Description
This Perfect Cheesecake with Strawberry Topping is a creamy, rich, and classic American dessert. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a fresh strawberry topping, it’s baked in a water bath to ensure a crack-free, silky texture. Ideal for special occasions or indulgent treats, it’s best served chilled and sliced into 12 generous portions.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the topping:
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and continue beating until fully incorporated. Then mix in sour cream, vanilla extract, and lemon juice. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
- Assemble and bake: Pour the cream cheese batter over the prepared crust and smooth the surface. Wrap the outside of the springform pan with foil to prevent water seepage, then place it inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. Bake for 55 to 65 minutes, until the center is set but still slightly jiggly.
- Cool the cheesecake: Once baking is complete, turn off the oven and slightly crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight, to allow it to set fully.
- Prepare the strawberry topping: In a saucepan over medium heat, combine fresh strawberries, sugar, lemon zest, and lemon juice. Cook gently for 5 to 8 minutes, stirring occasionally until strawberries soften and release their juices. Remove from heat and let the topping cool completely.
- Serve: Spoon the cooled strawberry topping evenly over the chilled cheesecake just before serving. Slice into 12 portions and enjoy your perfect cheesecake with fresh fruit topping.
Notes
- To avoid cracks on the cheesecake surface, do not overmix the batter and always bake using the water bath method.
- Chilling the cheesecake overnight enhances texture and flavor, making it creamier and easier to slice.
- You may substitute fresh strawberries with frozen ones for the topping; just thaw and drain them thoroughly before cooking.
