Strawberry Cheesecake
Strawberry Cheesecake is a simple and delightful recipe, perfect for a delicious spring or summer dessert. It features a classic New York Style Cheesecake that melts in your mouth, topped with a delicious homemade strawberry topping.
Yield: 12
Ingredients
For the Crust:
2 cups graham cracker crumbs
3 tbsp sugar
5 tbsp unsalted butter-melted
1/8 tsp salt
For the Filling:
2 lbs. full-fat cream cheese softened to room temperature
1½ cups sugar
¼ tsp. salt
2 tsp vanilla extract
1 tbsp fresh lemon juice
1 tbsp cornstarch
4 eggs-room temperature
1 cup sour cream- room temperature
Strawberry Topping:
1 lb. fresh strawberries-diced
6 tbsp sugar
1 tbsp fresh lemon juice
½ tsp vanilla
Instructions
- First, heat up the oven to 350 degrees Fahrenheit and position the oven rack in the lower part. Next, take a big piece of thick aluminum foil and fold it in half. Put it under your 9-inch springform pan, making sure it covers the bottom and sides of the pan. Wrap the foil tightly around the sides to make sure water doesn’t get into the pan when you bake it in a water bath.
- To create the crust, mix graham cracker crumbs, sugar, melted butter, and salt together. Press this mixture onto the bottom and sides of the springform pan. Bake it for 10-12 minutes, then let it cool.
- Now, reduce the oven temperature to 325 degrees Fahrenheit.
- For the filling, start by beating softened cream cheese until it becomes smooth and creamy. Gradually add sugar and beat until the mixture becomes light and fluffy. Next, beat in salt, vanilla, lemon juice, and cornstarch. Add eggs one at a time, using your mixer on low speed to gently combine the ingredients until smooth. Be careful not to incorporate too much air into the batter. Lastly, beat in sour cream.
- Place the springform pan into a larger roasting pan. Pour the batter into the springform pan, smoothing the top. Add boiling water to the roasting pan, filling it halfway up the side of the springform pan. Be careful not to let any water drip onto the batter.
- Put the setup in the oven and bake at 325 degrees Fahrenheit for 1 hour and 40-50 minutes. Once the cheesecake is baked, let it sit in the oven with the door slightly open for 1 hour (remember to turn off the oven!).
- Afterward, take the cheesecake out of the water bath, dry the bottom of the pan, and run a thin knife around the edges to loosen the cake. Allow it to cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before adding the strawberry topping.
- When the cake is fully cooled, run a thin knife around the cake and remove the ring from the springform pan. Transfer the cake onto a serving plate.
Strawberry Topping:
- In a saucepan, mix together half of the strawberries, sugar, and lemon juice. Stir constantly and cook over medium heat until the sauce thickens, which should take about 8-10 minutes.
- Take the saucepan off the heat and stir in vanilla, as well as the remaining strawberries. Let the mixture cool to room temperature, and then spread it over the cake.
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