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Lavishly Decorated Strawberries Cheesecake

A visually stunning and delicious cheesecake that impresses without demanding too much time in the kitchen.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
Cheesecake Filling
  • 32 ounces cream cheese, softened 4 packages (8 ounces each)
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cups sour cream
Topping
  • 2 cups fresh strawberries, hulled and sliced
  • 0.5 cups strawberry jam or glaze
  • Whipped cream for decoration (optional)
  • Fresh mint leaves (for the optional fancy touch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until thoroughly combined.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan.
Baking the Crust
  1. Pop the crust into the oven for about 10 minutes, until slightly golden.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy.
  2. Gradually add sugar and vanilla, mixing well.
  3. One by one, add eggs, ensuring each is fully incorporated.
  4. Finally, blend in the sour cream.
Bake Cheesecake
  1. Pour the cheesecake filling over the crust. Smooth the top gently with a spatula.
  2. Bake for about 60 minutes, or until the center is set but slightly wobbly.
Cooling
  1. After baking, turn off the oven and crack open the oven door slightly. Allow the cheesecake to cool in the oven for about an hour.
Chilling
  1. Once cooled, transfer the cheesecake to the fridge and let it chill for at least 4 hours, but overnight is ideal.
Decorating
  1. Before serving, toss your fresh strawberries with the strawberry jam or glaze. Spoon them beautifully over the top of your cheesecake.
  2. Optionally, add a swirl of whipped cream and some fresh mint leaves.

Notes

If you’re new to baking cheesecakes, feel free to avoid the oven crack step. Leftovers can be covered and stored in the fridge for up to a week. Feel free to substitute other fruits in this recipe.