Strawberry Cheesecake
Indulge in the creamy and delicious world of strawberry cheesecake with this easy-to-follow recipe. Start with a buttery graham cracker crust, followed by a rich and smooth cream cheese filling infused with a hint of vanilla and lemon. Bake to perfection, then top with a fresh strawberry glaze for a burst of fruity flavor. Perfect for any occasion, this strawberry cheesecake is a crowd-pleaser that combines classic dessert charm with a touch of elegance. Follow our tips for the best results and explore variations to make it uniquely yours. Happy baking!
Equipment
- 1 9-inch springform pan
- Mixing bowls (various sizes)
- 1 Electric mixer or stand mixer
- 1 Spatula
- 1 Measuring Cups and Spoons
- 1 Food processor or blender (for graham cracker crumbs)
- 1 Saucepan (for strawberry topping)
- 1 Wooden spoon or silicone spatula (for stirring)
- 1 Whisk
- 1 Baking sheet (for the water bath)
- Aluminum foil (to wrap the springform pan)
- Cooling rack
- 1 Knife (for slicing strawberries)
- 1 Rubber scraper (for scraping down the sides of the mixing bowl)
- 1 Serving plate or cake stand (for presenting the cheesecake)
- Oven mitts
- Toothpicks (optional, for testing doneness)
Ingredients
For the Crust
- 1½ Cups Graham cracker crumbs
- ¼ Cup Granulated sugar
- ⅓ Cup Unsalted butter, melted
For the cheesecake filling
- 3 Pkgs (8 ounces each) cream cheese, softened
- 1 Cup Granulated sugar
- 1 tsp Vanilla extract
- 3 Large Eggs
- ¼ Cup Sour cream
- 1 tbsp Lemon juice
For the strawberry topping
- 2 Cups Fresh strawberries, hulled and sliced
- ½ Cup Granulated sugar
- 2 tbsp Cornstarch
- ½ Cup Water
- 1 tbsp Lemon juice
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until well combined.
- Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it out. Bake the crust for 10 minutes, then set it aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until well incorporated.
- Add the vanilla extract and mix until combined. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the sour cream and lemon juice, mixing until smooth and well combined.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Step 3: Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are lightly browned. The center may still be slightly jiggly, but it will firm up as it cools.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.
Step 4: Prepare the Strawberry Topping
- In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- Remove the saucepan from the heat and let the strawberry topping cool to room temperature.
Step 5: Assemble the Cheesecake
- Once the cheesecake has set, remove it from the springform pan and place it on a serving plate.
- Spoon the cooled strawberry topping over the cheesecake, spreading it out evenly.
- Refrigerate for an additional 30 minutes to allow the flavors to meld.
Notes
Make-Ahead & Storage:
This dessert can be made up to 24 hours in advance and stored covered in the fridge for up to 5 days. For best results, add fresh strawberry garnish just before serving. Optional: freeze (without garnish) for up to 2 weeks and thaw overnight in the fridge.
This dessert can be made up to 24 hours in advance and stored covered in the fridge for up to 5 days. For best results, add fresh strawberry garnish just before serving. Optional: freeze (without garnish) for up to 2 weeks and thaw overnight in the fridge.
