🍓 Strawberry Cheesecake – Creamy, Classic, and Full of Fresh Flavor
Strawberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, silky smooth cheesecake filling, and a luscious strawberry topping. This classic dessert is perfect for holidays, birthdays, or any occasion when you want to impress.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Roasting pan for water bath
- Rubber spatula
- Saucepan
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup 1 stick unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 4 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Strawberry Topping:
- 2 cups fresh strawberries hulled and sliced
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
Make the Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla; beat until fully combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Mix in the sour cream and flour until just combined—do not overmix.
- Pour filling over the cooled crust and smooth the top.
Bake the Cheesecake:
- Wrap the outside of the springform pan with foil and place it in a large roasting pan.
- Fill the roasting pan with 1 inch of hot water to create a water bath.
- Bake for 1 hour 10 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 sit for 1 hour.
- Remove from oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.
Make the Strawberry Topping:
- In a saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until the strawberries release juices.
- Stir in cornstarch slurry and cook until thickened (2–3 minutes).
- Let cool completely, then spoon over chilled cheesecake.
Notes
Strawberry Cheesecake is a timeless dessert that never fails to impress. It's rich, smooth, and perfectly sweet with a tart fruit finish.