Strawberry Cheesecake Recipe
A decadent and creamy classic strawberry cheesecake recipe with a buttery graham cracker crust and a sweet, vibrant strawberry topping. This detailed guide ensures a perfect, impressive dessert for any occasion.
Equipment
- 9-inch springform pan
- electric mixer
- Medium saucepan
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Strawberry Topping
- 1 lb fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Beat softened cream cheese until smooth. Mix in 1 cup sugar and vanilla. Add eggs one at a time, mixing on low. Stir in sour cream and flour until just combined.
- Pour filling over the crust. Bake for 55-60 minutes until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- In a saucepan, cook strawberries, 1/3 cup sugar, and lemon juice over medium heat for about 10 minutes until thickened. Let cool.
- Pour the cooled strawberry topping over the cooled cheesecake. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For the best results, ensure all dairy ingredients are at room temperature to achieve a smooth, lump-free filling. Chilling the cheesecake overnight is highly recommended.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 8gFat: 28gSaturated Fat: 16gCholesterol: 150mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30g
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