Description
This creamy strawberry cheesecake features a classic graham cracker crust and is topped with fresh strawberries and a sweet homemade sauce.
Ingredients
Crust:
2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
32 oz (904 g) full-fat cream cheese, room temperature
1⅓ cups granulated sugar
1 cup sour cream, room temperature
1 tablespoon vanilla extract
¼ teaspoon salt
4 large eggs, lightly beaten, room temperature
Strawberry Sauce Topping:
Fresh strawberries, hulled and chopped
Sugar (to taste)
Optional: a little lemon juice or cornstarch to thicken
Instructions
Make the Crust:
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a springform pan. Bake for 10 minutes. Cool slightly.
Make the Filling:
Reduce oven to 300°F (150°C). Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix until creamy. Gently fold in eggs until just combined.
Bake the Cheesecake:
Pour filling over crust. Bake for about 1 hour, or until edges are set and the center is slightly jiggly.
Cool Slowly:
Turn off oven and let cheesecake cool inside with the door closed for 1 hour. Then remove and cool at room temperature for another hour.
Chill:
Refrigerate for at least 6 hours or overnight for best texture.
Make the Strawberry Topping:
Before serving, stir chopped strawberries with sugar. Add lemon juice or a bit of cornstarch if desired for a thicker topping. Spoon over chilled cheesecake.
Notes
Add lemon zest to the filling for extra brightness.
Use muffin tins for mini cheesecake versions.
Swirl strawberry or raspberry jam into the filling for a decorative finish.
No water bath is needed—slow baking and cooling keeps it smooth.
Freezes well when tightly wrapped.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
