Easy Strawberry Cheesecake Recipe for Any Occasion

Easy Strawberry Cheesecake Recipe with Fresh Topping

The first time I tasted a homemade Strawberry Cheesecake Recipe, I realized why this dessert is such a timeless favorite. The buttery Graham cracker crust, creamy filling, and sweet strawberry topping make each bite feel indulgent but balanced. My first attempt, though, was far from perfect. I opened the oven too early and ended up with a big crack across the top. That mistake taught me patience and the importance of a slow, gentle bake.

This recipe is for anyone who wants a show-stopping dessert perfect for birthdays, dinner parties, or simply treating themselves to something decadent.

Difficulty: Moderate (requires patience, not skill)

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Chill time (or overnight) 6 hours hrs

Total Time 7 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Video Notes

Ingredients

  

For the crust:

• 1 ½ cups 150 g Graham cracker crumbs
• ⅓ cup 70 g sugar
• 6 TBSP 85 g unsalted butter, melted

For the filling:

• 4 packages 8 oz each cream cheese, softened
• 1 cup 200 g sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup sour cream

For the strawberry topping:

• 2 cups fresh strawberries hulled and sliced
• ½ cup sugar
• 1 TBSP lemon juice
• 2 tsp cornstarch mixed with 2 tbsp water

Method

 

1. Preheat the oven. Set to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust. Combine the graham crumbs, sugar, and butter. Press into the pan bottom. Bake for 10 minutes. Cool slightly.
3. Mix the filling. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Don’t overmix.
4. Bake. Pour filling into crust. Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
5. Cool slowly. Turn off the oven, crack the door, and let the cheesecake sit for 1 hour inside.
6. Chill. Refrigerate for at least 4-6 hours (overnight is best).
7. Make the topping. In a saucepan, simmer strawberries, sugar, and lemon juice for 5-7 minutes. Stir in the cornstarch mixture and cook until thickened. Cool completely.
8. Finish. Spoon topping over chilled cheesecake before serving.

Video

Notes

Lesson learned: Overbaking or opening the oven early causes cracks. Patience is key.

Cream cheese tip: Use full-fat blocks, not spreadable tubs, for the best texture.

Room temperature ingredients: Ensure smooth batter with no lumps.

Topping: Fresh strawberries work best, but frozen can be used in the winter.

Tips & Tricks

• Water bath: Wrap the pan in foil and bake in a water bath for an ultra-smooth texture.
• Crust variation: Swap Graham crackers for Oreos or digestive biscuits.
• Extra creamy: Add 2 tbsp heavy cream to the filling.
• Storage: Cheesecake keeps for 4-5 days in the refrigerator or for 2 months in the freezer (without topping).
• Clean slices: Run a knife under hot water and wipe between cuts.

Serving Suggestions

• Dinner party dessert: Elegant centerpiece for holidays or gatherings.
• Summer treat: Serve chilled with extra fresh strawberries on the side.
• Chocolate lovers: Drizzle with melted chocolate before topping with strawberries.
• Casual night in: Pair with coffee or tea for a comforting indulgence.
• MINI version: Make in muffin tins for individual servings.

Nutrition (per slice, 1/12 of cheesecake)

• Calories: ~420
• Protein: 7 g
• Carbs: 38 g
• Fat: 27 g
• Fiber: 1 g