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Classic Strawberry Cheesecake
Traditional dish · American
A rich and creamy New York-style cheesecake with a buttery graham cracker crust, topped with a vibrant fresh strawberry sauce.
Ingredients
- Cream cheese32 oz
- Granulated sugar1.5 cups
- Eggs4 large
- Sour cream1 cup
- Vanilla extract2 tsp
- Lemon zest1 tsp
- Graham cracker crumbs1.5 cups
- Unsalted butter, melted6 tbsp
- Fresh strawberries2 lbs
- Powdered sugar0.5 cup
- Salt1/4 tsp
Steps
- 1
Preheat oven to 350°F (175°C).
- 2
For the crust: Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan.
- 3
Bake the crust for 10 minutes. Let cool.
- 4
For the filling: Beat cream cheese until smooth. Gradually beat in the remaining sugar until well combined.
- 5
Beat in eggs one at a time, mixing just until incorporated after each addition.
- 6
Stir in sour cream, vanilla extract, and lemon zest.
- 7
Pour filling over the cooled crust.
- 8
Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 10
Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, preferably overnight.
- 11
For the strawberry topping: Hull and slice 1 lb of strawberries. Puree the remaining 1 lb of strawberries with powdered sugar and a pinch of salt.
- 12
Gently fold the sliced strawberries into the puree. Spoon over the chilled cheesecake before serving.
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