Description
This Delicious Homemade Strawberry Cheesecake features a creamy cream cheese filling atop a buttery graham cracker crust, topped with fresh strawberries and optional strawberry sauce. Perfect for dessert lovers, it combines rich flavors and a smooth texture in an easy-to-make baked cheesecake.
Ingredients
Scale
Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cups Granulated sugar
- 0.33 cups Unsalted butter, melted
Filling
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 1 cup Sour cream
- 3 large Eggs
Topping
- 2 cups Fresh strawberries, hulled and sliced
- 1 cup Strawberry sauce (optional)
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
- Make the crust mixture: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand, ensuring the crumbs are evenly coated.
- Press crust into pan: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer for the base of the cheesecake.
- Bake the crust: Bake the crust for 8-10 minutes until it turns lightly golden. Remove it from the oven and allow it to cool completely to prevent sogginess.
- Prepare the filling – Beat cream cheese: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, eliminating lumps for a silky texture.
- Add sugar and sour cream: Add granulated sugar and sour cream to the cream cheese. Beat until the mixture is smooth and well combined.
- Add eggs one at a time: Incorporate the eggs one at a time, beating well after each addition to ensure a homogeneous filling that will set properly.
- Pour the batter: Pour the prepared batter evenly over the cooled crust in the springform pan and spread it flat with a spatula.
- Bake the cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center slightly jiggles when moved.
- Cool in the oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking by cooling gradually.
- Chill the cheesecake: Remove the cheesecake from the oven, cool it to room temperature, then refrigerate for at least 4 hours or overnight for firm set.
- Add toppings: Before serving, top the cheesecake with sliced fresh strawberries or drizzle with strawberry sauce for extra flavor and presentation.
- Slice and serve: Slice the chilled cheesecake using a hot knife for clean, neat cuts. Serve chilled for the best texture and taste.
Notes
- Make sure cream cheese is softened to room temperature for a smooth batter.
- Use a hot knife when slicing to prevent cracking and ensure clean slices.
- Allow the crust to cool before adding filling to avoid sogginess.
- Let the cheesecake cool gradually in the oven after baking to prevent cracking.
- Refrigerate for at least 4 hours, preferably overnight, for the best texture.
- Fresh strawberries can be substituted with other berries or fruits as desired.
- Strawberry sauce is optional but adds extra sweetness and visual appeal.
