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STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE
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Velvety cream cheese filling with sweet strawberry topping and buttery graham cracker crust.

Ingredients

Scale
  • Crust
  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • Filling
  • 24 oz (680g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120g) sour cream
  • Strawberry Topping
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 1/4 cup (50g) sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Preheat oven to 325°F (165°C). Mix graham crumbs, melted butter, and sugar; press into a springform pan. Bake 8 minutes, then cool.
  2. Beat cream cheese and sugar until smooth and no lumps remain.
  3. Add eggs one at a time on low speed, then mix in vanilla and sour cream.
  4. Pour filling over the crust and smooth the top.
  5. Bake 45–55 minutes until the center is just set with a slight jiggle. Cool in the oven with the door cracked for 1 hour, then refrigerate at least 4 hours.
  6. Simmer strawberries, sugar, and lemon juice for 5–7 minutes; stir in cornstarch slurry until thickened. Cool completely.
  7. Top the chilled cheesecake with the strawberry sauce just before serving.

Notes

  • Always start with softened cream cheese and room temperature eggs to prevent lumps in your batter.
  • Beat the filling on low speed once the eggs go in to avoid incorporating too much air, which can cause cracks.
  • Cool the cheesecake slowly in the oven with the door cracked to prevent sudden temperature shocks that lead to sinking.
  • Let the strawberry cheesecake refrigerate for at least four hours so the texture firms up and the flavors fully develop.

Nutrition

Find it online: https://dishmio.com/strawberry-cheesecake/