Description
This classic American strawberry cheesecake features a rich, velvety cream cheese filling set atop a buttery graham cracker crust. Topped with a vibrant, homemade fresh strawberry reduction, it balances decadent sweetness with a bright, acidic pop. Following this method ensures a perfectly smooth, crack-free surface every time, creating a professional-quality dessert that melts on the palate.
Ingredients
1.5 cups graham crackers, finely crushed
32 oz cream cheese, full-fat, room temperature
1.25 cups granulated sugar
1 cup sour cream
2 tsp pure vanilla extract
4 large eggs, room temperature
2 lbs fresh strawberries, hulled
6 tbsp unsalted butter, melted
1/4 cup granulated sugar (for crust)
Instructions
Preheat oven to 350°F.
Combine crushed graham crackers, 1/4 cup sugar, and melted butter, then press into a 9-inch springform pan.
Bake the crust for 10 minutes and let cool completely.
Beat cream cheese and 1.25 cups sugar until smooth and fluffy.
Mix in sour cream and vanilla extract on low speed.
Add eggs one at a time, incorporating fully before adding the next.
Pour batter over crust and bake at 325°F for 65 minutes until center is slightly wobbly.
Simmer strawberries in a saucepan until reduced to a thick glaze, then cool and spread over the chilled cheesecake.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps. Allow the cheesecake to chill for at least 8 hours or overnight for the best texture and sliceability.
- Prep Time: 30
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg