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.
