Description
This classic strawberry cheesecake combines a buttery graham cracker crust with a rich, creamy cheesecake filling topped with a homemade strawberry sauce. Perfect for dessert lovers who enjoy a balance of tangy cream cheese and sweet, fresh strawberries.
Ingredients
Scale
Graham Crust
- 1/2 cup melted unsalted butter
- 2 cups graham crackers, crushed
- 1 1/2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Classic Cheesecake Layer
- 24 ounces softened cream cheese (3 packs)
- 1/3 cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
Strawberry Sauce
- 16 ounces strawberries, halved
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the Pan and Crust: Preheat the oven to 325°F and line the base of an 8- or 9-inch springform pan with parchment paper. Close the pan and trim any excess parchment paper that sticks outside.
- Make the Graham Cracker Crust: Using a food processor, pulse the graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter, brown sugar, granulated sugar, and cinnamon. Transfer the mixture to the prepared pan and press it evenly into the base and up the sides using a measuring cup or a flat object. Set aside without baking.
- Prepare the Cheesecake Filling: In a mixer, beat the softened cream cheese until smooth. Add sour cream, granulated sugar, and vanilla extract, mixing until combined. Incorporate the eggs one at a time, beating each until just combined to avoid overmixing.
- Bake the Cheesecake: Pour the cheesecake batter over the crust in the pan. Bake at 325°F for 45-50 minutes until the center is slightly jiggly and the top is golden. Turn off the oven and leave the door slightly ajar using a wooden spatula to cool the cheesecake slowly. Once cooled, remove the cheesecake and let it reach room temperature before refrigerating. Chill for at least 4-6 hours in the pan.
- Make the Strawberry Sauce: In a saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon juice, water, and vanilla extract. Simmer for 4-5 minutes to release the juices and thicken. Mix the cornstarch into the water to create a slurry before adding it to the pan. Stir well and then transfer the sauce to a bowl to cool.
- Serve: Remove the cheesecake from the fridge and release the springform pan. Transfer to a serving plate and top with the cooled strawberry sauce. Slice and enjoy.
Notes
- Do not overmix the cheesecake batter to prevent cracks after baking.
- Leaving the oven door slightly open after baking helps the cheesecake cool gradually, reducing the risk of cracking.
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- The crust doesn’t bake before adding the filling, which keeps it tender.
- Use fresh strawberries for the best flavor in the sauce.
- Chill the cheesecake for at least 4-6 hours or overnight for optimal texture.
