Description
This classic strawberry cheesecake features a rich, creamy filling atop a buttery graham cracker crust, topped with fresh strawberries glazed with strawberry jam. Baked in a water bath to ensure a smooth, crack-free texture, it’s a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup strawberry jam
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until fully blended. Beat in the eggs one at a time, mixing just until incorporated. Stir in sour cream and heavy cream until smooth and creamy. Pour the filling over the cooled crust.
- Prepare for baking: Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath, which helps prevent cracks.
- Bake the cheesecake: Bake for 60–70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight to fully set.
- Prepare the topping and serve: Warm the strawberry jam slightly and stir until smooth. Arrange sliced strawberries on top of the chilled cheesecake, then brush with the warm jam to glaze. Slice and serve.
Notes
- To prevent cracks, avoid overmixing the batter and use a water bath when baking.
- For an easier topping, substitute the strawberry jam and fresh berries with store-bought strawberry pie filling.