Strawberry Cheesecake
The best strawberry cheesecake with a velvety filling and fresh strawberry topping. A perfectly balanced dessert that’s both rich and fruity.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: ~5 hours
- Yield: 8 servings
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the Strawberry Topping:
2 cups fresh strawberries, sliced
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water
Instructions
Preheat oven
Preheat oven to 325°F (160°C).
Prepare the crust
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan.
Make the filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla until creamy.
Assemble and bake
Pour filling over crust and smooth the top. Bake for 50–60 minutes until the center is just set with a slight jiggle.
Cool and chill
Let cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Prepare strawberry topping
Cook strawberries, sugar, and lemon juice over medium heat until juicy. Stir in cornstarch slurry and cook until thickened. Cool completely.
Serve
Spoon strawberry topping over chilled cheesecake before serving.
Notes
Avoid overmixing to prevent cracks in the cheesecake.
Let the cheesecake cool gradually for best texture.
A water bath can help create an extra smooth finish (optional).
Can be made a day ahead for best results.
Find it online: https://www.cookingbyness.blog/strawberry-cheesecake/