Homemade Strawberry Cheesecake With Graham Cracker Crust
There's something about the combination of creamy cheesecake and sweet strawberries that makes everyone's mouth water. And when you add a crunchy graham cracker crust to the mix, you've got a dessert that's sure to impress. Making a homemade strawberry cheesecake with graham cracker crust may seem like a daunting task, but with a little patience and the right recipe, anyone can do it.
Ingredients:
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons melted butter
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Strawberry Topping:
- 16 oz fresh strawberries, sliced
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
Before beginning, preheat your oven to 325 degrees F.
Graham Cracker Crust:
To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix well and press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it out and make it even.
Cheesecake Filling:
Next, you'll make the cheesecake filling. In a large bowl, beat the cream cheese until it's smooth and creamy. Gradually add the sugar and beat until it's well combined. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract, sour cream, and heavy cream until everything is well combined.
Pour the cheesecake filling into the prepared crust and smooth it out with a spatula. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center jiggles slightly when you shake the pan. Turn off the oven and leave the cheesecake inside for another 30 minutes with the door slightly ajar. This will help prevent the cheesecake from cracking.
Strawberry Topping:
While the cheesecake is baking, you can prepare the strawberry topping. In a medium saucepan, combine the sliced strawberries and sugar. Cook over medium heat, stirring occasionally, until the strawberries have released their juices and the mixture is bubbling. In a small bowl, whisk together the cornstarch and water until there are no lumps. Add this mixture to the strawberry mixture and stir well. Cook for another 2-3 minutes, or until the mixture has thickened. Remove from heat and let it cool.
Once the cheesecake has cooled, spread the strawberry topping on top of the cheesecake. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
When you're ready to serve, remove the cheesecake from the pan and slice it into pieces. Enjoy your delicious homemade strawberry cheesecake with graham cracker crust!