Amazing Strawberry Cheesecake Recipe

Instructions

1. Prepare Your Oven and Pan – Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with baking spray to prevent sticking. This extra step is crucial for easy removal later and will save you from the heartbreak of a stuck cheesecake.
2. Make the Graham Cracker Crust – Crush your graham crackers either by hand for extra chunky texture or in a food processor for a finer consistency. Mix the crushed crackers with 3 tablespoons of sugar in a large bowl. Add the melted butter and mix with a spatula until the mixture holds together when squeezed but isn’t overly wet. The key here is not to add too much butter, as this can make your crust soggy instead of light and crunchy.
3. Press and Bake the Crust – Pour the crumb mixture into your prepared springform pan. Using the bottom of a glass cup, press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Make sure it’s packed tightly so it holds together during baking. Bake for 10-15 minutes until it turns golden brown and smells fragrant. Remove and let cool while you prepare the filling.
4. Cream the Cheese Base – In a large bowl, beat the room temperature cream cheese with a hand mixer (or stand mixer with paddle attachment) for about 3 minutes until completely smooth and creamy. This step is absolutely crucial – cold cream cheese will create lumps that are nearly impossible to remove later, so be patient and make sure your cream cheese is properly softened.
5. Add Sugar and Mix – Add the granulated sugar to the cream cheese and beat on medium-low speed for about 2 minutes until fully incorporated. Remember, we’re not trying to create a light and fluffy mixture here – we want smooth and creamy without beating too much air into the batter, which can cause cracks during baking.
6. Incorporate Remaining Ingredients – Lightly whisk the eggs in a separate bowl to break them up, then add them to the cream cheese mixture along with the sour cream, lemon zest, vanilla extract, and salt. Mix on medium-low speed until just combined, scraping down the sides of the bowl frequently. Make sure to clean your spatula before the final scrape-down to avoid introducing lumps back into your smooth batter.
7. Bake the Cheesecake – Pour the filling into your cooled crust and gently tap the pan on the counter to release any air bubbles. Bake at 350°F for 15 minutes, then reduce the temperature to 300°F and continue baking for about 1 hour. Halfway through the baking time, place a ramekin filled with water on the bottom rack of your oven to create steam and prevent cracking. The cheesecake is done when the edges are set and risen slightly, but the center still has a slight jiggle.
8. Prepare the Strawberry Topping – While the cheesecake cools, divide your strawberries into two groups: the prettiest ones for decoration and the larger or less perfect ones for cooking. In a large pan, combine half the strawberries (the cooking batch) with water, sugar, and cornstarch. Cook over medium heat for about 5 minutes, stirring frequently, until the strawberries break down and release their juices.
9. Finish the Strawberry Sauce – Use a potato masher to gently mash the cooked strawberries into a chunky puree. Continue cooking for another 5-10 minutes until the sauce thickens and can hold a streak when stirred. Remove from heat, add vanilla extract, and if desired, a few drops of red food coloring to enhance the color. Pour this sauce over your reserved fresh strawberries and let cool to lukewarm.
10. Assemble and Serve – Once your cheesecake has cooled completely, carefully run a knife around the edges and remove the springform pan sides. Transfer to a serving plate and top with your strawberry mixture. Arrange the fresh strawberries so they’re visible above the sauce for the most beautiful presentation. Refrigerate for at least 2 hours before serving for the best texture.

Nutrition Information (Per Slice)