Description
Homemade strawberry cheesecake delivers creamy indulgence with a graham cracker crust and fresh strawberry topping. Rich Philadelphia cream cheese creates silky layers you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 large eggs
- 1 cup strawberry puree or fresh sliced strawberries
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Additional Ingredients:
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: whipped cream for garnish
Instructions
- Craft a buttery foundation by combining graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Place the crust in a preheated oven at 325F (165C) and bake for 10 minutes until lightly golden. Remove and allow to cool and set.
- In a spacious mixing bowl, whip cream cheese until velvety smooth. Gradually incorporate sugar and vanilla, blending until the mixture becomes silky and uniform.
- Add eggs individually, gently folding each one into the cream cheese mixture. Ensure thorough integration after each addition to maintain a consistent texture.
- Pour the luxurious filling over the pre-baked crust, spreading evenly to cover the entire surface. Transfer to the oven and bake for 50-60 minutes at 325F (165C).
- Check the cheesecake’s doneness by observing a slight wobble in the center. Remove from oven and let cool at room temperature for approximately one hour.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow complete setting and enhance flavor development.
- Before serving, artfully arrange fresh strawberry slices or drizzle strawberry puree across the top. Optional: Crown with delicate swirls of whipped cream for an elegant finish.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling that blends perfectly.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a creamy, crack-free cheesecake.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prevent over-mixing the cheesecake batter by gently folding eggs to maintain a light, silky texture and avoid incorporating too much air that can cause cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 376 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg