Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter (melted)

32 oz cream cheese (softened, room temperature)

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

1 tsp vanilla extract

1/2 tsp lemon zest (finely grated)

1/4 tsp salt

4 large eggs (room temperature)

1/2 cup sour cream (room temperature)

1/4 cup heavy cream (room temperature)

2 cups fresh strawberries (hulled and quartered)

1/4 cup granulated sugar (adjust to taste)

1 tbsp lemon juice (fresh)

1 tbsp cornstarch

2 tbsp water

Fresh strawberries (sliced, for garnish)

Fresh mint sprigs (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to smooth the surface. Bake for 10-12 minutes until lightly golden, then let cool slightly. Wrap the outside of the pan tightly with heavy-duty foil if using a water bath.

Step 2: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add 1 1/2 cups sugar, flour, vanilla extract, lemon zest, and salt. Mix on low speed until just combined. Add eggs one at a time, mixing gently after each addition to avoid overmixing. Stir in sour cream and heavy cream until smooth.

Step 3: Pour the filling over the cooled crust. Place the foil-wrapped pan inside a larger roasting pan and carefully pour hot water into the roasting pan to reach halfway up the side of the springform. Bake for 60-70 minutes until the edges are set but the center jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Step 4: Remove cheesecake from the oven and water bath. Unwrap foil and allow it to cool completely on a wire rack for 1-2 hours. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.

Step 5: To make the strawberry sauce, combine hulled and quartered strawberries, 1/4 cup sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally until berries release juices and soften (5-7 minutes). Mix cornstarch and water in a small bowl until smooth, then stir into the simmering strawberries. Cook for 1-2 more minutes until thickened. Remove from heat and cool completely.

Step 6: Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake with a warm, sharp knife, wiping the blade clean between slices. Serve with a spoonful of the homemade strawberry sauce and garnish with fresh strawberry slices and mint sprigs as desired.

Tips & Variations

For a smoother sauce, mash some berries or blend part of the sauce with an immersion blender before cooling.

Use fresh, fully ripe strawberries for the best flavor in both the sauce and garnish.

To prevent cracks, avoid overmixing and bake in a water bath as described.

Try substituting lemon zest with orange zest for a different citrus note.

FAQs

Can I make the cheesecake ahead of time?

Yes, this cheesecake is best made at least one day in advance to allow it to fully set and develop flavor. Refrigerate it overnight before serving.

Why do I need to use a water bath for baking?

The water bath keeps the cheesecake moist and ensures even baking, which helps prevent cracks on the surface and creates a creamy texture.

Dessert

Classic Strawberry Cheesecake with Luscious Homemade Sauce Recipe

Introduction