Velvet Strawberry Cheesecake
A luxurious dessert featuring creamy cheesecake with fresh strawberry puree, set atop a buttery graham cracker crust.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Crunchy and slightly sweet, these crumbs lay the perfect foundation for your cheesecake.
- 1/4 cup sugar Adding sweetness to the crust.
- 1/2 cup butter, melted Rich and aromatic, helps bind the crust together.
For the cheesecake filling
- 3 packages cream cheese (8 oz each), softened The star ingredient for a luxurious texture.
- 1 cup sour cream Adds a touch of tanginess.
- 1 cup sugar Balances the tang of the cream.
- 2 teaspoons vanilla extract Enhances the flavors.
- 3 large eggs Provides structure and creaminess.
- 1 1/2 cups fresh strawberries, pureed Lends flavor and color.
- 1 tablespoon cornstarch Helps set the filling.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand.
- Press this mixture firmly into the bottom of a springform pan to form a sturdy crust.
- In a large mixing bowl, beat the softened cream cheese until fluffy and smooth.
- Gradually add sour cream, sugar, and vanilla, mixing until completely combined.
- Add eggs one at a time, mixing well after each addition.
- Pour in the strawberry puree and sprinkle cornstarch. Mix until fully combined.
- Carefully pour the cheesecake batter over the pressed crust and smooth the top.
Baking
- Bake in the preheated oven for about 55-60 minutes. The edges should be firm, while the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Refrigerate for at least 4 hours, ideally overnight, before serving.
Notes
Ensure cream cheese is completely softened before mixing. Avoid opening the oven door while baking to prevent cracks. Chill the cheesecake overnight for the best flavor.