- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Stir in sour cream and vanilla extract until well combined.
- Add the eggs one at a time, mixing just until combined after each addition.
- Pour the filling into the prepared springform pan and bake at 325F for 45-50 minutes, until the cheesecake is mostly set but still jiggly in the center.
- Let the cheesecake cool at room temperature, then refrigerate for at least 6 hours or overnight.
Step 3: Prepare the Strawberry Topping
- Whisk together sugar and cornstarch in a small saucepan. Add water, lemon juice, and half of the strawberries.
- Cook over medium-low heat, stirring constantly, until the berries break down and the sauce thickens.
- Remove the sauce from heat, stir in butter and remaining strawberries, and let it cool in a heatproof bowl.
- Spoon the cooled topping over the chilled cheesecake, slice, and serve.
Q: Could I add strawberries to the batter? A: While you could add strawberries to the batter, it may affect the texture of the cheesecake and make it mushy. It’s best to keep them as a topping.
Q: How do I avoid cracks without a water bath? A: To prevent cracks, make sure the crust goes higher up the sides of the pan than the batter. Allow the cheesecake to cool slowly before refrigerating.
Q: Can I make this with an Oreo crust? A: While a graham cracker crust is recommended, you can make an Oreo crust by combining crushed Oreo cookies with melted butter.
Enjoy this classic strawberry cheesecake with its irresistible strawberry topping. It’s the perfect dessert for any occasion, and even better when shared with loved ones. Let’s bake together and create sweet memories!
