Elegant Strawberry Cheesecake
Indulge in the creamy decadence of our Elegant Strawberry Cheesecake, a show-stopping dessert that’s as beautiful as it is delicious. This luscious cheesecake features a buttery graham cracker crust, a velvety cream cheese filling with a hint of vanilla and sour cream for the perfect balance of tang and sweetness, and a crown of fresh, glossy strawberries arranged in an elegant pattern. A homemade strawberry glaze adds a stunning finish, elevating this dessert to a masterpiece worthy of any special occasion. Baked to perfection using a water bath to ensure a crack-free surface, this cheesecake is chilled to achieve a rich, melt-in-your-mouth texture. Whether you're hosting a dinner party or celebrating a milestone, this strawberry cheesecake will impress both the eye and the palate. Serve chilled for a dessert that’s as refreshing as it is indulgent. Perfect for fans of classic cheesecake, strawberry desserts, and anyone looking for a refined treat to wow their guests!
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Recipe Information
Ingredients
- 200 g Graham cracker crumbs
- 85 g Unsalted butter, melted
- 50 g Granulated sugar (for crust)
- 680 g Cream cheese, softened
- 200 g Granulated sugar (for filling)
- 120 ml Sour cream
- 2 tsp Vanilla extract
- 3 Large eggs
- 400 g Fresh strawberries, hulled and sliced
- 200 g Strawberry jam
- 1 tbsp Lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 g of granulated sugar. Stir until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a flat glass or measuring cup to pack it tightly. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 200 g of granulated sugar together until smooth and creamy, about 2 minutes. You can use a hand mixer or stand mixer fitted with a paddle attachment.
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until well combined. Then, add the eggs one at a time, beating on low speed just until incorporated. Do not overmix.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Lightly tap the pan on the counter to release any air bubbles.
Wrap the bottom of the springform pan in aluminum foil to prevent any leaks. Place the pan in a larger baking dish and add hot water to the dish, creating a shallow water bath (about 1 inch/2.5 cm deep).
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven, crack the door open slightly (use a wooden spoon to keep it ajar), and let the cheesecake cool inside for 1 hour. This prevents cracking.
Remove the cheesecake from the water bath, discard the foil, and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
In a small saucepan, combine the strawberry jam and lemon juice. Heat over low heat until smooth and runny, about 2-3 minutes. Allow the glaze to cool slightly.
Arrange the sliced strawberries on top of the chilled cheesecake in an elegant pattern. Brush the strawberries with the cooled strawberry glaze to give them a glossy finish.
Carefully release the cheesecake from the springform pan. Slice and serve chilled. Enjoy your Elegant Strawberry Cheesecake!
Nutrition Facts
Calories |
6048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.2 g | 471% | |
| Saturated Fat | 212.4 g | 1062% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 627.8 g | 228% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 472.4 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1110 mg | 85% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1855 mg | 39% | |
*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.
