Description
Sweet strawberry cheesecake promises creamy indulgence with fresh berry elegance. Rich graham cracker crust and silky cream cheese blend perfectly for dessert lovers seeking delightful comfort.
Ingredients
Scale
Main Ingredients:
Cream Cheese:
- 3 (8 ounces/226 grams) packages cream cheese
Eggs:
- 3 large eggs
Strawberries:
- 1 1/2 cups (360 milliliters/12 ounces) fresh strawberries
Crust Ingredients:
- 1 1/2 cups (360 milliliters) graham cracker crumbs
- 1/4 cup (60 milliliters) sugar
- 1/2 cup (120 milliliters) melted butter
Flavor and Binding Ingredients:
- 1 cup (240 milliliters) sugar
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) sugar (for topping)
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Craft a buttery foundation by pulverizing graham crackers with sugar and melted butter, pressing the mixture firmly into the base of a springform pan to create a compact, golden crust.
- In a spacious mixing bowl, whip cream cheese until velvety smooth, gradually incorporating sugar and vanilla essence, ensuring no lumps remain.
- Introduce eggs individually, gently folding each into the cream cheese mixture, maintaining a silky texture without overmixing.
- Delicately fold sour cream into the batter, creating a luxurious, creamy consistency that promises a decadent dessert experience.
- Transfer the luscious filling atop the prepared crust, spreading evenly to eliminate any potential air pockets.
- Slide the pan into a preheated 325°F oven, allowing the cheesecake to bake for approximately 55-60 minutes until the center displays a gentle wobble while the edges appear set.
- Remove from the oven and permit the cheesecake to cool completely at room temperature, resisting the urge to disturb its delicate surface.
- Refrigerate the cooled cheesecake for a minimum of 4 hours, allowing it to firm up and develop its signature dense, creamy texture.
- Prepare the strawberry topping by combining fresh strawberries, sugar, and a splash of lemon juice in a saucepan, bringing the mixture to a gentle boil.
- Reduce heat and simmer the strawberry compote, stirring occasionally until the fruit begins to break down and release its natural juices.
- Thicken the sauce by introducing a cornstarch slurry, stirring until the mixture reaches a glossy, jam-like consistency.
- Allow the strawberry topping to cool completely before generously spreading it over the chilled cheesecake, creating a vibrant, glistening finish.
Notes
- Prevent cracks by avoiding overmixing the cheesecake batter and using room temperature ingredients to ensure smooth incorporation.
- Create a water bath by placing the springform pan in a larger pan filled with hot water during baking to maintain even temperature and prevent surface cracking.
- For a gluten-free version, swap graham cracker crumbs with ground almond or gluten-free cookie crumbs to accommodate dietary restrictions.
- Cut clean cheesecake slices by wiping the knife with hot water between each cut, ensuring smooth and precise servings every time.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg