Classic Strawberry Cheesecake
This Classic Strawberry Cheesecake is the perfect combination of creamy, smooth cheesecake with a buttery graham cracker crust, topped with a fresh, vibrant strawberry sauce! Every bite is rich, velvety, and bursting with flavor. Perfect for special occasions or whenever you’re craving a slice of indulgence, this cheesecake is sure to impress with its beautiful presentation and incredible taste!
Ingredients:
• For the Graham Cracker Crust:
o 1 1/2 cups graham cracker crumbs
o 1/4 cup granulated sugar
o 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
o 24 oz cream cheese, softened
o 1 cup granulated sugar
o 3 large eggs, room temperature
o 1 cup sour cream
o 1/4 cup heavy cream
o 2 tsp vanilla extract
• For the Strawberry Sauce:
o 2 cups fresh or frozen strawberries, hulled and sliced
o 1/2 cup granulated sugar
o 1 tbsp lemon juice
o 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• For Garnish (optional):
o Fresh strawberry slices
o Whipped cream
o Mint leaves
Directions:
1. Preheat the Oven and Prepare the Pan:
o Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
2. Make the Graham Cracker Crust:
o In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
o Press the mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
3. Make the Cheesecake Filling:
o In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
o Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until the filling is smooth and well combined.
4. Bake the Cheesecake:
o Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger baking pan.
o Fill the larger pan with about 1 inch of hot water to create a water bath, which helps prevent cracks.
o Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
5. Cool and Chill the Cheesecake:
o Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to set completely.
6. Make the Strawberry Sauce:
o In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries break down and release their juices.
o Stir in the cornstarch slurry and cook for another 1-2 minutes, or until the sauce thickens slightly. Remove from heat and let the sauce cool to room temperature.
7. Top and Serve:
o Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
o Spoon the strawberry sauce over the top of the cheesecake, allowing some to drip down the sides. Garnish with fresh strawberry slices, whipped cream, and mint leaves if desired.
o Slice and serve this beautiful Strawberry Cheesecake, and enjoy the creamy, fruity goodness in every bite!
Prep Time: 30 mins | Cooking Time: 70 mins | Cooling & Chilling Time: 5 hrs | Total Time: 6 hrs 40 mins | Servings: 12 | Calories: 420 kcal per slice
