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Strawberry Cheesecake

A rich and creamy baked cheesecake with a buttery graham cracker crust and a sweet homemade strawberry topping.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp all-purpose flour
Strawberry Topping
  • 2 cups fresh strawberries sliced
  • 1/3 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • springform pan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 325°F and prepare a 9-inch springform pan.
  2. Mix graham cracker crumbs, melted butter, and sugar. Press mixture into the pan and bake for 10 minutes.
  3. Beat cream cheese until smooth, then mix in sugar and eggs one at a time.
  4. Add sour cream, vanilla, lemon juice, and flour. Mix until smooth.
  5. Pour batter over crust and bake in a water bath for about 55–60 minutes.
  6. Cool cheesecake slowly in the oven with the door slightly open for 1 hour.
  7. Refrigerate for at least 4 hours or overnight.
  8. Cook strawberries, sugar, and lemon juice in a saucepan until soft.
  9. Add cornstarch slurry and cook until thickened.
  10. Cool topping, spread over cheesecake, slice, and serve.

Notes

Use room temperature ingredients and avoid overmixing to ensure a smooth cheesecake texture.