Description
Indulge in the ultimate strawberry cheesecake experience with this delectable recipe that combines a creamy cheesecake base with a vibrant strawberry compote. Perfect for summer gatherings, special celebrations, or simply as a treat for yourself, this dessert is sure to impress. With its luscious texture and irresistible flavor profile, you’ll find yourself making it again and again.
Ingredients
Scale
- 190g graham cracker crumbs
- 35g sugar (about 3 tbsp)
- 75g melted unsalted butter (about 5 tbsp)
- 32 oz full-fat cream cheese (4 8oz blocks), at room temperature
- 325g granulated sugar (1 ½ cups)
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs, room temperature
- 120g heavy cream (½ cup), room temperature
- 240g sour cream (1 cup), room temperature
- 1 tbsp cornstarch
- 2–3 tablespoons lemon juice
- 1 lb strawberries, roughly chopped in large chunks
- 55g sugar (1/4 cup)
- 1 tsp cornstarch
- Juice of 1/2 a lemon
- Fresh strawberries for decoration (optional)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a springform pan and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth; mix in salt and vanilla. Add eggs one at a time on low speed. Stir in heavy cream, sour cream, cornstarch, and lemon juice.
- Pour filling over cooled crust and bake for 60-75 minutes until set but slightly jiggly in the center. Cool in the oven with the door ajar for an hour.
- Prepare topping by cooking chopped strawberries with sugar and cornstarch until thickened. Cool before spreading over cheesecake.
- Refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg