Strawberry Cheesecake Recipe
This irresistible strawberry cheesecake recipe combines a buttery graham cracker crust, creamy and velvety filling, and a vibrant strawberry topping. Perfect for special occasions or everyday indulgence, this dessert brings classic flavors to your table with a homemade touch. Make it ahead and enjoy a slice of comfort in every bite.
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Food processor
- Baking sheet
- Cooling rack
- Saucepan (for topping)
- Knife
- Measuring cups and spoons
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the filling
- 32 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon juice
For the strawberry topping
- 2 cups fresh strawberries hulled and sliced
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
- Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl until fully combined.
- Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and continue mixing until combined.
- Add sour cream, vanilla extract, and lemon juice. Mix on low speed until just incorporated.
- Add eggs one at a time, mixing gently after each addition to avoid overbeating.
- Pour the batter into the cooled crust and smooth the top with a spatula.
- Place the springform pan into a larger baking pan and pour hot water into the outer pan to create a water bath.
- Bake for 60 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and water bath, then cool at room temperature for another hour.
- Chill in the refrigerator for at least 4 to 6 hours or preferably overnight.
- While the cheesecake chills, prepare the topping by combining strawberries, sugar, and lemon juice in a saucepan.
- Simmer over medium heat for 5 minutes until strawberries begin to soften.
- Stir cornstarch and water in a small bowl and add to the strawberry mixture. Cook until thickened, then cool.
- Once the cheesecake is fully chilled, spoon the strawberry topping over the surface evenly.
- Slice and serve chilled.
Notes
Let all ingredients come to room temperature before mixing to ensure a smooth batter
Do not overmix after adding the eggs to avoid air bubbles and cracks
Using a water bath helps prevent cracks and promotes even baking
Chilling overnight enhances flavor and texture