re perfect for the topping and add that fresh taste!
- Strawberry puree: This provides a lovely sauce to pour over your cheesecake. Homemade is always best!
- Cornstarch: This thickens the strawberry topping, giving it just the right consistency.
- Water: To dissolve the cornstarch in the topping, helping to create that glossy finish.
Is Strawberry Japanese Cheesecake Good for You?
Well, if we’re being honest, it’s a cheesecake—so moderation is key! But let’s highlight the good stuff. The cream cheese provides calcium and protein, while strawberries are rich in vitamin C and antioxidants. The natural sweetness from the fruit, especially in the topping, adds less refined sugar compared to other desserts. That said, this cheesecake is indulgent so it’s best enjoyed as a treat rather than a regular part of your diet. Pair it with a lovely cup of green tea for a balanced bite of sweetness!
Ingredients List
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1 tablespoon lemon juice
- For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup strawberry puree
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- For Garnish:
- Fresh strawberries for decoration
- Glossy strawberry glaze (optional)
How to Make Strawberry Japanese Cheesecake?
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes until lightly browned. Allow it to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and continue blending until fully incorporated. Mix in the vanilla extract and lemon juice, then add eggs one at a time, mixing well after each. Gently fold in the heavy cream until the mixture is smooth and fluffy.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 45-50 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour to prevent cracking.
- Prepare the Strawberry Topping: In a small saucepan, combine the strawberry puree, sugar, cornstarch, and water over medium heat. Cook while stirring until the mixture thickens and becomes glossy—this should take about 3-5 minutes. Remove from heat and let cool slightly.
- Assemble the Cheesecake: Once the cheesecake has cooled completely, pour the strawberry topping over the cheesecake, spreading it evenly. Decorate with sliced fresh strawberries on top.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set properly.
- Serve: Carefully remove the springform pan and slice the cheesecake. Optionally drizzle with additional strawberry glaze for a glossy finish before serving.
Sweet Tips for the Perfect Cheesecake
- This cheesecake is best served chilled. If you want to make it extra festive, consider pairing it with whipped cream or even a scoop of vanilla ice cream!
- Feel free to swap out the strawberries for other fresh berries like blueberries or raspberries for a different twist.
- If you find you have leftovers (which is rare with this dessert!), it keeps well in the fridge for a couple of days—but it never lasts long around here!
I hope you’ll give this Strawberry Japanese Cheesecake a try. It’s not just a dessert; it’s an experience! When you make it, I’d love to hear about your journey in the kitchen. Don’t forget to snap some photos and share your delicious results! Happy baking!
