Description
This Strawberry Cheesecake Recipe delivers a smooth, creamy, and indulgent dessert topped with fresh strawberry glaze. With a buttery graham cracker crust, rich cream cheese filling, and glossy fruit topping, it’s a classic American favorite that’s as beautiful as it is delicious. Perfect for gatherings, holidays, or any sweet celebration.
Ingredients
Crust:
1½ cups (150 g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tablespoons (85 g) unsalted butter, melted
Filling:
4 packages (8 oz each / 900 g total) cream cheese, softened
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup (240 g) sour cream
¼ cup (60 ml) heavy cream
Strawberry Topping:
2 cups (300 g) fresh strawberries, hulled and sliced
½ cup (100 g) granulated sugar
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) lemon juice
¼ cup (60 ml) water
Instructions
Preheat the oven to 325°F (160°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
Make the filling: Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, then blend in sour cream and heavy cream until creamy.
Bake the cheesecake: Pour filling over crust. Wrap the pan’s base in foil and place it in a larger pan with hot water halfway up the sides. Bake for 60–70 minutes until edges are set but the center slightly jiggles.
Cool gradually: Turn off oven, crack the door open, and let rest 1 hour. Cool completely, then refrigerate for at least 4 hours or overnight.
Make the topping: Combine sugar, cornstarch, lemon juice, and water in a saucepan. Add strawberries and cook over medium heat until thickened and glossy. Cool completely.
Assemble and serve: Spread strawberry topping evenly over chilled cheesecake before serving.
Notes
For a crack-free top, avoid overmixing the batter and cool the cheesecake slowly.
Use room-temperature ingredients for a smoother texture.
For a no-water-bath version, place a pan of hot water on a lower oven rack to maintain humidity.
The cheesecake tastes best after chilling overnight.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 480 kcal
- Sugar: 33 g
- Sodium: 290 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 165 mg