Strawberry Cheesecake Recipe

By: Rabia

Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Yield: 12 servings
Diet: Vegetarian

🧀 Description

This Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious homemade strawberry topping. It’s rich, elegant, and surprisingly simple to make — perfect for birthdays, holidays, or whenever you crave a touch of sweetness.

🛒 Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 6 tablespoons melted butter

For the Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

For the Strawberry Topping

  • 2 cups fresh strawberries, sliced

  • ½ cup granulated sugar

  • 2 tablespoons cornstarch

  • ¼ cup water

  • 1 teaspoon lemon juice

👩‍🍳 Instructions

1. Prepare the Crust

  • Preheat oven to 325°F (160°C).

  • In a bowl, combine graham cracker crumbs, sugar, and melted butter.

  • Press mixture firmly into the bottom of a 9-inch springform pan.

  • Bake for 10 minutes, then cool slightly.

2. Make the Cheesecake Filling

  • In a large bowl, beat softened cream cheese until smooth.

  • Add sugar and continue mixing until creamy.

  • Beat in eggs one at a time, scraping the bowl after each.

  • Add sour cream, vanilla, and lemon juice; mix until just combined.

  • Pour filling over the prepared crust.

3. Bake

  • Place the pan in a large roasting pan and pour hot water halfway up the sides (for a water bath).

  • Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

  • Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.

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4. Make the Strawberry Topping

  • In a small saucepan, combine sugar, cornstarch, water, and lemon juice.

  • Cook over medium heat until thickened.

  • Add sliced strawberries and simmer for 2–3 minutes.

  • Remove from heat and let cool completely.

5. Chill and Serve

  • Refrigerate cheesecake for at least 4 hours or overnight.

  • Top with cooled strawberry topping before serving.

💡 Tips

  • Use room-temperature cream cheese for a smooth, lump-free texture.

  • Don’t overmix once the eggs are added — this prevents cracking.

  • For a lighter flavor, add a touch of almond extract to the crust mixture.

Rabia
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