Description
Creamy strawberry cheesecake delights dessert enthusiasts with its luscious blend of tangy cream cheese and sweet, ripe berries. Silky smooth textures and rich flavors promise a memorable culinary experience you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 8 ounces (226 grams) packages cream cheese
- 1 1/2 pounds (680 grams) strawberries
- 2 eggs
Crust Ingredients:
- 1 cup graham cracker crumbs
- 2 1/2 tablespoons butter, melted
- 1 1/2 tablespoons sugar
- 1 pinch salt
Additional Ingredients:
- 2/3 cup sugar
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons cornstarch
- 3 to 6 tablespoons sugar
- 1 1/2 tablespoons lemon juice
Instructions
- Prepare the oven at 350°F. Cover the bottom of a springform pan with parchment paper and fully encase the exterior with aluminum foil to prevent water seepage.
- Combine graham cracker crumbs with sugar, salt, and melted butter until the mixture resembles coarse sand. Firmly press the mixture into the pan’s bottom, creating an even layer.
- Bake the crust for 8-10 minutes until lightly golden. Remove and allow to cool completely at room temperature.
- Reduce oven temperature to 325°F. Using an electric mixer, cream the cream cheese until smooth and lump-free.
- Gradually incorporate eggs, sugar, sour cream, vanilla extract, and salt into the cream cheese mixture. Mix until fully integrated and silky.
- Gently pour the cheesecake batter into the prepared crust. Tap the pan against the counter to eliminate any trapped air bubbles.
- Place the pan inside a larger roasting dish. Fill the outer dish with hot water, creating a water bath that reaches halfway up the cheesecake pan.
- Bake for 75 minutes until the center is slightly jiggly but set. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool slowly for one hour.
- Remove from oven and let cool completely at room temperature. Refrigerate for 4 hours or overnight to set firmly.
- Purée half the strawberries in a blender. Transfer to a saucepan and combine with sugar, cornstarch, and lemon juice. Cook until thickened, stirring constantly.
- Fold in the remaining halved strawberries into the warm compote. Allow to cool slightly.
- Spoon the strawberry topping evenly over the chilled cheesecake. Slice with a knife dipped in hot water for clean cuts. Serve chilled.
Notes
- Prevent Cracks: Bake the cheesecake in a water bath and cool slowly to minimize surface cracking, ensuring a smooth, creamy texture.
- Ingredient Temperature: Allow cream cheese and eggs to reach room temperature before mixing to create a silky, lump-free batter that blends seamlessly.
- Knife Technique: Wipe the knife with hot water and dry between each slice for clean, precise cuts that showcase the cheesecake’s beautiful layers.
- Dietary Adaptations: Swap graham crackers with gluten-free alternatives or use almond flour for a lower-carb crust, making the dessert accessible to more dietary needs.
- Prep Time: 15 minutes
- Cook Time: 83-85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 354 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg