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Strawberry Cheesecake

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This Strawberry Cheesecake is smooth, rich, and bursting with fresh berry flavor, featuring a buttery cookie crust and a glossy strawberry topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 sheets) or digestive biscuit crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces (680 g) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1 tablespoon lemon juice + 1 teaspoon lemon zest (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (or 2 teaspoons all-purpose flour)
  • 3 large eggs, room temperature
  • 1 pound fresh strawberries, hulled and sliced (or frozen, thawed and drained)
  • 1/3 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Pinch of salt

Instructions

  1. Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Lightly grease the inside. Set a kettle of water to boil for the water bath.
  2. Make the crust: Mix graham crumbs, sugar, salt, and melted butter. Press the mixture firmly into the bottom of the pan and slightly up the sides.
  3. Prebake the crust for 10 minutes. Cool on a rack while you make the filling. Reduce oven to 325°F if it climbed.
  4. Make the filling: Beat cream cheese and sugar on medium-low until smooth and creamy, 1–2 minutes. Mix in sour cream, lemon juice/zest, vanilla, and cornstarch. Beat in eggs one at a time on low until just combined. Do not overmix.
  5. Pour the filling over the crust. Place the pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform sides.
  6. Bake at 325°F (163°C) for 55–65 minutes, until edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let it rest inside for 1 hour. Remove from the water bath, unwrap foil, and cool to room temperature. Chill at least 4 hours or overnight.
  7. Make the strawberry topping: In a saucepan, combine strawberries, sugar, lemon juice, and salt. Cook over medium heat until juicy, 3–5 minutes. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and thick. Cool completely. Spoon over the chilled cheesecake. Slice with a warm knife and serve.

Notes

Chill fully so the filling sets and slices cleanly. For best texture, keep the topping separate if storing for more than 2-3 days.

Nutrition

Find it online: https://recipesunfolded.com/strawberry-cheesecake/

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