Strawberry Cheesecake

Strawberry Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups (180g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups (250g) granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 2/3 cup (160ml) sour cream
• 2/3 cup (160ml) heavy cream

For the Strawberry Topping:

• 1 lb (450g) fresh strawberries, hulled and sliced
• 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup (120ml) water
• 1 teaspoon lemon juice

Instructions:

Make the Crust:

1. Preheat the Oven:
   • Preheat your oven to 325°F (165°C).
2. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated.
3. Form the Crust:
   • Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down firmly and evenly.
4. Bake:
   • Bake the crust for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

1. Beat the Cream Cheese:
   • In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add Sugar and Vanilla:
   • Gradually add the granulated sugar and vanilla extract, beating until well combined.
3. Add Eggs:
   • Add the eggs one at a time, beating well after each addition.
4. Add Sour Cream and Heavy Cream:
   • Mix in the sour cream and heavy cream until the mixture is smooth and well combined.
5. Pour into Crust:
   • Pour the filling over the cooled crust and smooth the top with a spatula.
6. Bake:
   • Bake the cheesecake for about 55-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and just beginning to brown.
7. Cool:
   • Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Make the Strawberry Topping:

1. Cook the Strawberries:
   • In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice. Stir to combine.
2. Heat the Mixture:
   • Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Continue to cook for 1-2 minutes, then remove from heat and let it cool completely.

Assemble the Cheesecake:

1. Top with Strawberries:
   • Once the cheesecake is fully chilled, spoon the strawberry topping over the top of the cheesecake. Spread it evenly and allow some of the topping to drizzle down the sides.
2. Garnish:
   • Optionally, garnish with additional fresh strawberries on top.
3. Serve:
   • Slice and serve your delicious strawberry cheesecake!

Enjoy this delightful and creamy strawberry cheesecake with a luscious strawberry topping!