Strawberry Cheesecake 🍓🍰
Ingredients
- For the Crust
- 2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the Cheesecake
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tsp vanilla extract
Instructions
Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment.
Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
Bake the crust for 8–10 minutes. Let cool slightly.
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition.
Mix in sour cream, heavy cream, vanilla, and lemon juice until just combined.
Pour the cheesecake mixture over the crust.
Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Cool completely, then refrigerate for at least 4–6 hours.
For the strawberry topping, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes.
Mix cornstarch with water, stir into the strawberries, and cook for another 1–2 minutes until glossy and slightly thickened.
Stir in vanilla and cool the topping completely.
Spread the strawberry topping over the chilled cheesecake.
Slice into generous pieces and serve cold.
Tip: For the realistic glossy topping, let the strawberry mixture cool completely before spreading it over the cheesecake.
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