Strawberry-cheesecake

Table of Contents

For the crust:

For the cheesecake filling:

For the strawberry topping:

1. Prepare the crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread and firmly packed.
Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

2. Make the cheesecake filling:

In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add sugar and vanilla extract, and continue beating until fully combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and flour until just combined. Be careful not to overmix.
Pour the filling over the cooled crust, spreading it out evenly.

3. Bake the cheesecake:

Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is almost set (it should still have a slight jiggle).
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

4. Prepare the strawberry topping:

In a medium saucepan, combine sugar, cornstarch, and water, then bring to a boil over medium heat, stirring constantly.
Add the lemon juice and continue to stir until the mixture thickens (about 1-2 minutes).
Remove from heat and gently fold in the sliced strawberries.
Let the topping cool to room temperature.

5. Assemble and serve:

Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving plate.
Spoon the strawberry topping over the cheesecake, spreading it out evenly.
Slice and enjoy!

This recipe should yield a rich and creamy cheesecake with a deliciously sweet and tangy strawberry topping. Perfect for any occasion!