A classic recipe for traditional cheesecake with strawberry sauce that is creamy and tangy with a touch of vanilla.
Basically, this cheesecake is amazing.
You know, I have a lot of favorite desserts. I blame my unforgiving sweet tooth for this. I have no control and I feel like I say “this is my favorite!” all the time, but I am telling the honest truth. I can’t help myself…cookies, cake, bars, pie, CHEESECAKE. It’s all my favorite.
I made this cheesecake 5 times. I based it off of other recipes that I tried and I didn’t like any of them so I adapted them to make my own recipe for the creamiest cheesecake you’ll ever have. AKA my favorite cheesecake!
I wanted to make sure this was a traditional cheesecake – nothing too fancy here. Just a splash of vanilla and some lemon juice (totally optional) for a touch of freshness. Other than those ingredients we are talking cream cheese, cream, eggs and sugar. No flour for this one, although I do have a pumpkin cheesecake that does have flour in it. Adding flour to cheesecake simply makes it a little sturdier, effecting the texture a bit. I wanted this cheesecake recipe to be super creamy and light so no flour for this one!
I also found out (after making 5 cheesecake) that cheesecake tastes better and cuts better after its chilled for 1-2 days so I would suggest making this ahead of time before you serve it. Don’t we love recipes that can be made ahead of time?
Cheesecake is also a universal dessert – it can be served for any celebration, especially this traditional one. Adding a fruit sauce on top, like the strawberry sauce I suggested, gives it a little color and another added flavor. Heck, you could use canned cherries if you want – I don’t judge…I love those!
That strawberry sauce though…
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 2 cups graham cracker crumbs
- 1 teaspoon cinnamon
- ¼ + ⅛ cup granulated sugar
- 2 pinches salt
- 6 tablespoons melted unsalted butter (if you use salted butter, omit the additional salt)
- 24 ounces full fat cream cheese (3 blocks), room temperature
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice (optional)
- 1 cup heavy whipping cream (room temperature)
- 3 large eggs, room temperature
- 1 pound strawberries, sliced and washed
- ¼ teaspoon vanilla
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- ½ cup water
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- Preheat oven to 300 degrees. Spray a 9 inch springform pan really well with non-stick baking spray and line the bottom with a circle piece of parchment paper (simply trace the bottom of your pan on a piece of parchment paper and cut it out); set aside. Mix all of the crust ingredients in a bowl with a fork then press into the bottom and up the sides of the spring form (the bottom of a measuring cup is helpful in doing this).
- In a mixer fitted with a whisk attachment, whisk cream cheese until smooth. Add granulated sugar, vanilla, lemon juice and heavy cream and whisk until smooth and creamy; scraping down sides of bowl as necessary. Add eggs one at a time and mix until just incorporated (don't over mix the eggs into the batter). Pour batter into prepared crust. Bake for 1 hour and 5 minutes, turn oven off, crack open the door and let sit in the oven for an additional hour. Remove and let cool completely before covering with plastic wrap and chilling over night in the refrigerator. Serve with strawberry sauce and whipped cream.
- To make strawberry sauce, add strawberries, vanilla and sugar into a sauce pan and place over medium heat. Let simmer until strawberries start to just break a part. Mix cornstarch and water in a small bowl and add to the strawberries, stir and simmer until thickened. Let cool then chill in refrigerator.
- To make whipped cream, add cream and sugar to your mixer and whisk on medium-high speed until stiff peaks form. Pipe on cooled cheesecake.