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Grandma's Feast logo with fresh vegetables and spices.

Velvet Strawberry Cheesecake

A creamy and rich cheesecake with a velvety texture, topped with a sweet strawberry compote.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 320 kcal

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt

Filling

  • 4 packages cream cheese, room temperature 8-oz packages
  • 1.25 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 4 large eggs, room temperature
  • 0.333 cup sour cream
  • 0.333 cup heavy cream

Topping

  • 2 cups fresh strawberries, hulled
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

Garnish

  • 1 cup fresh strawberries, hulled halves for garnish

Instructions
 

  • Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water leakage.
  • Make the crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool slightly.
  • Make the filling: Beat cream cheese until smooth. Add sugar, vanilla, and lemon zest, beating until creamy. Add eggs one at a time, mixing just until incorporated. Stir in sour cream and heavy cream until smooth.
  • Pour filling over crust. Place springform pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour. Remove and cool completely, then refrigerate for at least 6 hours (preferably overnight).
  • Make the topping: Blend strawberries, sugar, and lemon juice until smooth. Strain through a fine mesh sieve into a saucepan. Bring to simmer, stir in cornstarch mixture, and cook until thickened (2-3 minutes). Cool completely before spreading over chilled cheesecake.
  • Garnish with fresh strawberry halves before serving.

Notes

Allow the cheesecake to cool completely in the oven to prevent cracking. Chill overnight for the best texture.
Keyword cheesecake