Strawberry Cheesecake Recipe Without Sour Cream

This is a creamy, strawberry cheesecake recipe without sour cream that is perfect for holidays, spring, and summer evenings. The delicious strawberry topping is made without cooking and it’s super fresh. You will love this strawberry cheesecake, it is so delicious, you’ll want to make it over and over again.

I love this fresh strawberry cheesecake recipe without sour cream or yogurt, it’s also made without gelatin and is easy and quick to prepare. Made with fresh strawberries and cream cheese, this cheesecake has the right balance of sweetness.

If you have been looking for a perfect dessert for your next party then this strawberry cheesecake is the one., everyone will love it.

Let’s make this strawberry cheesecake recipe without sour cream or yogurt!

Ingredients For Strawberry Cheesecake Crust

• 1+ 1/4 cups graham crackers, crushed into crumbs
• 4 tablespoons butter, melted
• 1 tablespoon sugar

Ingredients For Strawberry Cheesecake Filling

• 900 grams cream cheese, (4 8oz blocks), room temperature
• 100 grams (2 large eggs)
• 40 grams egg whites (2 large egg whites)
• 300 grams granulated sugar (11/2 cup)
• 115 grams heavy cream (1/2 cup)
• 5 grams 1 tablespoon vanilla
• 30 grams cornstarch (1/4 cup, or 3 tablespoons)

Ingredients For Strawberry Cheesecake Topping

• 400 grams fresh strawberries (2 cups or one pint)
• 200 grams sugar (1 cup)

How To Make Strawberry Cheesecake Without Sour Cream?

1. Preheat oven to 350 degrees F (or approx 170 degrees Celsius).
2. Put a large pan of hot water in the bottom of the oven.
3. Take the bottom plate out of a 9-inch springform pan and cover it with aluminum foil, ensuring there’s enough extra to pull up the sides of the pan a bit to stop leakage.
4. Put the bottom back into the springform pan and close it up.
5. Lightly grease the aluminum bottom and sides of the springform pan.
6. In a bowl, combine the crust ingredients – remembering to not over-mix – and press into the bottom of your springform pan.
7. Using an electric hand mixer, beat the cream cheese until it’s creamy and smooth. Keep scraping the mixture down the sides of the bowl so that it is evenly beaten.
8. Add in the sugar & cornstarch.
9. Continue mixing while you add in the eggs, egg whites, and vanilla until well combined.
10. Reduce the speed of the mixer, and slowly pour in the heavy cream. Beat slowly just until there are no lumps. Your mixture should now be light and fluffy.
11. Pour the cheesecake mixture into the greased springform pan.
12. Place into the oven and bake for 60-70 minutes.
13. Remove the baked cheesecake from the oven.
14. Run a knife around the cheesecake, then allow it to cool (still in the springform pan) on a wire rack at room temperature for 2 hours, then refrigerate overnight if possible, otherwise chill it in the refrigerator for at least 4 hours.
15. Strawberry topping – Add half the strawberries and the sugar into a food processor and pulse until no lumps.
16. Add the strawberry mixture and the rest of the strawberries into a bowl and stir together. Let it sit for 20 minutes.
17. Just before serving, spoon over the cheesecake.
18. Enjoy!

Strawberry Cheesecake Recipe Without Sour Cream

You will love this fresh strawberry cheesecake recipe without sour cream or yogurt, it’s easy and quick to prepare, it’s also made with fresh strawberries and cream cheese, and has the right balance of sweetness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cool & Chill 6 hours hrs

Course Dessert, Holiday

Cuisine American

Servings 10 slices

Calories 280 kcal

Ingredients

  

STRAWBERRY CHEESECAKE CRUST

• 150 grams graham crackers 1 1/4 cups crushed into crumbs
• 60 grams butter 4 tablespoons, melted
• 13 grams sugar 1 tablespoon

STRAWBERRY CHEESECAKE FILLING

• 900 grams cream cheese (4 8oz blocks), room temperature
• 100 grams 2 large eggs
• 40 grams egg whites 2 large egg whites
• 300 grams granulated sugar 11/2 cup
• 115 grams heavy cream 1/2 cup
• 5 grams 1 tablespoon vanilla
• 30 grams cornstarch 1/4 cup, or 3 tablespoons

STRAWBERRY CHEESECAKE TOPPING

• 400 grams fresh strawberries 2 cups or one pint
• 200 grams sugar 1 cup

Instructions

 

• Preheat oven to 350 degrees F (or approx 170 degrees Celsius).
• Put a large pan of hot water in the bottom of the oven.
• Take the bottom plate out of a 9-inch springform pan and cover it with aluminum foil, ensuring there’s enough extra to pull up the sides of the pan a bit to stop leakage.
• Put the bottom back into the springform pan and close it up.
• Lightly grease the aluminum bottom and sides of the springform pan.
• In a bowl, combine the crust ingredients – remembering to not over-mix – and press into the bottom of your springform pan.
• Using an electric hand mixer, beat the cream cheese until it’s creamy and smooth. Keep scraping the mixture down the sides of the bowl so that it is evenly beaten.
• Add in the sugar & cornstarch.
• Continue mixing while you add in the eggs, egg whites, and vanilla until well combined.
• Reduce the speed of the mixer, and slowly pour in the heavy cream. Beat slowly just until there are no lumps. Your mixture should now be light and fluffy.
• Pour the cheesecake mixture into the greased springform pan.
• Place into the oven and bake for 60-70 minutes.
• Remove the baked cheesecake from the oven.
• Run a knife around the cheesecake, then allow it to cool (still in the springform pan) on a wire rack at room temperature for 2 hours, then refrigerate overnight if possible, otherwise chill it in the refrigerator for at least 4 hours.
• Strawberry topping – Add half the strawberries and the sugar into a food processor and pulse until no lumps.
• Add the strawberry mixture and the rest of the strawberries into a bowl and stir together. Let it sit for 20 minutes.
• Just before serving, spoon over the cheesecake.
• Enjoy!

Keyword Fresh Strawberry Cheesecake Recipe, Strawberry Cheesecake, Strawberry Cheesecake Recipe, Strawberry Cheesecake Without Sour Cream, Strawberry Cheesecake Without Yogurt