Velvet Strawberry Cheesecake
A decadent and delightful dessert combining creamy cheesecake with fresh strawberries for a luscious texture and vibrant color.
Servings 8 servings
Calories 350kcal
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs Provides a crunchy and slightly sweet foundation.
- 0.25 cups ¼ cup sugar Adds sweetness to the crust.
- 0.5 cups ½ cup butter, melted Rich and buttery binding agent.
For the cheesecake filling
- 24 oz 3 packages cream cheese (8 oz each), softened The creamy heart of the cheesecake.
- 1 cup 1 cup sour cream Adds tanginess and balances sweetness.
- 1 cup 1 cup sugar For perfect sweetness in the filling.
- 2 teaspoons 2 teaspoons vanilla extract Elevates the flavor profile.
- 3 large 3 large eggs Essential for structure.
- 1.5 cups 1 ½ cups fresh strawberries, pureed Brings freshness and vibrant color.
- 1 tablespoon 1 tablespoon cornstarch Stabilizes the cheesecake.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter until moistened. Press this mixture into the bottom of a springform pan.
- In a large bowl, beat together the cream cheese, sour cream, and 1 cup sugar until creamy and smooth.
- Add the vanilla extract and incorporate one egg at a time into the mixture.
- Gently mix in the strawberry puree and cornstarch.
- Pour the batter over the prepared crust and smooth the top with a spatula.
Baking
- Bake in the oven for 55 to 60 minutes.
- Once baked, turn off the oven and leave the cheesecake inside for one hour to cool gradually.
Chilling
- Refrigerate for at least four hours or, for the best results, overnight.
Serving
- Garnish with fresh strawberries or whipped cream before serving.
Notes
Make sure all ingredients are at room temperature. Avoid lumps in the cream cheese by mixing well. Do not rush the cooling and chilling phases.