Strawberry Cheesecake Recipe

Why You’ll Love This Recipe

Strawberry Cheesecake is a luscious dessert that pairs a creamy, rich cheesecake filling with a buttery graham cracker crust and a sweet strawberry topping. Whether served at holidays, birthdays, or dinner parties, this show-stopping dessert is always a hit. With its silky texture and fresh berry flavor, it’s as beautiful as it is delicious.

ingredients

this Recipe

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

For the crust:
graham cracker crumbsgranulated sugarsaltunsalted butter (melted)

For the cheesecake filling:
cream cheesesour creamgranulated sugareggsvanilla extractlemon juiceall-purpose flour (optional for stability)

For the strawberry topping:
fresh strawberriesgranulated sugarsaltlemon juicecornstarch (optional, for thickening)

directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes and let cool.

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix until creamy.

Add eggs one at a time, mixing gently. Then stir in sour cream, vanilla, lemon juice, and flour if using.

Pour the batter over the cooled crust. Tap the pan lightly to remove air bubbles.

Bake for 50–60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the door. Let cheesecake cool inside for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight.

For the topping, combine sliced strawberries, sugar, salt, lemon juice, and cornstarch (if using) in a saucepan. Cook over medium heat until syrupy and thickened, about 5–7 minutes.

Cool completely, then spoon over the chilled cheesecake before serving.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 20 minutesBaking time: 50–60 minutesCooling and chilling time: 5–6 hoursTotal time: 6–7 hours

Variations

Use crushed vanilla wafers or Oreos instead of graham crackers.

Swirl some strawberry sauce into the filling before baking for a marbled effect.

Top with mixed berries or a raspberry sauce for a twist.

Make mini cheesecakes using a muffin tin and liners.

Add a hint of almond or orange extract for added depth.

storage/reheating

Store cheesecake in the refrigerator for up to 5 days.Cover tightly with plastic wrap or store in an airtight container.Freeze (without topping) for up to 2 months; thaw overnight in the fridge before serving.Do not reheat; serve chilled.

FAQs

Do I need a water bath?

It helps prevent cracks, but you can bake without it by using a lower temperature and gradual cooling.

Can I use frozen strawberries?

Yes, just thaw and drain excess liquid before cooking into the topping.

Why is my cheesecake cracked?

Rapid temperature changes or overbaking can cause cracks. Gradual cooling helps.

How do I know it’s done?

The center should jiggle slightly—don’t wait until it’s fully firm.

Can I make it ahead?

Yes, it’s best made the day before so it has time to chill.

Can I use low-fat cream cheese?

Full-fat is best for texture and flavor, but low-fat will work with slight changes in richness.

Can I skip the lemon juice?

It adds brightness, but you can omit it or replace with vanilla.

What’s the best way to slice it?

Use a sharp knife wiped clean between cuts for neat slices.

Can I use a different fruit topping?

Yes, blueberries, raspberries, or cherries are great options.

Is flour necessary?

It helps stabilize, but can be omitted for a silkier texture.

Conclusion

Strawberry Cheesecake is a timeless dessert that combines elegance with irresistible flavor. Its creamy filling, buttery crust, and sweet-tart strawberry topping make it a standout treat for any celebration. Whether you’re a cheesecake pro or a first-time baker, this recipe is sure to impress.

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