Strawberry Cheesecake

• servings: 12 servings
• active time: 45 minutes
• total time: 7 hours 35 minutes

Ingredients

1 ½ cups graham cracker crumbs

2 Tablespoons granulated sugar

1 Tablespoon light brown sugar (firmly packed)

5 Tablespoons unsalted butter, melted

24 oz cream cheese (softened, use full-fat)

1 cup granulated sugar

½ cup sour cream

1 teaspoon vanilla extract

3 large eggs (lightly beaten, room temperature preferred)

1 ½ lb fresh or frozen strawberries (rinsed, hulled, and quartered)

¼ cup granulated sugar

1 ½ Tablespoon cornstarch (see note)

1 Tablespoon lemon juice

2 Tablespoon water

1 Tablespoon butter (salted or unsalted)

Directions

Preheat your oven to 325F (160C).

Graham Cracker Crust

In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.

Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.

Cheesecake Filling

In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.

Stir in the sour cream and vanilla extract until just combined.

Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.

Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).

Allow the cheesecake to cool at room temperature until it's no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.

Strawberry Topping

In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.

Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.

Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.

Nutrition

• Calories: 443 kcal
• Total Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Cholesterol: 119 mg
• Sodium: 275 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 2 g
• Total Sugars: 32 g
• Protein: 6 g