Description
This classic strawberry cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a fresh, luscious strawberry sauce topping. Perfect for any occasion, this dessert combines rich flavors with a vibrant berry finish.
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
- Prepare the Pan: 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 any excess parchment paper extending beyond the pan edge.
- Make the Graham Crust: Pulse graham crackers in a food processor until finely crushed. In a bowl, combine the crushed graham crackers with melted butter, brown sugar, granulated sugar, and ground cinnamon. Press this mixture evenly into the base and up the sides of the prepared springform pan using a measuring cup or flat object. Set aside without baking.
- Prepare the Cheesecake Batter: Using a mixer, beat softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, and vanilla extract, mixing until well combined. Incorporate the eggs one at a time, beating gently after each addition to combine without overmixing.
- Bake the Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Bake at 325°F for 45 to 50 minutes until the center is slightly jiggly and the top is golden brown. Turn off the oven and leave the door slightly ajar using a wooden spatula to allow the cheesecake to cool slowly. Once cooled, remove from the oven and bring to room temperature before refrigerating. Chill in the pan for at least 4 to 6 hours.
- Make the Strawberry Sauce: In a saucepan over medium-low heat, combine halved strawberries, granulated sugar, lemon juice, water, and vanilla extract. Simmer for 4 to 5 minutes until the strawberries release their juices and the mixture thickens slightly. Dissolve the cornstarch in water beforehand if needed and stir in to help thicken. Remove from heat and let cool.
- Serve: Remove the chilled cheesecake from the refrigerator and release from the springform pan. Transfer to a serving plate and generously top with the cooled strawberry sauce. Slice and enjoy your classic strawberry cheesecake.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
- Slow cooling in the oven helps prevent cracking on the cheesecake surface.
- The strawberry sauce can be made ahead and refrigerated; bring to room temperature before serving.
- For best results, chill the cheesecake overnight.
- If a firmer crust is desired, you can pre-bake the crust for 8-10 minutes at 325°F before adding the filling.
