Description
This Perfect Cheesecake with Strawberry Topping is a classic American dessert featuring a creamy, smooth cream cheese filling atop a buttery graham cracker crust, finished with a fresh, tangy homemade strawberry topping. Baked in a water bath to ensure a crack-free finish and chilled to perfection, it’s ideal for any special occasion or indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- â…” cup sour cream
- â…” cup heavy cream
Strawberry Topping
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool.
- Wrap Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil completely to prevent water leaks during baking in the water bath.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, beating until well combined. Add the eggs one at a time, mixing gently after each addition and scraping down the sides of the bowl to ensure even mixing. Stir in the sour cream and heavy cream until the filling is smooth and well incorporated.
- Assemble and Bake: Pour the cream cheese filling evenly over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to help prevent cracks and ensure even baking. Bake for 60 to 70 minutes until the center is almost set but still slightly jiggly.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool gradually in the oven for 1 hour to prevent rapid temperature changes that can cause cracking.
- Chill the Cheesecake: Remove the cheesecake from the water bath and oven. Refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop its creamy texture.
- Prepare Strawberry Topping: In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook until the strawberries release their juices. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 2 to 3 minutes until the topping thickens. Remove from heat and let cool completely.
- Serve: Spoon the cooled strawberry topping evenly over the chilled cheesecake before serving. Slice and enjoy your perfect cheesecake with fresh strawberry topping.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth and creamy filling.
- Wrapping the pan and baking in a water bath helps prevent cracks in the cheesecake.
- The strawberry topping can be prepared up to 2 days in advance and stored covered in the refrigerator.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to set properly.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
