Strawberry Cheesecake
A creamy strawberry cheesecake with a buttery graham crust and glossy strawberry topping — elegant for celebrations and simple enough for home bakers.
Print
Pin
Servings: 10 –12 servings
Calories: 420kcal
Ingredients
- 200 g graham crackers or digestive biscuits crushed
- 90 g unsalted butter melted
- 900 g cream cheese room temperature
- 200 g granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 240 ml sour cream or heavy cream
- 2 tbsp all-purpose flour optional
- pinch of salt
- 300 g fresh strawberries hulled and sliced (for topping)
- 50 g granulated sugar for strawberry sauce
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water optional, to thicken
Instructions
- Preheat oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment.
- Combine crushed graham crackers and melted butter; press firmly into the pan bottom to form an even crust. Chill 10 minutes.
- Beat room-temperature cream cheese until smooth, scraping sides to avoid lumps.
- Add sugar gradually and beat until creamy and combined.
- Mix in vanilla, then add eggs one at a time on low speed—do not overmix.
- Fold in sour cream (or cream) and flour if using, plus a pinch of salt; mix until just smooth.
- Pour filling over chilled crust and smooth the top with a spatula.
- Place the pan in a water bath (wrap outside with foil) or set on a baking tray; bake 50–65 minutes until edges set and center slightly jiggly.
- Turn off oven, crack door and let cheesecake cool inside 1 hour to prevent cracking; then refrigerate 4+ hours or overnight.
- For strawberry sauce: simmer sliced strawberries with sugar and lemon juice until soft; mash slightly and thicken with cornstarch slurry if desired. Cool.
- Release springform, transfer cheesecake to serving plate, spoon cooled strawberry sauce over top, and garnish with fresh strawberries before slicing.
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 7g | Fat: 30g | Sodium: 220mg | Sugar: 20g