Classic Strawberry Cheesecake
Prep Time:
30 minutes plus time for chilling
Cook Time:
1 hour 20 minutes
Serves:
16
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.
