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Strawberry Cheesecake Recipe

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
Cook Time 1 hour 5 minutes
Chill time (or overnight) 6 hours
Total Time 7 hours
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.