Homemade Strawberry Cheesecake Recipe

Instructions

1. Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with a light coat of butter or cooking spray, and line the bottom with parchment paper for easy removal of the cheesecake once baked.
2. To make the crust, combine the graham cracker crumbs and sugar in a medium bowl. Stir in the melted butter, mixing until the crumbs are evenly coated and the mixture holds together when pressed. Press the crumb mixture evenly into the bottom of the prepared pan, using the back of a spoon to firmly compact it. Bake the crust for about 10 minutes, or until it is golden and fragrant. Remove the crust from the oven and set it aside to cool while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the granulated sugar and vanilla extract, and continue to beat until well combined and fluffy.
4. One at a time, add the eggs to the cream cheese mixture, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated. Once the eggs are added, add the sour cream and flour, mixing until the batter is smooth and free of lumps.
5. Pour the cheesecake batter over the cooled graham cracker crust, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
6. Bake the cheesecake for about 55-60 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The cheesecake should have a light golden color around the edges. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This will help prevent cracking. After an hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
7. Once the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight, to allow it to firm up and set properly.
8. While the cheesecake chills, prepare the strawberry topping. In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and release their juices, about 5 minutes.
9. In a separate bowl, whisk the cornstarch with water to create a slurry. Slowly pour the slurry into the simmering strawberries, stirring constantly. Continue cooking for another 2-3 minutes, or until the sauce thickens into a syrup-like consistency. Remove the pan from the heat and let it cool completely.
10. Once the cheesecake has chilled and the strawberry topping is cool, spread the topping evenly over the surface of the cheesecake. Garnish with extra whole or sliced strawberries for a fresh, vibrant look.
11. Slice and serve the cheesecake chilled. The creamy filling and fresh strawberry topping will melt in your mouth, offering the perfect balance of sweetness and tartness in each bite.
    

    Notes