Strawberry Cheesecake
User Reviews
5
Strawberry Cheesecake
Description
The crust is prepared by combining graham cracker crumbs with granulated and brown sugars, then moistened with melted butter and pressed evenly into a springform pan. The cheesecake filling is made by beating softened full-fat cream cheese with sugar until smooth, then folding in sour cream, vanilla extract, and lightly beaten eggs without over-mixing to prevent puffing.
The batter is poured over the crust and baked at 325°F (160°C) for 45-50 minutes until set but not cracked. The topping is made by cooking strawberries with sugar, cornstarch for thickening, lemon juice, water, and butter to a glossy consistency and cooled before spreading or spooning over the cheesecake. This topping helps stabilize the fruit and prevents spillover.
This cheesecake is best stored covered in the refrigerator for up to five days. The strawberry topping can be adjusted to preference by omitting cornstarch for a looser sauce to spoon individually or including it for a firm layer that stays neatly atop slices.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons unsalted butter melted
For the Cheesecake
- 24 oz cream cheese softened (use full-fat)
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 egg lightly beaten (room temperature preferred, large
For the Topping
- 1 ½ lb strawberries rinsed, hulled, and quartered, fresh or frozen
- ¼ cup granulated sugar
- 1 ½ Tablespoon cornstarch see note
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter salted or unsalted
Instructions
- Preheat your oven to 325F (160C).
Graham Cracker Crust
- In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
Cheesecake Filling
- In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.
- Stir in the sour cream and vanilla extract until just combined.
- Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.
- Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).
- Allow the cheesecake to cool at room temperature until it's no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
Strawberry Topping
- In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.
- Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.
- Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.
Notes
- Both fresh and frozen strawberries can be used; weigh fresh strawberries before hulled and quartered for accuracy.
- Cornstarch in the topping thickens the sauce, making it easier to cut and preventing spillover when sliced.
- Cover and refrigerate the cheesecake for up to 5 days to maintain freshness.
- Omit cornstarch if a looser strawberry topping is preferred to spoon over individual slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 443kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 275mg | 11% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
