Philadelphia Strawberry Cheesecake

Philadelphia cream cheese is the gold standard for cheesecake, and for good reason. It creates a smooth, rich filling that sets beautifully without being dense or heavy. For this Philadelphia Strawberry Cheesecake, I recommend using full-fat cream cheese and letting it soften fully before mixing.

Cream cheese is a soft, unripened cheese made from cream or a blend of milk and cream. Its mild flavor allows the strawberries to shine while still delivering that classic cheesecake richness.

• Cream cheese: You can substitute another full-fat cream cheese or Neufchâtel if needed, but Philadelphia gives the best texture.
• Graham cracker crust: Vanilla wafers or shortbread cookies work well for a slightly different flavor.
• Strawberries: Fresh is best, but thawed frozen strawberries can be used for the topping.
• Flavor twists: A hint of lemon zest in the filling brightens everything beautifully.

• 2 (8 oz) packages Philadelphia cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

• 1 ½ cups graham cracker crumbs
• ⅓ cup unsalted butter, melted
• 3 tablespoons sugar

• 2 cups fresh strawberries, hulled and sliced
• ⅓ cup sugar
• 1 tablespoon lemon juice

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using a flat-bottomed glass to press it down evenly.

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the vanilla extract.
4. Pour the cheesecake batter over the crust.

See how gentle this process is? Overmixing is the enemy of cheesecake.

5. Pour the filling over the crust and smooth the top.
6. Bake the cheesecake for 40-50 minutes, or until the edges are set and the center is slightly jiggly.
7. Turn off the oven and leave the cheesecake in the oven for 30 minutes with the door slightly open.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.

1. In a saucepan, combine fruit, sugar, and lemon juice. 
2. Place over medium heat and bring to a boil. 
3. Turn down and let simmer for 20 minutes or until the mixture has thickened.
4. Remove from heat and let cool. The mixture will continue to thicken as it cools.

1. Arrange the sliced strawberries on top of the cheesecake.
2. Heat the strawberry jam over low heat in a small saucepan until it becomes liquid.
3. Drizzle the jam over the strawberries.

Serve on top of your cheesecake with whipped cream, a few fresh berries or pieces of fresh fruit, and a fresh mint sprig, if desired.

If you love fruit-forward desserts, my Saskatoon berry pie and rhubarb and ginger crumble are both longtime family favorites around here.

• Once fully chilled, cover the cheesecake tightly and store it in the refrigerator for up to 5 days.
• To freeze, wrap slices or the whole cheesecake well and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture.

• Always use room-temperature ingredients.
  Let the cream cheese and eggs sit out for a bit before you begin. When everything is at the same temperature, the filling blends smoothly and you’ll get that classic, creamy cheesecake texture without lumps.
• Mix gently and avoid overbeating.
  Cheesecake isn’t a race. Mix just until everything comes together. Overmixing adds too much air to the batter, which can lead to cracks as it bakes and cools.
• Let the cheesecake cool slowly.
  Once it’s baked, resist the urge to rush it. Turning off the oven and letting the cheesecake cool gradually helps prevent dramatic temperature changes that cause cracking.
• Chill thoroughly before slicing.
  Cheesecake needs time to set properly. A few hours in the fridge (or overnight if you can) gives you clean slices and the best flavor and texture.