Strawberry Cheesecake Recipe
Introduction
This classic strawberry cheesecake features a buttery graham cracker crust, a creamy smooth filling, and a sweet, fresh strawberry topping. It’s a delightful dessert perfect for any occasion and sure to impress family and friends.
Ingredients
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) granulated sugar
- 1/2 cup (112g) salted butter, melted
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract (divided)
- 3 large eggs, room temperature
- 1 1/2 cups (310g) granulated sugar (for topping)
- 2 tbsp cornstarch
- 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
- 2 cups chopped strawberries
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Step 1: Preheat the oven to 325°F (163°C) and grease a 9×13-inch pan.
- Step 2: In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool.
- Step 3: Reduce the oven temperature to 300°F (148°C).
- Step 4: In a large bowl, beat the cream cheese, 1 cup sugar, and flour on low speed until smooth and well combined. Scrape down the sides of the bowl to ensure even mixing and minimize air incorporation.
- Step 5: Add sour cream and 1 tablespoon vanilla extract, mixing on low until blended.
- Step 6: Add eggs one at a time, mixing slowly and scraping down the bowl as needed to combine thoroughly.
- Step 7: Pour the batter over the cooled crust and spread evenly.
- Step 8: Bake the cheesecake for 30 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.
- Step 9: Crack the oven door open slightly and let the cheesecake cool inside for another 15 minutes to prevent cracks.
- Step 10: Transfer the cheesecake to the refrigerator and chill for 3–4 hours until completely set.
- Step 11: For the strawberry topping, combine 1 1/2 cups sugar and cornstarch in a saucepan. Stir in the strawberry puree and cook over medium heat, stirring constantly until thickened and boiling, about 15–20 minutes.
- Step 12: Boil for 1 1/2 minutes, then remove from heat. Stir in 1/2 teaspoon vanilla extract and chopped strawberries. Allow the topping to cool for 15–20 minutes.
- Step 13: Pour the topping over the chilled cheesecake. You can add it while the cheesecake continues chilling or just before serving. The topping will thicken as it cools.
- Step 14: To make whipped cream, combine cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract in a large bowl. Whip on high speed until stiff peaks form. Serve alongside cheesecake slices if desired.
Tips & Variations
- Use room temperature ingredients to ensure a smooth cheesecake batter without lumps.
- Mix on low speed to prevent too much air in the batter, which helps avoid cracks while baking.
- For a more intense strawberry flavor, add a tablespoon of strawberry liqueur to the topping.
- Swap out graham cracker crumbs for digestive biscuits or Oreo crumbs for a different crust variation.
- Try adding lemon zest to the filling for a subtle citrus twist.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep the topping separate if possible, adding it fresh before serving for the best texture. Reheat slices gently in the microwave for about 10 seconds if preferred slightly warm, or enjoy chilled for a classic experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is great when made a day ahead. Just keep it refrigerated and add the strawberry topping and whipped cream right before serving for the freshest taste.
How do I prevent the cheesecake from cracking?
Mix the batter on low speed to avoid incorporating excess air and use a slow cooling process by leaving the cheesecake in the turned-off oven before chilling. This helps the cheesecake cool evenly and reduces cracking.
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Strawberry Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Description
This delicious Strawberry Cheesecake features a rich and creamy cream cheese filling on a buttery graham cracker crust, topped with a luscious homemade strawberry sauce and fresh strawberries. Finished with a dollop of freshly whipped cream, this classic dessert is perfect for any occasion and sure to impress your guests.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) granulated sugar
- 1/2 cup (112g) salted butter, melted
Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
Strawberry Topping
- 1 1/2 cups (310g) granulated sugar
- 2 tbsp cornstarch
- 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
- 1/2 tsp vanilla extract
- 2 cups chopped strawberries
Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Make Crust: Preheat the oven to 325°F (163°C) and grease a 9×13-inch pan. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
- Prepare Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, blend the cream cheese, sugar, and flour on low speed until smooth and fully combined, taking care to minimize air incorporation to prevent cracking. Scrape down the bowl sides as needed.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until combined.
- Add Eggs: Add the eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides to ensure thorough mixing.
- Bake Cheesecake: Pour the batter over the cooled crust and spread evenly. Bake for 30 minutes. After baking, turn off the oven and keep the cheesecake inside with the door closed for 20 minutes. Then crack the oven door and leave the cheesecake inside for another 15 minutes to cool gradually, which helps prevent cracks.
- Refrigerate: Remove the cheesecake from the oven and refrigerate for 3 to 4 hours until completely chilled and set.
- Make Strawberry Topping: In a large saucepan, combine sugar and cornstarch. Stir in the strawberry puree and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 15-20 minutes). Allow to boil for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and chopped strawberries, and let the topping cool for 15-20 minutes.
- Assemble: Pour the cooled strawberry topping evenly over the chilled cheesecake. You can add the topping while the cheesecake is chilling, or add it just before serving. The topping will continue to thicken as it cools.
- Make Whipped Cream: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Serve: Serve slices of cheesecake topped with a dollop of freshly whipped cream for a perfect finish.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth filling without lumps.
- Mix on low speed to avoid incorporating too much air, which can cause cracks during baking.
- Slow cooling in the oven is key to preventing cracks on your cheesecake surface.
- Strawberry topping can be made in advance and refrigerated; just stir before using.
- For best texture, chill cheesecake for at least 3-4 hours, preferably overnight.
- Make sure the crust is pressed firmly to avoid a crumbly base.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake, classic cheesecake, cream cheese dessert, strawberry topping, homemade cheesecake
