Desserts > Cakes > Cheesecakes > Strawberry Cheesecake Recipe

Classic Strawberry Cheesecake

Indulge in the creamy delight of a homemade Strawberry Cheesecake. This recipe provides a step-by-step guide to creating a luscious cheesecake with a buttery graham cracker crust and a vibrant strawberry topping. Perfect for any special occasion or a sweet treat any day of the week.

Prep Time
30 minutes
Cook Time
60 minutes
Servings
12
Ingredients
  • 1 1/2 cups (finely crushed) Graham Crackers
  • 6 tablespoons (melted) Unsalted Butter
  • 1/4 cup (for the crust) Granulated Sugar
  • 32 oz (softened) Cream Cheese
  • 1 cup (for the filling) Granulated Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Sour Cream
  • 2 cups (sliced) Fresh Strawberries
  • 1/4 cup (for the topping) Granulated Sugar
  • 1 tablespoon Lemon Juice

Making the Graham Cracker Crust

First, preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.

Preparing the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix, as this can cause cracks in the cheesecake.

Baking the Cheesecake

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar. This prevents cracking.

Chilling the Cheesecake

After cooling in the oven, refrigerate the cheesecake for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavors.

Making the Strawberry Topping

While the cheesecake is chilling, prepare the strawberry topping. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 10-15 minutes. Let the topping cool completely.

Assembling and Serving

Once the cheesecake is chilled and the strawberry topping is cool, carefully remove the cheesecake from the springform pan. Spoon the strawberry topping over the cheesecake. Slice and serve cold. Enjoy!

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FAQ

  • Why did my cheesecake crack?

    Cheesecakes crack due to rapid temperature changes or overbaking. Cooling the cheesecake slowly in the oven with the door ajar and avoiding overmixing the batter can help prevent cracks.
  • Can I use frozen strawberries?

    Yes, you can use frozen strawberries for the topping. Thaw them completely and drain any excess liquid before cooking.
  • How long can I store the cheesecake?

    The cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly to prevent it from drying out.