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If you love rich, creamy cheesecake and sweet, juicy strawberries, this Strawberry Cheesecake is about to be your new favorite dessert! With a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a fresh strawberry topping, this classic dessert is as beautiful as it is delicious.
Perfect for birthdays, holidays, Valentine’s Day, or just because you love cheesecake, this recipe is easy to follow and guaranteed to impress. Let’s get baking! 🎂🍓✨
🛒 Ingredients
For the Graham Cracker Crust:
- 1 ½ cups (180g) graham cracker crumbs (or crushed digestive biscuits!)
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened (full-fat for best texture!)
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream (makes it extra creamy!)
- 1 tsp vanilla extract
- 3 large eggs (room temperature for a smooth batter!)
- 1 tbsp lemon juice (adds brightness! 🍋)
For the Strawberry Topping:
- 2 cups (300g) fresh strawberries, hulled & sliced
- ¼ cup (50g) granulated sugar
- 1 tbsp cornstarch (helps thicken the sauce!)
- 2 tbsp water
- 1 tsp lemon juice
🔥 Directions
1️⃣ Make the Graham Cracker Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 8-10 minutes, then let cool while you make the filling.
2️⃣ Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
- Add sour cream, vanilla, and lemon juice, mixing until combined.
- Add eggs one at a time, beating just until incorporated—don’t overmix!
- Pour the batter over the cooled crust and smooth the top.
3️⃣ Bake the Cheesecake
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan (this prevents cracks!).
- Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
- Transfer to the fridge and chill for at least 4 hours (overnight is best!).
4️⃣ Make the Strawberry Topping
- In a saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the strawberries soften and the sauce thickens.
- Let cool, then spread over the chilled cheesecake.
5️⃣ Slice & Serve!
- Carefully remove the cheesecake from the springform pan.
- Garnish with fresh strawberries or whipped cream, slice, and enjoy! 🍓🍰
🍰 Helpful Tips & FAQ
Why did my cheesecake crack?
- Overmixing can cause too much air in the batter, leading to cracks.
- Skipping the water bath makes the cheesecake bake unevenly.
- Rapid cooling can cause cracks—let it cool gradually in the oven!
How do I store this cheesecake?
- Fridge: Keep covered for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months—thaw overnight in the fridge.
Can I use frozen strawberries?
Yes! Just thaw and drain excess liquid before making the topping.
Fun Variations
- Chocolate Strawberry Cheesecake: Add ½ cup melted chocolate to the batter for a rich twist! 🍫
- Strawberry Swirl Cheesecake: Swirl pureed strawberries into the filling before baking.
- Strawberry Shortcake Cheesecake: Top with crumbled shortbread cookies for extra texture!
🍓 Final Thoughts
This Strawberry Cheesecake is creamy, fruity, and absolutely irresistible—a perfect dessert for any occasion! Whether you’re making it for a celebration or just because you love strawberries, it’s guaranteed to impress.
Give it a try and let me know how it turns out! Tag me in your cheesecake photos or drop a comment below. Happy baking! 😊🍓🍰
