Velvet Strawberry Cheesecake
Velvet Strawberry Cheesecake is a rich, creamy baked dessert with a buttery graham cracker crust and a glossy strawberry topping that balances indulgence with fresh fruit flavor.
Equipment
- 9-inch springform pan
- Mixing bowls
- hand or stand mixer
- roasting pan
- blender or food processor
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tbsp granulated sugar
- pinch of salt
- 32 oz cream cheese, softened
- 1.25 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tsp lemon zest
- 4 large eggs, room temperature
- 0.33 cup sour cream
- 0.33 cup heavy cream
- 2 cups fresh strawberries, hulled
- 0.25 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tablespoon water
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth, then add sugar, vanilla, and lemon zest, mixing until creamy.
- Add eggs one at a time, mixing gently after each addition.
- Stir in sour cream and heavy cream until the batter is silky and smooth.
- Pour filling over crust. Place pan in a water bath and bake until edges are set and center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Refrigerate at least 6 hours or overnight.
- Blend strawberries, sugar, and lemon juice. Strain, then simmer with cornstarch mixture until thickened. Cool completely.
Notes
Use room-temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. Chill completely before slicing for the best texture and clean cuts.