Strawberry Cheesecake
A classic strawberry cheesecake with a buttery crust, creamy filling, and vibrant strawberry topping. Perfectly balanced, smooth, and ideal for any occasion.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 2 tbsp granulated sugar
For the filling:
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the topping:
- 2 cups fresh strawberries sliced
- 1/4 cup sugar
- 1 tbsp cornstarch
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl.
- Press the mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes, then let cool completely.
Make the Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully combined.
Bake the Cheesecake:
- Pour the cream cheese filling over the prepared crust.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually.
- Refrigerate overnight to set completely.
Prepare the Strawberry Topping:
- In a small saucepan, combine sliced strawberries, sugar, and cornstarch.
- Cook over medium heat, stirring, until the mixture thickens and becomes glossy.
- Let cool to room temperature.
Assemble and Serve:
- Spoon the strawberry topping over the chilled cheesecake.
- Slice, serve, and enjoy!