A delightful dessert combining creamy cheesecake with sweet and tangy strawberry sauce, perfect for special occasions or weekend treats.
Ingredients
For the Strawberry Sauce: 1 ½ cups fresh or frozen strawberries, hulled ¼ cup granulated sugar 1 tablespoon lemon juice 1 tablespoon cornstarch mixed with 1 tablespoon water
1 ½ cups fresh or frozen strawberries, hulled
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
For the Crust: 1 ½ cups graham cracker crumbs ⅓ cup granulated sugar ½ cup unsalted butter, melted
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling: 24 ounces (3 blocks) cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup sour cream ¼ cup heavy cream
24 ounces (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
¼ cup heavy cream
Cook Mode Prevent your screen from going dark
Instructions
1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until softened, about 5-7 minutes.
2. Use a potato masher or fork to break the strawberries into a puree.
3. Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Let cool completely and strain for a smoother sauce if desired.
4. Preheat your oven to 325°F (160°C).
5. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Set aside to cool.
6. In a large bowl, beat cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition.
7. Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.
8. Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of cooled strawberry sauce on top and swirl with a knife or skewer.
9. Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath.
10. Bake for 55-65 minutes, or until edges are set and the center jiggles slightly.
11. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
12. Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours, or overnight, for the best texture.
13. Run a knife around the edges before releasing the springform. Slice and serve with additional strawberry sauce or fresh strawberries for garnish.