Strawberry Cheesecake Recipe
Whether you're hosting a fancy dinner party, celebrating a special milestone, or simply treating yourself to a little self-care, this Strawberry Cheesecake is the perfect companion for any occasion. Spread love and sweetness with every slice!
Servings: 8
Ingredients
Cheesecake Crust
- 8 oz graham crackers
- 4 oz butter at room temperature
- 1 tbsp granulated sugar
Cheesecake Filling
- 24 oz cream cheese at room temperature
- 1 cup granulated sugar
- 3 eggs at room temperature
- 2 tsp vanilla extract
- 2 tbsps corstarch
- Pinch of salt
Strawberry Sauce
- 2 cups strawberries fresh or frozen
- 1 tbsp white granulated sugar
Garnish
- 1 1/4 cup heavy whipping cream
Instructions
Cheesecake Crust
- Ground the graham crackers until you get fine crumbs. I like to use a food processor.
- Mix them with the butter until well combined.
- Transfer the mixture to a 8 inches springform pan and press it until it rises on the sides.
- Bake the crust for 8 minutes, then put it aside to cool down.
Cheesecake Filling
- Preheat the oven to 300 F for 10 minutes.
- Beat the cream cheese and sugar in a large bowl until it becomes creamy.
- Beat in the eggs with vanilla until smooth and well combined.
- Add the cornstarch and salt then mix them in a no lumps are found.
- Pour the creamy cheesecake filling over the crust. Gently lift the pan and drop it twice to remove the air bubbles.
- Put the cheesecake pan on a baking tray, then bake it for 45 to 60 minutes until it sets.
- Turn off the oven, and crack the oven open. Let it sit for 10 minutes.
- Pull the cheesecake out of the oven and let it cool down completely at room temperature.
- Chill the cheesecake in the fridge and don't garnish it until the day you wish to serve it.
Strawberry Sauce
- Stir the strawberries with sugar in a saucepan and cook them over high heat for 7 to 10 minutes until they soften.
- Turn off the heat and blend them until smooth using an immersion blender.
- Pour the sauce over the cheesecake and chill it in the fridge for 30 minutes or the freezer for 15 minutes.
- In the meantime, beat the heavy cream until it's stiff peaks. Use it to garnish the cheesecake then serve it and enjoy!
Notes
I like to use a kitchen aid at medium speed because it makes the whole process very easy.
It's very important to put the cheesecake pan in an empty baking tray or pan and then bake it because it will slow down the cooking process, and ensures that your cheesecake doesn't crack.