Classic Strawberry cheesecake

Classic Strawberry Cheesecake Recipe

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

For the Strawberry Topping:

2 cups fresh strawberries, sliced

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch mixed with 2 tbsp water

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Instructions

1. Prepare the Crust:

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of the pan.

Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing after each addition.

Stir in vanilla extract, sour cream, and heavy cream until well blended.

Pour the filling over the cooled crust.

3. Bake the Cheesecake:

Place the springform pan in a larger pan and add hot water to the larger pan, about halfway up the sides (water bath method).

Bake for 55-65 minutes, or until the center is slightly jiggly but set.

Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.

4. Chill the Cheesecake:

Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight.

5. Prepare the Strawberry Topping:

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices.

Stir in the cornstarch slurry and cook until the sauce thickens. Let cool completely.

6. Assemble and Serve:

Spread the strawberry topping over the chilled cheesecake.

Garnish with additional fresh strawberries if desired.

Enjoy your rich and creamy strawberry cheesecake!