Description
This decadent strawberry cheesecake features a rich, velvety cream cheese filling set atop a buttery graham cracker crust. By utilizing a low and slow baking method, the cheesecake achieves a perfectly smooth, crack-free finish. Topped with fresh, macerated strawberries, this dessert provides a harmonious balance of tangy, creamy, and sweet notes. It is a reliable, professional-grade recipe perfect for any special occasion, ensuring a beautiful presentation and a satisfying, sliceable texture that highlights the vibrant, natural flavor of fresh fruit.
Ingredients
32 oz full-fat cream cheese, room temperature
1.5 cups granulated sugar
1 cup sour cream
4 large eggs, room temperature
2 cups graham cracker crumbs
0.5 cup unsalted butter, melted
2 lbs fresh strawberries, hulled and sliced
Instructions
Preheat oven to 350°F.
Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan.
Bake the crust for 10 minutes, then cool on a wire rack.
Beat cream cheese and sugar until smooth.
Add sour cream and beat until combined.
Add eggs one at a time, beating on low until just incorporated.
Pour filling over crust and bake at a low temperature until set.
Cool completely and chill for at least 6 hours.
Top with fresh strawberries before serving.
Notes
Ensure all dairy and eggs are at room temperature to avoid lumps in the batter. Do not overmix the batter once the eggs are added, as this can introduce too much air and cause the cheesecake to crack. Chill the cheesecake for the full 6 hours to ensure a clean, perfect slice.
- Prep Time: 30
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg