Irresistible Strawberry Cheesecake Recipe You’ll Love

Strawberry cheesecake, a delightful fusion of creamy, velvety goodness and the sweet burst of ripe strawberries, creates pure dessert magic. Imagine your taste buds dancing as you savor each layer—smooth cream cheese, buttery crust, and luscious fruit topping that beckons for just one more slice.

This dessert is not just a treat; it’s an experience. I vividly recall my first attempt at making it for a family gathering. My cousin claimed to dislike cheesecake but was quickly converted after a single bite. The joy on their face was priceless and remains etched in my memory every time I whip up this recipe.

The reactions from family and friends always make me smile when this strawberry cheesecake graces the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These crumbs create the perfect crunchy base; opt for finely crushed for the best texture.
• Unsalted Butter: Melted butter adds richness to the crust; be sure it’s unsalted to control the overall flavor.
• Granulated Sugar: A touch of sugar sweetens both the crust and filling; use organic sugar if possible for better taste.
• Softened Cream Cheese: Ensure your cream cheese is at room temperature for easy mixing and creamy results.
• Sour Cream: Adds tanginess and depth; full-fat sour cream works best for flavor and texture.
• Fresh Strawberries: Use ripe strawberries for topping; they should be bright red with no blemishes for maximum sweetness.
• Vanilla Extract: Pure vanilla extract enhances flavor; avoid imitation extracts for a richer taste.
• Eggs: Room temperature eggs help bind everything together smoothly; they contribute fluffiness to the filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Create the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of a springform pan. Bake for about 10 minutes until golden brown.

Prepare the Filling: In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add in sour cream, remaining sugar, and vanilla extract; mix until combined well. Incorporate eggs one at a time while ensuring not to overmix.

Add Strawberries: Gently fold in chopped fresh strawberries into your cheesecake mixture—it’s like summer has arrived in your batter! This adds bursts of color and flavor throughout.

Bake Your Cheesecake: Pour the filling over your prepared crust and spread evenly. Bake in the preheated oven for about 55-60 minutes or until set around the edges but slightly jiggly in the center—this ensures a creamy texture.

Cool Down: Once baked, turn off the oven but leave your cheesecake inside with the door ajar for an hour. This helps prevent cracking as it cools gradually at room temperature.

Chill & Serve: Transfer your cooled cheesecake to the refrigerator and chill for at least four hours or overnight if you can wait that long! When ready to serve, top with fresh strawberries before slicing into delightful pieces.

Enjoy this strawberry cheesecake as a special celebration dessert or simply indulge yourself after a long day—you deserve it!

Perfecting the Cooking Process

Start by preparing the crust, letting it cool while you whip up the filling for efficiency. This sequence ensures a perfectly set cheesecake and enhances flavors as they meld together.

Add Your Touch

Feel free to swap strawberries for other berries or add a splash of lemon juice for zing. Experimenting with flavors can personalize your cheesecake and surprise your taste buds.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. For best results, enjoy it cold rather than reheating, as that may alter the texture.

Sometimes, I think my friends just show up for my strawberry cheesecake. Their rave reviews never fail to make me smile, reminding me why I love baking so much.

FAQ

What can I substitute for strawberries in strawberry cheesecake?

You can use raspberries, blueberries, or even peaches for delicious variations.

How long should I bake my strawberry cheesecake?

Bake at 325°F (163°C) for 50-60 minutes until slightly jiggly in the center.

Can I freeze leftover strawberry cheesecake?

Yes, wrap slices tightly and freeze for up to three months; thaw in the fridge before serving.

Print

Strawberry Cheesecake

---

• Author: Mark Taylor
• Total Time: 1 hour 30 minutes
• Yield: Serves 12 1x

Print Recipe

Pin Recipe

Description

This strawberry cheesecake is a luscious dessert that combines a creamy filling with a buttery graham cracker crust and fresh strawberries, creating an irresistible treat. Perfect for any occasion, this recipe is simple to follow and offers a delightful balance of sweetness and tartness.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar, divided
• 16 oz cream cheese, softened
• 1 cup sour cream
• 2 cups fresh strawberries, hulled and chopped
• 2 tsp vanilla extract
• 3 large eggs, at room temperature

---

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press mixture into the bottom of a springform pan and bake for 10 minutes until golden.
2. In a large bowl, beat cream cheese until smooth. Add sour cream, remaining sugar, and vanilla extract; mix well. Incorporate eggs one at a time without overmixing.
3. Gently fold in chopped strawberries into the mixture.
4. Pour filling over cooled crust and spread evenly. Bake for 55-60 minutes until edges are set but center is slightly jiggly.
5. Turn off the oven and leave cheesecake inside with the door ajar for an hour to cool gradually.
6. Chill in the refrigerator for at least four hours or overnight. Before serving, top with fresh strawberries.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 380
• Sugar: 25g
• Sodium: 300mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Keywords: Feel free to substitute strawberries with other fruits like raspberries or blueberries for delicious variations. For an extra zing, add a splash of lemon juice to the filling before baking. Store leftovers in an airtight container in the fridge for up to five days.