berry sweet. [classic cheesecake w. strawberry sauce]
Talk about decadent. This classic cheesecake with strawberry topping is ev-ery-thing. Not only is it easy on the eyes, but it’s also insanely delicious with the perfect texture. Can you say yum?!
classic cheesecake w. strawberry sauce
- Graham cracker crust recipe:
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp. (3/4 stick) unsalted butter, melted
- Cheesecake recipe:
- Three 8 oz. blocks cream cheese, at room temperature
- ½ cup sugar
- ¼ cup sour cream
- 2 tbsp. plus 1 tsp. cornstarch
- 3 large eggs
- 1 tbsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 1¼ cups heavy cream
- Strawberry topping recipe:
- 1½ pints fresh strawberries, divided
- ⅓ cup white sugar
- 1 tsp. pure vanilla extract
- Mint leaves, for garnish
- For the graham cracker crust:
- Preheat oven to 350 degrees.
- In a large bowl, combine the graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended.
- Double-wrap the bottom of a 9-inch spring-form pan with foil to keep water from seeping into the pan. Press the graham cracker mixture into the bottom and halfway up the sides of a 9-inch deep-dish pie plate.
- Bake until firm, about 8-10 minutes. Remove from the oven and let cool completely before filling. Leave the oven on.
- For the cheesecake:
- In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream and cornstarch. Mix on medium-high speed until light and fluffy. Slowly beat in the eggs, lemon juice and vanilla. Mix until thoroughly incorporated. Turn the mixer off and scrape down the sides of the bowl well. Pour in the cream and mix on low speed until the mixture is smooth.
- Pour the filling into the baked crust.
- Place the cheesecake in a baking pan that is larger than the spring-form pan and carefully fill the pan about three-quarters full with hot water.
- Bake the cheesecake until the center only slightly jiggles, 1 hour to 1 hour 10 minutes.
- When the cheesecake comes out of the oven, remove it from the water bath and place on a wire rack. Carefully run a thin knife around the edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool to room temperature for at least 1 hour, then remove the sides of the spring-form pan.
- Refrigerate for at least 6 hours before serving.
- For the strawberry topping:
- About 30-45 minutes before serving the cheesecake, prepare the strawberry topping.
- Wash strawberries and remove stems, then roughly chop.
- Next, combine strawberries, sugar and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. Note: the mixture will sizzle for a bit, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon to help produce the syrup. Cook until the sauce thickens, about 15 minutes.
- Remove sauce from the heat. In a blender, puree about ⅓ of the sauce, then mix back into the remaining topping. Refrigerate until cool, about 20-30 minutes.
- Once the strawberry topping is cooled, pour desired amount over the top of the cooled cheesecake. Top with additional strawberries (halved). Garnish with mint leaves.
- Cut cheesecake into 8 to 10 slices. Store loosely covered with plastic wrap or tented foil in the refrigerator for up to two days.
Cheesecake recipe from Joanna Gaines Magnolia Table cookbook.