Description
This Strawberry Cheesecake Classic Dessert features a rich and creamy cheesecake topped with a homemade strawberry sauce, all sitting on a buttery graham cracker crust; it’s the ultimate treat for any occasion.
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
- 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 the excess parchment paper that sticks outside of the pan.
- Using a food processor, pulse the graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter, 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.
- In a mixer, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract, mixing until combined. Incorporate the eggs one at a time, beating each until just combined. Avoid overmixing.
- 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.
- 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. Transfer the sauce to a bowl and cool.
- 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
- Make sure to beat the cheesecake batter until just combined to prevent cracking.
- Chilling the cheesecake for a longer time improves the flavor and texture.
- This dessert can be made a day in advance for even better results.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg