Fresh Strawberry Cheesecake
Creamy, tangy cheesecake topped with a layer of fresh strawberries and a sweet strawberry glazeperfect for summer gatherings!
Ingredients
Crust:
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted 杻
2 tbsp packed brown sugar
Cheesecake Filling:
2.2 lbs 1 kg cream cheese, room temperature 燎
1 1/2 cups granulated sugar
2 tbsp all-purpose flour
1/2 tsp salt 蓼
4 large eggs 讀
2 tsp pure vanilla extract
1 tsp freshly squeezed lemon juice
1 tsp lemon zest
Cheesecake Topping:
1 1/2 lbs 0.7 kg fresh strawberries, washed, hulled, and halved
Fresh Strawberry Glaze:
1 cup fresh strawberries, washed and roughly chopped
1 cup granulated sugar
2 tsp freshly squeezed lemon juice
1 cup water
3 tbsp cornstarch
Instructions
1 Prepare the Crust
Preheat oven to 350F 175C. Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar until fully combined.
Press mixture evenly over the bottom of the pan. Set aside.
2 Cheesecake Filling
In a small bowl, whisk together granulated sugar, flour, and salt.
In a mixer with a paddle attachment, beat the cream cheese on medium speed until smooth. Gradually add sugar mixture, then beat in eggs one at a time. Add vanilla extract, lemon juice, and lemon zest.
Pour cream cheese mixture over the crust, smoothing the top.
3 Bake
Bake for 60 minutes or until the center is set. Cool for 20 minutes, then loosen edges with a thin knife and remove springform side. Cool on a rack, then refrigerate.
4 Make the Glaze
In a pot, combine 1 cup sugar, 1 cup chopped strawberries, 3/4 cup water, and lemon juice. Bring to a boil, then simmer 4 minutes.
Dissolve cornstarch in remaining 1/4 cup water, add to pot, and whisk until thick. Blend with a hand blender, then strain to remove lumps. Cool for 20 minutes.
5 Assemble
Arrange halved strawberries in circles on top of the cheesecake. Spoon glaze over berries, filling gaps. Let a little glaze drip over the edge for a finished look.