Description
This classic Strawberry Cheesecake recipe features a rich and creamy cheesecake with a buttery graham cracker crust, topped with a luscious, homemade strawberry glaze. Baked in a water bath for a smooth texture, it’s the perfect dessert for any occasion and serves 12 slices with a vibrant fresh strawberry topping.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 3 blocks (24 oz) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Strawberry Topping
- 2 cups fresh strawberries, sliced
- ½ cup sugar
- 1 tbsp cornstarch
- ¼ cup water
- ½ tsp lemon juice
Instructions
- Make the Crust: Preheat the oven to 325°F. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then remove and let it cool.
- Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth in a large mixing bowl. Gradually add the sugar and continue beating until creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and sour cream until just combined. Pour this batter over the cooled crust.
- Bake the Cheesecake: Wrap the springform pan with foil to prevent water leaks. Place the pan in a larger baking dish filled with hot water to create a water bath. Bake for 50-60 minutes until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to fully set.
- Make the Strawberry Topping: In a saucepan over medium heat, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice. Cook, stirring constantly, until the mixture thickens, approximately 5 minutes. Remove from heat and let the topping cool completely before using.
- Assemble and Serve: Once the cheesecake is chilled and set, pour the cooled strawberry topping evenly over it. Slice into 12 servings, serve, and enjoy your delicious homemade strawberry cheesecake!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Wrapping the pan with foil is crucial to avoid water from the bath leaking into the cheesecake.
- Use fresh, ripe strawberries for the best flavor in the topping.
- Allow the cheesecake to chill adequately for best texture and slicing.
- Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
