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Strawberry Cheesecake

This Strawberry Cheesecake features a creamy, velvety cream cheese filling on a buttery, cinnamon-kissed crust, topped with a fresh, homemade strawberry topping. It balances rich and light flavors, perfect for any occasion.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Cheesecake, Dessert, Easy, Homemade, Strawberry
Servings: 8 servings

Ingredients

For the Crust:

  • 1.5 cups graham cracker crumbs (or digestive biscuits, crushed)
  • 0.25 cup granulated sugar
  • 0.5 teaspoon ground cinnamon (optional)
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 4 packages cream cheese (8 ounces each), softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 0.67 cup sour cream
  • 0.67 cup heavy cream

For the Strawberry Topping:

  • 2 cups fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Instructions

Step 1: Prepare the Crust

  • Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes until it’s set and fragrant. Remove from the oven and set aside to cool slightly.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until fully combined. Mix in the vanilla extract.
  • One at a time, add the eggs, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracking during baking.
  • Finally, add the sour cream and heavy cream, mixing until the batter is smooth and silky.

Step 3: Bake the Cheesecake

  • Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Place the pan on the middle rack of your oven. Bake for 55-65 minutes or until the edges are set but the center still slightly jiggles when shaken.
  • Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
  • After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.

Step 4: Prepare the Strawberry Topping

  • In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture starts to bubble.
  • If you prefer a thicker topping, stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let the topping cool completely before spooning it over the chilled cheesecake.

Step 5: Serve and Enjoy

  • Once the cheesecake and topping are fully chilled, remove the sides of the springform pan. Spread the strawberry topping evenly over the cheesecake. Slice and serve chilled for the best texture and flavor experience.

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Electric Mixer
  • Small Saucepan

Notes

Ensure the cream cheese is at room temperature before mixing to avoid lumps and create a smooth filling. Don’t overbeat the eggs to prevent cracks. Use a water bath for an ultra-smooth cheesecake. Chill overnight for best results. Substitute crust or toppings as desired for variations. Store leftovers covered in the refrigerator for 4-5 days or freeze up to 1 month.