When I was first learning to bake, I couldn’t make a cheesecake without the top cracking horribly. I would agonize over how it looked until one day, my mom taught me how to make this simple strawberry sauce. A good sauce can cover all mistakes, and this thick and glossy strawberry topping will cover just about any cheesecake sin. Although my cheesecakes rarely crack nowadays, I still make this gooey strawberry topping because it’s just that good!
How to Make Strawberry Cheesecake Step by Step
Crush the Graham Crackers: Preheat the oven to 325°F. Crush 16 graham cracker sheets by adding them to a food processor and pulsing until they’re crumbs. Or add the graham crackers to a gallon-size sealable plastic bag and crush them with a rolling pin. To freeze, wrap the whole cheesecake or individual slices tightly in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before serving. Mix the Crust: In a medium bowl, combine the crushed graham crackers with 3 tablespoons of granulated sugar, ½ cup of melted unsalted butter, and ⅛ teaspoon of kosher salt. Bake the Crust: Press the mixture into the bottom and up the sides of a 9-inch springform cake pan. Use the bottom of a measuring cup to do this. Bake for 10 minutes. Make the Filling: In a large bowl, use a hand mixer to beat 32 ounces (4 bricks) of room-temperature cream cheese until smooth. Add in 1½ cups of granulated sugar and beat again. Add in ½ cup of room-temperature sour cream, 4 large room-temperature eggs, and 1 teaspoon of pure vanilla extract and beat until smooth. Bake the Cheesecake: Pour the filling onto the crust. Wrap aluminum foil around the pan to prevent leaking. Then, place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches about 2 inches up the sides of the pan. Bake for 60-70 minutes until the edges have set, but the middle is still a bit jiggly when the pan is tapped. Cook the Strawberries: Add 16 ounces of strawberries, ½ cup of granulated sugar, and 1 tablespoon of fresh lemon juice to a large saucepan set over medium heat. Thicken the Sauce: Simmer for 10 minutes, or until the strawberries have softened. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir into the strawberry sauce, and continue to simmer until thickened. Store the strawberry sauce in the refrigerator until ready to use. Chill and Serve: Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature. Before serving, spoon the strawberry sauce over the cheesecake. Serve with extra strawberry sauce on the side.
