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Strawberry Cheesecake Recipe

Strawberry Cheesecake Recipe
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★★★★★

4.9 from 11 reviews

This Strawberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, a smooth cream cheese filling, and a sweet, tangy fresh strawberry topping. Perfectly balanced with hints of vanilla and lemon, it makes an ideal treat for celebrations or a delightful everyday indulgence.

Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • ½ cup water
  • 1 tsp lemon juice

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the sour cream, vanilla extract, and lemon juice until the filling is well combined and smooth. Pour the filling evenly over the cooled crust.
  3. Bake the Cheesecake: Place the cheesecake in the oven and bake for 55 to 60 minutes, or until the center is set but still slightly jiggles when shaken gently. Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and chill.
  4. Prepare the Strawberry Topping: In a medium saucepan, mix together the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let it cool completely.
  5. Assemble & Serve: Spread the cooled strawberry topping evenly over the chilled cheesecake. Slice into 12 pieces and serve chilled for a refreshing, fruity finish to this creamy dessert.

Notes

  • To prevent cracks, avoid overbaking the cheesecake; it should still have a slight jiggle in the center when done.
  • Use full-fat cream cheese and sour cream for the best creamy texture.
  • Ensure the cream cheese is fully softened before mixing to avoid lumps.
  • For a gluten-free version, substitute the graham crackers with gluten-free crumbs.
  • The cheesecake can be made a day ahead to enhance flavors; keep it covered and refrigerated.
  • If fresh strawberries are unavailable, frozen can be used but thaw and drain excess liquid before cooking.

Nutrition

Keywords: Strawberry cheesecake, creamy cheesecake, graham cracker crust, fresh strawberry topping, baked cheesecake, dessert recipe

Find it online: https://maicook.com/strawberry-cheesecake-recipe-2/