Strawberry Cheesecake
A rich and creamy cheesecake topped with fresh strawberries, perfect for any occasion!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Saucepan
Ingredients
- 2 cups graham cracker crumbs (200 g)
- 1/4 cup granulated sugar (50 g)
- 6 tablespoons unsalted butter melted
- 32 ounces cream cheese room temperature (904 g)
- 1 1/3 cups granulated sugar (226 g)
- 1 cup sour cream room temperature (227 g)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs room temperature, lightly beaten
- 16 ounces whole strawberries diced (400 g)
- 2 tablespoons cornstarch
- 1 cup granulated sugar (200 g)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups finely chopped strawberries (334 g)
Instructions
- Preheat oven to 350°F (175°C) and wrap the bottom of a 9-inch springform pan with aluminum foil.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom and sides of the springform pan.
- Bake the crust for 10 minutes, then remove and cool.
- Reduce oven temperature to 300°F (150°C). In a large bowl, beat cream cheese until smooth.
- Gradually add in granulated sugar, sour cream, vanilla extract, and salt. Mix until well combined.
- Gently stir in the lightly beaten eggs until just combined.
- Pour the cheesecake batter into the cooled crust.
- Place a roasting pan filled with boiling water on the lower rack of the oven and the cheesecake on the upper rack. Bake for about 1 hour.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour, then cool at room temperature for 1.5 hours.
- Refrigerate for at least 4 hours, preferably overnight.
- Prepare the strawberry topping by pureeing diced strawberries and cornstarch in a blender. Cook the puree with sugar over medium heat until thickened.
- Stir in vanilla extract, salt, and chopped strawberries, then cool for 40 minutes.
- Spread or serve the strawberry sauce over the cheesecake before serving.
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Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.