Description
Create a show-stopping Lavish Decorated Strawberry Cheesecake with a buttery graham cracker crust, velvety vanilla filling, and a vibrant strawberry glaze crowned with fresh berries. This elegant yet achievable dessert is perfect for any celebration.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Pinch of salt
- 32 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 1 tbsp all-purpose flour (optional)
- 1 cup fresh strawberries, hulled and chopped (for glaze)
- ¼ cup water (for glaze)
- 2 tbsp granulated sugar (for glaze)
- 1 tsp lemon juice (for glaze)
- 1 tbsp cornstarch mixed with 1 tbsp water (for glaze)
- 10 – 12 fresh strawberries, halved or sliced (for decoration)
- Mint leaves (optional, for garnish)
- Whipped cream or piped frosting (optional, for added flair)
Instructions
- Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, sugar, melted butter, and salt. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until incorporated. Mix in sour cream and vanilla extract.
- Add eggs one at a time, mixing on low speed after each addition until just combined. If using, mix in flour just until blended.
- Pour the batter over the cooled crust and gently tap the pan on the counter to release air bubbles.
- Bake at 325°F (163°C) for 50–60 minutes, or until the center is slightly jiggly and the edges look set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let it cool completely on a rack. Refrigerate for at least 6 hours or overnight.
- Prepare the strawberry glaze: Combine chopped strawberries, water, sugar, and lemon juice in a saucepan over medium heat. Cook until berries soften, about 5–7 minutes.
- Blend or mash, return to heat, and stir in the cornstarch slurry. Cook for 2–3 minutes until thickened. Let cool to room temperature.
- Once fully chilled, carefully remove the cheesecake from the springform pan. Spoon the cooled strawberry glaze over the top.
- Decorate with halved or sliced fresh strawberries in a circular pattern, and finish with mint leaves or whipped cream if desired.
Notes
- Use only full-fat cream cheese blocks for the creamiest texture.
- Chill the cheesecake overnight for the best texture and flavor.
- Decorate just before serving for the freshest look and taste.
- For clean slices, use a hot, sharp knife wiped clean between cuts.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435 kcal
- Sugar: 25g
- Sodium: 260mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg