From the Hearth
Strawberry Cheesecake with Vanilla Bean Cream
A lush, bakery-style strawberry cheesecake with a buttery graham crust, silky vanilla bean filling, and a glossy fresh strawberry topping. It is rich without being heavy, slices cleanly, and tastes like the best part of spring.
Prep Time
35 min
Cook Time
1 hr 15 min
Total Time
8 hr 50 min
Servings
12
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/2 tsp fine sea salt
- 7 tbsp unsalted butter, melted
- 32 oz full-fat cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp fine sea salt
- 1 cup sour cream, room temperature
- 2 tsp vanilla bean paste
- 1 tbsp fresh lemon juice
- 4 large eggs, room temperature
- 1 1/2 lb fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Directions
Heat the oven to 325 F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, pressing it snugly around the base and sides.
Stir the graham cracker crumbs, brown sugar, and salt together. Add the melted butter and mix until the crumbs look like damp sand.
Press the crust firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
Beat the cream cheese on medium-low speed until completely smooth, scraping the bowl often. Add the sugar, cornstarch, and salt, then mix until creamy and no lumps remain.
Mix in the sour cream, vanilla bean paste, and lemon juice. Add the eggs one at a time on low speed, mixing just until each egg disappears. Do not whip extra air into the batter.
Pour the filling over the crust and smooth the top. Place the springform pan inside a roasting pan, then add hot water until it reaches about halfway up the springform pan.
Bake for 70 to 75 minutes, until the edges are set and the center still has a gentle wobble. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Remove the cheesecake from the water bath. Cool to room temperature, then refrigerate uncovered for at least 6 hours or overnight.
For the topping, simmer half of the strawberries with the sugar and lemon juice for 5 minutes. Stir the cornstarch and water together, add it to the pan, and cook until glossy and thickened.
Fold in the remaining fresh strawberries. Cool the topping completely, then spoon it over the chilled cheesecake before slicing.
Chef's Notes
- Room-temperature cream cheese is the secret to a silky filling. If it is cold, the batter will stay lumpy.
- Mix the eggs on low speed and stop as soon as they are incorporated to help prevent cracks.
- For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
- The cheesecake is best after an overnight chill and keeps covered in the refrigerator for up to 5 days.
Pro Tips:
- • For very small amounts, round to the nearest practical measurement
- • Some ingredients (like salt) may need adjustment based on taste
- • Cooking times may vary with different batch sizes
- • Nutrition facts are automatically scaled with ingredients
Nutrition Facts
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