Strawberry Cheesecake Recipe

When it comes to timeless desserts that captivate both the eyes and the taste buds, strawberry cheesecake takes center stage. This decadent treat combines a crunchy graham cracker crust, a creamy, tangy cheesecake filling, and a luscious strawberry topping that adds a burst of fruity sweetness. It’s the perfect blend of flavors and textures, making it a dessert you’ll want to savor with every bite.

Beyond its irresistible taste, strawberry cheesecake carries a universal appeal that makes it a favorite for gatherings and celebrations. Its elegant presentation and vibrant colors make it a showstopper on any dessert table, while its straightforward preparation ensures it’s accessible to bakers of all skill levels. Ready to dive into a slice of pure bliss? Let’s get started!

Ingredients

Ingredient	Quantity
Graham cracker crumbs	2 cups
Unsalted butter (melted)	1/2 cup
Granulated sugar	2 tbsp
Cream cheese (softened)	24 oz (3 packages)
Granulated sugar	1 cup
Vanilla extract	1 tsp
Eggs	3 large
Sour cream	1/2 cup
Fresh strawberries	2 cups (sliced)
Strawberry jam	1/2 cup
Lemon juice	1 tbsp
Cornstarch (optional)	1 tsp

Ingredient Notes:

Equipment Needed

9-inch springform pan: Ensures the cheesecake is easy to release without damaging the sides.
Mixing bowls: For blending the crust, filling, and topping ingredients.
Electric mixer: Essential for achieving a smooth, creamy filling.
Saucepan: Needed for preparing the strawberry topping.
Parchment paper or aluminum foil: To line the springform pan and wrap the outside to prevent leaks during baking.

Step-by-Step Instructions

1. Preparing the Crust

Start by preheating your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then set it aside to cool.

2. Making the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla extract, mixing until well incorporated. Add the eggs one at a time, beating on low speed to avoid overmixing. Finally, fold in the sour cream to add a hint of tanginess and extra creaminess.

3. Assembling and Baking

Pour the cream cheese mixture over the cooled crust, spreading it evenly. Wrap the outside of the springform pan with foil to prevent water from seeping in. Place the pan in a larger roasting dish and fill the dish with hot water halfway up the sides of the springform pan. This water bath ensures a crack-free cheesecake.
Bake for 55-65 minutes, or until the edges are set but the center jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.

4. Preparing the Strawberry Topping

In a saucepan, combine sliced strawberries, strawberry jam, lemon juice, and cornstarch (if using). Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Allow the topping to cool completely before spreading it over the chilled cheesecake.

5. Garnishing and Serving

Once the topping is set, remove the cheesecake from the springform pan. Slice fresh strawberries for decoration and arrange them on top for added visual appeal. Serve chilled, and enjoy every creamy, fruity bite.

Tips and Variations

Perfect Texture: Avoid overmixing the batter to prevent air bubbles, which can cause cracks.
Vegan Option: Substitute cream cheese with dairy-free cream cheese, sour cream with coconut cream, and eggs with flaxseed or chia egg replacements.
Flavor Variations: Swap strawberries for raspberries, blueberries, or even a mix of fruits for a colorful twist.
Pro Tip: Let the cheesecake sit at room temperature for 15 minutes before serving for the best flavor.

Serving Suggestions

For a polished presentation, slice the cheesecake with a warm, sharp knife, wiping it clean between cuts. Pair each slice with a dollop of whipped cream or a drizzle of chocolate sauce for an extra touch of indulgence. Strawberry cheesecake pairs beautifully with fresh mint leaves and a light dusting of powdered sugar for a restaurant-quality finish.

Pairings

To complement the rich and creamy cheesecake, serve it with a glass of sparkling rosé or a fruity white wine like Moscato. For non-alcoholic options, try a strawberry lemonade or a hot cup of Earl Grey tea, which balances the sweetness of the dessert with its citrusy notes.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Cheesecake freezes well! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Serve the cheesecake cold. Avoid reheating as it may alter the texture.

Nutritional Information

Per Serving	Amount
Calories	450
Fat	30g
Carbohydrates	40g
Protein	7g
Allergens	Dairy, Eggs

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Strawberry cheesecake is more than just a dessert—it’s a celebration of flavor, texture, and artistry. The combination of a buttery crust, luscious cream cheese filling, and vibrant strawberry topping creates a harmonious dessert that’s as beautiful as it is delicious. Whether you’re enjoying it with family or serving it at a gathering, this cheesecake is guaranteed to impress.

Now it’s your turn to bring this recipe to life in your own kitchen! Try it out, make it your own with variations, and share your experience. Don’t forget to post pictures of your cheesecake on social media and tag us—we’d love to see your creations!