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Strawberry Cheesecake Classic Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a fresh homemade strawberry sauce topping. Baked to perfection and chilled for hours, it’s the perfect dessert for gatherings or special occasions.

Ingredients

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

  1. 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 hanging outside the pan.
  2. Make the crust: Pulse graham crackers in a food processor until fine crumbs form. In a bowl, mix the crumbs with melted butter, brown sugar, granulated sugar, and ground cinnamon. Press this mixture evenly into the base and slightly up the sides of the prepared pan using a flat object. Set aside without baking.
  3. Prepare cheesecake batter: Beat softened cream cheese in a mixer until smooth. Add sour cream, granulated sugar, and vanilla extract and combine thoroughly. Add eggs one at a time, beating each until just combined to avoid overmixing.
  4. Bake the cheesecake: Pour the batter over the crust in the pan. Bake at 325°F for 45 to 50 minutes, until the center is slightly jiggly and the top has a golden hue. Turn off the oven and leave the door slightly ajar with a wooden spatula to allow the cheesecake to cool slowly inside. Once cooled, remove from the oven and let it come to room temperature, then refrigerate for at least 4 to 6 hours.
  5. Make strawberry sauce: In a saucepan over medium-low heat, combine strawberries, granulated sugar, lemon juice, water, vanilla extract, and cornstarch. Simmer for 4 to 5 minutes until juices are released and the sauce thickens. Remove from heat and let cool.
  6. Serve: Remove the cheesecake from the refrigerator and unlock the springform pan. Transfer the cheesecake to a serving plate and spread the cooled strawberry sauce on top. Slice and enjoy.

Notes

  • Be careful not to overmix the cheesecake batter to prevent cracks.
  • Slow cooling in the oven helps avoid cracks in the cheesecake surface.
  • Chilling the cheesecake for at least 4-6 hours ensures a firm texture for slicing.
  • Use fresh ripe strawberries for the best flavor in the sauce.
  • Parchment paper on the pan bottom helps prevent the crust from sticking and simplifies serving.

Find it online: https://slsrecipes.com/strawberry-cheesecake-classic-dessert-recipe/