Description
This classic Strawberry Cheesecake recipe delivers a creamy, luscious dessert with a buttery graham cracker crust, topped with fresh strawberries and a sweet strawberry jam glaze. With simple ingredients and straightforward steps, it’s the perfect crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Make the Crust: In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter until well mixed. This mixture will form the base of your cheesecake.
- Press the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and compact.
- Prepare Filling: In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, blending well after each addition to incorporate air and create a light texture.
- Assemble Cheesecake: Pour the cream cheese filling evenly over the prepared crust in the springform pan.
- Bake: Bake in the preheated oven for 55-60 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool Down: Remove the cheesecake from the oven and allow it to cool to room temperature to stabilize before adding the toppings.
- Add Toppings: Once cooled, spread sliced fresh strawberries evenly on top and drizzle with strawberry jam for a glossy finish and added sweetness.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set and flavors to meld before serving.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- To prevent cracking, bake the cheesecake in a water bath or place a pan with water on the lower rack during baking.
- For easy slicing, dip your knife in hot water and wipe between each cut.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
