Description
A classic American strawberry cheesecake featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling, topped with fresh strawberries and a shiny glaze of warm strawberry jam. Perfectly baked to achieve a luscious texture that is rich but balanced with the freshness of the fruit.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
Topping
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup strawberry jam, warmed for topping
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter, mixing until thoroughly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the oven for 10 minutes, then remove and allow it to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup granulated sugar and the vanilla extract, continuing to beat until the mixture is light and fluffy. Add the eggs one at a time, thoroughly mixing after each addition to ensure a smooth batter. Blend in the sour cream and heavy cream until the filling is perfectly smooth.
- Bake the cheesecake: Pour the cream cheese filling into the cooled crust, spreading it evenly. Place the pan back in the oven and bake for 55 to 65 minutes. The cheesecake is done when the center is almost set but still slightly jiggly. Once baked, turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven after cooling and refrigerate for at least 4 hours, preferably overnight, to firm up and develop flavors fully.
- Add the topping: Before serving, arrange the fresh hulled and halved strawberries evenly over the top of the chilled cheesecake. Brush the strawberries with warmed strawberry jam to give a beautiful glossy finish and extra sweetness.
Notes
- For a firmer texture, chill the cheesecake overnight.
- You can use frozen strawberries for the topping if fresh aren’t available—just thaw and drain them first.
- Add a splash of lemon juice to the batter for a slight tang and enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
