Description
There’s nothing quite like the creamy, dreamy delight of a homemade strawberry cheesecake. This easy recipe became a staple, perfect for family gatherings or a sweet treat. It’s incredibly straightforward, even for beginner bakers, using readily available ingredients to create an elegant dessert. Every slice offers a perfect balance of tangy cream cheese filling and sweet, fresh strawberries atop a buttery crust, tasting like summer in every bite.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 lb fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice
Instructions
- Prepare the Crust: First, preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely
- Make the Filling: Next, reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Beat in eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream. Do not overmix!
- Bake the Cheesecake: Then, pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water, reaching about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly
- Cool and Chill: Carefully remove the pan from the water bath. Run a knife around the edge of your springform pan. Let your strawberry cheesecake recipe cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight
- Prepare Topping: Just before serving, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to allow juices to release
- Serve: Finally, top the chilled cheesecake with the fresh strawberry mixture. Slice and enjoy this homemade strawberry cheesecake recipe!
Notes
Always use room temperature cream cheese and eggs; this prevents lumps and ensures a smooth filling.
Avoid overmixing the batter once you add the eggs; excessive air creates cracks.
The water bath (bain-marie) is crucial for a creamy, crack-free texture, so do not skip this step.
Cool the cheesecake slowly, first at room temperature, then in the refrigerator. This gradual cooling prevents cracking.
Running a knife around the edge of the pan after baking also helps release the cheesecake from the pan as it cools, minimizing stress and preventing cracks.
Store your delicious strawberry cheesecake tightly covered in the refrigerator for up to 3-4 days.
For longer storage, you can freeze individual slices (without the fresh strawberry topping) wrapped tightly in plastic wrap and then foil for up to 1 month. Thaw frozen slices overnight in the refrigerator before serving.
Reheating is not recommended for cheesecake; it’s best served chilled.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: strawberry cheesecake, homemade, easy cheesecake, classic dessert, baking, fruit dessert