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Strawberry Cheesecake

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Strawberry cheesecake is a creamy, classic dessert with a buttery graham cracker crust, rich cheesecake filling, and a sweet-tart strawberry topping. It’s a crowd-pleasing treat perfect for special occasions or a satisfying dessert anytime.

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • For the cheesecake filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)
  • For the strawberry topping:
  • 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil if using a water bath.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until blended.
  4. Mix in sour cream, vanilla, and lemon juice. Add eggs one at a time, mixing just until combined—do not overbeat.
  5. Pour filling over cooled crust. Place pan in a water bath and bake for 60–70 minutes, or until the center is just set.
  6. Turn off oven, crack the door, and let the cheesecake cool for 1 hour. Then remove, cool to room temperature, and chill for at least 4 hours or overnight.
  7. For the topping, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are soft and syrupy, about 10 minutes. Stir in cornstarch if needed to thicken. Let cool completely.
  8. Spoon cooled strawberry topping over the chilled cheesecake before serving.

Notes

  • Use full-fat block cream cheese for the best texture.
  • Don’t overmix the batter to avoid cracks.
  • Use a water bath and cool the cheesecake slowly to prevent cracking.
  • Swap in strawberry jam or pie filling for a shortcut topping.
  • Freeze individual slices for up to 2 months; thaw overnight in the fridge.

Nutrition

Find it online: https://recipesbyliza.com/strawberry-cheesecake/