If you love classic, creamy cheesecake, this Strawberry Cheesecake is the perfect dessert! With a buttery graham cracker crust, a rich and velvety cheesecake filling, and a sweet, homemade strawberry topping, this recipe is a guaranteed showstopper.
Perfect for holidays, birthdays, Valentine’s Day, or just because, this easy-to-make cheesecake is baked to perfection and topped with fresh strawberries and a glossy strawberry sauce.
Why You’ll Love This Recipe
✔️ Ultra Creamy & Smooth – No cracks, just a silky-smooth filling.
✔️ Perfect Strawberry Topping – Sweet, tangy, and bursting with fresh berry flavor.
✔️ Easy-to-Make Crust – A simple graham cracker base that complements the filling.
✔️ Great for Any Occasion – Looks beautiful and tastes amazing!
✔️ Make-Ahead Friendly – Stays fresh for days and freezes well.
Ingredients (Makes 1 Standard 9-Inch Cheesecake)
For the Crust:
- 200g (2 cups) graham cracker crumbs
- 50g (¼ cup) granulated sugar
- 113g (½ cup) unsalted butter, melted
For the Cheesecake Filling:
- 680g (24 oz) cream cheese, softened
- 200g (1 cup) granulated sugar
- 3 large eggs
- 240g (1 cup) sour cream
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Strawberry Topping:
- 300g (2 cups) fresh strawberries, sliced
- 100g (½ cup) granulated sugar
- 1 tbsp cornstarch
- 60ml (¼ cup) water
- 1 tsp lemon juice
Instructions
Step 1: Make the Crust
- Preheat oven to 175°C (350°F).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing just until combined.
- Mix in sour cream, cornstarch, vanilla extract, and lemon juice until smooth.
Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust.
- Wrap the springform pan in foil and place it in a water bath (a larger pan filled with hot water).
- Bake at 160°C (325°F) for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
- Refrigerate for at least 4 hours (preferably overnight) before adding the topping.
Step 4: Make the Strawberry Topping
- In a saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring, until the mixture thickens (5-7 minutes).
- Let cool completely before pouring over the chilled cheesecake.
Nutritional Information (Per Slice)
- Calories: ~420 kcal
- Carbohydrates: 45g
- Fat: 25g
- Protein: 6g
- Sugar: 32g
Tips for the Best Strawberry Cheesecake
✅ Use Full-Fat Ingredients – This ensures the creamiest texture.
✅ Don’t Overmix – Overbeating the batter adds air, which can cause cracks.
✅ Water Bath for Even Baking – Prevents cracks and keeps the cheesecake moist.
✅ Chill Overnight – The longer it chills, the better the flavor and texture.
✅ Fresh or Frozen Strawberries Work – If using frozen, do not thaw before cooking.
How to Store & Freeze Cheesecake
???? Storage: Keep in the refrigerator for up to 5 days in an airtight container.
❄️ Freezing: Freeze whole or in slices, wrapped in plastic, for up to 2 months. Thaw overnight in the fridge.
How to Serve Strawberry Cheesecake
???? With Whipped Cream – Adds a light and fluffy contrast.
☕ With Coffee or Espresso – A perfect pairing.
???? With a Chocolate Drizzle – For a decadent twist!
???? With Extra Berries – Blueberries or raspberries work beautifully too.
Leave a Comment