Description

This Strawberry Cheesecake is rich, creamy, and bursting with fresh strawberry flavor! With a buttery graham cracker crust and a smooth, velvety cheesecake filling, this dessert is easy to make yet incredibly indulgent.

Perfect for any occasion, this cheesecake is baked to perfection and topped with a sweet strawberry sauce. Whether you’re making it for a birthday, holiday, or just because, this recipe is guaranteed to impress!

Ingredients

For the Crust:

2 cups (200g) graham cracker crumbs (or use almond flour for a gluten-free version)
6 tbsp (85g) unsalted butter, melted
¼ cup (50g) granulated sugar
½ tsp cinnamon (optional, for extra flavor)

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened (full-fat for best results)
1 cup (200g) granulated sugar
1 tsp vanilla extract
3 large eggs
¾ cup (180g) sour cream or Greek yogurt (adds a tangy balance to the sweetness)
1 tbsp lemon juice (optional, for brightness and flavor balance)

For the Strawberry Topping:

2 cups (300g) fresh strawberries, sliced
½ cup (100g) granulated sugar
1 tbsp cornstarch (for thickening the sauce)
¼ cup (60ml) water
½ tsp vanilla extract

Instructions

1. Prepare the Crust:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until evenly combined.
Press the mixture into the bottom of the prepared pan and slightly up the sides.
Bake for 8-10 minutes, then let it cool while preparing the filling.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and lemon juice (if using) and mix well.
Beat in the eggs, one at a time, mixing just until combined.
Fold in the sour cream or Greek yogurt until fully incorporated.
Pour the batter over the cooled crust, smoothing the top.

3. Bake the Cheesecake:

Place the cheesecake pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan (this helps prevent cracks).
Bake for 50-60 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour (this gradual cooling prevents cracks).

4. Chill the Cheesecake:

Remove from the oven and let the cheesecake cool to room temperature.
Cover and refrigerate for at least 4 hours or overnight for the best texture.

5. Prepare the Strawberry Topping:

In a saucepan, combine the strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens (about 5 minutes).
Remove from heat and stir in vanilla extract. Let it cool completely.

6. Serve & Enjoy:

Once the cheesecake is fully chilled, spread the strawberry topping over the top.
Slice, serve, and enjoy your homemade Strawberry Cheesecake!

Notes

Make-Ahead Tip: Cheesecake tastes best when made a day in advance, so it has time to set in the fridge.
Storage: Store leftover cheesecake in the fridge for up to 5 days, covered tightly.
Freezing: You can freeze the cheesecake without the topping for up to 3 months. Wrap it in plastic wrap and store in an airtight container. Thaw in the fridge overnight before serving.
Gluten-Free Option: Use almond flour or gluten-free graham crackers for the crust.
Extra Creamy Tip: Use room-temperature ingredients for a silky, lump-free cheesecake.

Serving Ideas:

Classic: Serve chilled with extra fresh strawberries on the side.
Decadent: Drizzle with chocolate ganache or whipped cream for extra indulgence.
Refreshing: Pair with a glass of iced coffee or sparkling lemonade for a perfect summer treat.

Prep Time: 20 min
Cook Time: 60 min
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: ~350
Fat: ~22g
Carbohydrates: ~38g
Protein: ~5g