Description
This Perfect Cheesecake with Strawberry Topping is a classic American dessert featuring a creamy, smooth cheesecake baked on a crunchy graham cracker crust and topped with a fresh, sweet strawberry glaze. It’s ideal for special occasions or a decadent treat, combining rich cream cheese with a bright, fruity strawberry topping for a delightful balance of flavors and textures.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2/3 cup sour cream
- 1/3 cup heavy cream
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, free of lumps. Add 1 cup of granulated sugar and the vanilla extract, continuing to mix until fully incorporated. Add the eggs one at a time, beating on low speed after each addition and scraping down the sides of the bowl to ensure even mixing. Finally, blend in the sour cream and heavy cream until the batter is smooth and homogenous.
- Bake the cheesecake: Pour the batter over the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger pan filled with hot water to create a water bath (bain-marie), which helps prevent cracking. Bake for 55 to 65 minutes, or until the center of the cheesecake is set but still has a slight jiggle when gently shaken.
- Cool the cheesecake: Once baking is complete, turn off the oven and slightly crack the door open. Let the cheesecake cool inside the oven for 1 hour to gradually reduce heat and avoid sudden temperature changes that cause cracks. Afterward, remove the cheesecake from the oven, refrigerate, and chill for at least 4 hours or preferably overnight for best texture and flavor.
- Prepare the strawberry topping: In a small bowl, combine the sliced strawberries, strawberry jam, and lemon juice. Allow the mixture to sit for 10 minutes so the flavors meld and the berries macerate slightly.
- Serve: Just before serving, spoon the strawberry topping evenly over the chilled cheesecake. Slice and enjoy the perfect balance of creamy cheesecake and fresh strawberry flavor.
Notes
- Use room-temperature ingredients, especially cream cheese and eggs, to create a smooth batter without lumps.
- Using a water bath during baking helps cook the cheesecake evenly and prevents cracks.
- Frozen strawberries can be substituted for fresh; make sure to thaw and drain them thoroughly to avoid excess moisture in the topping.
- Allowing the cheesecake to chill overnight yields the best texture and flavor.
