Description
This classic strawberry cheesecake features a buttery graham cracker crust, a smooth and creamy classic cheesecake layer, and a fresh, homemade strawberry sauce topping. Perfectly baked to a golden finish and chilled to set, this dessert is a delightful combination of creamy, sweet, and tangy flavors that make it an indulgent treat for any occasion.
Ingredients
Scale
Graham Crust
- 1/2 cup melted unsalted butter
- 2 cups graham crackers, crushed
- 1 1/2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Classic Cheesecake Layer
- 24 ounces softened cream cheese (3 packs)
- 1/3 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
Strawberry Sauce
- 16 ounces strawberries, halved
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C) and line the base of an 8- or 9-inch springform pan with parchment paper. Close the pan and trim any excess parchment paper hanging outside.
- Make the Graham Crust: Pulse the graham crackers in a food processor until fine crumbs form. In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, granulated sugar, and cinnamon. Press this mixture evenly into the base and up the sides of the prepared springform pan using a measuring cup or flat object. Set aside without baking.
- Prepare the Cheesecake Batter: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, mixing until all is well combined. Add the eggs one at a time, lightly beating after each addition to combine without overmixing to ensure a smooth batter.
- Bake the Cheesecake: Pour the cheesecake batter over the prepared crust in the pan. Bake in the preheated oven at 325°F (163°C) for 45-50 minutes, until the center is slightly jiggly and the top turns golden. Turn off the oven and leave the oven door slightly ajar using a wooden spatula to allow the cheesecake to cool slowly and prevent cracking.
- Chill the Cheesecake: Once cooled to room temperature, remove the cheesecake from the oven and let it sit uncovered until fully cooled. Then refrigerate the cheesecake in the pan for at least 4 to 6 hours or overnight to fully set.
- Make the Strawberry Sauce: In a saucepan over medium-low heat, combine the halved strawberries, granulated sugar, lemon juice, water, and vanilla extract. Allow to simmer for 4-5 minutes until the strawberries release their juices and the sauce begins to thicken. In a small bowl, mix the cornstarch with water to create a slurry, then stir this into the sauce. Cook for an additional minute until thickened, then remove from heat and let cool.
- Serve: Remove the chilled cheesecake from the refrigerator, release the springform pan, and transfer the cheesecake to a serving plate. Spoon the cooled strawberry sauce evenly over the top. Slice and serve to enjoy!
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Avoid overmixing the batter after adding the eggs to prevent a dense texture.
- Slow cooling in the oven prevents cracks on the cheesecake surface.
- The cheesecake needs sufficient chilling time to set properly; overnight refrigeration is ideal.
- Adjust the sweetness of the strawberry sauce according to taste by varying the sugar amount.
- You can use fresh or frozen strawberries depending on availability.
