Strawberry Cheesecake Recipe

A delightful and creamy strawberry cheesecake with a buttery graham cracker crust and a fresh strawberry topping.


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • ¼ cup all-purpose flour

For the Strawberry Topping:

  • 1 lb fresh strawberries, hulled and sliced
  • ½ cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch
  • ¼ cup water


  1. Prepare the Crust:
  2. Preheat the oven to 325°F (163°C).
  3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.
  6. Prepare the Cheesecake Filling:
  7. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  8. Add the sugar and beat until well combined.
  9. Add the eggs, one at a time, beating well after each addition.
  10. Mix in the vanilla extract and sour cream.
  11. Add the flour and mix until just combined.
  12. Pour the filling over the cooled crust.
  13. Bake the Cheesecake:
  14. Place the springform pan on a baking sheet.
  15. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is slightly golden.
  16. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  17. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
  18. Prepare the Strawberry Topping:
  19. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
  20. Cook over medium heat, stirring frequently, until the strawberries release their juices and the mixture comes to a boil.
  21. In a small bowl, mix the cornstarch and water until smooth.
  22. Add the cornstarch mixture to the saucepan and cook, stirring constantly, until the topping thickens, about 2-3 minutes.
  23. Remove from heat and let cool completely.
  24. Assemble the Cheesecake:
  25. Once the cheesecake is fully chilled, carefully remove it from the springform pan.
  26. Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
  27. Serve and Enjoy:
  28. Slice the cheesecake and serve chilled.
  29. Store any leftovers in an airtight container in the refrigerator.

Enjoy your delicious homemade strawberry cheesecake!

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