Strawberry Cheesecake

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Creamy Strawberry Cheesecake: New York-style cream cheese filling, crunchy graham cracker crust, and the most gorgeous strawberry topping!

Prep Time25

Cook Time1 10

Chill Time:2 30

Total Time4 5

Course: Dessert, Snack

Cuisine: American

Keyword: cheesecake and strawberry, strawberry cheesecake, strawberry cheesecake recipe, strawberry cheesecake recipes, strawberry topping for cheesecake

Servings: slices

Calories: 732kcal

Ingredients

For the Graham Cracker Crust*

1 1/2 cups Graham cracker crumbs
1/4 cup light brown sugar loosely packed
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup unsalted butter melted

For the Cheesecake Filling

24 ounces cream cheese (3 bricks), softened
1 cup granulated sugar
3 tablespoons cornstarch
4 eggs large
1 egg yolk large
1/4 cup heavy cream
1 teaspoon vanilla extract

For the Strawberry Cheesecake Topping

32 ounces strawberries fresh
1/4 cup strawberry jam
2 teaspoons hot water

US Customary - Metric

Instructions

To Make the Graham Cracker Crust

Place the Graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
Stir in the melted butter until evenly mixed.
Press the mixture into an even layer in the bottom of an 8-inch diameter, 3-inch tall cake pan.

To Make the Cheesecake Filling

Preheat the oven to 400 degrees F.
Beat the cream cheese, sugar, and cornstarch together on medium speed until smooth (approx. 3 minutes).
Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the eggs (one at a time) allowing each one to fully incorporate before adding the next.
Stir in the cream and vanilla, and pour the batter over the Graham cracker crust.
Place the unbaked cheesecake in a larger pan and pour water in until it comes an inch or two up the sides of the cake pan.
Bake the cheesecake for 15 minutes at 400 degrees F, then turn the oven temp down to 300 degrees F and continue baking until the sides are set but the center is still slightly wobbly (approx. 1 hour to 1 hour 20 minutes).
Turn off the oven and leave the cheesecake inside to slowly cool with the door ajar for 30 minutes.
Remove the cheesecake from the water bath and chill for 2 hours.
Flip the cheesecake out of the pan and then onto a serving platter (you may need to warm the bottom of the pan slightly to help it release).

To Top the Strawberry Cheesecake

Place hulled strawberries all over the top of the cheesecake.
Stir the jam and hot water together until smooth, then brush over the strawberries with a pastry brush.

Notes

*For more info click here: Graham Cracker Crust.

Nutrition