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Strawberry Cheesecake topped with fresh strawberries and strawberry sauce on a floral plate.

Strawberry Cheesecake

This creamy, decadent strawberry cheesecake will impress your guests with its perfect balance of rich flavors and tangy strawberry topping.
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Prep Time 30 minutes
Cook Time 1 minute
Chill Time 7 minutes
Total Time 38 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 449
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust:
  • 2.5 cups graham cracker crumbs about 297g
  • 3.3 tablespoons granulated sugar for sweetness
  • 5.5 tablespoons unsalted butter melted about 75g
For the Filling:
  • 3 blocks 8 ounces each cream cheese softened about 227g each
  • 1.4 cups granulated sugar about 275g
  • 0.3 teaspoon salt for flavor balance
  • 0.55 cup sour cream softened about 132g
  • 2.2 teaspoons lemon zest adds a fresh tang
  • 2.2 teaspoons vanilla extract for flavor
  • 3 large eggs lightly beaten room temperature
For the Topping:
  • 2.2 pounds fresh strawberries halved and divided about 1kg
  • 0.8 cup water about 190ml
  • 0.55 cup granulated sugar about 110g
  • 1.1 tablespoon lemon juice optional adds zest
  • 2.2 teaspoons cornstarch for thickening
  • 2.2 teaspoons vanilla extract for flavor

Method
 

  1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan.
  2. In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until everything is well mixed and the crumbs hold together when pressed.
  3. Press the crumb mixture into the bottom and up the sides of the pan using a flat-bottomed glass.
  4. Bake for 10–15 minutes, until the crust is golden and fragrant. Let it cool completely.
  5. In a stand mixer with the whisk attachment, beat the softened cream cheese on medium-low until smooth.
  6. Add the sugar and salt, and continue beating until fully incorporated, scraping the sides of the bowl as needed. prep
  7. Add sour cream, lemon zest, and vanilla extract. Beat on medium speed until smooth.
  8. Add the lightly beaten eggs and mix just until fully incorporated. Pour the mixture into the cooled crust, which should come up over the sides.
  9. Bake for 15 minutes. Then lower the oven to 300°F and bake until the edges are set and the center has a slight jiggle (about 1 hour). Leave the oven door closed, turn off the oven, and let the cheesecake cool inside for 1 hour.
  10. Allow the cheesecake to cool to room temperature before covering loosely with a towel and refrigerating for at least 6 hours, preferably overnight. finish
  11. In a saucepan, combine 1 pound of strawberries, water, sugar, and lemon juice. Stir in cornstarch and bring to a boil.
  12. Mash the strawberries once the mixture boils. Continue cooking until the sauce thickens (about 10 minutes). finish
  13. Stir in the remaining strawberries and vanilla extract. Let the mixture cool to lukewarm before topping the cheesecake.
  14. Carefully run a knife around the edge of the cheesecake, release the springform, and remove the sides. Transfer the cheesecake to a serving plate and top with the cooled strawberry sauce.

Nutrition

Serving: 140gCalories: 449kcalCarbohydrates: 76gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 97mgSodium: 265mgPotassium: 267mgFiber: 3gSugar: 60gVitamin A: 428IUVitamin C: 67mgCalcium: 66mgIron: 2mg

Notes

Perfect for summer gatherings, this cheesecake is a crowd-pleaser with its smooth, rich filling and sweet, tangy strawberry topping. You can swap the strawberries for other fruits, such as raspberries or peaches, for a delicious twist!

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