Description
This Strawberry Dream Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust and a smooth filling infused with fresh strawberry puree. Topped with whipped cream and fresh strawberries, it’s the perfect sweet treat for any occasion, especially during the summer months.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup strawberry puree (from fresh or frozen strawberries)
For the topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, halved
- Extra strawberry puree or sauce for drizzle (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until blended. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream and strawberry puree until the filling is smooth and fully combined.
- Assemble and bake: Pour the filling over the cooled crust and spread it evenly. Place the springform pan in a water bath by setting it into a larger baking dish filled with hot water to prevent cracking. Bake for 55–65 minutes, or until the cheesecake center is just set with a slight jiggle when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually. Then remove the cheesecake from the oven and cool it completely at room temperature. Once cooled, refrigerate for at least 6 hours or overnight to fully set.
- Prepare the topping: Using a mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and serve: Decorate the top of the cheesecake with halved fresh strawberries and drizzle extra strawberry puree or sauce if desired. Slice and serve chilled for the best texture and flavor.
Notes
- To make strawberry puree, blend 1 cup of hulled strawberries until smooth. Strain if desired for a silkier texture.
- For a stronger strawberry flavor, add a few drops of strawberry extract to the filling.
- Always chill cheesecake completely before slicing for clean cuts.
