Description
A luscious Strawberry Cheesecake featuring a buttery graham cracker crust, creamy vanilla-infused filling, topped with a homemade sweet strawberry sauce and freshly whipped cream. Perfectly baked to ensure a smooth and slightly jiggly center for the classic rich texture.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
Strawberry Sauce Topping
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make crust mixture: Combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl until evenly mixed.
- Press crust: Firmly press the crust mixture into the bottom and slightly up the sides of the prepared pan using the back of a spoon or a flat-bottomed glass.
- Bake crust: Bake the crust for 10-12 minutes until lightly golden. Remove and let cool.
- Beat cream cheese: In a large bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and vanilla: Mix in 1 cup granulated sugar and 1 teaspoon vanilla extract until fluffy and combined.
- Add eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed.
- Prepare sour cream mixture: In a separate bowl, blend sour cream, heavy cream, and sifted flour until just combined.
- Fold sour cream into batter: Gently fold the sour cream mixture into the cream cheese batter using a spatula.
- Pour filling: Pour the cheesecake filling evenly over the cooled crust and smooth the top.
- Bake cheesecake: Bake for 55-60 minutes until edges are set and center is slightly jiggly.
- Cool in oven: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Chill cheesecake: Remove from oven, cool completely on countertop, then refrigerate at least 4 hours or overnight.
- Make strawberry sauce: Combine strawberries, 1/4 cup sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat, stirring constantly until thickened and strawberries soften, about 5-7 minutes. For thicker sauce, cook extra 5-7 minutes.
- Cool sauce and spread: Remove strawberry sauce from heat, let cool slightly, then spread evenly over chilled cheesecake.
- Prepare whipped cream: Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top with whipped cream: Pipe or spoon whipped cream onto the strawberry-topped cheesecake.
- Serve: Slice the cheesecake and optionally serve with extra strawberry sauce on the side.
Notes
- Use room temperature eggs and dairy for the smoothest filling.
- Line the springform pan base with parchment paper to prevent sticking.
- Do not overbake the cheesecake; a slightly jiggly center ensures creaminess.
- Cooling the cheesecake gradually helps prevent cracks.
- Chilling overnight allows the flavors to meld and texture to set perfectly.
- The strawberry sauce can be made ahead and refrigerated.
- For best results, serve chilled.
