Description
This classic Strawberry Cheesecake features a buttery graham cracker crust, a rich and creamy cream cheese filling, a smooth sour cream topping, and a luscious homemade strawberry sauce. Baked in a water bath to ensure a silky texture, this dessert is perfect for any special occasion or a decadent treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup salted butter, melted
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Sour Cream Topping
- 1/2 cup full-fat sour cream
- 2 teaspoons powdered sugar
Strawberry Topping
- 1 lb fresh strawberries (about 2 1/2 cups sliced), divided
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/2 cup granulated sugar
Instructions
- Prepare Crust: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray and line the sides with a 3-inch wide parchment paper strip. Wrap the outside with two layers of heavy-duty foil to prevent water from seeping in during the water bath bake.
- Mix Crust Ingredients: Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a medium bowl until evenly coated. Press the mixture firmly and evenly into the bottom and two-thirds up the sides of the springform pan.
- Chill or Bake Crust: Refrigerate or freeze the crust while preparing the filling. For a firmer crust, bake in the preheated oven for 13 minutes and allow to cool completely.
- Make Cheesecake Filling: In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy. Add 1 1/4 cups sugar and beat until combined, scraping down the bowl as needed. Add 1/2 cup sour cream and vanilla extract; beat until fully incorporated and smooth. Add eggs one at a time, beating just until combined after each addition, scraping the bowl between additions.
- Assemble Cheesecake: Pour the filling over the chilled crust and gently tap the pan on the counter to release air bubbles.
- Bake in Water Bath: Place the springform pan inside a larger baking pan. Pour 1 inch of hot water into the larger pan. Bake in the 350°F oven for 60 to 70 minutes until the edges are fully set, the top is golden, and the center has a slight jiggle.
- Cool Cheesecake: Turn off the oven, crack the oven door slightly, and leave the cheesecake inside to cool gradually to room temperature to prevent cracking.
- Prepare Sour Cream Topping: Mix 1/2 cup sour cream with 2 teaspoons powdered sugar in a small bowl until combined. Spread evenly on top of the cooled cheesecake.
- Refrigerate Overnight: Cover the cheesecake and refrigerate overnight to allow it to set completely.
- Make Strawberry Topping: In a medium saucepan over medium-high heat, combine 2 cups sliced strawberries, water, cornstarch, and 1/2 cup sugar. Bring to a boil, mashing the strawberries with the back of a wooden spoon. Boil for 8-10 minutes until thickened and strawberries are broken down.
- Finish Strawberry Topping: Remove from heat and stir in the remaining 1/2 cup sliced strawberries. Transfer to a bowl, cover, and chill for 2-3 hours. If too thick, loosen with a small amount of warm water before serving.
- Serve: Just before serving, top the cheesecake with the chilled strawberry topping.
Notes
- Room temperature ingredients ensure a smooth batter and prevent lumps.
- Wrapping the springform pan with foil protects it during the water bath baking.
- Letting the cheesecake cool gradually helps to avoid cracks.
- The strawberry topping can be adjusted in thickness by adding water if too thick.
- Overnight chilling enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
