Silky Sourdough Strawberry Cheesecake

Silky Sourdough Strawberry Cheesecake is the perfect treat for any gathering. Sourdough Discard makes its grand appearance in the silky cheesecake filling and creates a smooth taste that will leave any taster coming back for more.

Why Sourdough Cheesecake?

I adore Sourdough…if you can’t tell. As I’ve gotten into the Sourdough world, I find myself inspired by so many who have pushed out of their comfort zone to create masterpieces that several people love.

One of the masterpieces I love to make is cheesecake. So, today, I decided to try adding Sourdough Discard into the filling to create a silkier texture. It worked!

For those of you who are blog supporters (thank ya’ll), this cheesecake recipe follows the Bourbon Pecan Caramel Cheesecake recipe closely with a few tweaks.

Quick disclaimer: This cheesecake was made as a miniature cheesecake to test it out. The ingredients and baking time will need to be adjusted if you choose to make a larger cheesecake with this recipe. You can use the Bourbon Pecan Caramel Cheesecake recipe to help with the scale of the ingredients and adjust the bake time for a larger cheesecake.

Cheesecake Crust Ingredients

• Honey Graham Crackers
• Light Brown Sugar
• Vanilla Extract
• Unsalted Butter, Melted
• 1 miniature Spring Form Pan
• 1 miniature Parchment-Paper Circle

Building the Cheesecake Crust

1. First, in a gallon-sized Ziploc bag, place 1/4 of the box of Graham Crackers and smash them with a mallet. You’re wanting a sandy-small pebbly consistency (see pictures below).
2. Then, pour the smashed Graham Crackers into the bowl with the melted butter.
3. Next, add Mexican Vanilla and light brown sugar into the bowl.
4. Then, mix it with a fork or silicone spatula until combined.
5. Next, place the Parchment Paper Circle in the Spring-Form (Cheesecake) Pan.
6. Then, push the Graham Cracker mixture down and around the pan to make a crust.
7. Finally, set the crust in the refrigerator until you’re ready to bake the cheesecake (this helps the crust set up).

The Silky Sourdough Cheesecake Filling

• Organic, All Purpose Flour
• Organic, Coconut Sugar
• Mexican Vanilla
• Cream Cheese, room temperature (this took about 1 hour, but it depends on the temperature of your house)
• Heavy Whipping Cream, room temperature
• Sour Cream, room temperature
• Sourdough Starter Discard

Creating the Cheesecake Filling

1. First, preheat your oven to 320 degrees.
2. Using a Kitchen Aid Stand Mixer with a paddle attachment, cream together the cream cheese and Coconut Sugar until smooth.
3. Then, add in the heavy cream and mix until combined.
4. Next, add the sour cream and Sourdough Starter Discard, and mix until combined. Using a silicone spatula, scrape down the sides of the mixing bowl.
5. Then, add the organic flour, Coconut sugar, and vanilla, and mix until well combined. Turn off your stand mixer.
6. Next, pour the silky smooth cheesecake filling into the miniature cooled, Spring-Form pan. Using a silicone spatula, smooth out the top of the filling to create an even layer.
7. Create a water bath by placing 1 inch of water into a baking sheet. Line the bottom of the Spring-Form pan with foil, and then place the pan onto the water bath.

Baking the Cheesecake

1. Then, bake the cheesecake in the preheated oven for 30-40 minutes (start around 32 minutes and then go up from there; it’s always easier to add time).
2. Once the cheesecake is baked, turn the oven off. Slightly crack the oven door and allow the cheesecake to cool in the oven for 45 minutes.

Cooling the Cheesecake

1. Then, take the cheesecake out of the oven and allow it to completely cool on a wire rack (this takes anywhere from 1-2 hours).
2. Next, allow the cheesecake to completely cool.
3. Then, use a sharp knife to go around the edges of the cheesecake.
4. Finally, wrap the pan in foil and place it in the fridge overnight (or for at least 12 hours) to set up.

Homemade Strawberry Sauce Ingredients

Homemade Strawberry Sauce is the perfect addition to this Silky Sourdough Strawberry Cheesecake. Thank you, Natasha’s Kitchen for your Homemade Strawberry Sauce recipe, which I have adapted with the recipe below.

• Strawberries, rinsed, hulled, and sliced
• Raw Honey
• Lemon, juiced (approximately 1 tbsp.)

Making the Strawberry Sauce

1. In a medium saucepan over medium heat, combine Strawberries, Honey, and Lemon Juice.
2. Then, bring the mixture to a boil, stirring occasionally.
3. The strawberries will release their juices without any mashing required – amazing!
4. Next, reduce the heat and simmer for 20-25 minutes or until the sauce has thickened, stirring occasionally.
5. Finally, remove the strawberry sauce from the heat and allow it to cool completely to room temperature.
6. If you make this sauce ahead of time, the sauce can be poured into an air-tight container such as a jar and then “warmed” back to room temperature prior to serving.

Let the Strawberry Sauce Cool Before Putting It On The Cheesecake

Assembling the Silky Sourdough Strawberry Cheesecake

1. Approximately 1 hour before serving, take the Silky Sourdough Cheesecake out of the refrigerator.
2. Then, carefully spoon the Strawberry Sauce over the top of the Silky Sourdough Cheesecake.
3. Next, place the cheesecake back into the refrigerator and allow it to set up/solidify for about 30 minutes.
4. Finally, take the cheesecake out of the refrigerator, slice it with a sharp knife, and then serve the extra strawberry sauce on the side. Enjoy!

Recommended Products

Silky Sourdough Strawberry Cheesecake

Yield: 1 Mini Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 30 minutes

Silky Sourdough Strawberry Cheesecake is the perfect treat for any dinner or gathering. Sourdough Discard makes its grand appearance in the silky cheesecake filling and creates a smooth taste that will leave any taster coming back for more.

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Ingredients

Graham Cracker Crust

• 1/4 Box of Honey Graham Crackers
• 1/8 c. Light Brown Sugar
• 1 tsp. Mexican Vanilla
• 1/4 c. Unsalted Butter

Silky Sourdough Cheesecake

• 1/8 c. Organic, All Purpose Flour
• 1/2 c. Organic, Coconut Sugar
• 1 tsp. Mexican Vanilla
• 8 oz. Cream Cheese, Room Temperature
• 1/2 c. Sour Cream, Room Temperature
• 1/8 c. Sourdough Discard

Strawberry Sauce

• 1 lb. Strawberries, Hulled and Sliced
• 1/3 c. Raw Honey
• 1/2 Lemon, Juiced

Instructions

To Make the Graham Cracker Crust

1. First, in a gallon-sized Ziploc bag, place 1/4 of the box of Graham Crackers and smash them with a mallet. You're wanting a sandy-small pebbly consistency (see pictures below).
2. Then, pour the smashed Graham Crackers into the bowl with the melted butter.
3. Next, add 1 tsp. Mexican Vanilla and 1/8 c. Light Brown Sugar into the bowl.
4. Then, mix it with a fork or silicone spatula until combined.
5. Next, place the Parchment Paper Circle in the Spring-Form (Cheesecake) Pan.
6. Then, push the Graham Cracker mixture down and around the pan to make a crust.
7. Finally, set the crust in the refrigerator until you're ready to bake the cheesecake (this helps the crust set up).

To Make the Silky Sourdough Cheesecake

1. First, preheat your oven to 320 degrees.
2. Using a Kitchen Aid Stand Mixer with a paddle attachment, cream together the Cream Cheese and Coconut Sugar until smooth.
3. Then, add in the Heavy Cream and mix until combined.
4. Next, add the Sour Cream and Sourdough Starter Discard, and mix until combined. Using a silicone spatula, scrape down the sides of the mixing bowl.
5. Then, add the Organic Flour, Coconut Sugar, and Vanilla, and mix until well combined. Turn off your stand mixer.
6. Next, pour the silky smooth cheesecake filling into the miniature cooled, Spring-Form pan. Using a silicone spatula, smooth out the top of the filling to create an even layer.
7. Create a water bath by placing 1 inch of water into a baking sheet. Line the bottom of the Spring-Form pan with foil, and then place the pan onto the water bath.
8. Then, bake the cheesecake in the preheated oven for 30-40 minutes (start around 32 minutes and then go up from there; it's always easier to add time).
9. Once the cheesecake is baked, turn the oven off. Slightly crack the oven door and allow the cheesecake to cool in the oven for 45 minutes.
10. Then, take the cheesecake out of the oven and allow it to completely cool on a wire rack (this takes anywhere from 1-2 hours).
11. Next, allow the cheesecake to completely cool.
12. Then, use a sharp knife to go around the edges of the cheesecake.
13. Finally, wrap the pan in foil and place it in the fridge overnight (or for at least 12 hours) to set up.

To Make the Strawberry Sauce

1. In a medium saucepan over medium heat, combine Strawberries, Honey, and Lemon Juice.
2. Then, bring the mixture to a boil, stirring occasionally.
3. The strawberries will release their juices without any mashing required - amazing!
4. Next, reduce the heat and simmer for 20-25 minutes or until the sauce has thickened, stirring occasionally.
5. Finally, remove the strawberry sauce from the heat and allow it to cool completely to room temperature.
6. If you make this sauce ahead of time, the sauce can be poured into an air-tight container such as a jar and then "warmed" back to room temperature prior to serving.

Notes

Cheesecake is a labor of love and patience. Cheesecakes typically take about 2 days to make from prep-work to finish. Allow yourself some time with this recipe.