Classic Strawberry Cheesecake
Pureed strawberries are added to a creamy batter for this strawberry cheesecake with graham cracker crust. A light topping of sweetened sour cream and fresh strawberries create the perfect finish. This cheesecake is best prepared the day before to allow for plenty of time for cooling and chilling.
Prep Time:
30 minutes plus time for chilling
Cook Time:
1 hour 20 minutes
Serves:
16
Perfect for:
Classics
Mothers Day
Park Picnics
Ingredients
- 1 Package (16 ounces) Driscoll's Strawberries, divided
- 4 Packages (8 ounces each) cream cheese, at room temperature
- 1 1/4 Cups plus 2 tablespoons granulated sugar
- 1 1/2 Teaspoons vanilla extract
- 1 Cup sour cream
- 4 large eggs
- 1 1/2 Cups graham cracker crumbs (about 9 1/2 crackers)
- 1 1/4 Cups plus 3 tablespoons sugar, divided
- 5 Tablespoons unsalted butter, melted
Directions
- PREHEAT oven to 350°F.
- BRUSH a 9-inch or 10-inch springform pan with melted butter. (Or use a non-stick springform pan without butter).
- PLACE 1 ½ cups graham cracker crumbs into a medium bowl.
- ADD 1 tablespoon sugar.
- ADD 5 tablespoons melted butter.
- STIR to combine.
- TRANSFER graham cracker mixture to prepared pan and PRESS into bottom of pan and at least 1 inch up sides.
- BAKE about 12 minutes or until golden brown.
- ALLOW crust to cool completely.
- REDUCE oven to 300°F.
- HULL half of strawberries and PUREE in a blender or food processor.
- SET ASIDE puree.
- PLACE 4 packages cream cheese into a large mixing bowl or the bowl of a stand mixer fitted with paddle attachment.
- BEAT cream cheese on low speed until completely smooth and SCRAPE DOWN sides of bowl and beater as needed to ensure no lumps remain.
- ADD 1 ¼ cups sugar.
- ADD 1 ½ teaspoons vanilla extract.
- BEAT on low speed until well combined.
- ADD 4 eggs, 1 at a time, while BEATING on low speed and SCRAPE DOWN sides of bowl as needed.
- BEAT IN strawberry puree.
- POUR batter into cooled pan and TAP bottom of pan on countertop to release any air bubbles.
- BAKE about 1 hour 20 minutes or until edges are just set and center jiggles slightly.
- ALLOW to cool on wire rack 5 minutes.
- PLACE 1 cup sour cream into a medium bowl.
- STIR IN remaining 2 tablespoons sugar.
- SPREAD sour cream mixture evenly over top of cheesecake.
- RETURN cheesecake to oven and BAKE 5 minutes longer.
- TURN OFF oven and PROP OPEN oven door with the handle of a wooden spoon.
- ALLOW cheesecake to slowly cool in oven 1 hour.
- REMOVE from oven and ALLOW cheesecake to cool completely.
- CHILL in refrigerator at least 4 hours or overnight.
- HULL and SLICE in half remaining strawberries and ARRANGE on top of cheesecake.
- SERVE immediately.
- Hull 1/2 package of strawberries and puree in a blender or food processor. You should have about 3/4 cup puree. Beat cream cheese and 1 1/4 cups sugar in an electric mixer fitted with paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.
- Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and center jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
- Using the remaining 1/2 package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.
- Preheat oven to 350°F. Stir graham cracker crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 1-inch up sides of a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 300°F.
