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Strawberry Cheesecake Recipe

American · Dessert · 90 min total

A creamy, rich cheesecake with a buttery graham cracker crust and a vibrant strawberry topping. This recipe yields a classic dessert perfect for any occasion.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 lb fresh strawberries, hulled and sliced
• 1/2 cup strawberry jam
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating on low after each addition. Mix in sour cream and flour until just combined.
4. Pour filling over crust. Place springform pan in a large roasting pan; pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
5. Bake for 55-65 minutes, until center is almost set. Turn off oven, leave cheesecake in oven with door ajar for 1 hour. Remove from water bath; cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
6. For topping, in a small saucepan over medium heat, combine sliced strawberries, strawberry jam, and lemon juice. Cook, stirring occasionally, until strawberries soften and mixture thickens slightly, about 5 minutes. Cool to room temperature.
7. Spread strawberry topping over chilled cheesecake before serving.

Tips

• Use room temperature cream cheese for a smooth, lump-free filling.
• To prevent cracking, do not overmix the filling and allow the cheesecake to cool gradually in the oven.
• Store leftover cheesecake in the refrigerator for up to 5 days.

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