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Strawberry Cheesecake Recipe

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★★★★★

4.7 from 127 reviews

This classic strawberry cheesecake features a buttery graham cracker crust, a rich and creamy cream cheese filling, and a luscious homemade strawberry topping. Perfectly baked in a water bath to achieve a smooth texture, this dessert is chilled to set before being topped with a thickened fresh strawberry sauce for a refreshing finish.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • Zest of 1 lemon (optional)

Strawberry Topping

  • 1 1/2 pounds fresh strawberries, hulled and quartered
  • 4 1/2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Preheat oven: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan to prevent sticking.
  2. Bake crust: In a bowl, combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this crumb mixture firmly onto the bottom and up about 1 inch on the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove and allow it to cool slightly.
  3. Mix filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and sour cream, mixing well. Blend in vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. If desired, stir in the lemon zest for added flavor. Pour the filling evenly over the baked crust.
  4. Bake cheesecake: Place the springform pan inside a larger baking dish. Carefully pour hot water into the larger dish so it comes about halfway up the sides of the springform pan, creating a water bath. Bake for 55 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
  5. Chill: Remove the cheesecake from the oven and lift it out of the water bath. Allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up before serving.
  6. Simmer strawberries: In a small saucepan over medium heat, combine the quartered strawberries, 4 1/2 tablespoons sugar, and lemon juice. Bring to a gentle simmer, allowing the strawberries to soften and release their juices.
  7. Thicken sauce: In a small bowl, mix cornstarch with water to create a smooth slurry. Stir the slurry into the simmering strawberry mixture and cook for about 2 minutes until the sauce thickens and becomes glossy. Remove from heat and let cool to room temperature.
  8. Serve: Spoon the cooled strawberry topping evenly over the chilled cheesecake. Slice and enjoy this decadent dessert.

Notes

  • Room temperature eggs and cream cheese help achieve a smooth cheesecake filling without lumps.
  • Using a water bath prevents cracks and ensures even baking of the cheesecake.
  • Lemon zest in the filling is optional but adds a nice brightness.
  • Refrigerate the cheesecake for several hours to fully set before adding the topping for best texture.
  • Leftover cheesecake can be refrigerated for up to 4 days.

Keywords: strawberry cheesecake, classic cheesecake, graham cracker crust, creamy cheesecake, homemade cheesecake, strawberry topping, baked cheesecake, dessert recipe

Find it online: https://flavorsbymaya.com/strawberry-cheesecake-recipe/