Strawberry Cheesecake Recipe
A rich and creamy strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping — perfect for any special occasion or dessert craving.
- Prep Time: 20 mins
- Cook Time: 50–60 mins (+1 hr cooling)
- Total Time: 6 hrs 20 mins (including chill)
- Yield: 12 servings 1x
- Category: Dessert / Cheesecake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1⅓ cups graham cracker crumbs (about 9 sheets)
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 3 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1½ cups fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham crumbs, 3 Tbsp sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes, then cool slightly.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing just until incorporated. Blend in vanilla extract.
- Mix in sour cream and flour until just combined; scrape sides as needed.
- Pour filling into the crust. Tap pan gently to remove air bubbles.
- Bake 50–60 minutes until edges are set but center still slightly jiggly.
- Turn off oven; crack oven door and let cheesecake cool inside for 1 hour.
- Chill in fridge 4 hours or overnight to set completely.
- Before serving, arrange sliced strawberries on top. Warm jam and brush over strawberries for a glossy finish.
- Release cheesecake from springform pan and slice using a hot, clean knife for clean cuts.
Notes
- Bring all ingredients to room temperature to avoid lumps.
- Use a water bath (wrap pan bottom in foil, place in larger pan with hot water) to prevent cracking.
- Run a warm knife around the edge after baking to ease release.
- Substitute ricotta for half the cream cheese for a lighter texture.
- Store leftovers in fridge up to 5 days; freeze slices individually for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 cheesecake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
Find it online: https://ukfinda.com/strawberry-cheesecake-recipe/