Are you ready to indulge in a decadent dessert that will satisfy all your sweet cravings? Look no further than a delicious strawberry cheesecake. This creamy, velvety dessert is a classic favorite for a reason, with its rich flavor and smooth texture that is perfect for any occasion. Whether you're celebrating a special occasion or simply looking for a delicious treat to enjoy with friends and family, a decadent strawberry cheesecake is the perfect choice.
Graham Cracker Crust
1 sleeve graham cracker crumbs
4 tablespoons butter - melted
2 tablespoons sugar
pinch of salt
Bake for 8 to 10 minutes. Set aside.
Cheesecake Filling
4 large pkgs, Philadelphia cream cheese softened
1 1/2 cups of sugar
2/3 cup whole milk
1 pint sour cream (16 oz)
4 eggs (beat in one at a time)
4 tablespoons flour
1 tablespoon vanilla
Strawberry Topping
1 ½ lbs strawberries
1 ½ teaspoons cornstarch
3 to 6 tablespoons sugar - adjust as needed, taste for sweetness
1 ½ tablespoons lemon juice
INSTRUCTIONS
Preheat the oven to 350°F. Line the bottom of your 10" springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.
CRUST:
Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides.
I use a KitchenAid stand-up mixer to cream the cream cheese and sugar. Add remaining ingredients one at a time until blended. Pour into springform pan.
BAKING:
Heat oven to 350 degrees AND place an oblong pan of water about 1/3 full on rack beneath rack for cheesecake. Prevents cheesecake from cracking.
Place cheesecake on the above rack. I bake in our gas oven for 50 minutes.
DO NOT OPEN THE OVEN!!
Then, after 50 minutes TURN OFF THE OVEN WITHOUT OPENING TO LOOK AT THE CHEESECAKE, LEAVE THE CHEESECAKE IN THE OVEN FOR ANOTHER 50 MINUTES
Remove cheesecake from the oven and place on a rack. After about 5 minutes, run a thin knife around the edge of the cheesecake to prevent from sticking or cracking when cooling.
DO NOT REMOVE SPRINGFORM.
Once cake is completely cooled pour the strawberry topping on top* cover the cheesecake with foil and place in refrigerator overnight. Remove springform and enjoy.
Note: Cheesecake is never good the first day, always refrigerate it overnight for best results.
* If you prefer, make the topping, and put it in the fridge in a jar. Then spoon it over each slice of cheesecake as you serve it.
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