Description
This creamy, tangy strawberry cheesecake features a classic graham cracker crust, silky vanilla-infused filling, and a generous topping of juicy strawberries. It’s an easy, crowd-pleasing dessert perfect for spring parties, birthdays, or any special occasion.
Ingredients
- 2 cups graham cracker crumbs (200g)
- 6 tablespoons unsalted butter, melted (85g)
- 2 tablespoons granulated sugar (25g)
- Pinch of salt
- 24 ounces full-fat cream cheese, room temperature (680g)
- 3/4 cup granulated sugar (150g)
- 1/2 cup sour cream (120g)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon (optional)
- 1 pound fresh strawberries, hulled and sliced (450g)
- 1/4 cup powdered sugar (30g)
- 1 tablespoon fresh lemon juice
- 1/4 cup strawberry jam (60g, optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool completely.
- Beat cream cheese until smooth (about 2 minutes on medium speed). Add granulated sugar and beat until creamy.
- Mix in sour cream, vanilla extract, and lemon zest (if using).
- Add eggs one at a time, mixing just until combined. Do not overbeat.
- Pour the filling onto the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
- Place the pan on a baking sheet (or wrap in foil and set in a water bath for extra insurance). Bake for 50-60 minutes, until edges are set but center jiggles slightly.
- Turn off the oven and crack the door open. Let cheesecake sit for 1 hour, then remove and cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- For the topping, toss sliced strawberries with powdered sugar and lemon juice. Let sit for 15 minutes.
- For a glossy finish, heat strawberry jam and drizzle over berries.
- Remove cheesecake from pan, spoon strawberry topping over the cake, and slice with a warm, clean knife.
Notes
For best results, use room temperature ingredients and cool the cheesecake gradually. A water bath helps prevent cracks, but it’s optional. If using frozen strawberries, thaw and drain before using. The cheesecake is forgiving—cover any cracks with strawberries. For gluten-free, use gluten-free graham crackers. Chill overnight for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 24
- Sodium: 320
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
Keywords: strawberry cheesecake, spring dessert, easy cheesecake, homemade cheesecake, party dessert, creamy cheesecake, fruit topping, graham cracker crust