Description
This classic Strawberry Cheesecake combines a buttery graham cracker crust with a rich, creamy cream cheese filling swirled with luscious homemade strawberry sauce. Perfectly baked in a water bath for a smooth texture and topped with fresh strawberries, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Sauce
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent water from leaking in during the water bath, and lightly grease the pan.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Set aside.
- Prepare strawberry sauce: In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for about 5 minutes until the strawberries release their juices. Stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and allow to cool.
- Mix cheesecake filling: Beat the softened cream cheese on medium speed until smooth and creamy. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, beating well after each addition. Gently fold in the sour cream and heavy cream until the mixture is smooth.
- Assemble cheesecake: Pour half of the cream cheese filling over the crust in the springform pan. Drop spoonfuls of the cooled strawberry sauce over the filling, then pour the remaining cheesecake filling on top. Use a knife to swirl the strawberry sauce for a marbled effect throughout the cheesecake.
- Prepare water bath and bake: Place the springform pan inside a larger baking dish. Carefully fill the larger dish with hot water halfway up the sides of the springform pan to create a water bath, which helps bake the cheesecake evenly and prevents cracking.
- Bake and chill: Bake the cheesecake for 1 hour and 10 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for 1 hour. Remove from the oven, then refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.
- Using a water bath during baking helps prevent cracks and creates a smooth texture.
- The cheesecake is best served chilled and can be stored covered in the refrigerator for up to 5 days.
- For easier removal, run a knife around the edge of the cheesecake before unlatching the springform pan.
- Fresh strawberries or additional strawberry sauce can be used as a topping when serving.
