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Velvet Strawberry Cheesecake

This exquisite Velvet Strawberry Cheesecake combines a buttery graham cracker crust with a smooth filling and vibrant strawberry puree, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Provides a crunchy base
  • 1/4 cup sugar Enhances the crust's sweetness
  • 1/2 cup butter, melted Ensures the crust holds together
For the filling
  • 3 packages (8 oz each) cream cheese, softened Main ingredient, provides creaminess
  • 1 cup sour cream Adds tangy flavor
  • 1 cup sugar For sweetness in the filling
  • 2 teaspoons vanilla extract Enhances overall flavor
  • 3 large eggs Bind the ingredients
  • 1 1/2 cups fresh strawberries, pureed Provides fresh flavor and color
  • 1 tablespoon cornstarch Helps stabilize the filling

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan.
  3. In a large bowl, beat softened cream cheese, sour cream, and sugar together until smooth.
  4. Add vanilla extract and eggs one at a time, beating well after each addition.
  5. Add strawberry puree and cornstarch to the mixture and beat until smooth.
Baking
  1. Pour the cheesecake batter over the prepared crust and smooth the top.
  2. Bake for 55-60 minutes, until the center is set but slightly jiggly.
  3. Turn off the oven and leave the cheesecake inside for an additional hour to cool gently.
  4. Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Avoid overmixing once the eggs and strawberries are added. You can top with whipped cream and fresh strawberries before serving.