Description

This Strawberry Cheesecake recipe delivers a rich, creamy, and tangy cream cheese filling on a buttery, crisp graham cracker crust, topped with fresh, luscious strawberries. Perfect for celebrations or anytime indulgence, it combines smooth texture with natural strawberry sweetness in an elegant and versatile dessert.

Ingredients

Scale

For the Crust

1¾ cups graham cracker crumbs
6 tablespoons unsalted butter, melted

For the Filling

24 oz (3 packages) cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup sour cream or heavy cream

For the Topping

2 cups fresh strawberries, sliced
Optional: Warm fruit glaze or strawberry jam mixed with water (for brushing)

Instructions

Prepare the crust: Crush the graham crackers into fine crumbs. Melt the unsalted butter and combine thoroughly with the crumbs until the mixture resembles wet sand. Press evenly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.
Make the creamy filling: Beat the room temperature cream cheese in a large bowl until smooth and lump-free. Gradually add granulated sugar and mix until creamy. Add eggs one at a time, fully blending each before adding the next. Stir in vanilla extract and sour cream or heavy cream to enhance richness and texture.
Bake the cheesecake: Pour the filling evenly over the chilled crust. Tap the pan gently to release air bubbles. Bake at 325°F (163°C) for 50-60 minutes, until edges are set but the center is slightly wobbly. Turn off the oven and leave cheesecake inside for 30 minutes to prevent cracking.
Cool and chill: Remove cheesecake from oven and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best texture and flavor melding.
Add the strawberry topping: Arrange sliced fresh strawberries artfully on the chilled cheesecake. Optionally, brush strawberries lightly with warm fruit glaze or diluted strawberry jam for a glossy, appealing finish.

Notes

Use room temperature cream cheese and eggs for smoother mixing and fewer lumps.
Prevent cracks by using a water bath or baking at a low temperature.
Avoid overmixing the batter to prevent incorporating excess air.
Refrigerate the cheesecake thoroughly – ideally overnight – for optimal texture and flavor.
Use fresh, ripe strawberries for the best topping flavor and presentation.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes (including resting time in oven)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 380 kcal
Sugar: 28 g
Sodium: 240 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 120 mg

Keywords: Strawberry Cheesecake, creamy cheesecake, homemade dessert, fresh strawberries, baked cheesecake, creamy filling, graham cracker crust