Strawberry Cheesecake
Strawberry cheesecake features a buttery graham cracker crust, a creamy vanilla cheesecake filling, and a fresh strawberry sauce on top. This is a simple recipe that always gets rave reviews!
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs (180 grams)
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter melted and slightly cooled (70 grams)
Cheesecake Filling
- 32 ounces brick-style cream cheese softened to room temperature (905 grams)
- 1 cup full-fat sour cream at room temperature (230 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
Strawberry Topping
- 1 ½ pounds fresh strawberries washed, hulled, and sliced
- ⅓ cup granulated sugar (65 grams)
- 2 teaspoons fresh lemon juice (10 ml)
- 2 tablespoons water (30 ml)
- 1 tablespoon cornstarch or cornflour (8 grams)
Instructions
- To make the graham cracker crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with a parchment paper circle and set aside.
- Combine the crushed graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Scoop the mixture into the prepared springform pan and firmly press it down into one even layer. I prefer to use the bottom of a measuring cup to help pack the crust down.
- Bake for 8 to 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling. Keep the oven temperature at 325°F (163°C).
- To make the cheesecake filling: Set a large pot of water on the stove to boil for the water bath before getting started with the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until well combined, stopping to scrape down the sides of the bowl as needed. Then, add the granulated sugar and pure vanilla extract and mix until fully combined.
- In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside.
- Wrap the outside of the springform pan with the pre-baked crust in aluminum foil, then place it into a large oven bag. Fold the oven bag down the sides until the bag is the same height/level as the edge of your springform pan.
- Pour the cheesecake filling into the springform pan and smooth it out into an even layer. If desired, gently tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out.
- Make the water bath: Add the boiling water you started before the filling to a large roasting pan until it is about 1-inch deep. Carefully place the wrapped springform pan into the roasting pan.
- Bake the cheesecake: Transfer the roasting pan with the cheesecake to the oven and bake for 60 to 65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
- After the cheesecake has cooled for 1 hour in the oven with the door cracked, remove the roasting pan with the cheesecake from the oven. Carefully remove the springform pan and discard the foil and oven bag. Transfer the springform pan to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.
- Prepare the strawberry topping: In a large saucepan, add ⅔ (1 pound) of the fresh strawberries, sugar, and lemon juice. Add the water and cornstarch to a small mixing bowl, whisk until well combined, then pour it into the saucepan.
- Mix all of the ingredients together, then place the saucepan over medium-low heat. Continue cooking and stirring often, until the strawberries release their juices and the mixture thickens.
- Remove from heat and stir in the remaining sliced strawberries. Pour the mixture into a heat-safe bowl and cool to room temperature.
- To assemble the cheesecake: Add the cooled strawberry topping on top of the cheesecake, cover tightly, and refrigerate until ready to serve.
- Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!
Video
Notes
Storage Instructions: Cheesecake may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Cheesecake may be wrapped tightly and frozen in a large freezer bag for 2 to 3 months. Thaw overnight in the fridge, then prepare and add the strawberry topping.