Description
A luscious cheesecake with a creamy filling and vibrant strawberry sauce, perfect for any celebration.
Ingredients
- For the Strawberry Sauce:
- 1 ½ cups fresh or frozen strawberries, hulled
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
Instructions
- Combine strawberries, sugar, and lemon juice in a saucepan and cook for about 5-7 minutes until softened.
- Mash the strawberries to create a puree.
- Stir in cornstarch slurry and cook for 1-2 minutes until thickened; let cool.
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then set aside to cool.
- Beat cream cheese and sugar with an electric mixer until smooth and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla, sour cream, and heavy cream until combined.
- Pour the filling onto the crust, smoothing the top.
- Dollop strawberry sauce onto the filling and swirl with a knife.
- Place the springform pan in a larger dish and fill with hot water.
- Bake for 55-65 minutes until edges are set.
- Cool in the oven for 1 hour, then at room temperature.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
Use room temperature ingredients for a smoother filling. Avoid overmixing to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American