Strawberry Cheesecake Recipe – Easy & Delicious Dessert

Indulge in a classic dessert with our easy and delicious Strawberry Cheesecake recipe. This creamy, tangy, and sweet treat features a buttery graham cracker crust, a rich cheesecake filling, and a vibrant fresh strawberry topping. Perfect for any special occasion or just a delightful everyday dessert!

Ingredients

• 2 cups (about 15-16 sheets) graham cracker crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar (for crust)
• 3 (8-ounce) packages full-fat cream cheese, softened
• 1 1/2 cups granulated sugar (for filling)
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 lb fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar (for topping)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and reduce oven temperature to 325°F (160°C).
3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until well combined. Beat in the flour until just incorporated.
4. Add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, beating on low speed just until each is combined. Do not overmix.
5. Pour the cheesecake filling over the baked crust in the springform pan. Place the springform pan on a baking sheet (to catch any drips).
6. Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
8. Prepare the strawberry topping: In a medium saucepan, combine sliced strawberries, 1/2 cup sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, until strawberries soften slightly and release their juices.
9. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1-2 minutes). Remove from heat and let cool completely. The topping will thicken further as it cools.
10. Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan. Pour and spread the cooled strawberry topping evenly over the cheesecake. Slice and serve immediately, or refrigerate until ready to serve.