“Indulge in Bliss: A Step-by-Step Guide to Making Delicious Strawberry Cheesecake”
Recipe: Classic Strawberry Cheesecake
Preparation Time: 30 minutes
Chilling Time: 4 hours or overnight
Total Time: 4 hours 30 minutes (including chilling time)
Serving Size: 8-10 servings
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Whipped cream
- Fresh strawberries (for garnish)
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, forming an even crust. Use the back of a spoon or the bottom of a glass to help compact the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges of the pan to loosen the cheesecake.
- Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to set.
- While the cheesecake is chilling, prepare the strawberry topping. In a saucepan, combine the sliced strawberries, granulated sugar, lemon juice, cornstarch, and water.
- Cook the mixture over medium heat, stirring frequently, until it thickens and the strawberries soften, about 5-7 minutes. Remove from heat and let it cool completely.
- Once the cheesecake is chilled and set, carefully remove it from the springform pan.
- Pour the cooled strawberry topping over the cheesecake, spreading it evenly.
- If desired, garnish the cheesecake with whipped cream and fresh strawberry slices.
- Slice and serve the luscious homemade strawberry cheesecake, savoring the creamy and fruity flavors.
Note: Store any leftovers in the refrigerator for up to 3-4 days.
Enjoy your homemade strawberry cheesecake!