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Strawberry Cheesecake Recipe

Indulge in This Creamy Strawberry Cheesecake Recipe

This Strawberry Cheesecake Recipe offers a rich, creamy dessert that's visually stunning and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs
  • 1/4 cup Granulated Sugar Can substitute with brown sugar
  • 1/2 cup Unsalted Butter Melted
For the Filling
  • 16 oz Cream Cheese Softened
  • 3/4 cup Granulated Sugar Adjust based on sweetness preference
  • 1/4 cup Cornstarch Can swap with all-purpose flour
  • 2 Eggs Plus 1 egg yolk
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 1 cup Heavy Cream Coconut cream can be used
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results
  • 1 cup Water For water bath
For the Strawberry Glaze
  • 1 cup Granulated Sugar Modify based on strawberry sweetness
  • 2 tablespoons Cornstarch Optional for thickness
  • 1 tablespoon Lemon Juice Can substitute with lime juice
  • 2 cups Fresh Strawberries Can use frozen if fresh is unavailable

Equipment

  • Mixing bowl
  • springform pan
  • Oven
  • Saucepan

Method
 

Preparation
  1. Gather your cold ingredients, pre-measure them, and preheat your oven to 350°F (175°C). Grease a 9-inch springform pan for the crust.
Make the Crust
  1. Combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press into the bottom of the springform pan and bake for 10 minutes. Increase temperature to 400°F (204°C) and let cool slightly.
Prepare the Filling
  1. Beat softened cream cheese with granulated sugar until smooth. Add cornstarch, eggs, sour cream, heavy cream, and vanilla extract, mixing until silky.
Bake in a Water Bath
  1. Pour filling over cooled crust. Place the springform in a larger dish and fill with hot water halfway up the sides. Bake for 10 minutes at 400°F (204°C), then lower to 230°F (110°C) for an hour.
Cool & Chill Your Cheesecake
  1. Turn off the oven and leave the cheesecake inside for 1 hour. Transfer to cool completely, then cover and refrigerate overnight.
Prepare the Strawberry Glaze
  1. In a saucepan, combine sugar, cornstarch, and lemon juice, stirring until dissolved. Add strawberries and cook gently for 5-7 minutes until softened. Cool before refrigerating.
Serve with Flair
  1. Release the cheesecake from the pan, pour chilled glaze on top, and serve with fresh strawberries or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 0.5mg

Notes

Ensure cream cheese is softened before mixing to avoid lumps. A water bath prevents cracks and keeps the cheesecake smooth.

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