Description
This classic Strawberry Cheesecake recipe features a buttery graham cracker crust, a creamy and smooth cream cheese filling, and a luscious homemade strawberry sauce swirled throughout. Baked in a water bath for even cooking, it delivers a rich, perfectly textured dessert that’s ideal for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Sauce
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent leaks and lightly grease the pan.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press this mixture firmly and evenly into the bottom of your prepared springform pan. Set aside.
- Prepare the Strawberry Sauce: In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for about 5 minutes until the strawberries release their juices. Stir in the cornstarch mixture and continue cooking until the sauce thickens. Remove from heat and let cool completely.
- Make the Filling: Using a mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, beating lightly after each addition. Fold in sour cream and heavy cream gently until the filling is smooth and homogenous.
- Assemble and Swirl: Pour half of the cheesecake filling over the crust in the pan. Drop spoonfuls of the cooled strawberry sauce on top of the filling. Pour the remaining filling over the strawberry sauce. Use a knife to swirl through the filling and sauce to create a marbled effect.
- Prepare Water Bath and Bake: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the side of the springform pan to create a water bath, which helps ensure even baking and prevents cracking.
- Bake Cheesecake: Bake the cheesecake for 1 hour and 10 minutes. The edges should be set and slightly firm, while the center remains slightly jiggly for perfect doneness.
- Cool and Chill: Turn off the oven and allow the cheesecake to cool inside for 1 hour. After cooling, remove from the oven, take it out of the water bath, unwrap the foil, and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Using a water bath helps prevent cracks and keeps the cheesecake moist.
- For best flavor, chill the cheesecake overnight.
- Strawberry sauce can be made ahead and stored in the refrigerator until ready to use.
- Make sure eggs are at room temperature to prevent curdling when mixed.
