Here’s a Strawberry Cheesecake recipe that’s rich, creamy, and bursting with strawberry flavor. Perfect for any occasion!
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp lemon juice
Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ¼ cup water
- 1 tsp lemon juice
- Optional: whipped cream for garnish
Instructions:
Prepare the Crust:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the springform pan to form an even layer.
- Bake for 10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
- Cream the Cheese:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Flavor:
- Add the granulated sugar and vanilla extract to the cream cheese, and continue mixing until well combined.
- Incorporate the Eggs:
- Add the eggs one at a time, mixing on low speed after each addition. Don’t overmix—just until combined.
- Mix in Sour Cream and Lemon Juice:
- Stir in the sour cream and lemon juice, mixing just until smooth.
- Pour into the Crust:
- Pour the cheesecake batter over the prepared crust, spreading it evenly.
Bake the Cheesecake:
- Bake:
- Bake for 50-60 minutes or until the center is almost set but still slightly jiggly.
- Cool Slowly:
- Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Chill:
- Remove from the oven and refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Prepare the Strawberry Topping:
- Cook the Strawberries:
- In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice. Stir and cook over medium heat until the strawberries soften and the sauce thickens (about 5-7 minutes).
- Cool:
- Allow the strawberry topping to cool to room temperature.
Assemble and Serve:
- Top the Cheesecake:
- Once the cheesecake has fully chilled, spoon the strawberry topping over the top.
- Garnish:
- Optionally, add whipped cream around the edges for a beautiful finish.
- Serve and Enjoy:
- Slice and serve your strawberry cheesecake chilled!
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