Description
This strawberry cheesecake features a buttery graham cracker crust, a creamy cheesecake filling, and a glossy strawberry topping that’s perfect for any occasion.
Ingredients
Scale
For the crust:
- 2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 3 tbsp sugar
- Pinch of salt
For the filling:
- 2 lbs full-fat cream cheese, softened
- 1½ cups sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
For the strawberry topping:
- 1 lb fresh strawberries, diced
- 6 tbsp sugar
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare the crust by combining the graham cracker crumbs, melted butter, sugar, and salt. Press into a springform pan and bake for 10–12 minutes. Cool completely.
- Lower the oven temperature to 325°F (163°C). Beat the cream cheese until smooth, then gradually add sugar, salt, vanilla, lemon juice, and cornstarch. Mix in eggs one at a time and fold in sour cream.
- Pour the batter over the cooled crust. Wrap the pan in foil and place it in a roasting pan. Add boiling water for a water bath and bake for 1 hour 40–50 minutes.
- Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 5 hours or overnight.
- For the topping, cook half the strawberries with sugar and lemon juice until thickened. Stir in vanilla and remaining strawberries. Cool before spreading on the cheesecake.
Notes
- Room temperature ingredients ensure a smooth filling.
- A water bath prevents cracks.
- For best flavor, chill the cheesecake overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 270mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg