Description
This classic Strawberry Cheesecake recipe features a creamy, smooth cream cheese filling atop a buttery graham cracker crust, complemented by a fresh strawberry topping cooked into a sweet glaze. Perfectly balanced sweetness and tang make it an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 16 graham cracker sheets (252 grams, crushed)
- 3 tablespoons granulated sugar (38 grams)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- â…› teaspoon kosher salt
Cheesecake Filling
- 32 ounces cream cheese (907 grams, room temperature, 4 bricks)
- 1½ cups granulated sugar (300 grams)
- ½ cup sour cream (114 grams, room temperature)
- 4 large eggs (200 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Strawberry Topping
- 16 ounces fresh strawberries (454 grams, trimmed and sliced in half)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon fresh lemon juice (14 grams, from ½ lemon)
- 1 tablespoon cornstarch (7 grams)
- 2 tablespoons water (28 grams)
Instructions
- Prepare the crust. Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham cracker sheets, 3 tablespoons of granulated sugar, melted butter, and kosher salt. Mix until well combined and the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.
- Make the cheesecake filling. In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1½ cups granulated sugar and continue beating until the mixture is light and fluffy. Blend in the sour cream and vanilla extract until fully incorporated. Add the eggs one at a time, beating on low speed after each addition just until combined to avoid incorporating too much air that could cause cracking.
- Bake the cheesecake. Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan in the oven and bake for 60 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for an additional hour to cool gradually, preventing cracks. Then, remove from oven and allow to cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Prepare the strawberry topping. In a medium saucepan over medium heat, combine the sliced strawberries, ½ cup granulated sugar, and fresh lemon juice. Cook until the strawberries release their juices and the sugar dissolves, about 5 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir this mixture into the strawberries, and cook for 2-3 more minutes, stirring constantly until the mixture thickens into a glaze. Remove from heat and allow to cool completely.
- Assemble and serve. Once the cheesecake is fully chilled and firm, spread the cooled strawberry topping evenly over the cheesecake. Release the springform pan sides, slice into 8 or 8 pieces, and serve chilled. Enjoy your rich and creamy strawberry cheesecake with fresh, sweet topping!
Notes
- Ensure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake filling.
- Use a water bath or slow cooling in the oven to prevent cracks on the cheesecake surface.
- For best flavor and texture, chill the cheesecake overnight before serving.
- Strawberry topping can be made a day ahead and refrigerated.
- Use fresh, ripe strawberries for the best taste and natural sweetness.
