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Strawberry Cheesecake

A creamy and delicious strawberry cheesecake with a perfect graham cracker crust and fresh strawberry topping, making it a delightful dessert for any occasion.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham crackers or digestive biscuits, finely crushed Use a super-fine crumb for a sturdy crust.
  • 1/2 cup Unsalted butter, melted This binds the crumbs and adds richness.
  • 1/4 cup Sugar
  • 1/4 teaspoon Salt Helps round out the flavor.
Filling
  • 16 oz Cream cheese, full fat and room temperature Ensure there are no cold lumps.
  • 1 cup Granulated sugar
  • 1/2 cup Sour cream Greek yogurt can be used in a pinch.
  • 3 large Eggs, at room temperature
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest
Strawberry Topping
  • 2 cups Fresh strawberries, sliced
  • 1/4 cup Sugar Adjust based on sweetness of strawberries.
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch For thickening the sauce.
  • 1 teaspoon Vanilla (optional) Adds flavor balance.

Method
 

Preparation
  1. Set cream cheese, eggs, and sour cream out to reach room temperature for about an hour.
  2. Preheat the oven to 350°F (175°C).
  3. Line the bottom of a springform pan with parchment and lightly grease the sides. If using a water bath, wrap the outside of the springform pan with two layers of foil.
Make the Crust
  1. Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl.
  2. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
  3. Bake the crust for 8 to 10 minutes, until fragrant. Allow to cool.
Prepare the Filling
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add sugar and beat until fluffy, scraping the sides of the bowl as needed.
  3. Add sour cream, vanilla, and lemon zest, blending until combined.
  4. Add eggs one at a time on low speed, mixing until just combined and avoiding overmixing.
Bake the Cheesecake
  1. Pour the filling into the cooled crust.
  2. Bake at 325°F (160°C) for 55 to 70 minutes, until the edges are set and the center jiggles slightly.
  3. Turn off the oven, crack the oven door, and let the cheesecake rest in the oven for 1 hour.
  4. Move to the counter to cool to room temperature and then chill in the refrigerator for at least 6 hours, preferably overnight.
Add Topping and Serve
  1. Prepare the strawberry topping by combining half the strawberries, sugar, lemon juice, and a splash of water in a saucepan and bringing to a simmer.
  2. Mash lightly with a spoon and stir in the cornstarch slurry, cooking until glossy, about 1 to 2 minutes.
  3. Remove from heat, let cool, then fold in the remaining fresh strawberries.
  4. Spoon the topping over the chilled cheesecake and chill again for 30 minutes to set.

Notes

Always use room temperature ingredients for a smooth texture. Avoid overmixing to prevent cracks during baking. To slice the cheesecake, dip a knife in hot water, wipe it dry, and cut; repeat for clean slices.