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Strawberry Cheesecake

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Strawberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, velvety cheesecake filling, and a sweet fresh strawberry topping—perfect for any special occasion or when you’re craving something fruit‑filled and indulgent.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: undefined
  • Total Time: Around 6 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 1½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons melted butter
  • For the cheesecake filling:
  • 24 oz (3 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream or heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for brightness)
  • For the strawberry topping:
  • 2 cups fresh strawberries, sliced (or whole, if decorative)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, to thicken)

Instructions

  1. Preheat the oven to 325 °F (160 °C) and line the bottom of a 9‑inch springform pan with parchment paper.
  2. To make the crust: mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the pan—about ¼‑inch thick (see crust techniques :contentReference[oaicite:0]{index=0}). Bake the crust for 8‑10 minutes, then let it cool.
  3. For the filling: in a mixing bowl beat the softened cream cheese until smooth. Add sugar, vanilla extract, and lemon juice (if using) and mix until well combined. Then add the eggs one at a time, mixing on low speed just until each is incorporated. Finally stir in the sour cream or heavy cream until smooth.
  4. Pour the filling over the cooled crust and smooth the top. Bake 50–60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken (for doneness test :contentReference[oaicite:1]{index=1}).
  5. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for about 1 hour to prevent cracks. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, before adding the topping.
  6. To make the strawberry topping: in a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until strawberries soften and release juices. If using cornstarch, mix it with a little water and stir in to thicken, cook for another minute. Let cool completely.
  7. Once cheesecake is chilled, spoon the cooled strawberry topping over the top. Chill again for 15–30 minutes if desired, then slice and serve.

Notes

  • Use room‑temperature ingredients (cream cheese, eggs, sour cream) to ensure a smooth, lump‑free batter and reduce cracking. :contentReference[oaicite:2]{index=2}
  • You can swirl fresh strawberry puree into the filling before baking for a marbled effect.
  • For a no‑bake version, skip baking and fold in whipped cream into the filling, then chill until set.
  • Store‑bought strawberry pie topping can be used as a shortcut instead of making your own.
  • For the crust: avoid packing the crumbs too tightly or the crust may become too hard. Pack only until the crumbs hold shape without crumbling. :contentReference[oaicite:3]{index=3}

Nutrition

Find it online: https://juliameals.com/strawberry-cheesecake/