Strawberry Cheesecake Recipe

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.

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.