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Hyper-realistic photo of a single slice of strawberry cheesecake on a simple white ceramic dessert plate, thick golden graham cracker crust, tall creamy pale ivory cheesecake filling with a smooth dense baked texture, glossy strawberry topping made with sliced fresh strawberries in a bright red syrupy glaze, realistic berry sizes and juicy textures, clean sharp slice edges, set on a white marble kitchen counter in a bright white kitchen, soft natural window light, crisp editorial food photography, airy clean styling, subtle natural shadows, softly blurred background, no fork, no whipped cream, no mint, no crumbs mess, no text, no watermark

Strawberry Cheesecake

InsiderMama.com
This strawberry cheesecake has a creamy baked filling, a buttery graham cracker crust, and a glossy fresh strawberry topping. The texture is smooth and sliceable, with a bright berry layer that balances the richness.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 35 minutes
Servings 12

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1 pinch salt

Filling

  • 32 ounces full-fat cream cheese softened
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 1 tablespoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 pinch salt
  • 4 large eggs room temperature

Topping

  • 1 pound fresh strawberries hulled and sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 6 to 8 extra strawberries for garnish optional

Instructions
 

  • Preheat the oven to 325°F.
  • Mix the graham cracker crumbs, sugar, melted butter, and salt in a bowl until evenly combined.
  • Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
  • Bake the crust for 10 minutes.
  • Remove the crust from the oven and let it cool while preparing the filling.
  • Beat the softened cream cheese until smooth.
  • Add the sugar, sour cream, vanilla extract, flour, and salt.
  • Mix until creamy and fully combined, scraping the bowl as needed.
  • Add the eggs one at a time.
  • Mix on low speed after each egg until just blended.
  • Pour the filling over the cooled crust.
  • Smooth the top with a spatula.
  • Tap the pan gently on the counter a few times to release air bubbles.
  • Bake for 60 to 70 minutes until the edges are set and the center slightly jiggles.
  • Turn off the oven and crack the door open.
  • Let the cheesecake sit in the oven for 30 minutes.
  • Remove the cheesecake from the oven and let it cool completely at room temperature.
  • Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
  • Place half of the sliced strawberries in a saucepan.
  • Add the sugar and lemon juice.
  • Cook over medium heat until the strawberries soften and release their juices.
  • Stir the cornstarch with the cold water in a small bowl.
  • Pour the cornstarch mixture into the saucepan.
  • Cook and stir until the mixture thickens and becomes glossy.
  • Remove the saucepan from the heat and let it cool slightly.
  • Fold in the remaining sliced strawberries.
  • Let the topping cool completely.
  • Spoon the cooled topping over the chilled cheesecake before serving or add to individual slices.