Strawberry Cheesecake Recipe

An easy-to-follow Strawberry Cheesecake Recipe with a delectable graham cracker crust and a fresh strawberry topping. With helpful recipe tips for a successful cheesecake every time.

Course Dessert

Cuisine American

Keyword how to make strawberry cheesecake, how to make strawberry sauce for cheesecake, strawberry sauce for cheesecake

Prep Time 30

Cook Time 1 5

Servings servings

Calories 580kcal

Author Beth Pierce

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
⅓ cup sugar
7 tablespoons butter melted

Cheesecake Filling

32 ounces cream cheese
1 cup sugar
½ cup sour cream
2 teaspoons vanilla extract
4 large eggs

Strawberry Topping

1 1/2 lbs strawberries half sliced and half halved
3/4 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Butter a 9-inch springform pan. Line with parchment paper overhang or use the circle parchment paper method (see the section on different ways to prepare a springform pan).
In a medium bowl, mix together graham cracker crumbs, sugar, and butter. Press into the prepared springform pan. Bake for 10 minutes. Let the crust cool completely before starting the cheesecake filling.
Preheat oven to 290 degrees. Using a stand mixer with the paddle attachment or hand mixer on medium speed beat the cream cheese until it is smooth and creamy with no lumps. Beat in the sugar, sour cream, and vanilla extract until well combined. Remove from the mixer and add the eggs one at a time, mixing with a spatula just until combined. Do not overmix. Pour the mixture into the cooled graham cracker crust.
Bake for 55 minutes. Turn off the oven and slightly open the oven door. You can use a wooden spoon and lodge it into the oven door to crack it just a little bit. Leave it in the oven for 1 hour to cool down slowly. Fully cool the cheesecake before placing it in the refrigerator in its pan. For best results, chill at least 6 hours or overnight.
Add half the strawberries and sugar to a medium saucepan over medium-low heat. Simmer for about 5-7 minutes or until the strawberries just start to break down. Mix the cornstarch and water. Gently stir it into the strawberry mixture. Add the rest of the strawberries and continue cooking for 1-2 minutes. Remove from the heat and stir in the vanilla. Let it cool to room temperature before spooning on the fully cooled cheesecake.
Carefully remove the cheesecake from the pan. Top with fully cooled strawberry sauce and refrigerate for at least 2 hours.

Notes

Cheesecake is not difficult to make however, there are several cooling and chilling periods, so read through the directions carefully. I usually prepare the cheesecake portion 1 day in advance, but you can prepare them up to 3 days in advance and store it covered in the fridge or freeze it for up to 1 month.
Soften your cream cheese and bring your eggs and sour cream to room temperature before making the filling.
Stir the eggs in one at a time using a spatula. Stir just until incorporated. Mix the eggs as little as possible to avoid cracks and sinking.
Peeking should be kept to the bare minimum, as fluctuations in temperature can cause cracking.
Do not slam the oven door. Be gentle so all your efforts pay off in the long run.
Chill your cheesecake in the springform pan for at least 6 hours, but overnight is best.
Carefully remove the cheesecake from the springform pan. It may be necessary to run a sharp knife around the edge of the pan to loosen the cheesecake.

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