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Strawberry Cheesecake

A rich and creamy baked cheesecake with a buttery graham cracker crust and fresh strawberry topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 10 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 3 tbsp granulated sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
Strawberry Topping
  • 2 cups fresh strawberries sliced
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • springform pan
  • electric mixer
  • roasting pan

Method
 

  1. Preheat oven to 325°F and grease a 9-inch springform pan.
  2. Mix crust ingredients and press into the bottom of the pan. Bake for 10 minutes.
  3. Beat cream cheese until smooth, then add sugar, eggs, sour cream, vanilla, lemon juice, and cornstarch.
  4. Pour filling into crust and bake in a water bath for 60 to 70 minutes.
  5. Cool slowly, then refrigerate at least 6 hours.
  6. Cook strawberry topping ingredients until thickened, cool, and spread over cheesecake.

Notes

For the smoothest texture, always use room temperature cream cheese and chill overnight before slicing.