Description
This classic Strawberry Cheesecake features a buttery graham cracker crust, a creamy smooth cream cheese filling, and a luscious homemade strawberry topping. Baked to perfection, this dessert is perfect for special occasions or any time you crave a rich, fruity treat.
Ingredients
Scale
Crust
- 2¼ cups graham cracker crumbs (270 g)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted (70 g)
Filling
- 3 (8-ounce/227 g) blocks cream cheese, room temperature
- 1¼ cups granulated sugar (250 g)
- ¼ teaspoon salt
- ½ cup sour cream, room temperature (120 g)
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature and lightly beaten
Topping
- 2 pounds fresh strawberries, halved and divided (900 g)
- ¾ cup water (180 ml)
- ½ cup granulated sugar (100 g)
- 1 tablespoon lemon juice (optional)
- 2 teaspoons cornstarch
- 2 teaspoons vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with baking spray. In a medium bowl, mix the graham cracker crumbs and sugar. Stir in melted butter until mixture sticks together when pressed. Press the mixture into the bottom and 1 inch up the sides of the pan using a flat-bottomed glass. Place pan on a rimmed baking sheet.
- Bake the Crust: Bake for 10 to 15 minutes until fragrant and edges start to turn golden. Remove from oven and let crust cool completely.
- Make the Filling: In a stand mixer with a whisk attachment, beat cream cheese on medium-low speed until very smooth (about 2 minutes). Add sugar and salt, beat for 2 more minutes, scraping sides to combine fully. Add sour cream, lemon zest, and vanilla extract; beat on medium speed for 1 minute. Scrape down bowl, then add eggs and beat just until combined, about 1 minute. Pour filling into cooled crust.
- Bake the Cheesecake: Bake at 350°F for 15 minutes. Reduce oven temperature to 300°F (150°C) and continue baking for about 1 hour, until edges are set and center slightly jiggles. Turn off oven, leave cheesecake inside for 1 hour with door closed. Remove and cool to room temperature, cover loosely and refrigerate overnight or at least 6 hours.
- Make the Strawberry Topping: In a medium saucepan, combine 1 pound of strawberries, water, sugar, and optional lemon juice. Sprinkle with cornstarch and stir well. Place over medium heat, bring to a boil, stirring frequently. Boil for 5 minutes, then mash strawberries with a potato masher until broken down. Continue cooking until sauce thickens, about 10 minutes. Remove from heat and stir in remaining 1 pound of strawberries and vanilla extract. Let cool to lukewarm.
- Serve: Run a knife around cheesecake edges, release springform sides, and transfer to a serving plate. Top with cooled strawberry sauce. Refrigerate covered for up to 4 days.
Notes
- Use room temperature ingredients for a smooth, creamy filling without lumps.
- Press crust firmly to prevent crumbling when cutting cheesecake.
- Do not overbeat eggs; mix gently to avoid cracks on cheesecake surface.
- Cool cheesecake slowly in the oven for best texture and to avoid cracking.
- Strawberry topping can be made a day ahead and refrigerated.
- Store leftover cheesecake covered in refrigerator for up to 4 days.
