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Strawberry Cheesecake

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A creamy, luscious baked cheesecake with fresh strawberries swirled into a rich filling, set on a buttery graham cracker crust, and topped with silky strawberry glaze, whipped cream, and fresh strawberry halves.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree (for filling)
  • 1/2 cup chopped strawberries
  • 1/3 cup strawberry puree (for glaze)
  • Whipped cream (for topping)
  • Fresh strawberries, halved (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix well and press into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add sour cream, eggs, and vanilla extract. Beat until well combined and smooth.
  6. Fold in strawberry puree and chopped strawberries gently.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Bake for 55–65 minutes, or until edges are set and the center slightly jiggles.
  9. Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly ajar.
  10. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  11. Spread the strawberry puree glaze over the top.
  12. Pipe whipped cream around the edge and garnish with halved fresh strawberries before serving.

Notes

  • Use room temperature ingredients for a smooth, lump-free batter.
  • Do not overmix the batter to avoid incorporating too much air.
  • Baking in a water bath can help prevent cracks.
  • Chill the cheesecake thoroughly before slicing for clean cuts.

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