Strawberry Cheesecake
Delicious dessert combining creamy cheesecake with fresh strawberries, topped with a tangy strawberry sauce and a crumbly crust.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the strawberry sauce
- 2 cups fresh or frozen strawberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp lemon juice
- Fresh strawberries, halved For garnish
- Whipped cream Optional for serving
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Pour the filling over the cooled crust.
Baking
- Place the springform pan inside a larger pan filled with hot water and bake for 50-60 minutes. The cheesecake should be slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for an extra hour. Then, refrigerate it for at least 4 hours or overnight.
Strawberry Sauce
- To make the strawberry topping, combine strawberries, sugar, and lemon juice in a saucepan. Cook until the strawberries break down.
- Dissolve cornstarch in water and stir it into the mixture until it thickens. Let it cool completely.
Serving
- Once the cheesecake has chilled, spread the cooled strawberry sauce over the top. Arrange fresh strawberry halves on top and serve with whipped cream if desired.
Notes
Make sure the cream cheese is at room temperature for easier mixing. You can use other fruits to top the cheesecake, such as blueberries or raspberries. For variation, add cocoa powder to the cream cheese filling for a chocolate version.