You’ve found the cheesecake of your spring and summer dreams in Joanna Gaines’s Classic Cheesecake Recipe. It manages to be both ethereal and crisp while still luxurious and velvety. The creamy fluffy filling is complemented by the light, delectable strawberry glaze that coats the juicy, sweet strawberries.
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Why You’ll Love This Joanna Gaines Classic Cheesecake Recipe
- Put a lot of strawberries in there since it won’t shy away from them. Unlike most strawberry recipes, which call for only 1 pound of strawberries (leaving you craving more), this one calls for 2 pounds.
- There’s a bit of strawberry Jell-O in there, so it has a lot of strawberry flavor. Pureed strawberries combined with strawberry Jell-O creates an unbeatable flavor combination. The glaze is the epitome of summery perfection; it is neither too sweet nor too thick nor too stiff.
- Despite popular belief, the strawberry topping isn’t particularly runny. It’s the perfect consistency to coat the strawberries and thin enough to flow gracefully over the cheesecake.
- Thanks to my hack, it won’t leak a drop of water! Inadequate sealing of the water bath is a major deterrent to cheesecake baking. Can you guess what it is? Put it in a slow cooker liner or roasting bag to guarantee success every time.
- It can be made in advance without worry because the whipped topping has been stabilized. Because of the stabilized whipped cream, the cheesecake can be made anywhere from 24 hours to 7 days in advance. No matter what you throw at it, it won’t lose its form or leak.
- It’s simple to prepare. Did you know that you can whip up a delicious cheesecake in little time at all? It’s not a lightning-fast sweet, but you don’t need any special abilities to make it, either. Even the cheesecake filling can be made in about 10 minutes with just a mixer. For the most part, you just have to wait around while the cheesecake bakes and cools. In this post, I will show you how to create cheesecake from start to finish with images and a video, and I will do my best to answer any questions you may have along the way.
What Is Cheesecake?
Sweet cheesecake can have anywhere from one to several layers. A blend of soft, fresh cheese, eggs, and sugar forms the main and thickest layer. Most desserts have a crust or base comprised of crushed cookies, graham crackers, pastry, or even sponge cake.
Joanna Gaines Classic Cheesecake Recipe Ingredients
- Crispy grahams. 14 graham cracker sheets whole, or little under 2 cups of cookie or cracker crumbs.
- Butter. If you’re making a crust, you can use either salted or unsalted butter.
- Sugar. The table kind, thanks.
- Typical cheese spread. You can use low-fat cream cheese instead of the full-fat kind I did, but keep in mind that you’ll be sacrificing some of the flavor and creaminess. Do NOT substitute low-fat cream cheese.
- A dollop of sour cream. Sour cream, full fat and at room temperature, is required. It will ensure that your cheesecake is never too dry and will always have a delicious, creamy texture.
- Sugar. Use granulated sugar to sweeten the cheesecake filling while still highlighting the lemon flavor.
- Eggs. Four huge eggs and one giant egg yolk will do (so you will need a total of five eggs). The egg whites provide the cheesecake structure, while the yolks add richness. Be sure your eggs are at room temperature before using them.
- Citric acid peel. One lemon’s worth of zest offers a bright citrus note that works wonders at cutting through the fattiness. Zest comes from the exterior, bright yellow coating of a lemon. If you need to grate, get a micro-plane or a box grater. The white underside (pith) is particularly bitter, so stop grating at the yellow area.
- Extract of vanilla. For optimal results, only use premium extract.
Topping For Cheesecake
- Strawberry shortcake made with real strawberries. There are two kilos of luscious, fresh strawberries. It looks like a lot, but it’s the ideal complement to the velvety filling.
- Sugar. For the syrupy topping, use granulated sugar.
- Jell-O. Strawberry While the addition of Jell-O enhances the strawberry flavor, it will not thicken the consistency like traditional Jell-O. To avoid a misalignment in the water, sugar, and cornstarch ratios, don’t skip this step.
- Cornstarch. adds thickness to the strawberry topping.
- Citrus juice. Adds a pop of color and strawberry taste to the glaze. Either fresh or bottled will do.
How To Make Joanna Gaines Classic Cheesecake Recipe?
- 325°F oven. Start boiling a 4-quart water bath pot (you may not need all of it).
- Line a 9″ springform pan with parchment paper and lightly oil it with nonstick cooking spray. (Parchment lets you move your cheesecake later.)
- Food processor Graham crackers until finely ground (or crush in a bag with a rolling pin). Blend butter and sugar until smooth.
- Add the crumbs to the greased springform pan and press them down with the bottom of a small bowl or measuring cup to make a compact, equal layer.
- 10 minutes at 325°F. Wire rack-cool. (Prepare filling while crust bakes and cools.)
- First waterproofing: Place two huge 18″ × 18″ aluminum foil pieces on a level surface underneath the pan in the shape of a “+.” Fold the foil around the pan gently to avoid holes. Double wrap the foil if you don’t add the bag next.
- Waterproofing step 2: Place foil-lined springform pan in bottom of slow cooker liner or oven roasting bag. Gather excess liner bag and tie it in a knot.
- Beat cream cheese on medium speed for 4 minutes (no less!). Mix sugar for 5 minutes on medium speed.
- Blend the sour cream, lemon zest, vanilla, and salt. After each addition, beat the eggs and egg yolks until blended (overbeating once you add the eggs can cause cracks and the cheesecake to deflate).
- Pour onto crust. Drop the pan to remove air bubbles.
- Cheesecake on a big roasting pan goes in the preheated oven. Carefully pour boiling water into the springform pan until it reaches halfway up the side.
- Bake the cheesecake at 325 degrees F for 70-85 minutes until the edges are firm and the center 2-3 is still wobbly. (Don’t open door before 70 minutes—it can crack.)
- Turn off the oven and crack the door about 1-inch. After 60 minutes, transfer the cheesecake to a wire rack.
- Unclamp the cheesecake by gently running a hot knife along its edges (to prevent cracking). (To quickly heat knife, dip it in hot water bath.) Cool on the wire rack for 2-3 hours.
- Cover the cheesecake with foil or a cake caddy and refrigerate overnight, preferably 24 hours.
- After chilling for an hour, the cheesecake topping is best served the same day.
- Blend 1 cup hulled strawberries (choose the least attractive ones) and 1/4 cup water until smooth, scraping sides as needed.
- Whisk puree, sugar, cornstarch, and salt in a small pot. Stirring continually, reduce to a thick syrupy consistency over medium-high heat.
- Mix strawberry gelatin and lemon juice in a large bowl. Half strawberries and mix glaze.
- Refrigerate for 1 hour before topping the cheesecake. After cooling, add water 1/2 spoonful at a time to thin it.
- Pile strawberries high over the cheesecake, leaving a border for the whipped cream (below), or add the whipped cream first and then the strawberries.
- Stabilized whipped cream option: Pour cold water over unflavored gelatin in a microwave-safe bowl.
- Let stand for 5 minutes. 20-second microwave. Stir and let cool while you whip the heavy cream.
- Cheesecake early. Cheesecake takes 4 hours to bake, cool, and refrigerate, so start it early in the day. Waiting is the toughest!
- Pan-line. Without parchment paper, it’s hard to move the cheesecake onto a dish.
- Soft cream cheese. Cream cheese should be pliable. Cheesecake will be lumpy if it’s too hard.
- Whip cream cheese. Creamy, smooth cheesecake requires beating cream cheese and sugar for 4-5 minutes with a paddle attachment. Set a timer and don’t quit!
- Chill slowly. The cheesecake’s flavors blend when chilled. For the greatest flavor, chill Strawberry Cheesecake for 24 hours. You’ll be delighted!
- Stabilized whipped cream. Stabilized whipped cream is best for cheesecake prep. You can pipe it days ahead and serve your gorgeous Strawberry Cheesecake when ready.
- Whip cream gently. Over-whipped cream is gritty. Stop mixing when stiff peaks form. If the whipped cream becomes gritty, add a few tablespoons of fresh cream and gently mix it in with a wire whisk. Unfortunately, split whipped cream cannot be repaired.
What To Serve With Joanna Gaines Classic Cheesecake Recipe?
- Fruit Salad
- Peach Cobbler
- Homemade Granola
- Peach Cobbler With Canned Peaches
- Cranberry Sauce
- Peach Jam
- Peach Ice Cream
How To Store Joanna Gaines Classic Cheesecake Recipe In The Fridge?
The cheesecake sans strawberries lasts 7 days but is best 24–48 hours after making. I cover the cheesecake with whipped cream in a cake container to avoid smooshing it. A large inverted dish or foil tent might substitute for a cake container.
How To Store Joanna Gaines Classic Cheesecake Recipe In The Freezer?
- Put the cheesecake in the fridge for at least 8 hours to chill and set.
- Place on a baking sheet and freeze uncovered until solid.
- Seal the cheesecake with plastic wrap, then aluminum foil, and finally a large, heavy-duty freezer bag.
- Put in the freezer for a maximum of two months.
- Move the frozen cheesecake to the fridge to thaw. Don’t rush the process; overnight is plenty of time for thawing.
How To Make Classic Cheesecake Ahead?
- Crust. After baking, let cool for 24 hours before covering with foil and filling. Do not chill before serving.
- Cheesecake. Mix the cheesecake ingredients and chill for at least 4 hours before serving. When you’re ready to bake, pull the filling out of the fridge and allow it come to room temperature, then whisk it before spreading it over the cooled crust.
- Confidently hold the whipped cream. Store in the fridge for up to two days after being beaten and added to a piping bag.
- Cheesecake. Make it up to 48 hours in advance and store it in the fridge, securely covered. Put on the strawberry topping right before serving, or a few hours before.
How To Know When A Cheesecake Is Done?
It’s best to avoid overbaking cheesecake for the creamiest texture. Unless you want dry, heavy, significantly less creamy cheesecake, you don’t want to bake the cheesecake until the center is entirely hard. You should instead bake the cheesecake until it is hard around the edges and the middle scarcely moves.
What Is A Water Bath And Why Is It Important When Baking A Cheesecake?
Water baths help cheesecake bake evenly. Hot water protects the cheesecake’s sides from overbaking. This prevents the cheesecake from breaking, sinking, puffing up, darkening, or curdling and ensures even baking.
A water bath humidifies. Cheesecakes are egg-heavy. Steam from the humid environment helps eggs rise without drying out or scorching, which cracks them.
Joanna Gaines Classic Cheesecake Nutrition Facts
Amount Per Serving
- Calories 401
- Total Fat 28g
- Saturated Fat 12g
- Cholesterol 69mg
- Sodium 548mg
- Potassium 113mg
- Total Carbohydrate 32g
- Dietary Fiber 0.5g
- Sugars 27g
- Protein 9.6g
- Vitamin A 14%
- Vitamin C 0.8%
- Calcium 4.9%
- Iron 4.4%
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 401
- Calories from Fat 253
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 69mg23%
- Sodium 548mg23%
- Potassium 113mg4%
- Total Carbohydrate 32g11%
- Dietary Fiber 0.5g2%
- Sugars 27g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.