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Perfect Strawberry Cheesecake Recipe You'll Ever Make!

Strawberry Cheesecake Recipe

This creamy, rich strawberry cheesecake has a crisp graham cracker crust, smooth vanilla filling, and fresh strawberry topping. It’s elegant, easy to make, and perfect for any celebration or gathering.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 30 minutes
Calories: 449kcal
Author: Jacob Allen
Servings: 12

Equipment

  • 9-inch springform pan
  • Mixing bowls (large, medium)
  • Hand Mixer or Stand Mixer
  • Silicone Spatula
  • Measuring cups and spoons
  • Zester or fine grater
  • Saucepan (for topping)
  • Food processor or rolling pin (for graham crackers)
  • Wire rack
  • Offset spatula or spoon (for smoothing)

Ingredients

For the Crust:

  • 2¼ cups graham cracker crumbs 270 g
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted 70 g

For the Filling:

  • 3 8-ounce/227g blocks cream cheese room temperature
  • 1¼ cups granulated sugar 250 g
  • ¼ teaspoon salt
  • ½ cup sour cream room temperature 120 g
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature and lightly beaten

For the Topping:

  • 2 pounds fresh strawberries halved and divided 900g
  • ¾ cup water 180ml
  • ½ cup granulated sugar 100g
  • 1 tablespoon lemon juice optional
  • 2 teaspoons cornstarch
  • 2 teaspoons vanilla extract

Instructions

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • Mix graham cracker crumbs, sugar, and melted butter. Press into the pan base. Bake for 10 minutes. Let it cool.
    Beat cream cheese until smooth. Add sugar, salt, sour cream, lemon zest, and vanilla. Mix until combined. Beat cream cheese until smooth. Add sugar, salt, sour cream, lemon zest, and vanilla. Mix until combined.
  • Beat cream cheese until smooth. Add sugar, salt, sour cream, lemon zest, and vanilla. Mix until combined.
    Beat cream cheese until smooth. Add sugar, salt, sour cream, lemon zest, and vanilla. Mix until combined.
  • Add lightly beaten eggs gradually, mixing on low until just incorporated. Don’t overmix.
    Add lightly beaten eggs gradually, mixing on low until just incorporated. Don’t overmix.
  • Pour filling over the crust. Tap gently to remove air bubbles.
    Pour filling over the crust. Tap gently to remove air bubbles.
  • Bake for 55–65 minutes or until edges are set but center slightly jiggles.
  • Cool completely, then refrigerate for at least 6 hours or overnight.
  • For topping, simmer strawberries, water, sugar, lemon juice, and cornstarch until thickened. Cool, then spoon over cheesecake before serving.
    For topping, simmer strawberries, water, sugar, lemon juice, and cornstarch until thickened. Cool, then spoon over cheesecake before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 76g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 265mg | Potassium: 267mg | Fiber: 3g | Sugar: 60g | Vitamin A: 428IU | Vitamin C: 67mg | Calcium: 66mg | Iron: 2mg