Strawberry Cheesecake with Strawberry Topping
A luscious Strawberry Cheesecake topped with fresh strawberries, perfect for family gatherings or a special treat.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened Ensure it's at room temperature
- 1 cups sugar
- 1 tsp vanilla extract
- 3 large eggs Add one at a time
- 1 lemon juiced
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 0.25 cups sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
Making the Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract and mix well.
- Incorporate the eggs one at a time, ensuring everything is well combined.
- Finally, add lemon juice and mix until smooth.
Baking the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let it cool for an hour.
Preparing the Topping
- While the cheesecake cools, mix the sliced strawberries with sugar and lemon juice in another bowl.
- Let it sit for about 10 minutes to release the juices.
Assembling and Chilling
- Once the cheesecake is fully cooled, pour the strawberry mixture on top.
- Cover and refrigerate for at least 4 hours or overnight for best results.
Serving
- Carefully remove the sides of the springform pan, slice, and serve that delicious cheesecake!
Notes
For an extra indulgent treat, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.