Strawberry Cheesecake
This rich, silky Strawberry Cheesecake sits on a buttery graham cracker crust and is topped with sweet, juicy strawberries. It's a show-stopping dessert that is surprisingly easy to make at home.
Why You'll Love It
- Perfectly creamy, smooth cheesecake filling
- Fresh strawberry topping for a bright, sweet finish
- A great make-ahead dessert for gatherings
Tips for Success
- Use room-temperature cream cheese for a smooth texture.
- Don't overmix the batter—this helps prevent cracking.
- Chill overnight for the best flavor and structure.
Strawberry Cheesecake
This classic Strawberry Cheesecake is creamy, rich, and topped with fresh sweet strawberries—perfect for any celebration or dessert table
Ingredients
Instructions
- 1 Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- 2 Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.
- 3 Bake the crust for 8–10 minutes, then let cool.
- 4 In a large mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, lemon juice, and vanilla, mixing until creamy.
- 5 Add eggs one at a time, mixing on low speed until just combined.
- 6 Pour the batter over the cooled crust.
- 7 Bake for 50–55 minutes, or until the center is slightly jiggly but set around the edges.
- 8 Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- 9 Refrigerate for at least 4 hours or overnight.
- 10 For topping: toss sliced strawberries with sugar. Warm strawberry jam slightly and drizzle over berries.
- 11 Top the chilled cheesecake with strawberries before serving.
Chef's Note
Use room-temperature cream cheese for a smoother filling.Don't overmix after adding the eggs—it helps prevent cracking.Chill overnight for the best flavor and texture.Swap strawberries for blueberries, raspberries, or mixed berries.
Servings: 10
Cuisine: American
Course: Main Course
Nutrition (per serving): 8g protein · 28g total carbs