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Strawberry Cheesecake

Creamy, rich cheesecake with graham cracker crust and fresh strawberry topping, perfect for special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
  • 0.25 cup all-purpose flour
Strawberry Topping
  • 2 cups fresh strawberries hulled and sliced
  • 0.5 cup strawberry jam
  • 2 tbsp water
  • 1 tbsp lemon juice
  • fresh mint leaves for garnish, optional

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • Roasting pan for water bath
  • Aluminum foil

Method
 

  1. Preheat oven to 325°F (160°C). Wrap springform pan with aluminum foil.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into pan bottom and sides.
  3. Bake crust for 10 minutes. Cool and reduce oven to 300°F (150°C).
  4. Beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing well.
  5. Add eggs one at a time on low speed. Fold in flour gently.
  6. Pour filling over crust. Place in roasting pan and add hot water halfway up sides.
  7. Bake 60-70 minutes until edges set but center jiggles slightly.
  8. Turn off oven, crack door open, and cool for 1 hour. Then cool at room temperature.
  9. Refrigerate for at least 4 hours or overnight.
  10. Heat jam, water, and lemon juice until smooth. Cool and fold in strawberries.
  11. Spread strawberry topping over chilled cheesecake. Garnish with mint if desired.
  12. Release springform sides, slice with clean knife, and serve chilled.

Notes

For best results, ensure all ingredients are at room temperature. Cheesecake can be made 1-2 days ahead. Store covered in refrigerator for up to 5 days or freeze for up to 3 months without topping.