Delicious Strawberry Cheesecake

Delicious Strawberry Cheesecake

Indulge in the classic taste of a New York Style Cheesecake, perfectly topped with a fresh homemade strawberry sauce. This creamy and decadent dessert is ideal for both spring and summer occasions, offering a delightful blend of sweet and tangy flavors that will surely impress your guests.

Follow this easy recipe to create a cheesecake that melts in your mouth, and enjoy a slice of perfection that combines a buttery graham cracker crust with a smooth and rich cream cheese filling, crowned by a luscious strawberry topping.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

For the Filling:

• 2 lbs full fat cream cheese, softened to room temperature
• 1½ cups sugar
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 4 eggs, room temperature
• 1 cup sour cream, room temperature

Strawberry Topping:

• 1 lb fresh strawberries, diced
• 6 tablespoons sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and place the rack in the lower third. Wrap the bottom and sides of a 9-inch springform pan with a double layer of aluminum foil to prevent water from seeping in.
2. Prepare the Crust: Combine graham cracker crumbs, sugar, melted butter, and salt. Press the mixture into the bottom and sides of the pan. Bake for 10-12 minutes, then let it cool.
3. Prepare the Filling: Lower the oven temperature to 325°F (160°C). Beat the cream cheese until smooth, then gradually add sugar until fluffy. Incorporate salt, vanilla, lemon juice, and cornstarch. Add eggs one at a time, then mix in sour cream.
4. Bake the Cheesecake: Place the springform pan in a roasting pan. Pour the batter into the pan, smoothing the top. Add boiling water to the roasting pan halfway up the side of the springform pan. Bake for 1 hour and 40-50 minutes. Turn off the oven and let the cheesecake sit with the door slightly open for 1 hour.
5. Cool and Chill: Remove the cheesecake from the water bath, dry the pan's bottom, and run a knife around the edges. Cool to room temperature, cover, and refrigerate for at least 5 hours or overnight.
6. Prepare the Strawberry Topping: Cook half of the strawberries, sugar, and lemon juice in a saucepan until thickened. Stir in vanilla and remaining strawberries. Cool to room temperature before spreading over the cheesecake.

Tips for the Perfect Cheesecake

• Ensure all ingredients are at room temperature for a smoother filling.
• Be careful not to overmix the batter to avoid cracks.
• Using a water bath helps prevent cracks by keeping the cheesecake moist.

Frequently Asked Questions

Can I use a different type of fruit topping?

Yes, you can use other fruits like blueberries, raspberries, or mixed berries. Just adjust the sugar and lemon juice to suit the fruit you choose.

How can I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter and use a water bath during baking. Also, let the cheesecake cool gradually in the oven.

Can I make this cheesecake in advance?

Absolutely! Cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator until you're ready to serve.