Strawberry Cheesecake Recipe
A creamy and light strawberry cheesecake features a sweet graham cracker crust and is finished with a fresh strawberry compote.
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Instructions
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Preheat the oven to 325 F.
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Pulse graham crackers and sugar in a food processor until fine crumbs form; add butter and vanilla, then pulse until combined.
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Press the mixture into a greased 9-inch springform pan, extending partly up the sides.
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Bake the crust for 7 minutes, then remove from oven to cool slightly and reduce oven temperature to 200 F.
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In a large bowl, beat cream cheese, condensed milk, sour cream, vanilla, lemon juice, salt, and cornstarch until smooth.
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Beat in the eggs one at a time, just until combined.
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Pour the batter into the prepared crust and place on the bottom oven rack.
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Bake for 90 to 120 minutes until only the center has a slight jiggle. Cool in the oven with the door ajar for at least 20 minutes, then fully cool and refrigerate for a minimum of 4 hours.
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Hull all strawberries; dice half and halve the remaining.
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Cook diced strawberries, lemon juice, sugar, and vanilla in a small saucepan over medium-low heat for 5-8 minutes until broken down.
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Whisk cornstarch with 2 tablespoons water, add to the saucepan, and cook for 2 minutes until thickened. Stir in the strawberry halves.
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Once the cheesecake is completely chilled, top with the strawberry compote, slice, and serve.