Description

This classic Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling with a hint of lemon zest, and a luscious homemade strawberry topping. Baked in a water bath for perfect texture, this dessert is rich, refreshing, and ideal for any special occasion or cozy dessert craving.

Ingredients

Scale

Crust

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

Filling

24 ounces cream cheese, softened
1 cup granulated sugar
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
3 large eggs, at room temperature
Zest of 1 lemon (optional)

Strawberry Topping

1 1/2 pounds fresh strawberries, hulled and quartered
4 1/2 tablespoons granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
3 tablespoons water

Instructions

Preheat oven: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan to prepare it for the crust.
Bake crust: In a bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter. Mix well and press the mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes, then remove and allow to cool slightly.
Mix filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and sour cream, mixing until combined. Stir in vanilla extract, then add eggs one at a time, mixing gently after each addition just until combined. If using, fold in lemon zest. Pour the cream cheese filling evenly over the cooled crust.
Bake cheesecake: Place the springform pan inside a larger baking dish to create a water bath. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake the cheesecake for approximately 55 minutes until the edges are set and the center is slightly jiggly.
Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow it to set completely.
Simmer strawberries: In a small saucepan over medium heat, combine the quartered strawberries, 4 1/2 tablespoons sugar, and lemon juice. Bring to a gentle simmer and let the strawberries soften and break down, stirring occasionally.
Thicken sauce: Mix cornstarch with water to create a slurry, then stir it into the simmering strawberry mixture. Cook for about 2 minutes or until the sauce thickens. Remove from heat and allow to cool. Once cooled, spoon the strawberry topping evenly over the chilled cheesecake before serving.

Notes

Using a water bath helps prevent cracks and creates a smooth cheesecake texture.
Be sure the eggs are at room temperature to avoid curdling when mixing.
Lemon zest is optional but adds a subtle brightness to the filling.
For a firmer topping, you can cook the strawberry sauce longer or add a little more cornstarch if needed.
Allow the cheesecake to chill thoroughly for best slicing results.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cheesecake, creamy cheesecake, graham cracker crust, homemade cheesecake, strawberry topping, baked cheesecake dessert