Description
Silky smooth strawberry cheesecake whispers sweet Italian dessert traditions with creamy Philadelphia cream cheese and ripe summer berries. Rich layers of graham cracker crust and luscious filling will make you swoon with pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) full-fat cream cheese, brick style
- 1 lb (454 grams) strawberries, weighed before coring & slicing
- 2 ½ cups (313 grams) graham crumbs
Dairy and Binding Ingredients:
- 3 large eggs
- ¾ cup (180 milliliters) sour cream, 14% MF
- 10 tablespoons (142 grams) unsalted butter, melted
- 1 ¼ cup (250 grams) granulated sugar
Flavor and Thickening Ingredients:
- 3 tablespoons (38 grams) granulated sugar
- 2 tablespoons (30 milliliters) lemon juice, freshly squeezed
- 2 tablespoons (30 milliliters) lemon juice, freshly squeezed
- 1 tablespoon (8 grams) cornstarch, AKA corn flour
- 1 tablespoon (8 grams) cornstarch, AKA corn flour
- 2 tablespoons (30 milliliters) water
- Hot water, for the water bath
Instructions
- Prepare a 9-inch (23-centimeter) springform pan by wrapping its exterior with multiple layers of aluminum foil, ensuring complete coverage of bottom and sides.
- Create the graham cracker crust by combining crumbs, sugar, and melted butter until the mixture resembles moist sand. Press firmly into the pan’s base and sides, reaching about halfway up.
- Bake the crust at 325°F (160°C) for 10 minutes, then remove and maintain oven temperature.
- In a large mixing bowl, thoroughly blend cream cheese and sugar until completely smooth, periodically scraping bowl sides.
- Incorporate lemon juice, cornstarch, and sour cream into the cream cheese mixture. Gently fold in eggs one at a time, mixing minimally to prevent overbeating.
- Position the foil-wrapped springform pan inside a large roasting pan. Pour cheesecake batter evenly, smoothing the surface.
- Fill the roasting pan with hot water, reaching approximately 1 inch (2.5 centimeters) up the sides of the springform pan.
- Bake for 50-65 minutes until the cheesecake appears just set, with a slight jiggle when gently nudged.
- Remove from oven and carefully run a thin knife around the pan’s edges to prevent sticking.
- Allow cheesecake to cool at room temperature for 1-2 hours, then refrigerate, covered, for 6 hours.
- Prepare strawberry topping by combining sliced strawberries, sugar, and lemon juice in a saucepan. Simmer over low-medium heat.
- Dissolve cornstarch in water, then add to strawberry mixture. Cook for 3-5 minutes until sauce thickens.
- Carefully remove springform pan’s outer ring and transfer cheesecake to serving plate.
- Spoon strawberry topping over the entire cheesecake or add individually when serving.
- Slice with a sharp knife, ensuring clean cuts through the crust.
Notes
- Water bath technique prevents cracking and ensures smooth, creamy texture by creating gentle, even heat around the cheesecake.
- Wrapping springform pan with multiple layers of aluminum foil prevents water from seeping into the delicate crust during baking.
- Gentle mixing and avoiding overmixing eggs helps maintain a light, silky cheesecake consistency without introducing excess air.
- Cooling the cheesecake slowly at room temperature before refrigerating prevents sudden temperature changes that can cause surface cracks.
- Use room temperature ingredients to create a perfectly smooth filling without lumps or uneven texture.
- Always chill cheesecake for minimum 6 hours to allow proper setting and develop rich, creamy flavor profile.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 535 kcal
- Sugar: 35 g
- Sodium: 350 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 145 mg