Strawberry Cream Cheese Cheesecake
Indulge in this decadent Strawberry Cream Cheese Cheesecake, combining rich flavors and a vibrant strawberry topping, perfect for any celebration.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Providing a sweet and crispy foundation.
- 0.25 cups 1/4 cup granulated sugar To add a touch of sweetness to the crust.
- 0.5 cups 1/2 cup unsalted butter, melted Ensuring a rich, buttery flavor.
For the filling
- 2 packages 2 (8 oz) packages cream cheese, softened Bringing that luscious, creamy texture.
- 1 cup 1 cup granulated sugar For the filling’s sweetness.
- 1 teaspoon 1 teaspoon vanilla extract Adding aromatic notes to the cheesecake.
- 3 large 3 large eggs Giving structure to the filling.
- 1 cup 1 cup sour cream Lending tartness and richness.
- 1 cup 1 cup heavy cream For an ultra-creamy consistency.
For the topping
- 1 pint 1 pint fresh strawberries, hulled and sliced Juicy and vibrant, perfect for the topping.
- 0.25 cups 1/4 cup granulated sugar (for strawberries) Enhancing the natural sweetness of the berries.
- 1 tablespoon 1 tablespoon lemon juice Brightening the flavor of the strawberries.
- 1 tablespoon 1 tablespoon cornstarch (optional) To thicken the strawberry topping.
- to taste Whipped cream (for garnish) To add a fluffy finishing touch.
- to taste Fresh mint leaves (for garnish) Adding a pop of color and fresh aroma.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden and fragrant. Allow it to cool.
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, mixing just until incorporated. Lastly, stir in sour cream and heavy cream until smooth.
- Pour the creamy filling over the prepared crust.
Baking
- Bake in the preheated oven for 55-65 minutes, or until the edges are firm and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
- Refrigerate for at least 4 hours, preferably overnight, to set fully.
Strawberry Topping
- For the strawberry topping, combine hulled and sliced strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until strawberries release their juices, about 5-7 minutes.
- If you prefer a thicker topping, mix cornstarch with a small amount of water and add it to the strawberry mixture. Cook until thickened, then let it cool to room temperature.
Serving
- Once the cheesecake has chilled, carefully remove it from the springform pan. Top with the strawberry mixture and garnish with whipped cream and fresh mint leaves.
- Serve and enjoy!
Notes
For a more intense strawberry flavor, add a splash of strawberry extract. Ensure cream cheese is at room temperature for a smoother texture.