Description
This classic Strawberry Cheesecake recipe features a creamy, smooth cheesecake filling with a buttery graham cracker crust and a fresh homemade strawberry sauce swirled throughout. Baked in a water bath for perfect texture, it yields a luscious dessert ideal for special occasions or anytime a sweet treat is desired.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Sauce
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks and lightly grease the pan.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
- Prepare the Strawberry Sauce: In a saucepan over medium heat, combine the chopped strawberries, ¼ cup sugar, and lemon juice. Cook for about 5 minutes until the strawberries release their juices. Stir in the cornstarch mixture and continue cooking until the sauce thickens. Remove from heat and allow the sauce to cool completely.
- Make the Filling: Beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, continuing to mix until fully incorporated. Add eggs one at a time, blending well after each addition. Finally, fold in the sour cream and heavy cream until the mixture is smooth and homogenous.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the crust in the springform pan. Spoon dollops of the cooled strawberry sauce over the filling. Pour the remaining cheesecake mixture on top. Use a knife to gently swirl the strawberry sauce through the filling for a marbled effect.
- Set up Water Bath: Place the springform pan in a larger baking dish or roasting pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
- Bake: Bake the cheesecake for 1 hour and 10 minutes, or until the edges are set but the center still jiggles slightly when moved. Turn off the oven and let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature changes.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set before slicing and serving.
Notes
- Using room temperature eggs and cream cheese helps create a smooth filling.
- Ensure the springform pan is well-wrapped in foil to prevent water from leaking in during the water bath baking.
- For easier slicing, run a knife under hot water, dry it, and then slice the cheesecake.
- Leftovers can be refrigerated for up to 3 days, or frozen for longer storage.
- The strawberry sauce can be made a day in advance and refrigerated.
