Delicious and creamy strawberry cheesecake
Strawberry Cheesecake
Delicious and creamy strawberry cheesecake
Ingredients
- Crust:
- - 2 cups graham cracker crumbs
- - 1/2 cup unsalted butter, melted
- Filling:
- - 24 oz cream cheese, room temperature
- - 1 cup granulated sugar
- - 3 large eggs
- - 1 tsp vanilla extract
- Strawberry topping:
- - 2 cups fresh strawberries
- - 1/4 cup granulated sugar
- - 1 tbsp cornstarch
- - 1/4 cup water
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 55-60 minutes or until the center is set. Remove from the oven and let cool in the pan for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the pan and let the cheesecake cool completely on a wire rack.
- While the cheesecake is cooling, prepare the strawberry topping. In a medium saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat until the mixture is thickened and the strawberries are softened, about 5 minutes. Remove from heat and let cool.
- Once the cheesecake and strawberry topping are completely cool, pour the strawberry topping over the cheesecake. Spread evenly with a spoon.
- Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Before serving, remove the cheesecake from the refrigerator and let it sit at room temperature for about 15 minutes. Slice and serve.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 5gFat: 26gFiber: 1g
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