Dreamy Pinky Delight Cheesecake (Printable Version)
Creamy cheesecake with graham crust and fresh strawberry topping, perfect for a smooth, indulgent treat.
# Ingredients Required:
→ Crust
01 -
183 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
→ Filling
04 -
907 g cream cheese, softened
05 -
200 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
4 large eggs, at room temperature
08 -
240 g sour cream
→ Topping
09 -
300 g fresh strawberries, hulled and sliced
10 -
50 g granulated sugar
11 -
30 ml lemon juice
12 -
8 g cornstarch (optional)
# Guide to Cooking:
01 -
Set oven temperature to 160°C (325°F).
02 -
Combine graham cracker crumbs, melted butter, and sugar in a bowl until crumbly. Press mixture firmly into base of a 23 cm springform pan. Bake for 10 minutes, then cool.
03 -
Beat softened cream cheese until smooth using an electric mixer. Gradually incorporate sugar and vanilla extract until well blended.
04 -
Add eggs one at a time, beating thoroughly after each addition. Mix in sour cream until incorporation is complete and mixture is smooth.
05 -
Pour filling over cooled crust, spreading evenly. Bake for 50 to 60 minutes until edges are firm and center is slightly jiggly.
06 -
Turn off oven, slightly open door, and let cheesecake cool inside for 1 hour to prevent cracking. Transfer to refrigerator and chill for at least 4 hours or overnight.
07 -
In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch if using. Cook over medium heat for about 5 minutes until juices are released and mixture thickens. Cool before use.
08 -
Remove cheesecake from springform pan. Spoon cooled strawberry topping evenly over the surface before serving.
# Extra Suggestions:
01 -
Allow the cheesecake to cool gradually in the oven to minimize cracking.