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Judy John

Strawberry Cheesecake Recipe

This strawberry cheesecake layers a crisp crumb crust, silky vanilla cheesecake, and glossy fresh strawberry topping. It tastes bakery-fancy without requiring bakery prices or bakery attitude.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 3/4 cup sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
Strawberry Topping
  • 3 cups strawberries hulled and sliced
  • 1/3 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Saucepan
  • Rubber Spatula
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Stir crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until lightly golden and fragrant. Cool briefly.
  4. Beat cream cheese and sugar until smooth and fluffy. Scrape the bowl often for a lump-free batter.
  5. Add eggs one at a time on low speed. Mix in sour cream and vanilla just until combined.
  6. Pour filling over crust. Smooth the top and tap pan gently to release air bubbles.
  7. Bake 45 to 55 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  8. Cool cheesecake in oven 1 hour, then refrigerate at least 4 hours or overnight.
  9. Cook strawberries, sugar, and lemon juice in a saucepan until juicy. Stir in cornstarch slurry and simmer until glossy.
  10. Cool topping completely. Spoon over chilled cheesecake, slice with a warm knife, and serve.

Notes

For a softer center, bake until the middle still wobbles slightly. For firmer slices, add 5 extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw in the refrigerator. If topping slides, chill cake first and add sauce cold. Swap strawberries with raspberries, blueberries, or mixed berries for new flavor. Store covered in the refrigerator up to 5 days.