Description
This luscious cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, perfectly complemented by a vibrant homemade strawberry topping made from fresh strawberries simmered with sugar and lemon juice. Ideal for dessert lovers seeking a classic yet impressive treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Homemade Strawberry Topping
- 2 cups fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue to beat until well combined. Add vanilla extract. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream and flour until just combined, taking care not to overmix.
- Bake the cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for about 55-65 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
- Cool the cheesecake: After the hour in the oven, remove the cheesecake and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow it to set firmly.
- Prepare the strawberry topping: In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to simmer, about 8-10 minutes. If a thicker consistency is desired, stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened. Remove from heat and cool to room temperature.
- Serve: Release the cheesecake from the springform pan and transfer to a serving plate. Spoon the homemade strawberry topping generously over the cheesecake before slicing and serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the filling to prevent air bubbles and cracking during baking.
- Baking the cheesecake in a water bath can help prevent cracking, but it’s optional.
- Allow the cheesecake to cool gradually in the oven to reduce cracking risks.
- The strawberry topping can be made ahead and stored refrigerated for up to 3 days.
- Use fresh strawberries for best flavor; frozen can be used but may affect consistency.
