Description
This classic Strawberry Cheesecake features a rich, creamy cream cheese filling swirled with a fresh strawberry sauce atop a buttery graham cracker crust. Baked in a water bath for a perfectly smooth texture, it’s a luscious dessert perfect for any occasion, served chilled and sliced into 12 generous portions.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Sauce
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks and lightly grease the inside.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of your prepared springform pan to form the crust. Set aside.
- Prepare the Strawberry Sauce: In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for about 5 minutes until the strawberries release their juices. Stir in the cornstarch mixed with water, and continue to cook until the mixture thickens. Remove from heat and let cool completely.
- Make the Cheesecake Filling: Using a mixer on medium speed, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, beating after each addition. Finally, fold in the sour cream and heavy cream until the mixture is smooth and uniform.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the prepared crust in the pan. Spoon the cooled strawberry sauce over the filling in dollops. Pour the remaining cheesecake batter over the sauce. Use a knife or skewer to gently swirl the strawberry sauce through the cheesecake for a marbled effect.
- Prepare Water Bath and Bake: Place the springform pan inside a larger baking dish or roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
- Bake the Cheesecake: Bake in the preheated oven for 1 hour and 10 minutes, or until the edges are set and the center still has a slight jiggle when shaken gently.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Afterward, refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up before serving.
Notes
- Make sure cream cheese is softened to room temperature to avoid lumps in the filling.
- Wrapping the springform pan bottom with foil prevents water from leaking into the cheesecake during the water bath.
- Do not overbake the cheesecake; a slight jiggle in the center ensures a creamy texture after chilling.
- Chilling the cheesecake overnight yields the best texture and flavor.
- Use fresh strawberries for best flavor in the sauce, but frozen can be substituted if thawed and drained.
