Description
This Classic Strawberry Cheesecake features a creamy, smooth cream cheese filling baked on a crisp graham cracker crust, accompanied by a luscious homemade strawberry sauce. Perfectly baked in a water bath to ensure a crack-free texture, this cheesecake is topped with fresh strawberries and mint for a delightful presentation. Ideal for dessert lovers looking for a timeless, indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
Cheesecake Filling
- 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)
Homemade Strawberry Sauce
- 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
Garnish
- Fresh strawberries (sliced, as needed)
- Fresh mint sprigs (as needed)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a glass to smooth the surface. Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.
- Wrap the Pan: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during baking.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 1/2 cups granulated sugar, flour, vanilla extract, lemon zest, and salt, mixing on low speed until just combined—avoid overmixing. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Lastly, stir in sour cream and heavy cream until the mixture is smooth and uniform.
- Bake the Cheesecake in a Water Bath: Pour the filling over the cooled crust. Place the foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to help bake evenly and prevent cracks. Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.
- Cool Gradually: Turn off the oven and prop its door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking caused by sudden temperature changes. Remove from oven and water bath, unwrap foil, and cool completely on a wire rack at room temperature for 1-2 hours.
- Chill: Cover loosely with plastic wrap and refrigerate for at least 6 hours or preferably overnight for full setting.
- Prepare the Strawberry Sauce: In a small saucepan, combine hulled and quartered strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries begin to break down and release juice, about 5-7 minutes. In a small bowl, whisk cornstarch and water until smooth; stir this slurry into the strawberry mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely. For a smoother sauce, mash some berries or blend partially with an immersion blender.
- Assemble and Serve: Remove sides of the springform pan carefully. Slice the cheesecake using a warm, sharp knife (wiping clean between slices). Serve each slice topped with homemade strawberry sauce and garnish with fresh strawberry slices and mint sprigs as desired.
Notes
- Using room temperature ingredients (cream cheese, eggs, sour cream, heavy cream) ensures a smooth batter and prevents lumps.
- Wrapping the pan in foil during the water bath prevents water from seeping into the cheesecake.
- Gradual cooling in the oven reduces the risk of cracks on the cheesecake surface.
- For best slicing results, warm the knife under hot water and wipe it clean between cuts.
- Sugar in the strawberry sauce can be adjusted according to the sweetness of the berries.
- Refrigerate cheesecake for at least 6 hours or overnight before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Classic Strawberry Cheesecake, Strawberry Sauce, Cream Cheese Dessert, Water Bath Cheesecake, Homemade Cheesecake
