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Strawberry Cheesecake

Strawberry Cheesecake

The ultimate comfort food, Strawberry Cheesecake is creamy and rich, making it the perfect dessert for any occasion. Topped with a delightful strawberry sauce, it’s an easy treat that will satisfy any sweet tooth. Make it tonight and bring joy to your table!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Graham cracker crumbs from 15-16 whole crackers
  • 8 Tbsp Unsalted butter melted
  • 2 Tbsp Granulated sugar
  • 2 lb Cream cheese room temperature (4 packages, 8-oz each)
  • 1 cup Granulated sugar
  • 5 large Eggs room temperature
  • 1/4 cup Sour cream
  • 1/2 Tbsp Vanilla extract
  • 1 lb Strawberries rinsed, hulled and thinly sliced, plus 1/2 lb more to garnish
  • 1/3 cup Granulated sugar or more to taste
  • 1 Tbsp Lemon juice from 1/2 Lemon

Equipment

  • Large Pot
  • Saucepan
  • Oven
  • Baking Sheet
  • Frying Pan
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat the oven to 350˚F with a rack in the center. Line the bottom of a 9-inch springform pan with parchment for an easier release.
  2. In a medium bowl, combine graham cracker crumbs with granulated sugar and then stir in melted butter. Mix until moistened. Press the crumbs into your prepared pan, going three-quarters of the way up the sides. Bake in the center of the oven at 350˚F for 8 minutes, then cool to room temperature.
  3. Increase the oven temperature to 450˚F. Place two sheets of extra-wide, heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides, ensuring there are no rips. Fan the foil out slightly at the tops to keep the rim clear for rising.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and 1 cup of granulated sugar on medium-high speed for 5 minutes until completely smooth; scrape down the bowl as needed.
  5. Reduce the speed to medium and add eggs, one at a time, letting them incorporate between each addition, scraping down the bowl as needed.
  6. Reduce speed to low and add sour cream and vanilla. Mix just until incorporated. Pour the batter over the cooled crust.
  7. Boil a pot of water (boil more than you think you'll need). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan.
  8. Carefully transfer the cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes. Then reduce the heat to 225˚F and, without opening the door, bake an additional 65 to 75 minutes or until the center of the cheesecake wobbles slightly when you jolt the pan.
  9. Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes. Then transfer the pan to a wire rack to cool completely. Cover and chill in the refrigerator overnight to fully set before slicing.
  10. In a medium saucepan, combine chopped strawberries, lemon juice, and sugar. Set over medium heat and bring to a boil. Reduce the heat and continue simmering, stirring occasionally for 20 to 23 minutes or until the sauce thickens. Cool to room temperature, then refrigerate until serving.
  11. When ready to serve the cheesecake, garnish the top with fresh halved or quartered strawberries. Serve slices of cheesecake generously drizzled with the strawberry sauce topping.

Notes

Tip 1: Be sure to fully preheat your oven and bake in a conventional oven (not convection).