Ingredients
For the Crust:
Graham crackers: 200 grams (carefully crushed)
Melted unsalted butter: 100 grams
Sugar: 2 tablespoons
For the Cheesecake Filling:
Cream cheese: 800 grams (at room temperature)
Granulated sugar: 200 grams
Large eggs: 3
Vanilla extract: 2 teaspoons
Heavy cream: 200 ml
Juice of 1/2 lemon (1 tbsp.)
For the Strawberry Topping:
Strawberry: 300 g fresh, sliced
Granulated sugar: 50 grams
Cornstarch: 1 teaspoon (dissolved in 2 tablespoons water)
Lemon zest: 1 teaspoon
Instructions
Step 1: Make the Graham Cracker Crust
Let’s start the weighing and measuring flour Preheat oven at 175 degree Celsius (350 degree Fahrenheit)
In a bowl, stir graham cracker crumbs, sugar and melted butter into a uniform mixture.
Pat the mixture into the bottom of a 9-inch springform pan using your hands.
Bake for 10 minutes, then let cool while you make the filling.
Prepare the cheesecake filling: Step 2
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, mixing on low speed between additions to not over-mix.
Add the heavy cream, vanilla extract and lemon juice and mix until just incorporated.
Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
The best way to do it is to prepare a water bath by wrapping the bottom of the springform pan with aluminum foil.
Place the pan in a larger roasting pan, then pour hot water into the roasting pan so it comes halfway up the springform pan.
Bake at 160°C (320°F) for 55–65 minutes or until edges are set but center still jiggles slightly.
Turn off the oven but crack the door and leave the cheesecake to cool in the oven for 1 hour.
Chill at least 4 hours or overnight before serving.
Step 4: Make the Strawberry Topping
In a saucepan, mix strawberries with sugar and lemon zest over medium-low heat. Cook until the strawberries start to release their juices and soften.
Pour in the cornstarch slurry, stir, and cook for another 2–3 minutes until the topping has thickened.
Remove from heat and allow to cool completely before spreading over the chilled cheesecake.
Step 5: Assemble and Serve
Carefully remove the cheesecake from the springform pan and place it on a serving plate.
Spoon the cooled strawberry topping evenly over the top.
Slice and serve with additional strawberries or whipped cream, if desired.
Pro Tips
Use room-temperature ingredients for a filling that’s smooth and creamy.
The batter should not be over-mixed if you want to retain a light texture.
For a clean slice, dip your knife in warm water before cutting.
You have got to love your own Strawberry Cheesecake