Description
A creamy classic strawberry cheesecake with a buttery graham cracker crust and a glossy fruit topping.
Ingredients
Scale
- 200 g (2 cups) graham cracker crumbs
- 56 g (4 tbsp) unsalted butter, melted
- 25 g (2 tbsp) granulated sugar
- 900 g (2 lb) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 60 g (1/2 cup) sour cream
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 15 g (3 tbsp) cornstarch
- 2 tsp pure vanilla extract (10 ml)
- 1 tsp fine sea salt (5 g)
- 450 g (1 lb) fresh strawberries, hulled and halved
- 60 g (1/4 cup) granulated sugar for topping
- 1 tbsp lemon juice (15 ml)
- 1 tsp cornstarch (4 g) mixed with 1 tbsp cold water
Instructions
- Preheat oven to 160°C (325°F) and prepare a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and chill for 10 minutes.
- Beat cream cheese in a mixer until smooth, scraping down the bowl.
- Add granulated sugar and cornstarch; mix until smooth.
- Incorporate sour cream, vanilla, and salt.
- Mix in eggs one at a time on low speed.
- Pour filling over the crust and smooth the top.
- Bake in a water bath for 60-70 minutes until the center is set.
- Cool at room temperature for 1 hour, then refrigerate for at least 6 hours.
- To make topping, cook strawberries, sugar, and lemon juice, then add cornstarch slurry and simmer.
- Cool topping and spread over cheesecake before serving.
- Slice and serve cold.
Notes
For best texture, use full-fat cream cheese. Allow cheesecake to chill overnight for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 30g
- Sodium: 370mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: no data
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg