Strawberry Cheesecake Classic Dessert (Print Version)
Creamy cheesecake with fresh strawberry topping over a buttery graham crust—perfect for any sweet occasion.
# Ingredients:
→ Graham Crust
01 -
1/2 cup melted unsalted butter
02 -
2 cups graham crackers, crushed
03 -
1 1/2 tablespoons brown sugar
04 -
3 tablespoons granulated sugar
05 -
1 teaspoon ground cinnamon
→ Classic Cheesecake Layer
06 -
24 ounces softened cream cheese (3 packs)
07 -
1/3 cup sour cream
08 -
1 cup granulated sugar
09 -
1 teaspoon vanilla extract
10 -
3 eggs
→ Strawberry Sauce
11 -
16 ounces strawberries, halved
12 -
2 tablespoons lemon juice
13 -
1/3 cup granulated sugar
14 -
1/2 teaspoon vanilla extract
15 -
1 tablespoon cornstarch
16 -
1 tablespoon water
# Steps:
01 -
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 the excess parchment paper that sticks outside of the pan.
02 -
Using a food processor, pulse the graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter, sugar, and cinnamon. Transfer the mixture to the prepared pan and press it evenly into the base and up the sides using a measuring cup or a flat object. Set aside without baking.
03 -
In a mixer, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, and vanilla extract, mixing until combined. Incorporate the eggs one at a time, beating each until just combined. Avoid overmixing.
04 -
Pour the cheesecake batter over the crust in the pan. Bake at 325°F for 45-50 minutes until the center is slightly jiggly and the top is golden. Turn off the oven and leave the door slightly ajar using a wooden spatula to cool the cheesecake slowly. Once cooled, remove the cheesecake and let it reach room temperature before refrigerating. Chill for at least 4-6 hours in the pan.
05 -
In a saucepan over medium-low heat, combine the strawberries, granulated sugar, lemon juice, water, and vanilla extract. Simmer for 4-5 minutes to release the juices and thicken. Transfer the sauce to a bowl and cool.
06 -
Remove the cheesecake from the fridge and release the springform pan. Transfer to a serving plate and top with the cooled strawberry sauce. Slice and enjoy.
# Notes and Tips:
01 -
Ensure all ingredients are at room temperature for a smoother cheesecake batter.