Indulge in a homemade rendition of The Cheesecake Factory's beloved Fresh Strawberry Cheesecake, featuring a velvety-smooth, classic vanilla cheesecake base crowned with bright, glossy glazed strawberries.
Prep: 45 min Cook: 1 hour 15 min 16 servings
Ingredients
1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
¼ cup granulated sugar (for crust)
½ cup (1 stick) unsalted butter, melted
32 oz (4 blocks) full-fat cream cheese, softened to room temperature
1 ¾ cups granulated sugar (for filling)
¼ cup cornstarch (for filling)
1 tablespoon pure vanilla extract
¼ teaspoon salt
4 large eggs, room temperature
1 large egg yolk, room temperature
½ cup full-fat sour cream, room temperature
1 lb fresh strawberries, hulled and sliced
½ cup granulated sugar (for topping)
½ cup water (for topping)
2 tablespoons lemon juice
2 tablespoons cornstarch (for topping slurry)
¼ teaspoon pure vanilla extract (optional, for topping)
Instructions
1
Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool on a wire rack. Reduce oven temperature to 325°F (160°C).
2
Prepare Water Bath: Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Set aside.
3
Make Cheesecake Filling: In a large bowl with an electric mixer on medium speed, beat softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 ¾ cups sugar and ¼ cup cornstarch, beating until just combined and smooth, scraping down the sides of the bowl as needed.
4
Beat in 1 tablespoon vanilla extract and salt. Add eggs and egg yolk one at a time, beating on low speed until just combined after each addition. Do not overmix; overmixing incorporates too much air, which can cause cracks. Stir in sour cream until just incorporated.
5
Bake Cheesecake: Pour the cheesecake batter over the cooled crust in the prepared springform pan. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
6
Bake for 1 hour 10 minutes to 1 hour 25 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
7
Cool Cheesecake: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove the cheesecake from the water bath and carefully remove the foil. Let cool completely on a wire rack at room temperature for another 1-2 hours.
8
Chill Cheesecake: Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, for best setting and flavor.
9
Prepare Strawberry Topping: In a medium saucepan, combine sliced strawberries, ½ cup sugar, ½ cup water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water to create a slurry. Add the slurry to the simmering strawberries, stirring constantly, and cook until the mixture thickens and becomes glossy, about 2-3 minutes.
10
Remove from heat and stir in the optional ¼ teaspoon vanilla extract. Let the topping cool completely to room temperature before using.
11
Assemble and Serve: Once the cheesecake is thoroughly chilled and the strawberry topping is cool, carefully remove the sides of the springform pan. Pour the cooled strawberry glaze evenly over the top of the cheesecake. Slice and serve immediately. Store leftover cheesecake covered in the refrigerator.
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