Description
Enjoy a delightful cheesecake with a buttery graham cracker crust, rich cream cheese filling, and a vibrant strawberry glaze. This creamy dessert is perfect for any celebration, offering a balance of sweetness and freshness that will impress your guests.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
- Whipped cream (optional)
- Fresh mint leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, packing it down tightly.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add in the granulated sugar and continue to beat until fluffy and light.
- Add the vanilla extract and mix. Then, add the eggs one at a time, mixing well after each addition.
- Add the sour cream and flour, mixing on low speed until just combined. Avoid overmixing.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake at 325°F (160°C) for about 50-60 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- Remove from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a medium saucepan, combine sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat the strawberries.
- In a small bowl, mix cornstarch with water until smooth. Add to the saucepan with the strawberries.
- Cook over medium heat, stirring occasionally, until the mixture bubbles and thickens (about 5-7 minutes). Remove from heat and let it cool completely.
Notes
- For best results, allow the cheesecake to chill overnight to enhance the flavors.
- You can substitute the strawberries with other berries like blueberries or raspberries for a different topping.
- Garnish with whipped cream and fresh mint leaves for an elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes