Deviled Strawberry Cheesecake
Ingredients
For the Crust:
2 cups graham cracker crumbs (about 10–12 crackers)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature
1/4 cup all-purpose flour
For the Strawberry Deviled Topping:
2 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
Optional Garnish:
Whipped cream
Whole strawberries
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan (or a 10-inch for a thinner crust).
Bake for 10 minutes, then remove from oven and let it cool slightly.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy using a hand or stand mixer.
Add the sugar and continue to beat until fluffy.
Mix in sour cream and vanilla extract until fully combined.
Add the eggs, one at a time, mixing gently after each to avoid overbeating.
Fold in the flour until just incorporated.
Tip: Don’t overmix, or the cheesecake can crack during baking.
3. Bake the Cheesecake
Pour the filling over the cooled crust and spread evenly.
Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour (helps prevent cracking).
Refrigerate for at least 4 hours, ideally overnight.
4. Make the Deviled Strawberry Topping
In a medium saucepan, combine sliced strawberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, until the strawberries release their juice.
Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the mixture thickens.
Remove from heat and let it cool to room temperature.
5. Assemble the Cheesecake
Once the cheesecake is chilled, pour the strawberry topping evenly over the top.
Optional: Pipe or spoon whipped cream around the edges and garnish with whole strawberries.
Keep refrigerated until ready to serve.
Serving Tips
Slice with a warm knife (dip in hot water and wipe clean between cuts) for clean slices.
This cheesecake can be made a day ahead—the flavors actually improve overnight.
For extra indulgence, drizzle chocolate sauce over the strawberries.
This recipe serves 12–16 generous slices and is perfect for birthdays, parties, or any special occasion.
