Strawberry Cheesecake Recipe

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 crackers)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup heavy cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ¼ cup water

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs and sugar.
• Stir in the melted butter until the mixture resembles wet sand.
• Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
• Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Prepare the Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the sugar, mixing until well combined.
• Mix in the vanilla extract.
• Add the eggs one at a time, mixing just until incorporated after each addition.
• Gently fold in the sour cream and heavy cream until smooth.

3. Bake the Cheesecake:

• Pour the cheesecake filling over the cooled crust in the springform pan.
• Smooth the top with a spatula.
• Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
• Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

4. Prepare the Strawberry Topping:

• In a medium saucepan, combine the strawberries, sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the strawberries begin to release their juices.
• In a small bowl, mix the cornstarch with water to create a slurry.
• Stir the slurry into the strawberry mixture and cook until the sauce thickens and becomes glossy, about 2-3 minutes.
• Remove from heat and let cool to room temperature.

5. Assemble and Serve:

• Once the cheesecake has chilled, spread the cooled strawberry topping over the top.
• Run a knife around the edge of the springform pan before removing the sides.
• Slice and serve. Enjoy!

Feel free to adjust the sweetness or tartness to your liking, and you can also use frozen strawberries if fresh ones aren’t available.