The Strawberry Cheesecake is a delightful blend of creamy and tangy flavors, offering a perfect conclusion to any meal. The process of crafting this dessert begins with a crust made from a mixture of graham cracker crumbs, melted butter, and granulated sugar, pressed firmly into the base of a 9-inch springform pan. This crust provides a buttery, slightly crunchy foundation for the rich filling.
The filling itself is created by beating softened cream cheese with granulated sugar until it achieves a smooth, creamy consistency. Vanilla extract and eggs are incorporated to enhance the flavor and achieve the perfect texture. This luscious mixture is then poured over the prepared crust and baked until the center is almost set, maintaining a slight jiggle, which ensures a smooth and velvety texture.
Once baked, the cheesecake is left to cool on a wire rack, then further cooled to room temperature after loosening the edges with a knife. To add an extra layer of flavor, a topping made from sour cream, powdered sugar, and vanilla extract is spread over the cooled cheesecake. This adds a pleasing tanginess and smooth finish.
Refrigerated for at least four hours, the cheesecake sets to a firm, sliceable consistency. Prior to serving, fresh strawberry slices are arranged on top, providing a burst of freshness and color. Finally, a drizzle of warmed strawberry jam not only accentuates the fruit’s natural sweetness but also adds a glossy, delectable finish.
Strawberry Cheesecake stands out not just for its flavor and texture, but also for its visually appealing presentation. The combination of creamy cheesecake, tangy sour cream, and fresh strawberries creates a harmonious balance that is both decadent and refreshing, making it an ideal dessert for special occasions or a luxurious treat anytime.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
4 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 cups fresh strawberries, hulled and sliced
1/2 cup strawberry jam
Directions
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of granulated sugar. Mix until well combined.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
4. In a large bowl, beat 4 packages of softened cream cheese with 1 cup of granulated sugar until smooth and creamy.
5. Add 1 teaspoon of vanilla extract to the cream cheese mixture and mix well.
6. Beat in the eggs, one at a time, mixing well after each addition.
7. Pour the cream cheese mixture over the prepared crust and spread evenly.
8. Bake in the preheated oven for about 50-60 minutes or until the center is almost set but still slightly jiggly.
9. Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Then, run a knife around the edges to loosen it from the pan and let it cool completely.
10. In a medium bowl, mix 1 cup of sour cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth.
11. Spread the sour cream mixture evenly over the cooled cheesecake.
12. Refrigerate the cheesecake for at least 4 hours or overnight.
13. Before serving, top the cheesecake with sliced fresh strawberries.
14. Warm 1/2 cup of strawberry jam in the microwave for about 30 seconds, then drizzle it over the strawberries on top of the cheesecake.