This strawberry cheesecake combines a creamy, rich cheesecake filling atop a buttery graham cracker crust, crowned with a vibrant, sweet strawberry topping. It’s a classic dessert perfect for celebrations or any sweet craving.
Why You’ll Love This Recipe
- Silky smooth and creamy cheesecake texture
- Fresh, tangy strawberry topping with natural sweetness
- Buttery, crunchy graham cracker crust
- Made with simple ingredients and straightforward steps
- Can be prepared ahead, ideal for entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter (melted)
- Granulated sugar
- Cream cheese (room temperature)
- Sour cream or heavy cream
- Eggs
- Vanilla extract
- Fresh strawberries
- Strawberry jam or glaze
- Lemon juice (optional)
Directions
- Prepare crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Chill while making filling.
- Make filling: Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well. Stir in sour cream and vanilla until creamy and smooth.
- Bake: Pour filling over crust. Bake at 325°F (160°C) for about 50–60 minutes, or until the center is almost set (slightly jiggly). Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
- Cool and chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare topping: Hull and slice fresh strawberries. Toss with a little sugar and lemon juice if desired. Spread strawberry jam or glaze over the cheesecake top, then arrange strawberries decoratively.
- Serve: Slice with a hot, wet knife for clean cuts.
Servings and Timing
- Servings: 12 slices
- Prep time: 20 minutes
- Bake time: 50–60 minutes
- Cooling and chilling time: 5+ hours
- Total time: Approximately 6 hours
Variations
- Use mixed berries instead of strawberries
- Add a swirl of strawberry puree into the filling
- Top with whipped cream or white chocolate shavings
- Substitute a cookie crust (Oreos, digestive biscuits)
- Make mini cheesecakes in muffin tins
Storage/Reheating
- Refrigerate: Store covered for up to 5 days
- Freeze: Wrap tightly and freeze up to 1 month; thaw overnight in fridge
- Serve chilled: Best served cold from the fridge
FAQs
Can I use frozen strawberries?
Yes, thaw and drain excess liquid before using.
How do I prevent cracks?
Avoid overmixing, bake in a water bath if possible, and cool gradually in the oven.
Can I make this without a springform pan?
Use a removable-bottom tart pan or line a regular pan with parchment.
Why is my cheesecake jiggly?
It should be slightly jiggly in the center when done—will set as it cools.
Can I use low-fat cream cheese?
Full-fat cream cheese yields best texture and flavor.
How to get clean slices?
Warm the knife under hot water and wipe between cuts.
Can I make this ahead?
Yes, cheesecake often tastes better after chilling overnight.
Is this recipe gluten-free?
Yes, if you use gluten-free graham crackers or crust substitute.
How thick should the crust be?
About ½ inch thick for balance of crunch and filling.
Can I add lemon zest to the filling?
Yes, it adds a nice brightness to the flavor.
Conclusion
This strawberry cheesecake recipe is a delightful blend of creamy filling, buttery crust, and fresh berry topping. With simple ingredients and classic techniques, it’s a dessert that impresses every time. Make it ahead for stress-free entertaining and enjoy every luscious bite.
Print
Strawberry Cheesecake Recipe
- Prep Time: 20 mins
- Cook Time: 1 hr 5 mins
- Total Time: 5 hrs (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, rich strawberry cheesecake with a buttery graham cracker crust and a fresh strawberry topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan to form crust.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and mix until creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until smooth.
- Pour filling over crust and smooth the top.
- Bake for 55–65 minutes, until edges are set and center slightly jiggles.
- Turn off oven and leave cheesecake inside for 1 hour to prevent cracking.
- Remove from oven and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, arrange sliced strawberries on top. Optionally, warm strawberry jam and brush over berries for glaze.
- Slice with a hot knife for clean cuts and serve chilled.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix batter to avoid cracks.
- Wrap bottom of springform pan in foil if baking in water bath to prevent leaks.
- For a lighter version, substitute half the cream cheese with Greek yogurt.
- Leftover cheesecake keeps in fridge up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg