Strawberry Cheesecake Recipe
This homemade strawberry cheesecake is rich, creamy, and topped with a luscious strawberry sauce. With a buttery graham cracker crust and a silky smooth filling, it's the perfect dessert for any occasion. Whether you're making it for a celebration or just because, this classic cheesecake is sure to impress!
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Large roasting pan (for water bath)
- Aluminum foil
- Blender or food processor
- Medium saucepan
Ingredients
- For the Crust:
- 2 cups 200g graham cracker crumbs
- ¼ cup 50g granulated sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 32 ounces 904g full-fat cream cheese, room temperature
- 1 ⅓ cups 226g granulated sugar
- 1 cup 227g sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs room temperature, lightly beaten
- For the Strawberry Topping:
- 16 ounces 400g whole strawberries, diced
- 2 tablespoons cornstarch
- 1 cup 200g granulated sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups 334g finely chopped strawberries
Instructions
- Step 1: Make the Graham Cracker Crust
- Preheat oven to 350°F (175°C).
- Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent leaks.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press into the bottom and 2 inches up the sides of the pan.
- Bake for 10 minutes, then let cool while preparing the filling.
- Step 2: Make the Cheesecake Filling
- Lower oven temperature to 300°F (150°C).
- Beat cream cheese in a large bowl with an electric mixer until smooth (about 1 minute).
- Add sugar, sour cream, vanilla extract, and salt—mix until combined.
- Stir in lightly beaten eggs gently (avoid overmixing).
- Pour the cheesecake batter over the crust.
- Step 3: Bake the Cheesecake
- Place the springform pan inside a large roasting pan.
- Fill the roasting pan with boiling water (about 1-2 inches deep) for a water bath.
- Bake for 1 hour, or until the edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake sit inside for 1 more hour.
- Remove from the oven and let cool at room temperature for 1½ hours.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Step 4: Make the Strawberry Topping
- Puree diced strawberries and cornstarch in a blender until smooth.
- Transfer to a saucepan, add sugar, and cook over medium heat until thickened (about 10-15 minutes).
- Remove from heat and stir in vanilla extract, salt, and chopped strawberries.
- Let the topping cool for 40 minutes, then spread over the cheesecake before serving.
Video
Notes
Prevent Cracks: Use a water bath and avoid overmixing the batter.
Storage: Refrigerate for up to 4 days or freeze for 3 months.
Alternative Crusts: Swap graham crackers for Oreo cookies or vanilla wafers.
Make Ahead: Cheesecake tastes better the next day! Prepare 1-2 days in advance.
Storage: Refrigerate for up to 4 days or freeze for 3 months.
Alternative Crusts: Swap graham crackers for Oreo cookies or vanilla wafers.
Make Ahead: Cheesecake tastes better the next day! Prepare 1-2 days in advance.