Irresistible Strawberry Cheesecake with a Creamy Twist
This Strawberry Cheesecake is a creamy, velvety delight with a buttery crust and homemade strawberry glaze.
Equipment
- Springform pan
- Mixing bowl
- Oven
Ingredients
For the Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream or Greek yogurt
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
For the Crust
- 1.5 cups graham crackers crushed
- 1/2 cup butter melted
- 1 pinch kosher salt
For the Strawberry Glaze
- 1/2 cup strawberry preserves
- 2 tbsp water or lemon juice
For Garnishing
- 1 cup sliced strawberries fresh
Instructions
Preparing the Cheesecake
- In a mixing bowl, combine crushed graham crackers, melted butter, granulated sugar, and a pinch of salt. Press mixture into the bottom of a springform pan and bake at 350°F for 5 minutes.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, mixing well. Incorporate eggs one at a time, then add sour cream, vanilla extract, and lemon zest until combined.
- Pour the creamy filling over the prepared crust. Bake in a preheated oven using a water bath technique, until the edges are set, but center has a slight jiggle (approximately 55 minutes).
- Once baked, turn off the oven and let the cheesecake cool inside with the door ajar.
- In a small bowl, mix strawberry preserves with water or lemon juice until smooth.
- Refrigerate the cheesecake for at least 4 hours before serving. Once chilled, pour strawberry glaze over the cheesecake and garnish with sliced strawberries.
Notes
Optional: Serve with a dollop of whipped cream for extra indulgence.