Strawberry Cheesecake

Why You’ll Love This Recipe

Strawberry Cheesecake is a timeless dessert that pairs a rich, creamy cheesecake filling with a buttery graham cracker crust and a glossy strawberry topping. It’s elegant yet easy to make, perfect for birthdays, holidays, or any occasion when you want a dessert that’s as beautiful as it is delicious. With its balance of sweet, tangy, and fruity flavors, every slice is a showstopper!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
graham cracker crumbs
granulated sugar
unsalted butter (melted)

For the Cheesecake Filling:
cream cheese (softened)
granulated sugar
sour cream
eggs
vanilla extract
lemon juice (optional, for brightness)

For the Strawberry Topping:
fresh strawberries (sliced)
granulated sugar
lemon juice
cornstarch (for thickening, optional)

Directions

1. Make the Crust:
   • Preheat oven to 325°F (160°C).
   • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add sour cream, vanilla extract, and lemon juice. Mix well.
   • Add eggs one at a time, mixing gently until just combined—do not overmix.
   • Pour the batter into the cooled crust and smooth the top.
3. Bake the Cheesecake:
   • Place the pan in a water bath (wrap the outside of the springform pan in foil to prevent leaks).
   • Bake for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
   • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
   • Remove from the oven and chill in the fridge for at least 4 hours or overnight.
4. Make the Strawberry Topping:
   • In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the berries soften and release juices.
   • For a thicker sauce, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until slightly thickened. Let cool completely.
5. Assemble and Serve:
   • Spoon the cooled strawberry topping over the chilled cheesecake.
   • Slice and serve with extra berries or whipped cream if desired.

Servings and Timing

This recipe serves 10–12 people.
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4–6 hours
Total time: 5–7 hours

Variations

• No-Bake Version: Use a no-bake cheesecake filling and chill overnight.
• Berry Mix: Combine strawberries with raspberries or blueberries for a mixed berry topping.
• Chocolate Swirl: Add a swirl of melted chocolate or ganache into the filling for extra decadence.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze (without topping) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight.

FAQs

Can I use frozen strawberries?
Yes, just thaw and drain them first. They may create a thinner sauce, so adjust with cornstarch if needed.

Do I have to use a water bath?
It helps prevent cracks, but you can skip it. Just bake the cheesecake on a middle rack and avoid overbaking.

Can I use a different crust?
Absolutely! Try crushed cookies like vanilla wafers, digestive biscuits, or Oreos for a twist.

Conclusion

Strawberry Cheesecake is a classic dessert that never goes out of style. With its creamy texture, buttery crust, and sweet strawberry topping, it’s a dessert that’s as impressive to serve as it is satisfying to eat. Whether for a special celebration or a weekend treat, this cheesecake is sure to be a standout favorite!

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