Description
Strawberry Dream Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, rich cream cheese filling swirled with fresh strawberry purée, and topped with fresh strawberries glazed with strawberry jam. Perfectly baked to achieve a soft, slightly jiggly center and chilled to perfection, this American classic cheesecake is ideal for summer celebrations or anytime you crave a fresh fruity treat.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup strawberry purée (fresh or frozen strawberries)
For the topping:
- 1½ cups sliced fresh strawberries
- ½ cup strawberry jam, warmed
- Whipped cream (optional, for serving)
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until the mixture is smooth and fluffy. Add the sour cream and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time on the lowest speed setting of your mixer just until combined to avoid overmixing. Gently fold in the strawberry purée until the filling has an even swirl of strawberry throughout.
- Assemble and bake: Pour the prepared strawberry cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet to catch any drips and bake in the preheated oven for 55 to 65 minutes. The cheesecake should be almost set in the center yet remain slightly jiggly when done.
- Cool gradually: Once baking time is complete, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool inside for 1 hour to set gently without cracking.
- Chill the cheesecake: After the initial cooling, transfer the cheesecake to the refrigerator. Chill it for at least 4 hours, preferably overnight, which helps the flavors meld and the texture firm up.
- Add toppings and serve: Before serving, arrange the sliced fresh strawberries evenly on top of the cheesecake. Lightly brush the strawberries with warmed strawberry jam to give a glossy finish. Optionally, serve each slice with a dollop of whipped cream for added richness and presentation.
Notes
- For a deeper strawberry flavor, consider adding a teaspoon of strawberry extract to the filling mixture.
- This cheesecake can be made a day ahead and tastes even better after chilling overnight.
