Dreamy Pinky Delight Cheesecake

This Dreamy Pinky Delight cheesecake is the perfect dessert to impress your friends without spending hours in the kitchen. Its creamy filling paired with a buttery graham cracker crust and fresh strawberry topping makes it a great choice for any celebration or cozy weekend treat.

I discovered this recipe while craving a classic dessert with a fresh twist and it quickly became my go-to for family gatherings.

Ingredients

• Graham cracker crumbs: provide a crunchy, buttery foundation choose a fresh tub for best texture
• Unsalted butter: melts to bind the crust and helps control salt levels for balance
• Granulated sugar: sweetens both crust and filling use regular white sugar for consistent flavor
• Cream cheese: creates the creamy, luscious body of the cheesecake soften it to room temperature for smooth mixing
• Vanilla extract: adds warmth and depth pick pure extract for natural flavor
• Eggs: enrich the filling and help it set bring them to room temperature for even incorporation
• Sour cream: keeps the filling tangy and moist opt for full fat for richness
• Fresh strawberries for topping: give a burst of fresh flavor select ripe, fragrant berries
• Lemon juice: enhances the strawberry topping with brightness use fresh lemon juice for best taste
• Cornstarch: helps thicken the topping optional but recommended for a glossy finish

Instructions

Preheat Oven:

Preheat your oven to 325 degrees Fahrenheit or 160 degrees Celsius to ensure even baking from the start.

Prepare the Crust:

In a mixing bowl, combine graham cracker crumbs melted butter and sugar. Stir until the mixture feels crumbly but can be pressed together. Press it firmly into the bottom of a 9-inch springform pan. This step is crucial for a sturdy base that holds together well.

Bake the Crust:

Place the crust in the preheated oven and bake for 10 minutes. This step helps it set so it does not get soggy when the filling is added. Once baked, remove and let it cool completely.

Make the Filling:

Using an electric mixer, beat the softened cream cheese until it is smooth and creamy with no lumps. Gradually add the sugar and vanilla extract and blend well. Add the eggs one at a time beating thoroughly after each egg is added. This ensures the filling is smooth and prevents cracking. Finally, mix in the sour cream until combined.

Bake the Cheesecake:

Pour the cheesecake filling evenly over the cooled crust. Place it back in the oven and bake for 50 to 60 minutes. The edges should look set but the center should still jiggle lightly when you gently shake the pan. This prevents overbaking and keeps the cheesecake creamy.

Cool the Cheesecake Gradually:

Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for one hour. This slow cooling helps prevent cracks on the surface.

Chill Thoroughly:

After cooling, refrigerate the cheesecake for at least 4 hours but ideally overnight. This firm chilling is essential for the perfect creamy texture and ease of slicing.

Prepare the Strawberry Topping:

While the cheesecake chills, combine sliced strawberries sugar lemon juice and cornstarch in a saucepan. Cook over medium heat until the strawberries release their juices and the mixture thickens slightly which takes about 5 minutes. Remove from heat and allow to cool before topping the cheesecake.

Serve:

Remove the chilled cheesecake from the springform pan carefully. Pour the cooled strawberry topping evenly over the surface and serve.

This recipe is a favorite because I love the balance between rich cream cheese and bright strawberries. It always reminds me of summer family picnics where dessert was the highlight.

Storage Tips

Store leftovers in an airtight container or tightly wrapped in the refrigerator for up to four days. This cheesecake also freezes well if wrapped in plastic wrap and aluminum foil to protect from freezer burn. When ready to enjoy, thaw in the refrigerator overnight.

Ingredient Swaps

You can swap the sour cream for full-fat Greek yogurt for a slightly tangier flavor and similar texture. If fresh strawberries are not in season try frozen berries that have been thawed well and drained. For a nutty crust alternative, use crushed digestive biscuits instead of graham crackers.

Serving Ideas

Serve with a dollop of whipped cream or a sprig of fresh mint for a pretty garnish. This cheesecake pairs wonderfully with a glass of sparkling rosé or a cup of freshly brewed coffee. For a brunch twist add toasted almond slices on top for crunch.

Finally, always let the cheesecake chill enough to slice cleanly without crumbling.

Frequently Asked Recipe Questions

→ What type of crust is used for this cheesecake?

A buttery graham cracker crust forms the base, offering a crisp and slightly sweet foundation for the creamy filling.

→ How do you achieve a smooth cheesecake filling?

Beating the softened cream cheese until creamy and gradually adding sugar, eggs, and sour cream ensures a smooth, lump-free filling.

→ Why is the cheesecake cooled in the oven with the door cracked?

This gradual cooling step helps prevent cracks by allowing the cheesecake to settle gently as it cools.

→ How is the strawberry topping prepared?

Fresh strawberries are cooked with sugar, lemon juice, and optionally cornstarch until thickened, creating a bright and slightly glossy topping.

→ What benefits does chilling the cheesecake overnight provide?

Chilling allows the cheesecake to fully set and the flavors to meld, resulting in a creamier texture and enhanced taste.