Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 2 tablespoons all-purpose flour (optional for a firmer texture)
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- ½ cup strawberry jam or preserves
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar (optional, depending on the sweetness of your berries)
Instructions:
1.
Make the crust:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan (or an 8×8-inch square pan for a different shape), covering the entire base.
- Bake the crust for 8-10 minutes, until slightly golden. Remove from the oven and set aside to cool.
2.
Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 3 minutes.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is mixed evenly.
- Mix in the sour cream and heavy cream until smooth.
- If you want a firmer texture, add the flour and mix until fully combined.
3.
Bake the cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to make it even.
- Bake the cheesecake at 325°F (163°C) for about 50-60 minutes, or until the edges are set and the center slightly jiggles when you tap the pan. If using an 8×8-inch pan, check around 45 minutes.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about an hour. This helps prevent cracks.
- After it has cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight for best results.
4.
Prepare the strawberry topping:
- In a small saucepan, heat the strawberry jam, lemon juice, and sugar (if using) over medium heat. Stir occasionally until the jam melts and the mixture becomes syrupy (about 2-3 minutes).
- Remove from heat and let cool for a few minutes.
- Gently stir in the fresh sliced strawberries.
5.
Assemble the cheesecake:
- Once the cheesecake is fully chilled, spoon the strawberry mixture over the top of the cheesecake. Spread it evenly, ensuring the strawberries are nicely arranged.
- Optionally, dust the top with a little powdered sugar for extra sweetness and a beautiful finish.
6.
Serve and enjoy:
- Slice the cheesecake and serve chilled. The creamy, rich cheesecake combined with the fresh, tangy strawberry topping will be a hit at any gathering!
Enjoy your Creamy & Baked Strawberry Cheesecake – a sweet, delicious dessert that’s sure to please everyone!