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Strawberry-Glazed Cheesecake

A rich and creamy cheesecake topped with a glossy layer of strawberry glaze, marrying the best of both worlds - rich cheesecake and refreshing strawberries.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted Make sure butter is melted
  • 0.25 cups ¼ cup sugar
  • 1 teaspoon 1 teaspoon vanilla extract
For the cheesecake filling
  • 16 ounces 16 ounces cream cheese, softened Ensure cream cheese is at room temperature
  • 1 cup 1 cup granulated sugar
  • 3 large 3 large eggs At room temperature
  • 1 teaspoon 1 teaspoon vanilla extract
For the strawberry glaze
  • 2 cups 2 cups fresh strawberries, hulled and sliced
  • 0.5 cups ½ cup granulated sugar
  • 1 tablespoon 1 tablespoon cornstarch
  • 0.5 cups ½ cup water
  • 1 tablespoon 1 tablespoon lemon juice

Method
 

Prepare the crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the crumbs are well-coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let it cool.
Make the cheesecake filling
  1. In a large bowl, beat the softened cream cheese with a hand mixer until it’s smooth.
  2. Gradually add the sugar and continue to mix until creamy.
  3. Add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
  4. Pour the cheesecake filling into the cooled crust and spread it evenly.
Bake the cheesecake
  1. Lower the oven temperature to 325°F (160°C).
  2. Bake the cheesecake for about 50-60 minutes or until the center is set and only slightly wobbly.
  3. Once done, turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour to prevent cracking.
Prepare the strawberry glaze
  1. In a saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice.
  2. Cook over medium heat, stirring until the mixture thickens and starts to bubble (about 6-8 minutes).
  3. Remove from heat and let it cool slightly before pouring over the cheesecake.
Chill and serve
  1. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  2. Carefully release the springform pan and slice the cheesecake to serve.

Notes

Top Tips: Ensure room temperature ingredients for smoother filling; don't overmix when adding eggs; allow cooling gradually in the oven; experiment with different fruits for glaze.