Description
This delicious Strawberry Cheesecake features a rich and creamy cream cheese filling on a buttery graham cracker crust, topped with a luscious homemade strawberry sauce and fresh strawberries. Finished with a dollop of freshly whipped cream, this classic dessert is perfect for any occasion and sure to impress your guests.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) granulated sugar
- 1/2 cup (112g) salted butter, melted
Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
Strawberry Topping
- 1 1/2 cups (310g) granulated sugar
- 2 tbsp cornstarch
- 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
- 1/2 tsp vanilla extract
- 2 cups chopped strawberries
Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Make Crust: Preheat the oven to 325°F (163°C) and grease a 9×13-inch pan. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
- Prepare Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, blend the cream cheese, sugar, and flour on low speed until smooth and fully combined, taking care to minimize air incorporation to prevent cracking. Scrape down the bowl sides as needed.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until combined.
- Add Eggs: Add the eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides to ensure thorough mixing.
- Bake Cheesecake: Pour the batter over the cooled crust and spread evenly. Bake for 30 minutes. After baking, turn off the oven and keep the cheesecake inside with the door closed for 20 minutes. Then crack the oven door and leave the cheesecake inside for another 15 minutes to cool gradually, which helps prevent cracks.
- Refrigerate: Remove the cheesecake from the oven and refrigerate for 3 to 4 hours until completely chilled and set.
- Make Strawberry Topping: In a large saucepan, combine sugar and cornstarch. Stir in the strawberry puree and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 15-20 minutes). Allow to boil for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and chopped strawberries, and let the topping cool for 15-20 minutes.
- Assemble: Pour the cooled strawberry topping evenly over the chilled cheesecake. You can add the topping while the cheesecake is chilling, or add it just before serving. The topping will continue to thicken as it cools.
- Make Whipped Cream: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Serve: Serve slices of cheesecake topped with a dollop of freshly whipped cream for a perfect finish.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth filling without lumps.
- Mix on low speed to avoid incorporating too much air, which can cause cracks during baking.
- Slow cooling in the oven is key to preventing cracks on your cheesecake surface.
- Strawberry topping can be made in advance and refrigerated; just stir before using.
- For best texture, chill cheesecake for at least 3-4 hours, preferably overnight.
- Make sure the crust is pressed firmly to avoid a crumbly base.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake, classic cheesecake, cream cheese dessert, strawberry topping, homemade cheesecake
