Strawberry Cheesecake Delight
This luscious Strawberry Cheesecake Delight combines a crunchy graham cracker crust, a smooth and creamy cheesecake filling, and a vibrant strawberry topping. Perfect for any special occasion or as a delicious treat!
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Saucepan
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 2 tbsp granulated sugar
- 1 pinch salt
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs room temperature
- 1 tbsp cornstarch or all-purpose flour
Strawberry Topping
- 2 cups fresh strawberries hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until fully incorporated.
- Blend in sour cream, followed by the eggs one at a time, mixing gently. Avoid overbeating.
- Mix in cornstarch or flour until just combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the pan in a water bath and bake for 55-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour before refrigerating for at least 4 hours.
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5 minutes.
- Add cornstarch mixture and stir until the sauce thickens. Remove from heat and let cool before spreading over the cheesecake.
Notes
For best results, let the cheesecake chill overnight before serving. Garnish with fresh strawberries for an extra touch!