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Strawberry Cheesecake


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  • Author: Isabella
  • Total Time: 6 hours 30 minutes (including cooling and chilling time)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This creamy and delicious Strawberry Cheesecake Recipe features a graham cracker crust, a velvety cream cheese filling, and a swirl of homemade strawberry sauce. Topped with a sweet strawberry glaze, each bite is bursting with fresh fruit flavor and rich texture, making it the perfect dessert for any special occasion.


Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Strawberry Sauce:

2 cups fresh strawberries, hulled and chopped

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 1 tablespoon water

For the Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

½ cup sour cream

½ cup heavy cream


Instructions

  1. Preheat oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil and grease lightly.
  2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the pan and set aside.
  3. Prepare the Strawberry Sauce: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until juices are released. Add cornstarch mixture and cook until thickened. Let cool.
  4. Make the Filling: Beat cream cheese on medium speed until smooth. Add sugar and vanilla, mixing until combined. Add eggs one at a time, then fold in sour cream and heavy cream until smooth.
  5. Assemble and Bake: Pour half of the filling over the crust. Drop spoonfuls of strawberry sauce over the filling, then add the remaining cheesecake mixture. Use a knife to swirl the sauce for a marbled effect.
  6. Place the springform pan in a larger baking dish. Fill halfway up with hot water for a water bath.
  7. Bake for 1 hour and 10 minutes, until edges are set and center is slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours before serving.

Notes

Storage: Store in the refrigerator for up to 5 days or freeze individual slices wrapped tightly for up to 3 months.

Room Temperature Ingredients: Using room temperature cream cheese and eggs ensures a smooth filling.

Avoiding Cracks: The water bath prevents cracks and keeps the cheesecake creamy.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12 servings
  • Calories: 460 kcal