Description
Strawberry Cheesecake
This easy and delicious Strawberry Cheesecake combines the classic New York-style creamy filling with a sweet homemade strawberry topping. Perfect for spring and summer dessert tables!
Ingredients:
For the Crust:
2 cups graham cracker crumbs
3 tbsp sugar
5 tbsp unsalted butter, melted
1/8 tsp salt
For the Filling:
2 lbs full-fat cream cheese, softened
1½ cups sugar
1/4 tsp salt
2 tsp vanilla extract
1 tbsp fresh lemon juice
1 tbsp cornstarch
4 eggs, room temperature
1 cup sour cream, room temperature
Strawberry Topping:
1 lb fresh strawberries, diced
6 tbsp sugar
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and position the rack in the lower third.
Prepare the Pan:
Wrap a double layer of extra-large aluminum foil tightly around the bottom and sides of a 9-inch springform pan to prevent water from seeping in during the water bath.
Make the Crust:
In a bowl, mix together the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10-12 minutes, then set aside to cool.
Lower the oven temperature to 325°F (163°C).
Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until light and fluffy. Mix in the salt, vanilla, lemon juice, and cornstarch.
Add the Eggs:
Beat in the eggs one at a time on low speed, ensuring each egg is fully incorporated before adding the next. Finally, mix in the sour cream until the batter is smooth.
Bake the Cheesecake:
Pour the cheesecake batter into the cooled crust. Place the springform pan into a roasting pan. Pour boiling water into the roasting pan, filling it halfway up the sides of the springform pan (water bath).
Bake at 325°F for 1 hour 40-50 minutes, until the edges are set and the center slightly jiggles.
Cool the Cheesecake:
Turn off the oven and leave the door slightly ajar. Let the cheesecake sit in the oven for 1 hour. Afterward, remove the cheesecake from the water bath and dry the bottom of the pan. Run a knife around the edges to loosen it, then let the cheesecake cool to room temperature.
Chill the Cheesecake:
Once cooled, cover the cheesecake and refrigerate for at least 5 hours or overnight.
Make the Strawberry Topping:
In a saucepan, combine half of the strawberries, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens (8-10 minutes). Remove from heat, stir in the vanilla extract and the remaining strawberries, then let the topping cool to room temperature.
Serve:
Spread the strawberry topping over the chilled cheesecake. Slice and enjoy!
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