The Best Strawberry Cheesecake Recipe! With Whipped Cream & Chocolate Strawberries!

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C). Wrap the outside bottom of a 9-inch (23 cm) springform pan with two layers of foil.
2. Pulse the graham crackers in a food processor until fine crumbs form, then add the melted butter and pulse until well coated. (Without a processor: crush the crackers in a bag with a rolling pin, then mix in the butter.)
3. Press the crumb mixture firmly and evenly into the bottom of the springform pan and set aside.
4. Beat the softened cream cheese on medium-high speed for 8 to 10 minutes until very smooth, scraping down the bowl often.
5. Add the sugar, sour cream, eggs, vanilla and cornstarch. Beat on medium-high speed for 3 to 4 minutes, scraping the bowl halfway through, until smooth.
6. Fold in the diced strawberries and strawberry preserves by hand with a spatula, then pour the batter into the crust.
7. Set the springform pan in a larger pan and add water to surround it. Bake at 300°F (150°C) for 2 hours to 2 hours 20 minutes, until the edges are set and the center still wobbles slightly.
8. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool slowly for a few hours. Then refrigerate to set overnight or for at least 6 to 8 hours.
9. For the whipped cream, whisk the chilled heavy cream with the vanilla and confectioners' sugar on high speed for 3 to 4 minutes until stiff peaks form. Pipe it onto the cheesecake and garnish with strawberries (plain or chocolate-dipped, made the same day).

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamCream cheeseChocolateSour creamStrawberryGraham cracker