Classic Cheesecake with Strawberry Sauce
My Classic Cheesecake is sheer perfection - it's light & creamy, with a crisp graham cracker crust, & luscious strawberry sauce on top. Cheesecakes are easy to make at home, & I'll walk you through the entire process to ensure success each time!
Servings 12 to 16 slices
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 32 ounces cream cheese, at room temperature Use full fat blocks of cream cheese
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature Use full fat
- 2 tsp vanilla extract
For the Strawberry Topping:
- 1 lb strawberries, quartered Can use fresh or frozen - no need to thaw if using frozen
- 1/3 cup granulated sugar
- 3 tbsp water
- 1 tbsp corn starch
- 1 tsp vanilla extract
- pinch of lemon zest optional, but good
- splash of lemon juice optional, but good
Instructions
- Make the Crust: Preheat oven to 350° F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until just incorporated. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
- Prepare the Water Bath + Bake: Bring the pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan, inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.Bake for 88-94 minutes. When done, the cheesecake will have only a slight wobble in the center, and the edges will appear set. A knife inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling:Once the hour is up, remove the pan from the oven. Remove foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
- Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
- Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for 3-4 days.
Notes
Graham Cracker Crumbs: Only have whole graham crackers? Make them into fine crumbs by pulsing in the food processor.
Crust Alternatives: I believe digestive biscuits would be the best alternative to use if you’re in the UK or somewhere without graham crackers.