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Strawberry Cheesecake

Strawberry Cheesecake

This Classic Strawberry Cheesecake features a buttery graham cracker crust, a rich and velvety cream cheese filling, and a glossy homemade strawberry topping made with fresh strawberries. Creamy, smooth, and perfectly balanced between sweet and tangy, this bakery-style dessert is ideal for birthdays, holidays, dinner parties, or whenever you're craving an elegant homemade treat.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 7 hours
Total Time 8 hours 40 minutes
Servings: 12 Slics
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
For the Cheesecake Filling
  • 24 oz 680 g full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
For the Strawberry Topping
  • 2 cups fresh strawberries sliced
  • 1 cup whole fresh strawberries
  • ⅓ cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • Fresh mint leaves optional, for garnish

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Offset spatula (optional)
  • Food processor (or rolling pin for crushing graham crackers)
  • Roasting pan (for water bath)
  • Heavy-duty aluminum foil
  • Medium saucepan
  • Cooling rack
  • Sharp knife
  • Serving plate

Method
 

  1. Step 1: Prepare the Crust
  2. Preheat oven to 325°F (163°C).
  3. Combine graham cracker crumbs, melted butter, sugar, and salt.
  4. Press firmly into the bottom of a greased 9-inch springform pan.
  5. Bake for 10 minutes.
  6. Remove and allow to cool.
  7. Step 2: Prepare the Filling
  8. Beat softened cream cheese until smooth.
  9. Add sugar and mix until combined.
  10. Mix in sour cream, vanilla extract, lemon juice, cornstarch, and salt.
  11. Add eggs one at a time, mixing on low speed until just incorporated.
  12. Step 3: Bake
  13. Pour batter over the cooled crust.
  14. Smooth the surface.
  15. Place the springform pan into a roasting pan and fill halfway with hot water.
  16. Bake for 60–70 minutes, until the edges are set and the center slightly jiggles.
  17. Step 4: Cool
  18. Turn off the oven.
  19. Leave the cheesecake inside with the oven door slightly open for 1 hour.
  20. Cool completely at room temperature.
  21. Refrigerate for 6–8 hours or overnight.
  22. Step 5: Make the Strawberry Topping
  23. In a saucepan, combine sugar, cornstarch, water, and lemon juice.
  24. Cook until thickened.
  25. Stir in half the sliced strawberries and cook briefly.
  26. Remove from heat and cool.
  27. Fold in the remaining fresh strawberries.
  28. Step 6: Assemble
  29. Remove chilled cheesecake from the springform pan.
  30. Spoon strawberry topping evenly over the cheesecake.
  31. Decorate with whole strawberries and fresh mint, if desired.
  32. Slice and serve chilled.

Notes

Always use room-temperature ingredients for the smoothest cheesecake filling.
Avoid overmixing once the eggs are added to prevent cracks.
A water bath helps produce a creamy texture and reduces the risk of cracking.
Chill the cheesecake overnight for the best flavor and easiest slicing.
For clean, bakery-style slices, dip a sharp knife in hot water and wipe it clean between each cut.
Fresh strawberries provide the best flavor and presentation, though frozen strawberries work well for the cooked topping.
Store leftovers covered in the refrigerator for up to 5 days or freeze the plain cheesecake for up to 2 months before adding the topping.