Decadent Creamy Baked Strawberry Cheesecake
A rich and creamy cheesecake topped with a vibrant strawberry sauce, perfect for special occasions or weekend treats.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 340 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan to ensure an easy release after baking.
- Combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until you have a sandy consistency, then press firmly into the bottom of your prepared pan. Bake for 10 minutes, then let it cool.
- Beat the softened cream cheese until smooth. Gradually add in 1 cup of granulated sugar and salt, beating until combined. Mix in the sour cream, vanilla extract, and lemon juice until everything is smooth and creamy.
- Add the eggs one at a time, mixing on low speed just until incorporated.
- Pour the cream cheese filling over the cooled crust, smoothing out the top with a spatula.
- Bake the cheesecake for 55 to 65 minutes until the edges are set, but the center jiggles slightly. Turn off the oven, crack the door open, and let it cool inside for about an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best texture.
- Make the strawberry topping by combining sliced strawberries, 1/4 cup granulated sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat, stirring until thickened. Set aside to cool.
- Spoon the cooled strawberry topping generously over the cheesecake.
Notes
Serve with whipped cream, mint, or dark chocolate shavings. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://cookingwithmayaa.com/creamy-baked-strawberry-cheesecake/