Indulge in the lusciousness of this Strawberry Dream Cheesecake, a delightful dessert that marries a creamy, velvety filling with a sweet and tangy strawberry topping, all nestled atop a buttery graham cracker crust. Perfect for any occasion, this cheesecake is sure to impress your guests and satisfy your sweet cravings.
Why You’ll Love This Recipe
- Classic Combination: The harmonious blend of rich cheesecake and fresh strawberries creates a timeless dessert that appeals to all palates.
- Perfect for Gatherings: Its elegant appearance and delectable taste make it an ideal choice for celebrations, holidays, or any special occasion.
- Make-Ahead Friendly: This cheesecake can be prepared in advance, allowing you to focus on other aspects of your event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Sour cream
- Large eggs
- Vanilla extract
- All-purpose flour
For the Strawberry Topping:
- Fresh strawberries, hulled and sliced
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
Directions
-
Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the mixture into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
-
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add the sugar and beat until well combined, scraping down the sides of the bowl as needed.
- Mix in the sour cream and vanilla extract until fully incorporated.
- Add the eggs, one at a time, beating on low speed after each addition just until blended. Be careful not to overmix.
- Add the flour and mix on low speed until just combined.
-
Bake the Cheesecake:
- Pour the filling over the cooled crust, spreading it into an even layer.
- Place the springform pan inside a larger baking pan. Fill the larger pan with about 1 inch of hot water to create a water bath. This helps prevent cracks in your cheesecake.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove the cheesecake from the oven and the water bath. Run a knife around the edge to loosen it from the pan, but do not remove the sides of the pan yet. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
-
Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves, about 5 minutes.
- In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the saucepan.
- Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and let it cool to room temperature.
-
Assemble and Serve:
- Remove the cheesecake from the refrigerator and the springform pan.
- Pour the cooled strawberry topping over the cheesecake, spreading it evenly.
- Slice and serve this dreamy dessert, garnished with extra fresh strawberries if desired.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 10 minutes
- Cooling Time: 5 hours (including refrigeration)
- Total Time: Approximately 6 hours 40 minutes
Variations
- Berry Medley: Substitute or combine strawberries with other berries like blueberries, raspberries, or blackberries for a mixed berry topping.
- Chocolate Swirl: Incorporate melted chocolate into the cheesecake batter before baking for a marbled effect.
- Nutty Crust: Add finely chopped nuts, such as almonds or pecans, to the graham cracker crust for added texture and flavor.
Storage/Reheating
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing:
Strawberry Dream Cheesecake
Indulge in the lusciousness of this Strawberry Dream Cheesecake, a creamy and velvety dessert topped with a sweet and tangy strawberry sauce, all resting on a buttery graham cracker crust. Perfect for special occasions or a weekend treat, this cheesecake is a showstopper that delivers an irresistible combination of flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: ~6 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then let cool while preparing the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth (2-3 minutes).
- Add sugar and mix until well combined.
- Mix in sour cream and vanilla extract until fully incorporated.
- Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
- Add flour and mix until just combined.
3. Bake the Cheesecake:
- Pour the filling over the cooled crust, spreading evenly.
- Place the springform pan inside a larger baking pan. Fill with 1 inch of hot water to create a water bath.
- Bake for 60-70 minutes, until the center is slightly jiggly but set.
- Turn off the oven, leaving the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven and run a knife around the edges to loosen. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Strawberry Topping:
- In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Stir occasionally until the strawberries release juices (about 5 minutes).
- In a small bowl, mix cornstarch and water. Add to the strawberry mixture.
- Cook for 2-3 minutes, stirring until the sauce thickens.
- Remove from heat and let cool to room temperature.
5. Assemble & Serve:
- Remove the cheesecake from the refrigerator and release it from the springform pan.
- Pour the cooled strawberry topping over the cheesecake.
- Slice and serve, garnished with fresh strawberries if desired.
Notes
- Berry Medley: Use a mix of blueberries, raspberries, or blackberries for the topping.
- Chocolate Swirl: Swirl melted chocolate into the cheesecake batter before baking.
- Nutty Crust: Add finely chopped almonds or pecans to the graham cracker crust.
