Description
This Next Level Baked Strawberry Cheesecake features a rich and creamy filling made with fresh strawberry purée, nestled in a buttery graham cracker crust and topped with glossy fresh strawberries and strawberry jam. Perfectly baked in a water bath for a smooth texture, this classic American dessert is both decadent and refreshing—a delightful treat for any occasion.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ cup fresh strawberry purée
For the topping:
- 1½ cups fresh strawberries, halved or sliced
- ¼ cup strawberry jam, warmed
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and beat until creamy. Mix in sour cream. Add eggs one at a time, beating on low speed just until incorporated. Stir in vanilla extract, flour, and fresh strawberry purée until fully blended.
- Assemble and bake: Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and carefully fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the cheesecake: Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
- Chill: Remove the cheesecake from the oven and the water bath. Refrigerate for at least 4 hours or preferably overnight until fully set and chilled.
- Add toppings and serve: Before serving, arrange the fresh strawberries on top of the cheesecake and brush them with warmed strawberry jam for a glossy, appealing finish.
Notes
- To make the strawberry purée, blend fresh strawberries until smooth. Strain if desired for a silky texture.
- For a deeper strawberry flavor, consider roasting the strawberries before puréeing.
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath baking.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of cracks.
- Refrigerating overnight enhances flavor and texture.
