Strawberry Cheesecake
A delightful dessert blending creamy cheesecake with fresh strawberries atop a buttery graham cracker crust.
Ingredients
For the Cheesecake
- 1.5 cups 1 ½ cups graham cracker crumbs For the crust
- 0.5 cups ½ cup sugar For the crust
- 0.5 cups ½ cup unsalted butter, melted For the crust
- 32 ounces 4 (8 ounce) packages cream cheese, softened Ensure cream cheese is at room temperature
- 1 cups 1 cup sugar For the cheesecake filling
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor
- 4 large 4 large eggs Add one at a time to the mixture
- 1 cups 1 cup sour cream Adds richness
For the Strawberry Sauce
- 2 cups 2 cups fresh strawberries, chopped Use ripe strawberries for best flavor
- 0.5 cups ½ cup sugar For the sauce
- 2 tablespoons 2 tablespoons lemon juice Brightens the flavor
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Mix until crumbs are coated and press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract; mix until fully combined.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream until the mixture is smooth.
- Pour the cheesecake batter over the crust in the springform pan and spread evenly.
Baking
- Bake in preheated oven for 55-60 minutes, until the center is set but jiggles slightly when shaken.
- Let the cheesecake cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours or overnight.
Making Strawberry Sauce
- In a saucepan, combine chopped strawberries, ½ cup sugar, and lemon juice. Cook over medium heat for 10-15 minutes until strawberries soften and release juices.
- Remove from heat and let cool.
Serving
- Once chilled, remove cheesecake from the refrigerator and carefully remove sides of the springform pan.
- Slice into wedges and drizzle with strawberry sauce before serving.
- Optional: Garnish with fresh strawberries and whipped cream.
Notes
Always soften cream cheese before use to avoid lumps. Consider a water bath for extra creaminess. Chill overnight for enhanced flavor melding.