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Perfect Cheesecake with Strawberry Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 82 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 6 hours (including cooling and chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Perfect Cheesecake with Strawberry Topping features a creamy, smooth filling on a crunchy graham cracker crust, topped with a fresh, sweet strawberry sauce. Baked in a water bath to ensure even cooking and a crack-free texture, this classic American dessert is ideal for any occasion, offering a luscious balance of rich cream cheese and fruity freshness.

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream

For the strawberry topping:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined. Add eggs one at a time, beating on low speed and scraping down the bowl sides as necessary to ensure even mixing. Incorporate sour cream and heavy cream gently until the batter is smooth, taking care not to overmix to avoid cracks.
  3. Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Wrap the outside of the pan completely with foil to prevent water seepage. Place the springform pan inside a larger baking dish and pour enough hot water into the outer dish to reach about 1 inch up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes, until the edges are set and the center is slightly jiggly.
  4. Cool the cheesecake: Turn off the oven and crack the oven door open. Allow the cheesecake to cool gradually in the oven for 1 hour. This helps prevent sudden temperature changes that can cause cracks.
  5. Chill the cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
  6. Prepare the strawberry topping: In a saucepan over medium heat, combine sliced strawberries, sugar, and lemon juice. Cook for 5 to 7 minutes until the strawberries release their juices and become soft. Stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until the topping thickens. Remove from heat and let cool completely.
  7. Serve: Spoon the cooled strawberry topping over the chilled cheesecake before serving. Slice and enjoy this classic, creamy dessert with a bright fruity finish.

Notes

  • To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven before chilling.
  • You can substitute frozen strawberries for the topping, but be sure to thaw completely and drain excess liquid before cooking.
  • Wrapping the springform pan in foil is essential to prevent water from seeping into the crust during the water bath baking.
  • Using a water bath helps bake the cheesecake evenly and keeps it moist and creamy without drying out.

Find it online: https://slsrecipes.com/perfect-cheesecake-with-strawberry-topping-recipe/