This simple strawberry cheesecake recipe just screams summer. It’s cool and refreshing with the sweetest summer strawberries. If you want to jazz it up and get patriotic, use a star cookie cutter to cut pineapple, then arrange in a pattern on top with the strawberries and big handful of juicy blueberries!
Strawberry Cheesecake Recipe
Makes: 12 servings
Total Time: 6 hours 30 minutes
For the crust-
· 2 cups graham cracker crumbs, about 2 sleeves
· ¼ cup granulated sugar
· 6 tablespoons unsalted butter
For the filling-
· 32 ounces cream cheese, at room temperature
· 1 1/3 cups granulated sugar
· 1 cup sour cream, at room temperature
· 1 tablespoon vanilla extract
· ¼ teaspoon salt
· 4 large eggs, at room temperature, slightly beaten
For the sauce-
· 16 ounces whole strawberries, diced
· 2 tablespoons cornstarch
· 1 cup granulated sugar
· 2 tablespoons lemon juice
· 2 teaspoons vanilla extract
· 1/8 teaspoon salt
· 2 cups finely chopped strawberries
Move the oven rack to the lower third and preheat to 350°F.
Line a 9” springform pan with parchment paper, using the pan to trace and then cut out the circle. Spray with non-stick cooking spray.
In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Press the crumb mixture into the bottom of the of the pan and about 2 inches up the sides. Bake for 10 minutes then set aside to cool.
To make the filling- reduce the oven temperature to 300°F.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Scrape down the sides.
Add the sugar and sour cream, beating until well combined. Add the vanilla and salt, and mix on low speed until smooth.
Using a silicone spatula, gently stir in the eggs until just combined. Pour the batter over the prepared crust.
Fill a roasting pan with an inch of boiling water and place the springform pan in the center. This will help to keep the top from cracking.
Bake for 1 hour, or until the edges are set and golden brown and the center is still slightly jiggly. Turn the oven off, and leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
To make the sauce- add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
Cook over medium heat, stirring constantly until thickened, about 15 minutes.
Remove from heat and stir in the lemon juice, vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
Remove the sides of the pan just before serving.