Strawberry Glazed Cream Cheesecake
Indulge in the ultimate dessert experience with this Strawberry Glazed Cream Cheesecake—an irresistible combination of a buttery graham cracker crust, velvety cream cheese filling, and a radiant topping of fresh strawberries brushed with a glossy strawberry glaze. Perfectly baked to achieve a lusciously creamy texture, this stunning cheesecake is cooled and chilled for optimal flavor and sliceability. The homemade glaze adds a sweet, tangy twist that elevates every bite, while the delicate arrangement of fresh strawberries makes it a show-stopping centerpiece for any special occasion. With straightforward directions and just the right balance of richness and freshness, this dessert guarantees to be the highlight of your next celebration!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 pint Fresh strawberries, hulled and sliced
- 1 cup Strawberry jam
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the mixture resembles damp sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and 1 cup of granulated sugar together until smooth and creamy using an electric mixer.
Add the sour cream and vanilla extract to the cream cheese mixture and blend until combined.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour the filling over the chilled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven, run a knife around the edges to loosen it, and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
For the strawberry glaze, combine the strawberry jam and water in a small saucepan over low heat, stirring until the mixture is smooth and slightly thinned.
Arrange the sliced strawberries on top of the chilled cheesecake in a circular pattern.
Brush the strawberry glaze over the strawberries, ensuring they are evenly coated for a glossy finish.
Refrigerate the cheesecake for 30 minutes to allow the glaze to set before serving. Slice and enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 39.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 160 mg | 3% | |
*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.
