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Strawberry Cheesecake

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This strawberry cheesecake is smooth, creamy, and topped with a fresh strawberry sauce, using a simple graham cracker crust and a rich cream cheese filling.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 2 sleeves)
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 4 large eggs + 1 yolk
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 6 cups water (for the water bath)
  • 1/2 cup granulated sugar (for strawberry sauce)
  • 1 tablespoon cornstarch (for strawberry sauce)
  • 1 tablespoon lemon juice
  • 2 pounds fresh strawberries, hulled and finely chopped, divided

Instructions

  1. Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
  2. Wrap the springform pan with 4 sheets of foil in a cross pattern, ensuring no tears.
  3. In a bowl, mix graham cracker crumbs, sugar, and melted butter until moist. Press into the prepared springform pan.
  4. Bake crust for 8 minutes until golden brown. Set aside and increase oven temperature to 400°F.
  5. In a mixing bowl, beat cream cheese until smooth. Add sugar and cornstarch, beat until fluffy.
  6. Add eggs, yolk, sour cream, heavy cream, and vanilla. Stir until just combined.
  7. Boil 6 cups of water for the water bath. Place the springform pan into a larger pan, pour water around it.
  8. Bake for 10 minutes, then reduce to 230°F and bake for 1 hour without opening the door.
  9. Turn off the oven, crack the door, and cool the cheesecake for 1 hour.
  10. Cool fully on the counter, then refrigerate for at least 8 hours or overnight.
  11. For strawberry sauce, combine half the strawberries with sugar, lemon juice, and cornstarch in a saucepan; cook until thickened.
  12. Stir in remaining strawberries, cool, and store in the fridge.
  13. Once set, remove the cheesecake from the pan, top with strawberry sauce, and serve with whipped cream.

Notes

Use room-temperature cream cheese for a smoother batter. Cool the cheesecake slowly in the oven to prevent cracks.

Nutrition

Find it online: https://voxrecipes.com/strawberry-cheesecake/