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Strawberry Cheesecake

Strawberry Cheesecake
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Indulge in the blissful experience of this Strawberry Cheesecake, a dessert that perfectly marries creamy richness with the vibrant freshness of strawberries. The buttery graham cracker crust provides a satisfying crunch, while the smooth filling made from cream cheese and sour cream melts in your mouth with every bite. Topped with a luscious strawberry sauce, this cheesecake is not only a feast for the taste buds but also a stunning centerpiece for any gathering. Whether you’re celebrating a special occasion or simply treating yourself after a long week, this Strawberry Cheesecake is sure to bring joy to your table.

Ingredients

Scale
  • 1 ½ cups crushed graham cracker crumbs
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter (melted)
  • 32 ounces brick-style cream cheese (softened)
  • 1 cup full-fat sour cream
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 1 ½ pounds fresh strawberries (sliced)
  • ¼ cup granulated sugar (for topping)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven to 325°F (163°C). Combine graham cracker crumbs and sugar in a bowl; mix in melted butter and press into the bottom of a springform pan. Bake for 8 to 10 minutes until lightly golden.
  2. In another bowl, beat softened cream cheese until smooth. Mix in sour cream, sugar, and vanilla extract until well combined. Add eggs one at a time, mixing gently.
  3. Wrap the pan in foil and place it in a water bath for baking. Pour the filling into the crust and bake for about 60 to 65 minutes until edges are set but center jiggles slightly.
  4. Cool gradually in the oven for an hour before refrigerating for at least five hours or overnight.
  5. For the topping, cook sliced strawberries with sugar and lemon juice until softened. Stir in cornstarch mixed with water until thickened.
  6. Once cooled, pour strawberry topping over cheesecake before serving.

Nutrition

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