Snazzy Strawberry Cheesecake
Indulge in the luscious decadence of Snazzy Strawberry Cheesecake, a dessert that’s as visually stunning as it is delicious. Featuring a buttery graham cracker crust, a rich and creamy cheesecake filling, and a glossy homemade strawberry topping, this recipe strikes the perfect balance between elegance and simplicity. With just the right hint of vanilla and a vibrant burst of fresh strawberry flavor, this baked cheesecake is a guaranteed crowd-pleaser. Ideal for birthdays, holidays, or any special occasion, this cheesecake is prepared with easy-to-follow steps and uses staple ingredients like cream cheese, sour cream, and fresh strawberries. Served chilled, every slice delivers a dreamy combination of silky texture and fruity brightness. Make this stellar strawberry dessert the centerpiece of your table—and prepare for rave reviews!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter
- 0.25 cups Granulated sugar (for crust)
- 24 oz Cream cheese (softened)
- 1 cups Granulated sugar (for filling)
- 0.5 cups Sour cream
- 2 tsp Vanilla extract
- 3 large Eggs
- 2 cups Strawberries
- 0.25 cups Granulated sugar (for topping)
- 1 tbsp Cornstarch
- 1 tbsp Water
Instructions
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan, ensuring an even layer. Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy, about 2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until combined.
Beat in the eggs one at a time, mixing just until each is incorporated. Avoid overmixing to prevent air bubbles.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is set but still slightly wobbly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
While the cheesecake cools, prepare the strawberry topping by combining the strawberries, 1/4 cup of sugar, and cornstarch mixed with 1 tablespoon of water in a small saucepan.
Cook the strawberry mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5–7 minutes. Let it cool to room temperature.
Once the cheesecake has cooled completely, spread the strawberry topping evenly over the top. Chill in the refrigerator for at least 4 hours or overnight for best results.
Slice and serve your Snazzy Strawberry Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
5619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.1 g | 446% | |
| Saturated Fat | 197.3 g | 986% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1493 mg | 498% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 564.9 g | 205% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 408.4 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1090 mg | 84% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1550 mg | 33% | |
*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.
