Description
This Perfect Cheesecake with Strawberry Topping is a classic creamy baked dessert featuring a buttery graham cracker crust, smooth and rich cream cheese filling, and a vibrant homemade strawberry glaze. Ideal for celebrations and special occasions, it combines velvety texture with fresh fruity sweetness for a crowd-pleasing treat.
Ingredients
Scale
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For the strawberry topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing well until combined. Incorporate the eggs one at a time, beating gently after each addition to maintain a smooth texture. Then blend in the sour cream and heavy cream until the filling is uniform and creamy. Pour this filling over the prepared crust in the springform pan.
- Bake the cheesecake: Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to create a water bath that reaches halfway up the sides of the springform pan, which helps ensure even baking and prevents cracking. Bake the cheesecake at 325°F for 55 to 70 minutes, or until the center is just set with a slight wobble. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to avoid sudden temperature changes. Remove it from the oven, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Prepare the strawberry topping: In a small saucepan over medium heat, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until the strawberries release their juices. Mix in the cornstarch slurry and simmer until the topping thickens slightly. Remove from heat and let the topping cool completely.
- Serve: Once the cheesecake is chilled and firm, spoon the cooled strawberry topping evenly over the top. Slice and serve chilled for a delicious creamy dessert with fresh strawberry flavor.
Notes
- Ensure all ingredients (especially cream cheese and eggs) are at room temperature before starting to prevent lumps in the filling.
- The water bath (bain-marie) is key to baking the cheesecake gently and avoiding cracks on the surface.
- If fresh strawberries are not available, frozen strawberries can be used after thawing and draining excess liquid for the topping.
- Do not overbake; the center should still have a slight jiggle when done.
- Chilling cheesecake overnight improves texture and flavor.
