Why You’ll Love This Recipe

Strawberry Cheesecake is the perfect dessert for any cheesecake lover. The creamy, rich cheesecake filling is made with cream cheese, sugar, and vanilla, creating a smooth, melt-in-your-mouth experience. The strawberry topping, made with fresh strawberries or strawberry jam, adds a burst of sweetness and tang that complements the richness of the cheesecake. The graham cracker crust provides the perfect crunch, making every bite an irresistible mix of textures and flavors.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

For the Strawberry Topping:

1 1/2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is well combined and the crumbs are evenly coated.
Press into the pan: Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to firmly pack the crust down into an even layer.
Bake the crust: Bake the crust in the preheated oven for 10 minutes, or until golden brown. Remove it from the oven and allow it to cool completely while you prepare the cheesecake filling.

For the Cheesecake Filling:

Prepare the filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sugar and vanilla: Add the granulated sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
Add the eggs: Add the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to make sure everything is incorporated.
Add sour cream: Mix in the sour cream until the filling is smooth and creamy.
Pour into the crust: Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
Bake the cheesecake: Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggles when gently shaken. The edges should be golden and puffed. If the cheesecake starts to brown too much, you can cover the edges with foil to prevent burning.
Cool the cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.

For the Strawberry Topping:

Prepare the strawberries: In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Stir to combine, and cook over medium heat for 5-7 minutes, or until the strawberries release their juices and the syrup thickens slightly.
Thicken the syrup (optional): If you want a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the strawberry mixture and cook for another 2-3 minutes until it thickens.
Cool the topping: Remove the saucepan from the heat and let the strawberry topping cool to room temperature.
Top the cheesecake: Once the cheesecake has fully chilled, spread the strawberry topping over the top of the cheesecake, ensuring the strawberries are evenly distributed.

Servings and Timing

Servings: 10-12 slices
Prep time: 20 minutes (plus cooling and chilling time)
Cook time: 1 hour
Total time: 6 hours (including chilling time)

Variations

Make it no-bake: For a quicker version, make a no-bake cheesecake by preparing a similar filling and chilling it in the fridge for 4-6 hours instead of baking.
Use other fruits: You can swap the strawberry topping for other fruits, such as blueberries, raspberries, or peaches. You can even create a mixed berry topping for more variety.
Add chocolate: For a chocolate twist, drizzle melted chocolate over the cheesecake or mix chocolate chips into the cheesecake batter.
Add a crust twist: Swap out the graham crackers for crushed cookies, such as Oreos or digestive biscuits, for a different flavor and texture.

Storage/Reheating

Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. You can also freeze the cheesecake (without the topping) for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the refrigerator overnight before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead! In fact, it’s best to make it the day before you plan to serve it so the flavors can meld and it has plenty of time to set in the fridge.

Can I use a different pan for the cheesecake?

While a springform pan is ideal for cheesecakes, you can use any 9-inch round pan with removable sides. If you don’t have a springform pan, you can also use a regular cake pan, though you might need to use parchment paper to make removing the cheesecake easier.

Can I use frozen strawberries for the topping?

Yes, frozen strawberries work fine for the topping. Just thaw and drain them before cooking, as frozen strawberries release more liquid than fresh ones.

Can I use store-bought jam instead of fresh strawberries for the topping?

Yes, you can substitute fresh strawberries with strawberry jam or preserves. Simply heat the jam slightly in a saucepan to loosen it, then drizzle it over the cheesecake.

Can I make this cheesecake gluten-free?

Yes! To make this cheesecake gluten-free, use gluten-free graham crackers for the crust or substitute with a gluten-free cookie crust. Ensure that the other ingredients, like the cream cheese and sour cream, are gluten-free as well.

Conclusion

Strawberry Cheesecake is a classic dessert that’s perfect for any occasion. With its creamy texture, sweet strawberry topping, and buttery graham cracker crust, this cheesecake is a treat that’s sure to impress. Easy to make and even easier to enjoy, it’s a dessert that will become a staple in your kitchen for years to come. Whether you’re serving it for a special celebration or just treating yourself, this strawberry cheesecake will always be a crowd-pleaser!

Strawberry Cheesecake

Why You’ll Love This Recipe

Ingredients