Description
Sweet strawberry cheesecake cake blends creamy indulgence with fruity charm, creating a dessert that dances between classic comfort and elegant sophistication. Luscious layers promise pure delight for home bakers craving a memorable slice of pure pleasure.
Ingredients
Scale
Cake Base:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
Cheesecake Layer:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Crust and Topping:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
- Prepare the oven at 325F (165C) and coat a 9-inch springform pan with grease to prevent sticking.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture compactly into the pan’s bottom, creating a solid crust foundation.
- Whip cream cheese and sugar until achieving a silky smooth texture. Gradually incorporate sour cream, then gently fold in eggs one at a time, ensuring thorough integration after each addition. Delicately mix in vanilla extract and sliced strawberries.
- Carefully transfer the cheesecake mixture over the prepared crust, smoothing the surface for even distribution.
- Bake for 50-60 minutes until the center stabilizes with minimal wiggle. Switch off the oven, leaving the cheesecake inside with the door slightly ajar for an additional hour to prevent cracking.
- Extract the cheesecake and allow complete cooling at room temperature. Refrigerate for minimum 4 hours or preferably overnight to set completely.
- Create strawberry topping by simmering sliced strawberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, continuously stirring until the mixture thickens and becomes glossy. Let cool before spreading over the chilled cheesecake.
- Prepare whipped cream by beating heavy cream in a chilled bowl until it begins to thicken. Introduce powdered sugar and vanilla, continuing to whip until stiff peaks develop.
- Generously apply whipped cream over the strawberry topping just before serving, creating an elegant final presentation.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free batter for a creamy texture.
- Gently fold strawberries into the cheesecake mixture to prevent breaking and maintain fruit integrity.
- Use a water bath method by placing the springform pan in a larger pan filled with hot water to prevent cracking and ensure even baking.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 153
- Sugar: 4 g
- Sodium: 51 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg