Strawberry Cheesecake
A classic creamy, rich, and smooth cheesecake with a buttery graham cracker crust and a bright homemade strawberry topping. It’s beautiful enough for a celebration but simple enough to make at home.
Servings: 10–12
Prep time: 30 minutes
Bake time: 55–70 minutes
Chill time: 6 hours or overnight
Total time: About 7 hours
Ingredients
For the graham cracker crust
- 2 cups (200 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
For the cheesecake filling
- 32 oz (900 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream
- ¼ cup (60 ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour or cornstarch
- Pinch of salt
For the strawberry topping
- 3 cups (450 g) fresh strawberries
- ½ cup (100 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1½ tablespoons cornstarch
- 2 tablespoons water
Optional decoration
- Fresh whole strawberries
- Whipped cream
- White chocolate shavings
- Fresh mint
Instructions
1. Prepare the crust
Preheat the oven to 350°F (175°C).
Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
Mix until the crumbs resemble wet sand.
Pour the mixture into the springform pan.
Press it firmly and evenly over the bottom.
For a cheesecake with crust along the sides, press some of the mixture about 1 inch up the sides of the pan.
2. Bake the crust
Bake for 8–10 minutes.
The crust should smell toasted and look slightly darker around the edges.
Remove it from the oven and let it cool while you prepare the filling.
Reduce the oven temperature to 325°F (165°C).
3. Make the cheesecake filling
Place the softened cream cheese in a large bowl.
Beat on low to medium speed until smooth and creamy.
Add the sugar and mix until incorporated.
Add the sour cream, heavy cream, vanilla, lemon juice, flour or cornstarch, and salt.
Mix until smooth.
4. Add the eggs
Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter.
Don’t overmix.
Overbeating the eggs incorporates too much air, which can cause the cheesecake to puff up and crack while baking.
Scrape down the sides of the bowl as needed.
The finished batter should be completely smooth.
5. Pour into the pan
Pour the cheesecake filling over the cooled crust.
Gently tap the pan on the counter a few times to release large air bubbles.
Smooth the top with a spatula.
6. Bake the cheesecake
Place the cheesecake in the 325°F (165°C) oven.
Bake for approximately 55–70 minutes.
The edges should look set, while the center should still have a gentle wobble when you carefully move the pan.
Don’t wait for the entire cheesecake to become completely firm in the oven.
7. Cool gradually
Turn off the oven and crack the oven door open.
Leave the cheesecake inside for about 30–60 minutes.
This gradual cooling helps reduce the chance of cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
8. Refrigerate
Once cooled, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.
This allows the cheesecake to fully set and develop its best texture.
Make the Strawberry Topping
9. Prepare the strawberries
Wash and hull the strawberries.
Slice about 2 cups of the strawberries.
Reserve the remaining cup for decorating.
Place the sliced strawberries in a saucepan.
Add the sugar and lemon juice.
Cook over medium heat for about 5–7 minutes, stirring occasionally.
The strawberries will release their juices and begin to soften.
10. Thicken the sauce
Mix the cornstarch and water in a small bowl until smooth.
Pour the mixture into the saucepan while stirring.
Cook for another 1–2 minutes, until the strawberry mixture becomes glossy and thick.
Remove from the heat.
Stir in the vanilla.
Allow the topping to cool completely.
11. Decorate the cheesecake
Once the cheesecake is completely chilled, carefully remove the springform pan.
Spoon the cooled strawberry topping over the cheesecake.
Arrange fresh strawberries around the top.
Add whipped cream around the edges if desired.
For an elegant finish, sprinkle with white chocolate shavings.
Tips for a Perfect Cheesecake
Use room-temperature cream cheese
Cold cream cheese can leave lumps in the filling.
Let it sit at room temperature for about 30–60 minutes before mixing.
Don’t overbeat
Mix the filling just until smooth.
Too much air can cause the cheesecake to rise and fall, creating cracks.
Don’t overbake
The center should still jiggle slightly when the cheesecake is finished.
It will firm up as it cools and chills.
Chill overnight if possible
Although six hours is enough, an overnight chill gives you the best texture and makes slicing much easier.
Use a springform pan
The removable sides make it much easier to release the cheesecake without damaging the crust.
How to Prevent Cracks
For an especially smooth cheesecake:
- Use room-temperature ingredients.
- Mix on low speed.
- Don’t overbeat the eggs.
- Avoid opening the oven repeatedly.
- Don’t overbake.
- Cool the cheesecake gradually.
If a small crack does appear, don’t worry—the strawberry topping will cover it beautifully.
No-Bake Strawberry Cheesecake Option
If you don’t want to turn on the oven, make a no-bake version.
For the filling, beat together:
- 16 oz (450 g) cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Whip 1 cup heavy cream separately until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Spread over the prepared graham cracker crust and refrigerate for 6–8 hours.
Top with the homemade strawberry sauce.
Storage
Store the cheesecake covered in the refrigerator for up to 4–5 days.
Keep the strawberry topping refrigerated separately if you want the crust to remain especially firm.
The cheesecake can also be frozen without the fresh strawberry topping for up to 2 months.
Thaw overnight in the refrigerator before serving.
For the best slice: dip a sharp knife in hot water, wipe it dry, and cut straight down. Clean and warm the knife between slices for beautifully smooth cheesecake pieces. 🍓🍰
