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Strawberry Cheesecake Torte

Strawberry Cheesecake Torte prepared dish

This elegant strawberry cheesecake torte layers a buttery graham cracker crust with a smooth vanilla cream cheese filling and glossy fresh strawberry topping. It is chilled until sliceable, making it a polished make-ahead dessert for spring and summer gatherings.

This recipe is american style, dessert, scaled for 8 servings, with 30 min prep and 10 min cook.

Prep: 30 min · Cook: 10 min · Total: 40 min · Serves: 8

Quick cooking notes

  • Core ingredients include cream cheese, unsalted butter, lemon zest, cornstarch.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 16 oz cream cheese (softened)
  • 6 tbsp unsalted butter (melted)
  • 1 tsp lemon zest (finely grated)
  • 1 tbsp cornstarch
  • 0.5 cup powdered sugar (sifted)
  • 0.75 cup heavy cream (cold)
  • 0.5 cup granulated sugar (divided)
  • 0.25 tsp fine salt
  • 1 tbsp lemon juice (freshly squeezed)
  • 1.5 lb fresh strawberries (hulled and sliced)
  • 2 tbsp water (cold)
  • 1.5 cups graham cracker crumbs
  • 2 tsp vanilla extract
  • 0.5 cup sour cream (room temperature)

Instructions

  1. Heat the oven to 350°F (175°C) with a rack in the center position, and set a 9-inch springform pan on a rimmed baking sheet to catch any butter that may seep from the crust.
  2. Stir 1.5 cups graham cracker crumbs, 6 tbsp melted unsalted butter, 2 tbsp of the granulated sugar, and 0.25 tsp fine salt in a medium bowl with a fork for about 1 minute, until the crumbs are evenly moistened and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom and 1 inch up the sides of the 9-inch springform pan using the flat bottom of a measuring cup, making an even compact layer with no loose patches.
  4. Bake the crust on the center rack at 350°F (175°C) for 8-10 minutes, until it smells toasted and the edges are lightly golden, then transfer the pan to a wire rack and cool for at least 20 minutes before adding the filling.
  5. Beat 16 oz softened cream cheese and 0.5 cup sifted powdered sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 2-3 minutes, scraping the bowl once, until completely smooth and free of lumps.
  6. Add 0.5 cup room-temperature sour cream, 2 tsp vanilla extract, and 1 tsp finely grated lemon zest to the cream cheese mixture, then beat on medium-low speed for 1 minute, until the filling looks glossy and evenly blended.
  7. Pour 0.75 cup cold heavy cream into a separate chilled mixing bowl and whip with a hand mixer on medium-high speed for 2-3 minutes, until soft peaks hold their shape but the cream still looks smooth.
  8. Fold the whipped cream into the cream cheese mixture with a flexible spatula in 3 additions for about 2 minutes, lifting from the bottom of the bowl until no white streaks remain and the filling is light and mousse-like.
  9. Spoon the filling into the cooled crust and smooth the top with an offset spatula, then refrigerate the torte in the springform pan for at least 4 hours or until the center is firm and does not ripple when the pan is gently nudged.
  10. Combine 1 lb of the sliced fresh strawberries, the remaining 6 tbsp granulated sugar, and 1 tbsp freshly squeezed lemon juice in a 2-quart saucepan, then cook over medium heat for 5-6 minutes, stirring often, until the berries release their juices and begin to soften.
  11. Stir 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth, then pour the slurry into the simmering strawberry mixture and cook over medium heat for 1-2 minutes, stirring constantly, until the glaze turns glossy, thickens, and lightly coats the back of a spoon.
  12. Remove the saucepan from the heat, fold in the remaining 0.5 lb sliced fresh strawberries, and cool the topping at room temperature for 20-25 minutes, stirring once or twice, until it is no longer warm to the touch.
  13. Run a thin knife around the inside edge of the springform pan, release the ring, and transfer the chilled torte to a serving platter using a wide spatula if desired.
  14. Spoon the cooled strawberry topping over the cream cheese layer, leaving a small border of filling visible, then chill the assembled torte for 15 minutes before slicing with a warm clean knife for neat wedges.

Nutrition (per serving)

  • Calories: 448
  • Protein: 6 g
  • Fat: 30 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Sugar: 30 g
  • Sodium: 270 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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