Indulge in a slice of heaven with our irresistible Cheesecake with Strawberry Sauce! This creamy, dreamy dessert is the perfect blend of rich cream cheese and a buttery graham cracker crust, topped with a vibrant, homemade strawberry sauce that will make your taste buds dance. Whether you're hosting a special occasion or simply treating yourself, this cheesecake is sure to impress. With just a few simple ingredients and a little bit of patience, you can create a dessert that rivals any restaurant. Ready to become the star of your next gathering? Let’s dive into this delightful recipe!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh strawberries
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- For the crust, combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add 1 cup of sugar to the cream cheese, continuing to mix until fully incorporated and no lumps remain.
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition to ensure a smooth batter.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly.
- Place the springform pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath, which helps prevent cracking.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the strawberry sauce, hull and slice fresh strawberries. Combine strawberries, 1/4 cup sugar, and lemon juice in a saucepan.
- Cook the strawberry mixture over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 10-15 minutes.
- Let the strawberry sauce cool completely, then strain if a smoother consistency is desired.
- Before serving, remove the cheesecake from the springform pan and drizzle with the prepared strawberry sauce.
Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy batter without lumps.
- Water Bath: Don’t skip the water bath! This technique helps regulate the temperature while baking, preventing cracks on the surface of your cheesecake.
- Cooling Time: Allow the cheesecake to cool completely at room temperature before refrigerating. This helps it set properly and enhances the flavor.
- Strawberry Sauce Consistency: For a smoother sauce, strain the strawberry mixture after cooking to remove seeds and chunks. This will give you a silky finish that beautifully complements the cheesecake.
- Serving Suggestions: For an extra touch, serve the cheesecake with whipped cream or a sprinkle of fresh mint leaves alongside the strawberry sauce for a pop of color and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 9g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 145mg
