Strawberry Cream Cheese Cheesecake
Transport yourself to a realm of sweet indulgence with this creamy, velvety strawberry cheesecake topped with a vibrant strawberry topping.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Provides a sweet, crunchy foundation.
- 0.25 cups granulated sugar Adds sweetness to balance the filling.
- 0.5 cups unsalted butter, melted Binds the crust together.
Filling Ingredients
- 2 packages cream cheese, softened Delivers a creamy texture.
- 1 cup granulated sugar Ensures a sweet cheesecake filling.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 3 large eggs Acts as the binding agent.
- 1 cup sour cream Adds tanginess and creaminess.
- 1 cup heavy cream Enriches the dessert's texture.
Strawberry Topping Ingredients
- 1 pint fresh strawberries, hulled and sliced Provides a fresh and fruity topping.
- 0.25 cups granulated sugar Enhances the sweetness of the strawberries.
- 1 tablespoon lemon juice Brightens the topping.
- 1 tablespoon cornstarch (optional) Use for thickening the topping.
Garnish Ingredients
- whipped cream For garnish.
- fresh mint leaves For garnish.
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until coated and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Let cool.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add the granulated sugar and mix until combined.
- Add vanilla and mix well.
- Add eggs one at a time, mixing just until combined.
- Mix in sour cream and heavy cream until smooth.
- Pour the batter over the cooled crust.
Bake the Cheesecake
- Place the springform pan on a baking sheet. Bake for 55-65 minutes until the center is slightly jiggly.
- Turn off the oven and let cool in the oven with the door slightly open for an hour.
- Refrigerate for at least 4 hours or overnight to set.
Prepare the Strawberry Topping
- In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until juices release.
- If using, dissolve cornstarch in water and add to the mixture. Cook until thickened.
- Remove from heat and cool to room temperature.
Assemble and Serve
- Carefully remove the cheesecake from the springform pan.
- Spread or spoon the strawberry topping evenly over the cheesecake.
- Garnish with whipped cream and fresh mint leaves if desired.
Notes
For best results, chill the cheesecake overnight to let flavors deepen.