Name: Easy Strawberry Cheesecake
Prep time: 45 min
Cook time: 50 min
Total time: 7 h 35 min
Ingredients: 1 ½ c (170 grams) of graham cracker crumbs; 2 tbsp of granulated sugar; 1 tbsp of firmly packed light brown sugar; 5 tbsp (74 grams) of unsalted butter, melted; 24 ounces (680 grams) of full-fat cream cheese, softened; 1 c (200 grams) of granulated sugar; ½ c of sour cream; 1 tsp of vanilla extract; 3 large eggs, lightly beaten (preferably at room temperature); 1 ½ pound of strawberries (fresh or frozen), rinsed, hulled, and quartered; ¼ c (50 grams) of granulated sugar; 1 ½ tbsp of cornstarch (refer to the note); 1 tbsp of lemon juice; 2 tbsp of water; 1 tbsp of butter, either salted or unsalted

Description

This Easy Strawberry Cheesecake. Is everything you want in a dessert—rich, creamy. And bursting with fresh strawberry flavor. The buttery graham cracker crust. Perfectly complements the smooth, tangy cheesecake filling. While the homemade strawberry topping. Adds a refreshing, sweet-tart finish. It’s the kind of dessert. That feels special. But is easy enough to make any time. Perfect for gatherings. Or just a cozy night in. This cheesecake is sure to be a hit!

Ingredients

Scale

For the Crust:

1 ½ c (170 grams) of graham cracker crumbs

2 tbsp of granulated sugar

1 tbsp of firmly packed light brown sugar

5 tbsp (74 grams) of unsalted butter, melted

For the Cheesecake:

24 ounces (680 grams) of full-fat cream cheese, softened

1 c (200 grams) of granulated sugar

½ c of sour cream

1 tsp of vanilla extract

3 large eggs, lightly beaten (preferably at room temperature)

For the Topping:

1 ½ pound of strawberries (fresh or frozen), rinsed, hulled, and quartered

¼ c (50 grams) of granulated sugar

1 ½ tbsp of cornstarch (refer to the note)

1 tbsp of lemon juice

2 tbsp of water

1 tbsp of butter, either salted or unsalted

Instructions

Preheat the Oven: Start by setting your oven. To 325°F (160°C).

Prepare Graham Cracker Crust: In a medium bowl. Mix together the graham cracker crumbs, granulated sugar, and light brown sugar. Pour in the melted butter. And stir until the crumbs are thoroughly coated. And moistened.

Press the crumb mixture evenly. Into the bottom. And slightly up. The sides of a 9-inch springform pan. Use the bottom of a glass. To help press the crumbs firmly. Into place. Set the pan aside.

Make the Cheesecake Filling: In a large mixing bowl. Beat the softened cream cheese. And sugar together. With an electric mixer. On medium-low speed. Until the mixture is smooth. And well-blended. Make sure to scrape down the sides. And bottom of the bowl. To ensure everything. Is evenly mixed.

Add the sour cream. And vanilla extract. Mixing just until combined.

Gradually add the eggs. One at a time. Stirring gently after each addition. Be careful not to over-mix. As this can cause the cheesecake. To puff up too much during baking.

Bake the Cheesecake: Pour the cheesecake batter. Into the prepared crust. Spreading it out evenly. Place the pan in the oven. And bake for 45-50 minutes. The center should still have a slight jiggle. But the rest of the cheesecake. Should be mostly set.

Once baked. Let the cheesecake cool. At room temperature. Until it is no longer warm. Then, move it to the refrigerator to chill. For at least 6 hours. Or ideally, overnight. Keep the springform pan’s collar on. Until you’re ready to serve.

Prepare the Strawberry Topping: In a small saucepan. Whisk together the sugar and cornstarch. Add in half of the strawberries. Along with the water. And lemon juice. Set the heat to medium-low. And cook, stirring constantly. Until the strawberries release their juices. And begin to break down. And the sauce thickens.

Remove the pan from the heat. Then stir in the remaining strawberries. And butter. Until everything is well combined. Transfer the topping to a heatproof bowl. And allow it to cool. Until it’s no longer warm to the touch. You can speed up the cooling process. By placing it in the refrigerator.

Serve the Cheesecake: Once the strawberry topping is cooled. Pour it over the chilled cheesecake. If you prefer a neat presentation. Let the topping set in the fridge. For about an hour before slicing. And serving. If you can’t wait. Dive in—the topping will be deliciously loose. And messy!

Notes

To make this cheesecake gluten-free. Simply swap out the regular graham cracker crumbs. For gluten-free ones. Most grocery stores carry gluten-free graham crackers. So just blitz them in a food processor. To get that classic crumb. The rest of the ingredients are naturally gluten-free. So no need to make any other changes. You’ll still get that same delicious crunch in the crust. Paired with the creamy, rich cheesecake. And that irresistible strawberry topping. No one will even miss the gluten!

Prep Time: 45 minutes
Cook Time: 50 minutes