Description
A luxurious baked strawberry cheesecake featuring a buttery graham cracker crust and topped with a thick, velvety cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup fresh strawberry puree
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350F. Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
- Lower oven temperature to 325F. In a large bowl, beat 24 oz cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time on low speed, mixing just until combined.
- Stir in the strawberry puree, lemon juice, and 1 tsp vanilla extract using a spatula.
- Pour batter into the cooled crust. Place the pan in a larger roasting pan filled with 1 inch of hot water.
- Bake for 50-60 minutes until edges are set but center jiggles slightly. Remove from water bath and cool to room temperature.
- Refrigerate the cake for at least 6 hours or overnight.
- For the frosting, beat 4 oz cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla, whipping until stiff peaks form.
- Spread frosting over the chilled cheesecake and garnish with fresh strawberry slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American