Strawberry Cheesecake

Here’s a classic Strawberry Cheesecake recipe for you:

Strawberry Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan, pressing it firmly and evenly across the bottom.
   • Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
   • Add the vanilla extract, and mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
   • Stir in the sour cream and heavy cream, mixing until smooth and well combined.
   • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake:
   • Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
   • After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
   • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
4. Prepare the Strawberry Topping:
   • In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
   • Cook over medium heat until the strawberries release their juices and soften, about 5 minutes.
   • In a small bowl, mix the cornstarch and water until smooth, then add to the strawberry mixture.
   • Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens.
   • Remove from heat and let the strawberry topping cool to room temperature.
5. Serve:
   • Once the cheesecake is fully chilled, carefully remove it from the springform pan.
   • Spoon the cooled strawberry topping over the cheesecake.
   • Slice and enjoy!

This Strawberry Cheesecake is creamy, rich, and perfectly complemented by the fresh strawberry topping. Perfect for any occasion!