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Strawberry Cheesecake

Strawberry Cheesecake
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Classic Strawberry Cheesecake featuring a buttery graham cracker crust, a rich and creamy cream cheese filling studded with fresh strawberries, and topped with a sweet, glossy strawberry glaze. Perfectly balanced for effortless elegance and refreshing flavor, ideal for celebrations or cozy evenings.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted

Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or Greek yogurt for variation)
  • 1 cup fresh strawberries, chopped

Strawberry Topping

  • 1 cup fresh strawberries
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare the crust: Melt the butter and mix thoroughly with the graham cracker crumbs until the texture resembles wet sand. Press this mixture evenly into the base of a springform pan, compacting it firmly. Chill the crust in the refrigerator while you prepare the filling.
  2. Make the filling: Beat the cream cheese in a large bowl until smooth and fluffy. Gradually add the granulated sugar, mixing until fully incorporated. Add the eggs one at a time, gently beating after each addition to prevent overmixing. Stir in vanilla extract and sour cream until evenly combined.
  3. Incorporate strawberries: Gently fold chopped fresh strawberries into the cream cheese mixture to distribute the flavor without breaking down the texture.
  4. Bake the cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is almost set but still slightly jiggly. This gentle baking avoids cracks and ensures a creamy texture.
  5. Prepare the strawberry topping: While the cheesecake cools, blend fresh strawberries with powdered sugar until smooth. Heat slightly on low heat to thicken the glaze. Once the cheesecake has fully cooled, spread the glaze evenly on top.
  6. Chill and serve: Refrigerate the completed cheesecake for at least 4 hours or overnight to allow it to firm up perfectly before slicing and serving.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter.
  • Avoid overmixing the batter to prevent air bubbles and cracks.
  • Baking in a water bath helps regulate temperature and keeps cheesecake moist.
  • Allow the cheesecake to cool gradually, ideally in the oven with the door slightly open.
  • Chill thoroughly for cleaner slices and better flavor.

Nutrition

Keywords: strawberry cheesecake, cream cheese dessert, berry cheesecake, classic cheesecake, homemade cheesecake

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