Description

Indulge in the luscious and creamy Strawberry Dream Cheesecake, a classic American dessert featuring a buttery graham cracker crust, rich cream cheese filling, and a fresh strawberry topping glazed with sweet strawberry jam. Perfect for spring gatherings or any occasion where a delicious berry dessert is desired.

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:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract

For the topping:

1 1/2 cups fresh strawberries (sliced)
1/2 cup strawberry jam
1 tablespoon water

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Instructions

Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and then remove it from the oven to cool.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and continue beating until the mixture is fluffy. Incorporate the sour cream and vanilla extract, mixing gently. Add the eggs one at a time, beating on low speed just until combined, being careful not to overmix.
Assemble and bake cheesecake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate it for at least 4 hours or preferably overnight to set completely.
Prepare the topping: In a small saucepan over low heat, warm the strawberry jam with water until smooth. Allow it to cool slightly, then gently fold in the sliced strawberries.
Serve: Spoon the strawberry topping over the chilled cheesecake just before serving to complete your Strawberry Dream Cheesecake.

Notes

To prevent cracks, avoid overmixing the batter and use room-temperature ingredients.
Line the bottom of the springform pan with parchment paper for easier removal of the cheesecake.
You can freeze the cheesecake (without the topping) for up to 1 month; thaw in the refrigerator before serving.