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Strawberry Balsamic Cheesecake

This dessert features a creamy cheesecake base topped with fresh strawberries drizzled with balsamic vinegar. The strawberries are cooked briefly to release their juices and deepen their flavor, while the cheesecake is rich and velvety with a firm but smooth texture. The final presentation is vibrant, with a glossy fruit topping contrasting the creamy, sturdy crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted, for crust
  • 16 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries hulled and sliced
  • 2 tbsp balsamic vinegar for strawberries

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Begin by making the crust: combine graham cracker crumbs with granulated sugar in a bowl. Stir until evenly mixed.
  2. Pour in melted unsalted butter and mix with a spatula until the crumbs are coated and compact slightly when pressed together.
  3. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Chill in the fridge while preparing the filling.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. This helps eliminate lumps and creates a silky base.
  5. Add the granulated sugar for the filling and continue mixing until fully incorporated, the mixture will look fluffy and slightly shiny.
  6. One at a time, beat in the eggs, mixing well after each addition. The batter should become smooth and slightly thickened.
  7. Stir in the vanilla extract, blending evenly into the batter.
  8. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the surface with a spatula for an even top.
  9. Bake in a preheated oven at 325°F (160°C) for about 50 minutes, or until the edges are lightly golden and the center slightly jiggly. Allow to cool completely, then refrigerate for at least 4 hours or overnight for best results.
  10. While the cheesecake cools, prepare the strawberries: place sliced strawberries in a bowl and drizzle with balsamic vinegar. Toss gently to coat, then let sit for 10-15 minutes, allowing the flavors to meld and the berries to soften slightly.
  11. Once the cheesecake is chilled and set, top with the balsamic-coated strawberries, arranging them in a visually appealing pattern. Glaze the berries with any remaining balsamic syrup if desired.
  12. Slice the cheesecake and serve chilled, enjoying the contrast of creamy texture with the sweet-tart strawberries and balsamic drizzle.

Notes

For a more intense balsamic flavor, let strawberries sit longer. Cheesecake can be made a day ahead to improve flavor and texture.