Description
Delight in this luscious Strawberry Cheesecake Cake, featuring a creamy cheesecake filling nestled on a buttery graham cracker crust, topped with fresh strawberries and a light whipped cream finish. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
For the Strawberry Topping:
- 1 cup sliced strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract and sliced strawberries until well combined.
- Pour the cheesecake batter over the crust, spreading it evenly.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the strawberry topping, combine sliced strawberries, granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool, then spread over the chilled cheesecake.
- For the whipped cream topping, in a chilled bowl, whip heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Spread the whipped cream over the strawberry topping just before serving.
Notes
This cheesecake can be made a day in advance for better flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes