Best Strawberry Cheesecake Recipe – Easy & Delicious

Prepare to fall in love with the ultimate dessert! This Strawberry Cheesecake recipe delivers a decadent, creamy filling atop a buttery graham cracker crust, all crowned with a vibrant fresh strawberry topping. It’s surprisingly easy to make and guaranteed to be a showstopper at any gathering, or just a perfect treat for yourself.

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted
• 24 ounces (3 blocks) full-fat cream cheese, softened
• 1 ½ cups granulated sugar (for filling)
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon lemon zest (optional)
• 3 large eggs, room temperature
• ½ cup sour cream, room temperature
• 1 lb fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (for topping, adjust to taste)
• 1 tablespoon lemon juice (for topping)
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. You can also wrap the bottom of the pan with aluminum foil if using a water bath.
2. For the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
3. For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth. Gradually add 1 ½ cups granulated sugar and the flour, beating until well combined and smooth.
4. Stir in the vanilla extract and lemon zest (if using). Add the eggs one at a time, beating on low speed just until combined after each addition. Do not overmix. Gently fold in the sour cream until just incorporated.
5. Pour the cheesecake filling over the cooled crust in the springform pan. If using a water bath, place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
6. Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
7. Remove the cheesecake from the oven (and water bath if used) and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set properly.
8. For the strawberry topping: In a medium saucepan, combine the sliced strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and release their juices, about 5-7 minutes.
9. In a small bowl, whisk together the cornstarch and 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering strawberry mixture, stirring constantly until the sauce thickens. Remove from heat and let cool completely before using. The topping will thicken further as it cools.
10. Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Pour the cooled strawberry topping over the cheesecake. Slice and serve immediately. Enjoy!