Classic Strawberry Cheesecake
Indulge in the timeless elegance of this Classic Strawberry Cheesecake, a dessert that pairs rich, creamy perfection with a burst of fresh fruity flavor. Built on a buttery graham cracker crust, the silky cream cheese filling is lightly sweetened and infused with vanilla, then baked to dreamy smoothness. Topped with a luscious homemade strawberry sauce, made from fresh strawberries, jam, and a touch of lemon juice, this cheesecake is the ultimate centerpiece for any celebration or dinner party. With a velvety texture and vibrant topping, it’s a guaranteed crowd-pleaser that’s surprisingly easy to prepare despite its gourmet appeal. Perfect for showcasing seasonal strawberries, this recipe offers a wonderful balance of tart and sweet flavors that make every bite unforgettable.
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Recipe Information
Ingredients
- 200 g graham cracker crumbs
- 100 g unsalted butter, melted
- 800 g cream cheese, softened
- 200 g granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 240 ml sour cream
- 500 g fresh strawberries, hulled and sliced
- 100 g strawberry jam
- 1 tbsp lemon juice
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper.
In a medium-sized bowl, mix the graham cracker crumbs and melted butter until all crumbs are moistened.
Press the crumb mixture evenly onto the bottom of the prepared springform pan. Use the back of a spoon to compact the crust.
In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy.
Add the granulated sugar and vanilla extract to the cream cheese, beating until combined.
Add the eggs one at a time, mixing each time until just incorporated. Do not overbeat.
Fold in the sour cream using a spatula until the mixture is smooth and creamy.
Pour the cream cheese mixture over the prepared crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Transfer the cheesecake to a refrigerator and chill for at least 4 hours or overnight for best results.
In a medium saucepan, combine sliced strawberries, strawberry jam, and lemon juice. Cook over medium heat until the strawberries are soft and the sauce thickens.
Allow the strawberry topping to cool completely before spreading it over the chilled cheesecake.
Run a knife around the edge of the springform pan before releasing it to remove the cheesecake.
Slice the cheesecake with a clean knife, wiping it between cuts, and serve chilled.
Nutrition Facts
Calories |
6404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.7 g | 578% | |
| Saturated Fat | 262.8 g | 1314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1968 mg | 656% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 530.8 g | 193% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 379.0 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1434 mg | 110% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2187 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
