Description
Creamy strawberry cheesecake delights dessert enthusiasts with its luscious layers of rich cream cheese and sweet, tangy fruit. Smooth graham cracker crust and fresh strawberry topping promise a delectable journey through classic American bakery bliss you can savor with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 3 large eggs
- 2 cups fresh strawberries
- 1 12 cups graham cracker crumbs
Sweeteners:
- 1 cup granulated sugar
- 12 cup granulated sugar
- 12 cup granulated sugar
Supporting Ingredients:
- 6 tablespoons melted butter
- 12 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 14 cup water
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by combining graham cracker crumbs, sugar, and melted butter. Firmly press the mixture into the bottom of the pan, creating an even crust layer.
- Gently bake the crust for 10 minutes, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency, using an electric mixer on medium speed.
- Incorporate eggs individually, mixing thoroughly after each addition to ensure a smooth texture.
- Blend in vanilla extract and sour cream, stirring until the filling becomes uniform and creamy.
- Pour the prepared filling over the cooled crust, spreading evenly to prevent air pockets.
- Create a water bath by placing the springform pan in a larger roasting pan filled with hot water, which helps prevent cracking during baking.
- Bake for 55-60 minutes, or until the center is slightly jiggly but set around the edges.
- Remove from the oven and allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours to set.
- For the strawberry topping, combine strawberries, sugar, cornstarch, and water in a saucepan over medium heat.
- Simmer the mixture, stirring constantly, until it thickens and becomes glossy, approximately 5-7 minutes.
- Let the strawberry sauce cool to room temperature, then generously spread over the chilled cheesecake before serving.
Notes
- Use room temperature cream cheese and eggs to prevent lumps and ensure a smooth, creamy texture.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage and protect the delicate cheesecake base.
- Avoid overmixing the batter and bake at a lower temperature to minimize surface cracking during cooking.
- Substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 362 kcal
- Sugar: 28 g
- Sodium: 188 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 93 mg