Description
This Classic Strawberry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, a velvety cream cheese filling swirled with fresh strawberry sauce. Baked to perfection and chilled overnight, it’s the perfect balance of sweet, tangy, and smooth flavors, ideal for any special occasion or a decadent treat.
Ingredients
Crust
- 7 oz. graham cracker crumbs (about 2 cups)
- 2 Tablespoon brown sugar
- ½ cup unsalted butter (melted and cooled)
Strawberry Sauce
- 1 lb. frozen strawberries (thawed)
- ½ cup sugar
- 2 Tablespoon lemon juice
- 2 Tablespoon water
- ½ Tablespoon cornstarch
- ½ teaspoon vanilla extract
Cheesecake Filling
- 24 oz. cream cheese
- 6 oz. sweetened condensed milk
- ½ cup sugar
- ¼ cup sour cream
- 3 large eggs
- 2 Tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 300°F. Line a cake pan with a detachable bottom or a springform pan with parchment paper on the bottom and sides. In a bowl, combine the graham cracker crumbs and brown sugar, then stir in the melted butter until well combined. Press this mixture firmly into the prepared pan, covering the bottom and sides by pressing with the bottom of a glass. Refrigerate the crust to set while preparing the filling.
- Make the strawberry sauce: Combine the thawed strawberries, sugar, lemon juice, water, cornstarch, and vanilla extract in a food blender. Blend until smooth. Optionally, strain the sauce to remove seeds. Transfer the sauce to a saucepot and cook over medium heat for 2-3 minutes, stirring, until slightly thickened. Reserve ⅓ cup of strawberry sauce for later use and set aside.
- Prepare the cheesecake filling: In a mixing bowl, beat the cream cheese and sugar until fluffy and creamy. Add the sweetened condensed milk and sour cream and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Gently fold in the cornstarch and vanilla extract until just incorporated.
- Assemble the cheesecake: Pour half of the cream cheese filling into the chilled crust. Dot 1 teaspoon portions of the strawberry sauce over the filling and swirl gently using a chopstick or knife tip to create patterns. Pour the remaining cream cheese mixture on top and repeat the dotting and swirling with the rest of the strawberry sauce, creating decorative swirls or heart shapes as desired.
- Bake the cheesecake: Place the cake in the preheated oven and bake for 45-50 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Remove from oven and cool to room temperature. Once cooled, refrigerate the cheesecake overnight to allow it to fully set and the flavors to meld.
- Serve: Slice the cheesecake and serve chilled, optionally topped with extra strawberry sauce for added flavor and presentation.
Notes
- Ensure the cream cheese is at room temperature before beating for a smoother filling.
- Thaw frozen strawberries completely to get the best flavor and consistency in the sauce.
- Using a springform pan makes it easier to remove the cheesecake without cracking.
- Chilling the cheesecake overnight is crucial for the best texture and flavor development.
- For seed-free strawberry sauce, strain the sauce after blending before cooking.
- Be careful not to overbake; the center should remain slightly jiggly to avoid a dry cheesecake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
