Description
This creamy and delicious Strawberry Cheesecake Recipe features a graham cracker crust, a velvety cream cheese filling, and a swirl of homemade strawberry sauce. Topped with a sweet strawberry glaze, each bite is bursting with fresh fruit flavor and rich texture, making it the perfect dessert for any special occasion.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Strawberry Sauce:
2 cups fresh strawberries, hulled and chopped
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
½ cup sour cream
½ cup heavy cream
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil and grease lightly.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the pan and set aside.
- Prepare the Strawberry Sauce: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until juices are released. Add cornstarch mixture and cook until thickened. Let cool.
- Make the Filling: Beat cream cheese on medium speed until smooth. Add sugar and vanilla, mixing until combined. Add eggs one at a time, then fold in sour cream and heavy cream until smooth.
- Assemble and Bake: Pour half of the filling over the crust. Drop spoonfuls of strawberry sauce over the filling, then add the remaining cheesecake mixture. Use a knife to swirl the sauce for a marbled effect.
- Place the springform pan in a larger baking dish. Fill halfway up with hot water for a water bath.
- Bake for 1 hour and 10 minutes, until edges are set and center is slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
Storage: Store in the refrigerator for up to 5 days or freeze individual slices wrapped tightly for up to 3 months.
Room Temperature Ingredients: Using room temperature cream cheese and eggs ensures a smooth filling.
Avoiding Cracks: The water bath prevents cracks and keeps the cheesecake creamy.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 460 kcal