Here’s a classic Strawberry Cheesecake recipe: rich, creamy, and topped with sweet, juicy strawberries — perfect for any occasion.
🍓 Strawberry Cheesecake
🔸 Ingredients
Crust:
-
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
-
¼ cup sugar
-
6 tbsp unsalted butter, melted
Filling:
-
3 (8 oz) blocks cream cheese, softened
-
1 cup granulated sugar
-
1 tsp vanilla extract
-
3 large eggs
-
½ cup sour cream
-
¼ cup heavy cream
Strawberry Topping:
-
2 cups fresh strawberries, hulled and halved
-
¼ cup sugar (adjust depending on sweetness of berries)
-
1 tbsp lemon juice
-
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
🔹 Instructions
1. Make the Crust:
-
Preheat oven to 325°F (160°C).
-
Mix graham cracker crumbs, sugar, and melted butter until combined.
-
Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
2. Prepare the Filling:
-
Beat softened cream cheese until smooth (no lumps).
-
Add sugar and vanilla, beat until combined.
-
Add eggs one at a time, beating on low speed.
-
Mix in sour cream and heavy cream until smooth.
-
Pour over the cooled crust.
3. Bake:
-
Place pan in a water bath (wrap pan with foil and set inside a larger pan filled with hot water halfway up).
-
Bake for 55–65 minutes or until center is just set and slightly jiggly.
-
Turn oven off, crack the door, and let cheesecake sit for 1 hour.
-
Remove and chill for at least 4 hours or overnight.
4. Make the Strawberry Topping:
-
In a saucepan, combine strawberries, sugar, and lemon juice.
-
Cook over medium heat until berries release juices and soften (5–8 mins).
-
If thicker topping is desired, stir in cornstarch slurry and simmer 1–2 minutes.
-
Let cool completely.
5. Assemble:
-
Once cheesecake is chilled, spoon cooled strawberry topping over the top.
-
Optionally garnish with whipped cream, mint leaves, or fresh whole strawberries.
✅ Tips
-
Use room-temperature cream cheese for a smooth filling.
-
Don’t overmix once eggs are added — this prevents cracking.
-
You can freeze the cheesecake (without topping) for up to 2 months.