Strawberry Cheesecake

Making a Strawberry Cheesecake from scratch is a rewarding endeavor that results in a delicious, creamy dessert, perfect for any occasion. Here’s a classic recipe that balances the richness of the cheesecake with the freshness of strawberries.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 24 ounces (about 680g) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and halved
  • 1/2 cup strawberry jam
  • 1 tablespoon water


Prepare the Crust:

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
  2. Mix the crust ingredients together in a bowl: graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for about 10 minutes, then remove from the oven and let cool while you prepare the filling.

Make the Cheesecake Filling:

  1. Beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually add the sugar and beat until creamy.
  2. Mix in the sour cream and vanilla extract. Ensure the mixture is smooth without overbeating.
  3. Add the eggs one at a time, mixing on low speed just until blended after each addition. Stir in the flour.
  4. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.

Bake the Cheesecake:

  1. Bake for about 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
  2. Remove from the oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.

Prepare the Strawberry Topping:

  1. Combine the strawberry jam and water in a small saucepan. Heat over low heat until the jam is melted.
  2. Arrange the halved strawberries on top of the chilled cheesecake.
  3. Brush the melted jam over the strawberries for a shiny finish.


  1. Release the cheesecake from the springform pan by running a knife around the edges and then opening the clasp.
  2. Slice and serve the cheesecake chilled, with extra strawberries on the side if desired.


  • Cream Cheese: Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
  • Cooling: Allow the cheesecake to cool gradually to minimize the risk of cracks forming on the surface.
  • Variations: Feel free to add a layer of sliced strawberries over the crust before adding the filling for an extra burst of strawberry flavor.

Enjoy your homemade Strawberry Cheesecake, a creamy delight topped with the fresh sweetness of strawberries!

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