Description
This luscious Strawberry Cheesecake features a buttery graham cracker crust, a creamy, smooth cream cheese filling, and a vibrant, tangy strawberry sauce swirled throughout. Baked in a water bath to ensure a silky texture, this dessert is perfect for special occasions or a delightful treat anytime.
Ingredients
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 the Oven: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent water seepage and lightly grease the sides.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Set aside while you prepare the filling and sauce.
- Prepare the Strawberry Sauce: In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat 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 it to cool to room temperature.
- Make the Cheesecake Filling: Beat the softened cream cheese on medium speed until smooth and creamy using an electric mixer. Add sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing after each addition, then fold in the sour cream and heavy cream until the batter is smooth and consistent.
- Assemble and Bake: Pour half of the cheesecake filling over the crust in the pan. Spoon dollops of the cooled strawberry sauce over the filling, then pour the remaining cheesecake filling on top. Use a knife or skewer to swirl the strawberry sauce through the filling to create a marbled effect.
- Prepare for Water Bath: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. This water bath helps cook the cheesecake gently and prevents cracking.
- Bake the Cheesecake: Bake in the preheated oven for 1 hour and 10 minutes. The cheesecake edges should be set, while the center remains slightly jiggly when gently shaken.
- Cool and Chill: Turn off the oven and let the cheesecake cool in the oven, with the door slightly ajar, for 1 hour. Afterward, remove from the water bath, unwrap the foil, and refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
- Using room temperature eggs and cream cheese ensures a smooth batter without lumps.
- Make sure the foil on the springform pan is tightly wrapped to prevent water from leaking into the cheesecake during the water bath.
- If you prefer a less sweet strawberry sauce, reduce the sugar to 2 tablespoons.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Cheesecake tastes best after chilling overnight as flavors meld and texture firms up.
