Description
A classic Strawberry Cheesecake featuring a buttery graham cracker crust, rich and creamy full-fat cream cheese filling, and a luscious fresh strawberry topping. Perfectly baked to a smooth texture and finished with a bright, sweet strawberry glaze, this dessert is ideal for celebrations or anytime you crave a delicious, fruity cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 5 Tablespoons unsalted butter, melted
Filling
- 24 oz cream cheese (softened, full-fat)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten, room temperature preferred)
Strawberry Topping
- 1 ½ lb fresh or frozen strawberries (rinsed, hulled, and quartered)
- ¼ cup granulated sugar
- 1 ½ Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter (salted or unsalted)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Prepare Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and light brown sugar. Stir in the melted unsalted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and mix well. Blend in sour cream and vanilla extract. Gradually add the lightly beaten eggs, blending just until incorporated to keep the batter smooth and avoid overmixing.
- Assemble and Bake: Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for approximately 50 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan.
- Prepare Strawberry Topping: While the cheesecake bakes, combine the quartered strawberries, granulated sugar, cornstarch, lemon juice, and water in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 5-7 minutes. Stir in the butter until melted and smooth. Remove from heat and let cool.
- Cool and Top Cheesecake: Allow the baked cheesecake to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight for best results. Just before serving, spoon the strawberry topping evenly over the chilled cheesecake.
- Serve: Carefully remove the cheesecake from the springform pan, slice into 12 servings, and enjoy your delicious strawberry cheesecake.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Use room temperature eggs to help with smooth blending and to prevent cracking during baking.
- If using frozen strawberries, thaw and drain excess liquid to avoid a watery topping.
- Using a water bath during baking can help prevent cracks in the cheesecake, but it is optional.
- Let the cheesecake cool gradually to avoid cracking.
- The strawberry topping can be made in advance and refrigerated for up to 2 days.
