Strawberry Cheesecake 🍓
A classic, melt-in-your-mouth New York Style Cheesecake topped with a delicious homemade strawberry topping. This easy recipe is perfect for spring and summer desserts!
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
Instructions:
1️⃣ Preheat the Oven
Preheat the oven to 350°F (175°C) and place the rack in the lower third of the oven.
Place a double layer of extra-large aluminum foil under your 9-inch springform pan, covering the bottom and sides. Wrap tightly around the sides to prevent water from entering during the baking process.
2️⃣ Prepare the Crust
Mix together graham cracker crumbs, sugar, melted butter, and salt in a bowl. Press the mixture into the bottom and sides of the springform pan.
Bake for 10-12 minutes, then set aside to cool.
3️⃣ Prepare the Filling
Lower the oven temperature to 325°F (160°C).
Beat softened cream cheese until smooth and creamy. Gradually add sugar, beating until light and fluffy. Then beat in salt, vanilla, lemon juice, and cornstarch.
Beat in eggs one at a time on low speed, just until incorporated. Avoid over-mixing to prevent excess air in the batter.
Finally, beat in sour cream.
4️⃣ Bake the Cheesecake
Place the springform pan into a roasting pan. Pour the batter into the springform pan and smooth the top.
Pour boiling water into the roasting pan halfway up the side of the springform pan (ensure no water drips onto the batter).
Bake at 325°F (160°C) for 1 hour and 40-50 minutes.
Turn off the oven and let the cheesecake sit in the oven with the door slightly open for 1 hour.
5️⃣ Cool and Chill
Remove the cheesecake from the water bath, dry the bottom of the pan, and run a thin knife around the edges to loosen the cake. Let it cool to room temperature.
Cover the top and refrigerate for at least 5 hours or overnight before adding the strawberry topping. Once cooled, release the ring from the springform pan and transfer the cake to a serving plate.
6️⃣ Prepare the Strawberry Topping
In a saucepan, combine half of the strawberries, sugar, and lemon juice. Cook over medium heat, stirring constantly until the sauce thickens (about 8-10 minutes).
Remove from heat and stir in vanilla and remaining strawberries. Cool to room temperature.
Spread the strawberry topping over the cooled cheesecake before serving.
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