Strawberry Cheesecake

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Strawberry Cheesecake

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 whole graham crackers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 32 oz (4 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature

For the Strawberry Topping:

  • 1 lb fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C).
  • Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

2. Make the Crust:

  • In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  • Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  • Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

3. Prepare the Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  • Add the granulated sugar and beat until well combined.
  • Mix in the sour cream and vanilla extract until smooth.
  • Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.

4. Bake the Cheesecake:

  • Pour the cheesecake filling over the cooled crust and spread it out evenly.
  • Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to help prevent cracking).
  • Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the water bath and let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.

5. Prepare the Strawberry Topping:

  • In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.
  • Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil.
  • In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir to combine.
  • Continue to cook the strawberry mixture until it thickens, about 2-3 minutes.
  • Remove from heat and let the strawberry topping cool completely.

6. Serve:

  • Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter.
  • Spoon the cooled strawberry topping over the cheesecake.
  • Slice and serve chilled.

Enjoy your Strawberry Cheesecake! It’s a perfect blend of creamy cheesecake and fresh strawberry flavor, making it an irresistible dessert for any occasion.