Ingredients

For the Strawberry Sauce:

1 ½ cups fresh or frozen strawberries, hulled
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water

For the Crust:

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

24 ounces (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
¼ cup heavy cream

Instructions

Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5–7 minutes.

Step 2: Use a potato masher or fork to break the strawberries into a puree.

Step 3: Stir in the cornstarch slurry and cook for 1–2 minutes, until thickened.

Step 4: Remove from heat and let the sauce cool completely. Strain if you prefer a smoother texture.

Step 5: Preheat your oven to 325°F (160°C).

Step 6: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Step 7: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Step 8: Bake the crust for 8–10 minutes, then set aside to cool.

Step 9: In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2–3 minutes.

Step 10: Add the eggs one at a time, mixing well after each addition.

Step 11: Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing to keep the texture smooth.

Step 12: Pour the cheesecake filling onto the prepared crust and smooth the top.

Step 13: Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.

Step 14: Place the springform pan into a larger baking dish. Fill the dish with 1–2 inches of hot water to create a water bath, which helps prevent cracking.

Step 15: Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 16: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

Step 17: Remove from the water bath and cool completely at room temperature.

Step 18: Refrigerate for at least 6 hours, or overnight, for the best texture.

Step 19: Run a knife around the edges of the pan before releasing the springform.

Step 20: Slice and serve with additional strawberry sauce or fresh strawberries for garnish.

Tips & Variations

For a smoother strawberry sauce, strain through a fine mesh sieve after cooking.

Use frozen strawberries when fresh are out of season; just thaw slightly before cooking.

Try adding a teaspoon of almond extract to the filling for a subtle nutty flavor.

If you don’t have graham crackers, digestive biscuits make a great alternative crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain its creamy texture. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly. Leftover slices can be frozen for up to 2 months; thaw in the refrigerator overnight before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator, which helps it set and improves the flavor.

How do I prevent the cheesecake from cracking?

Using a water bath during baking keeps the cheesecake moist and cooks it gently, reducing cracks. Also, avoid overmixing the batter and letting the cheesecake cool gradually in the oven with the door slightly open.