Description
This classic strawberry cheesecake features a buttery graham cracker crust, ultra-creamy baked cheesecake filling, and a glossy fresh strawberry topping. Perfect for celebrations or summer gatherings, this elegant dessert balances rich creaminess with bright fruit flavor for an unforgettable homemade treat.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
- For the Filling:
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1/3 cup sour cream
- 1/3 cup heavy cream
- For the Strawberry Topping:
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes and cool completely.
- Reduce oven temperature to 325°F (165°C).
- Beat cream cheese and sugar until smooth and creamy, about 4 minutes.
- Add vanilla extract and mix. Add eggs one at a time on low speed, mixing just until incorporated.
- Gently mix in sour cream and heavy cream until smooth. Do not overmix.
- Pour filling into cooled crust.
- Wrap the outside of the pan with foil and place in a roasting pan. Fill roasting pan halfway with hot water to create a water bath.
- Bake for 55–65 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- For topping, cook strawberries, sugar, and lemon juice over medium heat until juicy. Stir in cornstarch mixture and simmer until thickened. Cool completely.
- Spoon cooled strawberry topping over chilled cheesecake before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps.
- A water bath helps prevent cracking and ensures even baking.
- Do not overmix the batter to prevent sinking.
- Chill overnight for best texture and flavor.
- Store refrigerated up to 5 days or freeze (without topping) up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 130 mg