Description
This classic Strawberry Cheesecake features a creamy, smooth cream cheese filling on a buttery graham cracker crust, topped with a luscious homemade strawberry compote. Baked to perfection with a water bath to ensure a silky texture, this dessert is perfect for any occasion and yields 12 generous slices.
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:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the strawberry topping:
- 2 cups fresh strawberries, hulled and halved
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, blending just until each egg is incorporated to avoid overmixing. Stir in sour cream and heavy cream until the mixture is smooth.
- Assemble and bake: Pour the cream cheese filling over the cooled crust and smooth the top evenly. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps ensure a creamy texture without cracking. Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that can cause cracking. Then, remove the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and chill.
- Prepare the strawberry topping: Combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 to 6 minutes until the strawberries soften and release juice. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 1 to 2 minutes until the mixture thickens to a jam-like consistency. Remove from heat and let cool completely.
- Serve: Spoon the cooled strawberry topping over the chilled cheesecake just before serving. Cut into 12 slices and enjoy this creamy, fruity dessert.
Notes
- For best results, use room temperature ingredients to ensure smooth filling.
- Do not overmix the batter to prevent cracks during baking.
- The strawberry topping can be made up to 2 days in advance and refrigerated.
