Velvet Strawberry Cheesecake
Indulge in the creamy goodness of Velvet Strawberry Cheesecake, featuring fresh strawberry puree and a buttery graham cracker crust, perfect for any celebration.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Offering a buttery crunch that cradles the filling.
- 0.25 cups sugar Adding just the right amount of sweetness to the crust.
- 0.5 cups butter, melted Infusing richness and warmth throughout.
Filling
- 24 oz cream cheese Softened, providing that undeniable creamy foundation.
- 1 cup sour cream Lending a perfect tanginess that balances the sweetness.
- 1 cup sugar Harmonizing with the natural strawberry flavor.
- 2 teaspoons vanilla extract A fragrant note that elevates the dish.
- 3 large eggs Ensuring a smooth and rich texture.
- 1.5 cups fresh strawberries, pureed Bursting with a refreshing tartness.
- 1 tablespoon cornstarch Giving structure to the filling.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press this crumb mixture firmly into the bottom of a springform pan.
- In a large mixing bowl, beat together the softened cream cheese, sour cream, and sugar until smooth.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Fold in the strawberry puree and cornstarch.
- Pour the cheesecake batter over the prepared crust.
Baking
- Bake in the preheated oven for 55-60 minutes or until the center is just set but still jiggles slightly.
- Turn off the oven and let the cake cool in the oven for at least 1 hour.
- Refrigerate for at least four hours or ideally, overnight.
Notes
Ensure cream cheese is fully softened before mixing to prevent lumps. Use fresh strawberries for better flavor. Avoid opening the oven door during baking to prevent cracks.