Description
Creamy strawberry cheesecake combines classic New York style with fresh summer berries. Rich graham cracker crust and silky cream cheese filling will delight dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 8-ounce (226 grams) packages cream cheese, softened
- 4 large eggs
- 1 pound (454 grams) fresh strawberries, hulled and sliced
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) granulated sugar
Filling and Topping Ingredients:
- 1 1/4 cups (250 grams) granulated sugar
- 1/4 cup (60 milliliters) sour cream
- 1 tablespoon vanilla extract
- 1/2 cup (170 grams) strawberry jam
Instructions
- Prepare a 9-inch springform pan by lightly greasing its surface and preheat the oven to 350F (175C).
- Create the crust by thoroughly mixing graham cracker crumbs with melted butter and sugar. Firmly press the mixture into the pan’s bottom, ensuring an even layer. Bake the crust for 10 minutes, then allow it to cool completely.
- In a large mixing bowl, whip cream cheese until completely smooth and free of lumps. Gradually incorporate sugar, beating until the mixture becomes light and fluffy. Gently fold in sour cream and vanilla extract, blending until well combined.
- Carefully add eggs one at a time, mixing on low speed to prevent overbeating. Ensure each egg is fully integrated before adding the next. Slowly pour the creamy filling over the cooled crust, spreading evenly.
- Bake the cheesecake for 55-65 minutes, watching for a slight jiggle in the center that indicates perfect doneness. Once complete, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, preferably overnight, to set completely.
- Prepare the topping by gently warming strawberry jam in a saucepan until it reaches a smooth, spreadable consistency. Allow the jam to cool slightly, then delicately spread over the chilled cheesecake. Artfully arrange fresh strawberries on top for a vibrant finishing touch.
- When ready to serve, slice the cheesecake carefully and present chilled for optimal flavor and texture.
Notes
- Use a measuring cup or the back of a spoon to firmly press graham cracker mixture into an even, compact layer for a sturdy base.
- Allow cream cheese to reach room temperature before mixing to prevent lumps and ensure a silky, creamy texture.
- Add eggs one at a time and mix gently to avoid overbeating, which can cause cracks in the cheesecake’s surface.
- Place a pan of hot water on the bottom oven rack to create humidity, helping prevent surface cracking and promoting even baking.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410 kcal
- Sugar: 33 g
- Sodium: 230 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg