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Strawberry Cheesecake Recipe

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4.2 from 8 reviews

This classic Strawberry Cheesecake recipe features a creamy, smooth cheesecake filling atop a crunchy graham cracker crust, topped with a luscious homemade strawberry sauce. Perfectly baked in a water bath to ensure a silky texture, it's an indulgent dessert ideal for any special occasion or sweet craving.

Ingredients

Graham Cracker Crust

  • 12 full-sheet graham crackers
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 8 ounces full-fat sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 4 large eggs, room temperature

Strawberry Topping

  • 1 ½ pounds strawberries, hulled and divided
  • 1 ½ teaspoons cornstarch
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare Graham Cracker Crust: Preheat the oven to 325°F. Place a 9-inch springform pan in a silicone protector or wrap with heavy-duty foil for water bath baking. In a food processor, pulse graham crackers, sugar, and salt until fine crumbs. Add melted butter and pulse until crumbs resemble wet sand. Press the crust mixture evenly into the pan and about 1 inch up the sides using a flat-bottomed glass or cup.
  2. Bake the Crust: Bake the crust for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely while preparing the filling.
  3. Make Cheesecake Filling: Using a stand mixer with the paddle attachment, beat cream cheese and sugar on medium-low speed until smooth and creamy. Add sour cream, vanilla extract, lemon juice, and salt; mix on low speed until fully combined.
  4. Add Eggs: Add eggs one at a time, mixing briefly after each addition. Scrape down the bowl sides to ensure even mixing, and blend until just combined to avoid overmixing.
  5. Assemble and Bake: Pour cheesecake batter over cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Place the springform pan inside a large roasting pan and carefully pour boiling water into the roasting pan until halfway up the sides of the springform pan (water bath).
  6. Bake the Cheesecake: Bake for 55-65 minutes or until the edges are set and the center slightly jiggles when nudged. This slow, gentle baking ensures a creamy texture without cracks.
  7. Cool Gradually: Turn off the oven and prop the door open slightly. Let the cheesecake cool slowly for about 1 hour in the oven water bath to prevent cracking. Then remove the cheesecake from the water and foil, and cool completely on a wire rack.
  8. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to fully set and develop flavor.
  9. Release and Serve: Run a knife around the edges of the pan, carefully release the springform ring, then run the knife between the crust and bottom to loosen. Use a spatula to transfer the cheesecake onto a serving plate and cut into 12 slices. Keep refrigerated until serving.
  10. Prepare Strawberry Topping: Blend half of the strawberries until smooth. Pour into a saucepan and add sugar, cornstarch, and lemon juice. Cook over medium-high heat, stirring frequently until it boils; boil for 1 minute to thicken.
  11. Finish Topping: Remove from heat and allow the strawberry sauce to cool completely. Quarter the remaining strawberries and stir them into the cooled sauce. Chill the topping until ready to use.
  12. Serve: Spoon the chilled strawberry topping over cheesecake slices just before serving for a fresh, fruity finish.

Notes

  • Bringing eggs, cream cheese, and sour cream to room temperature helps ensure a smooth batter with no lumps.
  • The water bath (bain-marie) helps prevent cracks and promotes even baking by insulating the cheesecake.
  • Allow the cheesecake to cool slowly in the oven with the door ajar to further prevent cracking.
  • Use a silicone pan protector or heavy-duty foil around the springform pan to protect it from water during the water bath.
  • The strawberry topping can be made a day ahead; keep refrigerated until serving.
  • For easier slicing, use a hot, clean knife between cuts and wipe clean between slices.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.

Find it online: https://recipefeastful.com/strawberry-cheesecake-recipe/