Easy Strawberry Cheesecake Recipe

If you love strawberry cheesecake..and who doesn't? ..you've probably toyed with the idea of trying to make one. How hard can it be, right? Well, really it's not hard at all, especially if you use this easy strawberry cheesecake recipe There are tons of cheesecake recipes available that range from simple, like this one, to really fancy, but no matter which recipe you choose to follow, strawberry cheesecake is heavenly! Of course, you could skip the hassle and buy one, but even though it's simple to make, it can also be expensive to buy. So, why not save your hard-earned money and not only give yourself the satisfaction of mastering the art of cheesecake making, but also, let's be honest, homemade is almost always better than something you buy pre-made.

I know what you're thinking. If strawberry cheesecake is so delicious, and it is, and so easy to make, why do people think it's so difficult, and why is it so expensive to buy? Well, I'll be honest, the main reason is the huge conspiracy by the cheesecake industry to make people think it's too hard, so they'll continue to buy them from them. Okay, no.. that's a joke, but there must be some reason, right? Truth is, that even though it's not hard to make a yummy homemade strawberry cheesecake all on your own, there are a few tricks to it that will help you avoid some common problems.

1. Above all, you will want your cheesecake to be creamy. Lumps in your cheesecake are no bueno. To help make the creaminess happen, your ingredients should be room temperature. This is actually true with pretty much anything you bake. Also, you should make sure your cream cheese and eggs are mixed well before you add any other liquid ingredients that may be involved. This is not an issue, really, with this recipe, since it's pretty basic, but good to remember anyway.

2. Mix your ingredients the right way. Personally, I tend to not like to use a mixer. I prefer to use a spoon to do my mixing. Yes, it's not as fast, and it isn't as easy, but it allows you to make sure everything is mixed thoroughly without having lumps of stuff in it, and you don't get the excess air in your mixture that you get with a beater. Excess air in cheesecake is one of the main causes of cracking. If you must use a mixer and you have a stand mixer or hand mixer with a paddle attachment, use that instead of standard beaters. I know, this recipe says electric mixer, because the idea here is "simple", and electric mixers are easier, and it will be fine if you do use one, as long as you make sure it's mixed well and be mindful of the air.

3. Cook it slowly. Rapid heating or cooling is going to cause cracks. Cooking at a slightly lower temperature will help it come out right. Once it's done, allow it to cool on the counter sufficiently before attempting to refrigerate it. Let it cool slowly, be patient, and it will be more likely to come out perfect.

4. Make sure it's done but not overdone. Cheesecakes don't rise, and they will still be soft when done, unlike a regular cake, and the "springback' method or toothpick method probably aren't really gonna work here. So how do you know when it's done? First, look at it.. Is it shiny or kinda dull. It should be dull. Second.. It should still be soft but not wobbly or jiggly.

Follow these tips and use this super-simple recipe, and you should be in cheesecake heaven before you know it!