Dreamy Pinky Delight (Strawberry Cheesecake)
Indulge in the luscious flavors of this dreamy strawberry cheesecake. With a creamy filling and a buttery crust, this dessert is perfect for any occasion and sure to impress your guests!
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 electric mixer
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 oven
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, puréed
- ¼ cup all-purpose flour
- 1 cup fresh strawberries, sliced
- ½ cup strawberry glaze (optional) If desired.
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to mix until well blended.
- Add the vanilla extract and mix well. Then, add the eggs, one at a time, mixing on low speed just until combined.
- Stir in the sour cream, strawberry purée, and flour gently using a rubber spatula until just combined.
- Pour the filling over the cooled crust in the springform pan, smoothing the top with the spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for 1 hour. This helps prevent cracks.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, top with fresh sliced strawberries and drizzle with strawberry glaze if desired.
Notes
If you prefer, you can use store-bought strawberry glaze for the topping. To make individual servings, consider using mini springform pans or ramekins. Cooking time may vary slightly. Always allow the cheesecake to cool completely before refrigerating to prevent condensation.