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Strawberry Cheesecake

Strawberry Cheesecake is a delightfully creamy and tangy dessert that’s topped with a luscious strawberry sauce. It’s not heavy or overly sweet either.
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Equipment

  • Springform pan (9-inch)
  • Mixing bowls 
  • Electric mixer
  • Spatula
  • Food processor or rolling pin (for crushing graham crackers)
  • Saucepan

Ingredients
  

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • Cheesecake Filling:
  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • Strawberry Topping:
  • 2 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup water

Instructions
 

  • Prepare the Crust:
  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  • Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
  • Bake the crust for 10 minutes, then remove from the oven and let it cool.
  • Make the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  • Add the sugar and continue to beat until well combined and creamy.
  • Mix in the sour cream and vanilla extract.
  • Add the eggs one at a time, beating on low speed after each addition until just combined.
  • Add the flour and mix until smooth.
  • Bake the Cheesecake:
  • Pour the cheesecake filling over the cooled crust.
  • Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  • Prepare the Strawberry Topping:
  • In a saucepan, combine the sliced strawberries, sugar, and lemon juice.
  • Cook over medium heat until the strawberries release their juices and the mixture comes to a boil.
  • In a small bowl, mix the cornstarch with water until dissolved. Add this mixture to the saucepan.
  • Continue to cook, stirring constantly, until the sauce thickens.
  • Remove from heat and let the strawberry topping cool to room temperature.